Garlic Butter Pork Chops

There’s a special kind of comfort that comes from a perfectly cooked pork chop. My recipe for Garlic Butter Pork Chops delivers just that. Imagine tender, juicy pork, seared to a beautiful golden-brown. It’s all kissed with a rich, fragrant garlic butter sauce that just melts in your mouth. This dish feels truly special, yet it’s surprisingly simple to whip up.

I often turn to this recipe on busy weeknights. It genuinely tastes like a restaurant-quality meal. Plus, the leftovers are fantastic, making lunchtime a breeze. It’s a go-to that never disappoints my family.

Why I Love This Recipe

Honestly, this Garlic Butter Pork Chops recipe is a weeknight superhero. It whips up in under 30 minutes! That’s faster than takeout. Plus, the flavor is just incredible. It tastes way more involved than it is. Your family will think you’re a gourmet chef. It really is that good!

Garlic Butter Pork Chops Ingredients

The magic of these Garlic Butter Pork Chops truly comes alive with a few simple, quality ingredients. They come together to create a symphony of flavors and textures right in your own kitchen. It’s amazing what a little butter and garlic can do!

Here’s what you’ll need:

• Pork Chops: About 4 of them, ideally 1-inch thick. Bone-in or boneless works here. They are the star, of course.
• Olive Oil: Just a tablespoon. It helps get a beautiful sear on the pork.
• Butter: We’re using 4 tablespoons total. About half goes in for the initial sear, and the rest melts into that glorious garlic sauce. It adds richness and helps create a luscious texture.
• Garlic: Four cloves, minced nicely. This brings our signature punch of flavor.
• Dried Herbs: A teaspoon of thyme or rosemary. These add a lovely, aromatic depth that complements the pork.
• Salt and Pepper: To taste, always. They are the essential flavor builders.
• Fresh Parsley: Chopped, for garnish if you like. It adds a pop of freshness and color.

Substitutions and Tips

Don’t have fresh rosemary? Dried works just fine. No thyme? A pinch of sage is also delightful here. If you don’t have olive oil, another neutral cooking oil will do. For an extra kick in your garlic butter sauce, consider adding a pinch of red pepper flakes when you add the garlic. This recipe is quite forgiving! Remember, all the exact measurements are in the printable recipe card below.

How to Make Garlic Butter Pork Chops

Let’s get cooking! Making these delicious garlic butter pork chops is a breeze. You’ll have a fantastic meal on the table in no time. Follow these simple steps for perfect pan-seared pork chops every single time.

Step 1: Prep the Pork Chops

First, pat your pork chops completely dry. This is key for a good sear. Use paper towels for this job. Then, season them generously. Sprinkle salt and black pepper all over both sides. Make sure they are well-coated.

Step 2: Sear the Pork Chops

Grab a large skillet. Cast iron works best for a great crust. Heat about 1 tablespoon of olive oil over medium-high heat. You want it to shimmer. Carefully place the seasoned pork chops into the hot pan. Sear them for about 3 to 4 minutes on each side. Look for a beautiful golden-brown color. A nice crust should start to form before you flip them.

Step 3: Make the Garlic Butter Sauce

Now, turn the heat down to medium-low. Add 2 tablespoons of the unsalted butter to the skillet. Toss in your minced garlic. Add your dried thyme or rosemary now, too. Watch as the butter melts. It will bubble around the garlic.

Step 4: Baste and Cook

Using a spoon, start basting the pork chops. Spoon that melted garlic butter over them. Do this for about 2 to 3 minutes. This infuses them with amazing flavor. Flip the pork chops over. Add the remaining 2 tablespoons of butter to the skillet. Continue basting. Cook for another 2 to 3 minutes. The thickest part of the pork chop should reach 145°F (63°C). Use a meat thermometer for accuracy.

Step 5: Rest and Serve

Once they’re cooked, remove the pork chops from the skillet. Place them on a clean cutting board. Let them rest for at least 5 minutes. This is crucial for juicy pork. Spoon any extra garlic butter from the skillet over the chops. If you’re using fresh parsley, sprinkle it on top now. Your incredible garlic butter pork chops are ready to enjoy!

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How to Store Garlic Butter Pork Chops

Leftover Garlic Butter Pork Chops keep well for a few days. Store them in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze cooked pork chops. Wrap them tightly in plastic wrap, then foil. They’ll last in the freezer for about 2 months. Thaw overnight in the fridge before reheating gently.

Tips for Success

• Always pat pork chops dry.
• Use a heavy skillet.
• Don’t overcrowd the pan.
• Let the pork rest before serving.
• Use a meat thermometer.
• Room temperature pork cooks evenly.
• Adjust garlic to your taste.

Kitchen Tools You’ll Need

To make these perfect Garlic Butter Pork Chops, you’ll want a few key items on hand.

• A large skillet (cast iron is ideal).
• Tongs for flipping.
• A good knife and cutting board.
• Paper towels for drying.
• A spoon for basting.
• A meat thermometer is highly recommended.

Serving Suggestions

These wonderful Garlic Butter Pork Chops pair beautifully with many things.

• Serve alongside roasted vegetables like broccoli or asparagus.
• Mashed potatoes or a simple rice pilaf are excellent choices.
• A crisp white wine or a light lager complements the flavors perfectly.
• Garnish with a lemon wedge for a touch of brightness.

Frequently Asked Questions

Can I make the garlic butter sauce ahead of time?

While you can mince your garlic ahead of time, it’s best to make the garlic butter sauce fresh. The butter can separate or garlic flavor can mellow if it sits too long. Preparing it right before basting ensures the most vibrant taste for your Garlic Butter Pork Chops.

What if I don’t have a cast iron skillet?

No worries at all! A heavy-bottomed stainless steel skillet will also work well. The key is to ensure it gets nice and hot for a good sear. Just make sure you don’t overcrowd the pan when cooking your Garlic Butter Pork Chops.

How can I ensure my pork chops are not dry?

The secret is not to overcook them! Using a meat thermometer to check for an internal temperature of 145°F (63°C) is essential. Also, letting the Garlic Butter Pork Chops rest for 5 minutes after cooking allows the juices to redistribute, keeping them wonderfully moist.

Can I use boneless pork chops instead of bone-in?

Absolutely! Boneless pork chops work great in this recipe. You might need to adjust the cooking time slightly, as they can cook a bit faster than bone-in. Always rely on your meat thermometer to ensure they reach that perfect 145°F (63°C) safely.