Description
A simple and delicious recipe for Garlic Butter Pork Chops, featuring tender pork chops seared to perfection and basted in a fragrant garlic butter sauce.
Ingredients
- 4 bone-in or boneless pork chops (about 1-inch thick)
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon dried Italian seasoning (or 1/2 tsp dried oregano, 1/4 tsp dried thyme, 1/4 tsp dried basil)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish, optional)
Instructions
- Pat pork chops dry with paper towels. Season both sides generously with salt and pepper.
- Heat olive oil in a large skillet (cast iron works great) over medium-high heat until shimmering.
- Carefully place pork chops in the hot skillet. Sear for 3-4 minutes per side, until golden brown and a crust has formed. Reduce heat to medium.
- Add butter and minced garlic to the skillet. Cook, stirring the garlic, for about 1 minute until fragrant.
- Spoon the melted garlic butter over the pork chops repeatedly for 2-3 minutes, ensuring they are coated.
- Continue cooking, flipping once or twice and basting, until the internal temperature of the pork chops reaches 145°F (63°C) for medium-rare, or 160°F (71°C) for medium. This usually takes an additional 5-7 minutes depending on thickness.
- Remove pork chops from the skillet and let them rest on a cutting board or plate for 5 minutes before serving. This helps keep them juicy.
- Garnish with fresh chopped parsley if desired. Serve with pan sauce.
Notes
- For best results, use bone-in pork chops as they tend to stay juicier.
- Ensure your skillet is hot before adding the pork chops to achieve a good sear.
- Don’t overcook the pork chops; use a meat thermometer to ensure they reach the desired internal temperature.
- The pan sauce created in the skillet can be served alongside the pork chops.