Garlic Butter Pan-Seared Pork Chops
Juicy, flavorful pork chops pan-seared to perfection and basted in garlic herb butter. With minimalprep and a golden crust, this one-pan recipe is perfect for a cozy dinner that feels like a restaurantquality meal—ready in under 30 minutes.
Equipment
- Cast iron skillet or heavy-bottomed pan
- Tongs
- Spoon (for basting)
- Instant-read thermometer
- Aluminum foil (for resting)
Ingredients
- 2 thick-cut pork chops (1–1½" thick, bone-in preferred)
- Salt and freshly ground black pepper
- 1–2 tsp Italian seasoning (optional)
- 1 tbsp neutral oil (like canola or avocado oil)
- 3 tbsp unsalted butter
- 3–4 garlic cloves, smashed
- Fresh thyme or rosemary sprigs
Optional for Pan Sauce:
- ¼ cup chicken broth or white wine
- 1 tbsp cold butter (to finish sauce)
Instructions
- Prep Pork Chops:Pat pork chops dry with paper towels. Season generously with salt, pepper, and optional Italian seasoning. Let rest at room temp for 30 minutes to ensure even cooking.
- Heat Pan:Preheat a cast iron skillet over medium-high heat. Add oil and let it shimmer.
- Sear Chops:Place pork chops in the hot pan. Sear 3–5 minutes on each side, depending on thickness, until a golden crust forms. Sear the fat edges for 1–2 minutes if thick.
- Add Flavor:Reduce heat slightly. Add butter, smashed garlic, and herbs. Once butter foams, tilt the pan and begin spooning the melted garlic butter over the chops continuously.
- Check Temp:Continue basting until the internal temp reaches 140°F. Remove from heat and tent loosely with foil—rest 5–10 minutes to allow temp to reach 145°F.
- (Optional) Make Sauce:Return skillet to medium heat. Deglaze with broth or wine, scraping up brown bits. Simmer 1–2 minutes, stir in cold butter to finish. Strain if desired.
- Slice chops against the grain and serve drizzled with pan sauce. Pair with your favorite sides!
Notes
- Bone-In vs Boneless: Boneless chops cook faster but tend to dry out more easily. Adjust time accordingly.
- Pan Temperature: Make sure your pan is hot enough to sear but not smoking—medium-high is ideal.
- Don't Skip Resting: Resting the meat is key for a juicy interior.
- Butter Tip: Always combine butter with oil to prevent it from burning.
- Storage: Keep leftovers in an airtight container for 3–4 days. Reheat gently in a skillet or oven.
- Freezing: Freeze cooked chops with sauce separated in ice cube trays if storing longer-term.