Introduction

Garlic Butter Pork Chops are a simple yet delicious way to elevate your dinner with minimal effort. Juicy pork chops are seared to perfection and finished with a fragrant garlic butter sauce infused with fresh thyme. This recipe is perfect for a weeknight meal or a special occasion.

Two golden-brown pork chops are shown cooking in a black cast iron pan. Each chop has a visible bone and is seasoned with black pepper and fresh green herbs, resting in a shiny layer of garlic butter that glistens with small pieces of minced garlic. The pan sits on a folded gray and white striped cloth, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 bone-in pork chops
Coarse salt, to season
Freshly ground black pepper, to season
1 tablespoon olive oil
3 tablespoons butter (divided)
2 sprigs fresh thyme (plus 1 tablespoon fresh chopped thyme, stems removed)
6 cloves garlic, minced

Instructions

Step 1: Season the pork chops generously on both sides with coarse salt and freshly ground black pepper.
Step 2: Heat olive oil in a large skillet over medium-high heat until shimmering. Add the pork chops and sear for about 3-4 minutes per side until a golden crust forms.
Step 3: Reduce the heat to medium-low, add 2 tablespoons of butter, the fresh thyme sprigs, and minced garlic to the skillet.
Step 4: Spoon the melted butter and garlic over the pork chops continuously as they cook for another 3-5 minutes, or until the internal temperature reaches 145°F (63°C).
Step 5: Remove the pork chops from the skillet and let them rest for 5 minutes before serving.
Step 6: While the chops rest, stir the remaining 1 tablespoon of butter and 1 tablespoon of chopped fresh thyme into the pan sauce. Drizzle the sauce over the pork chops before serving.

Tips & Variations

For extra flavor, marinate the pork chops in garlic and herbs for an hour before cooking.
Use bone-in pork chops for juicier meat; boneless works too but may cook faster.
Add a splash of white wine or chicken broth to the pan after searing for a richer sauce.

Storage

Store leftover pork chops in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to avoid drying out the meat.

How to Serve

Two pork chops are cooking in a black pan placed on a white marbled surface. Each chop is golden brown on the edges with a light pinkish center. The chops have a bone sticking out on one side. They are sprinkled with black pepper and small green herb leaves, with bits of minced garlic scattered on and around them. Butter is melting and bubbling around the chops, making the surface shiny with small pools of oil and browned bits. A few small sprigs of herbs lie underneath the pork. The pan rests on a gray striped cloth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, boneless pork chops can be used. They will cook faster, so adjust the cooking time accordingly to avoid overcooking.

How do I know when the pork chops are fully cooked?

The safest way is to use a meat thermometer; pork should reach an internal temperature of 145°F (63°C) for safe and juicy results.

Garlic Butter Pork Chops Recipe

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★★★★★

4.7 from 75 reviews

This Garlic Butter Pork Chop recipe delivers juicy, flavorful pork chops seared to perfection and basted in a fragrant garlic and thyme-infused butter sauce. Perfectly seasoned and cooked on the stovetop, this dish combines tender meat with aromatic herbs and garlic, making it an easy yet impressive meal for any occasion.

Author: Zane
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American

Ingredients

Scale

Pork Chops

4 bone-in pork chops
Coarse salt, to season
Freshly ground black pepper, to season

Cooking

1 tablespoon olive oil
3 tablespoons butter, divided
2 sprigs fresh thyme
1 tablespoon fresh chopped thyme, stems removed
6 cloves garlic, minced

Instructions

Season the pork chops: Pat the pork chops dry and generously season both sides with coarse salt and freshly ground black pepper to enhance their flavor.
Heat the pan and sear: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Add the pork chops and sear for about 3-4 minutes on each side, or until they develop a rich golden-brown crust.
Add butter and aromatics: Reduce the heat to medium-low and add 2 tablespoons of butter to the skillet along with the whole thyme sprigs and minced garlic. Allow the butter to melt and the garlic and thyme to infuse the fat.
Baste the pork chops: Tilt the skillet slightly and use a spoon to continuously baste the pork chops with the melted garlic butter mixture. This technique keeps the meat juicy and imparts wonderful flavor.
Finish cooking and add fresh thyme: Cook the pork chops for an additional 3-5 minutes depending on thickness, spooning butter over them often. In the last minute, sprinkle the fresh chopped thyme over the pork chops and add the remaining 1 tablespoon of butter, allowing it to melt and coat the meat.
Rest the pork chops: Remove the skillet from heat and transfer the pork chops to a plate. Let them rest for 5 minutes to allow juices to redistribute for maximum tenderness.
Serve: Serve the garlic butter pork chops hot, spooning any remaining garlic thyme butter from the pan over the top for extra flavor. Perfect alongside mashed potatoes or roasted vegetables.