These Garlic Butter Pork Chops are a tasty treat! Juicy pork chops are cooked to perfection and smothered in a rich garlic butter sauce that makes your mouth water.
Honestly, who can resist that buttery goodness? I love serving these with some veggies or mashed potatoes to soak up all that delicious sauce. Yum! 😋
Key Ingredients & Substitutions
Pork Chops: I recommend using bone-in chops for juiciness and flavor. If you only have boneless chops, use those but watch the cooking time; they may cook faster.
Butter: Unsalted butter is the best for controlling the salt level. If you’re on a dairy-free diet, swap it with coconut oil or a plant-based butter, though the flavor will differ a bit.
Garlic: Fresh garlic cloves give the best flavor, but you can use garlic powder in a pinch—just use about 1/2 teaspoon instead.
Thyme: Fresh thyme adds an aromatic touch, but dried thyme works too. Use only half the amount, as dried herbs are more concentrated.
Chicken Broth/Wine: Using broth or wine adds depth. If you prefer not to use alcohol, chicken or vegetable broth alone works wonders!
How Do I Get My Pork Chops Perfectly Seared?
Getting a nice sear on pork chops is key for flavor and texture. Here’s how to do it right:
- Make sure your pork chops are at room temperature before cooking. This helps them cook evenly.
- Pat them dry with paper towels. Moisture on the surface prevents a good sear.
- Use a hot pan—medium-high heat is ideal. You want the surface to sizzle when the pork chops hit the pan.
- Avoid overcrowding the pan; this keeps the temperature high and promotes even browning.
Give each side about 3-4 minutes for that golden crust, and don’t flip them too soon!
Garlic Butter Pork Chops
Ingredients You’ll Need:
- 4 bone-in pork chops (about 1-inch thick)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 tablespoon fresh parsley, finely chopped
- Optional: 1/4 cup chicken broth or white wine (for deglazing)
How Much Time Will You Need?
This delicious recipe takes about 10 minutes of preparation and 15 minutes of cooking, totaling around 25 minutes from start to finish. Quick and easy for a perfect weeknight dinner!
Step-by-Step Instructions:
1. Prep the Pork Chops:
Begin by patting the pork chops dry with paper towels. This is important; it helps get that nice sear. Now, season both sides of the chops generously with salt and black pepper.
2. Sear the Pork Chops:
Heat the olive oil over medium-high heat in a large cast iron skillet or heavy-bottomed pan. Once the oil is shimmering, carefully add the pork chops. Sear them for about 3-4 minutes on each side, or until they achieve a beautiful golden-brown crust. Once done, remove the chops from the skillet and set them aside on a plate.
3. Make the Garlic Butter Sauce:
Lower the heat to medium and add the unsalted butter to the same skillet. Wait for it to melt, then add the minced garlic and thyme. Sauté for about 1 minute until it becomes fragrant (but be careful not to let it brown!).
4. Deglaze the Pan:
If you’d like, pour in the chicken broth or white wine to deglaze the pan. This means you’ll want to scrape up any tasty browned bits stuck on the bottom. Let the sauce simmer and reduce slightly for about 1-2 minutes while stirring.
5. Cook the Chops again:
Return the seared pork chops to the skillet. Spoon some of that heavenly garlic butter sauce over them, and let them cook for another 2-3 minutes. Make sure they reach an internal temperature of 145°F (63°C) for perfectly cooked pork. A quick kitchen thermometer will help!
6. Finish and Serve:
Once done, remove the skillet from the heat and sprinkle fresh parsley over the chops and sauce for a pop of color and flavor. Serve the pork chops hot, drizzling more garlic butter sauce over the top. They pair deliciously with sides like mashed potatoes or steamed veggies, so dig in and enjoy!
This recipe ensures you have juicy, flavorful pork chops with a rich, aromatic garlic butter sauce that’s utterly irresistible! Bon appétit!
Can I Use Boneless Pork Chops Instead?
Yes, boneless pork chops can be used! Just note that they may cook faster than bone-in chops, so check their internal temperature a couple of minutes early to avoid overcooking.
How Can I Make This Recipe Dairy-Free?
If you need a dairy-free option, you can substitute the unsalted butter with a plant-based butter or use olive oil instead. Just remember that the flavor will differ slightly!
What Should I Do if My Sauce is Too Thick?
If your garlic butter sauce becomes too thick, simply stir in a little extra chicken broth or water until it reaches your desired consistency. This will help maintain a delicious, pourable sauce!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat or in the microwave, adding a splash of broth or water to keep it moist.
Garlic Butter Pork Chops
Juicy skillet-seared pork chops smothered in a rich garlic butter sauce with thyme and parsley—an easy, cozy weeknight dinner that’s ready in about 25 minutes.
Ingredients
- 4 bone-in pork chops (about 1-inch thick)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 tablespoon fresh parsley, finely chopped
- Optional: 1/4 cup chicken broth or white wine (for deglazing)
Instructions
- Pat the pork chops dry on both sides with paper towels so they sear well. Season generously all over with salt and freshly ground black pepper.
- Heat the olive oil in a large cast iron skillet or heavy-bottomed pan over medium-high heat until the oil is hot and shimmering.
- Add the seasoned pork chops in a single layer. Sear for about 3–4 minutes per side, without moving them too much, until each side has a deep golden-brown crust. Transfer the seared chops to a plate and set aside.
- Reduce the heat to medium. In the same skillet, add the unsalted butter. Once melted, stir in the minced garlic and thyme. Cook for about 1 minute, stirring often, until the garlic is fragrant but not browned.
- If using, pour in the chicken broth or white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let the sauce simmer for 1–2 minutes so it reduces slightly.
- Return the seared pork chops and any juices from the plate back into the skillet. Spoon the garlic butter sauce over the chops and let them cook for another 2–3 minutes, or until they reach an internal temperature of 145°F (63°C).
- Remove the skillet from the heat and sprinkle the pork chops with the chopped fresh parsley. Serve hot, spooning extra garlic butter sauce over each chop.
Notes
You can use boneless pork chops instead of bone-in; just keep an eye on the cooking time as they usually cook a bit faster.
For a dairy-free version, swap the butter with a plant-based alternative or additional olive oil, knowing the flavor will change slightly.
If the garlic butter sauce gets thicker than you like, stir in a splash of extra chicken broth or water until it reaches your preferred consistency.
Store leftover pork chops in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, adding a little broth if needed to keep them moist.