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Easy Garlic Butter Pork Chops - Weeknight Flavor With Minimal Effort

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Bone-in or boneless pork chops (1 to 1.25 inches thick; about 4 chops)
  • Kosher salt and black pepper
  • Garlic (4–5 cloves, minced)
  • Unsalted butter (4 tablespoons)
  • Olive oil (or another neutral oil)
  • Paprika (sweet or smoked)
  • Onion powder
  • Fresh thyme or rosemary (a few sprigs) or 1 teaspoon dried
  • Lemon (for a squeeze of juice and optional zest)
  • Optional add-ins: Red pepper flakes, Dijon mustard, chicken broth, parsley

Method
 

  1. Pat the chops dry. Moisture is the enemy of a good sear. Use paper towels to dry both sides thoroughly.
  2. Season generously. Sprinkle both sides with salt, pepper, paprika, and onion powder. Let the chops sit at room temperature for 10–15 minutes to take the chill off.
  3. Preheat your pan. Set a large skillet (cast iron if you have it) over medium-high heat. Add 1–2 tablespoons olive oil and heat until shimmering.
  4. Sear the first side. Place the chops in the pan without crowding. You should hear a strong sizzle. Cook for 3–4 minutes until golden and crusty.
  5. Flip and add flavor. Flip the chops. Lower heat to medium. Add butter, minced garlic, and thyme or rosemary to the pan.
  6. Baste with garlic butter. As the butter melts and foams, tilt the pan and spoon the garlic-herb butter over the chops for 1–2 minutes. This builds flavor fast.
  7. Check doneness. Cook until the internal temperature reaches 140–145°F (60–63°C) for juicy, slightly pink chops. Depending on thickness, this usually takes another 3–5 minutes.
  8. Add brightness. Turn off the heat. Squeeze in a little lemon juice and, if you like, stir in a teaspoon of Dijon or a splash of chicken broth to loosen the sauce.
  9. Rest the chops. Transfer to a plate and rest for 5 minutes. Spoon any remaining garlic butter over the top before serving.
  10. Garnish and serve. Finish with chopped parsley or extra herbs. Serve with mashed potatoes, green beans, rice, or a simple salad.