Garlic Butter Pan Seared Pork Chops are one of those recipes that sound fancy but come together so easily you’ll wonder why you ever ordered takeout. I still remember the first time I made these on a rushed Tuesday evening. The smell of butter and garlic filled my kitchen, and within 20 minutes, I had tender, juicy pork chops on the table that tasted like I’d spent hours cooking. That’s when I realized this recipe was a keeper.
My grandmother used to make pork chops on her old cast iron skillet every Sunday. She taught me that the secret to tender meat isn’t complicated techniques but rather good timing and letting the meat rest. These Garlic Butter Pan Seared Pork Chops carry that same philosophy. With just a handful of ingredients and one pan, you get restaurant-quality results that work for both weeknight dinners and special occasions. Whether you’re new to cooking or have been at it for years, this recipe delivers every single time. Your kitchen’s about to smell incredible.
The Secret Behind These Pork Chops
I’ve been making pork chops for my family for years, and this method is the one I return to time and again. The key is getting a good sear on the outside while keeping the inside juicy and tender. The garlic butter adds richness without overwhelming the natural flavor of the pork. In my experience, simple recipes like this one are often the most reliable.
- Comes together in just 20 minutes on busy evenings
- Uses pantry staples you likely already have on hand
- Delivers restaurant-quality results with minimal effort
- Works perfectly for both seasoned cooks and kitchen newbies
- Creates tender, juicy chops with a beautiful golden crust
- Adapts easily to your favorite seasonings and sides
Key Players in This Recipe
Pork chops serve as the star of this dish, and I always choose bone-in chops when I can find them because they stay more flavorful and moist during cooking. In my kitchen, I prefer chops that are about 1 inch thick with good marbling.
Garlic brings that aromatic, savory quality that makes this recipe so irresistible. I typically use fresh cloves that I mince or chop finely so the flavor distributes evenly through the butter.
Unsalted butter creates the rich, silky sauce that coats the chops. I always choose unsalted so I can control the salt level in the final dish.
Olive oil helps prevent the butter from burning when you’re searing the meat at high heat. Through trial and error, I learned that this combination gives you the best of both worlds.
Salt and pepper are essential for bringing out the natural flavors of the pork. I typically season more generously than you might expect because some seasoning will be lost during cooking.
Smoked paprika adds a subtle smoky depth that makes these chops taste extra special. In my experience, this optional ingredient takes the recipe from good to great.
How to Make Garlic Butter Pan Seared Pork Chops
Step 1. Betty always starts by trimming any excess fat from the pork chops. Then pat them completely dry with paper towels because moisture prevents a good sear from forming. Season both sides generously with salt, pepper, and smoked paprika if using.
Step 2. I’ve found that using a cast iron skillet or heavy-bottomed pan makes all the difference for even heat distribution. Heat the olive oil over medium-high heat until it shimmers but doesn’t smoke.
Step 3. Place the pork chops in the pan without overcrowding. My family prefers when I give each chop enough space to sear properly. Cook for 3 to 4 minutes on each side until a golden crust forms. The key I discovered is avoiding the temptation to flip too often.
Step 4. After years of making this recipe, I always reduce the heat to medium before adding the butter. This prevents the garlic from burning and turning bitter. Add the butter to the pan and let it melt.
Step 5. Stir in the minced garlic and let it cook for about 30 seconds until fragrant. Then baste the chops with the melted garlic butter for 1 to 2 minutes, spooning it over the meat continuously.
Step 6. Use a meat thermometer to check that the internal temperature reaches 145°F. Through trial and error, I learned to pull the chops right around 140°F because they’ll continue cooking as they rest.
Step 7. Remove the chops from the pan and let them rest for 5 minutes before serving. This step helps the juices redistribute, ensuring moist and tender meat with every bite.
Storage and Reheating Tips
I typically store leftover pork chops in an airtight container in the refrigerator for up to 3 days. Betty’s method works well because the chops stay flavorful and the texture holds up nicely when stored properly. Make sure to let them cool completely before sealing the container to prevent excess moisture buildup.
For the best texture, I reheat pork chops gently in a skillet over low heat with a small pat of butter. This method keeps them from drying out and helps restore some of that fresh-cooked quality. Avoid using high heat or the microwave at full power, as both can make the meat tough and rubbery.
If you want to meal prep, these pork chops work beautifully when made ahead. Just slightly undercook them by a degree or two, then finish them in the pan when you’re ready to serve. The garlic butter flavors actually deepen overnight, making leftovers just as delicious as the original meal.
Sides That Shine
- Creamy scalloped potatoes bring richness and comfort that pairs perfectly with these savory pork chops. The creamy texture complements the crispy exterior of the meat.
- Garlic herb chicken with mashed potatoes and green beans offers the same garlic-forward flavor profile. You can use the mashed potatoes and green beans from this recipe as perfect sides.
- Butternut squash casserole adds a sweet, earthy contrast to the savory pork. The soft texture balances the crispy seared chops beautifully.
- Easy baked potato soup works as a starter on cooler evenings before these hearty chops. Both dishes celebrate simple, comforting flavors.
- Sheet pan sausage and veggies shares the same quick-cooking method and pairs well when you want a complete meal with minimal cleanup.
FAQs
I recommend boneless chops if that’s what you have, but reduce the cooking time to 2 to 3 minutes per side since they cook faster. Check the internal temperature to avoid overcooking.
Many home cooks find success by searing both sides first, then finishing the chops in a 350°F oven for 5 to 8 minutes until they reach 145°F internally.
Betty’s solution is to reduce the heat to medium or even medium-low before adding the garlic butter. The garlic should be fragrant but not brown.
Garlic Butter Pan Seared Pork Chops
Ingredients
Equipment
Method
- Trim any excess fat from pork chops and pat them completely dry with paper towels. Season both sides generously with salt, pepper, and smoked paprika if using.
- Heat olive oil in a cast iron skillet or heavy-bottomed pan over medium-high heat until shimmering.
- Place pork chops in the pan without overcrowding. Sear for 3 to 4 minutes on each side until a golden crust forms. Avoid flipping too often.
- Reduce heat to medium and add butter to the pan. Let it melt.
- Stir in minced garlic and saute until fragrant, about 30 seconds. Baste the chops with the melted garlic butter for 1 to 2 minutes.
- Use a meat thermometer to ensure the internal temperature reaches 145°F.
- Remove the chops from the pan and let them rest for 5 minutes before serving.
