Description
These Garlic Butter Pan Seared Pork Chops are juicy, flavorful, and incredibly simple to make. Cooked in a hot skillet with butter, garlic, and herbs, they develop a golden crust while staying tender and moist inside — the perfect weeknight dinner in under 15 minutes.
Ingredients
Scale
- 2 pork chops (bone-in or boneless, about 1 inch thick)
- 3 cloves garlic, minced or finely chopped
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- Salt, to taste
- Pepper, to taste
- 1 teaspoon smoked paprika (optional)
- Fresh herbs (parsley or thyme) for garnish (optional)
Instructions
- Prepare the pork chops: Pat pork chops dry with paper towels to remove excess moisture. Season generously on both sides with salt, pepper, and smoked paprika.
- Heat the skillet: Place a heavy-bottomed skillet (cast iron preferred) over medium-high heat. Add olive oil and let it heat until shimmering.
- Sear the pork chops: Lay the pork chops in the skillet and cook for 3–4 minutes without moving them, until a deep golden crust forms. Flip and cook for another 3–4 minutes.
- Add butter and garlic: Reduce the heat to medium. Add butter to the skillet. Once melted, stir in minced garlic and swirl the pan so the butter coats the pork chops.
- Baste the chops: Spoon the garlic butter over the chops for 1–2 minutes to keep them juicy and infused with flavor.
- Check doneness: The pork should reach an internal temperature of 145°F (63°C). Remove from heat and let rest for 3 minutes.
- Serve: Garnish with fresh herbs and drizzle the remaining garlic butter sauce from the pan over the top. Serve hot.
Notes
Active time: 10 minutes
Passive time: 3 minutes resting
Patting the pork dry ensures a better sear.
For thicker chops, finish cooking in a 375°F (190°C) oven for 5–7 minutes after searing.
Avoid overcooking to keep the pork tender and juicy.