Go Back

Garlic Butter Baked Pork Chops

Garlic butter baked pork chops with browned-garlic pools in the baking dish for juicy, golden-topped results. Oven-baked and basted once, these easy weeknight pork chops finish at 145°F.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Garlic butter baked pork chops
  • 4 bone-in pork chops About 1 inch thick
  • 4 tbsp unsalted butter Melted
  • 5 garlic Minced cloves
  • 1 tbsp fresh parsley Chopped
  • 1 tbsp lemon juice Fresh
  • 1 tsp paprika
  • 0.25 tsp salt To taste
  • 0.25 tsp black pepper To taste
  • lemon slices For serving

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 400°F and grease a baking dish with light coating so the garlic butter won’t stick.
  2. Place the baking dish in the center of the oven-ready area while you mix the garlic butter.
Make the garlic butter
  1. Mix the melted butter with garlic, parsley, lemon juice, and paprika until the garlic is evenly coated and the mixture looks glossy.
Season and coat the pork chops
  1. Season the pork chops with salt and black pepper on both sides.
  2. Place the seasoned pork chops in the baking dish so they sit in a single layer with space between them.
  3. Pour the garlic butter mixture over each pork chop, coating both sides and letting browned garlic bits form in the pooled butter.
Bake and baste
  1. Bake for 18–22 minutes, until the internal temperature reaches 145°F and the tops turn golden.
  2. Baste once during baking with the pan drippings, then finish baking to keep the surface glistening.
  3. Serve immediately with lemon slices.

Notes

For extra flavor, keep the pork chops about 1 inch thick so they reach 145°F at the same time. Refrigerate leftovers in a sealed container up to 3 days and reheat gently (covered) in a 325°F oven until warmed through. Freezing is not recommended because pork chops can dry out. Dietary swap: use olive oil instead of butter only if needed, though the browned-butter flavor will be less pronounced.