Juicy Skillet Pork Chops with Garlic Butter: The Perfect Weeknight Dinner
Nothing beats the smell of juicy pork chops sizzling in a cast iron skillet, especially when they’re finished with rich garlic butter. This simple yet impressive recipe delivers restaurant-quality results right in your own kitchen.
Whether you’re cooking for family dinner or entertaining guests, these pan-seared pork chops will become your go-to protein recipe.
Why This Pork Chop Recipe Works
This skillet pork chop recipe combines the perfect cooking technique with a flavor-packed garlic butter finish. The high-heat searing creates a beautiful golden crust while keeping the interior tender and moist. The garlic butter not only adds incredible flavor but also helps create that coveted restaurant-style finish.
Thick-cut pork chops work best for this recipe because they stay juicy during the cooking process. The bone-in chops retain more moisture and flavor compared to boneless varieties, though both options work well.
Ingredients You’ll Need
For the Pork Chops:
- 4 bone-in pork chops (1-inch thick)
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 tablespoons olive oil
For the Garlic Butter:
- 4 tablespoons unsalted butter
- 4 cloves fresh garlic, minced
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 tablespoons chicken broth
Equipment Needed
- Cast iron skillet or heavy-bottomed pan
- Meat thermometer
- Tongs
- Small saucepan
Step-by-Step Cooking Instructions
Preparing the Pork Chops
Pat the pork chops dry with paper towels. This crucial step ensures proper searing and prevents steaming. Mix the salt, pepper, garlic powder, and paprika in a small bowl. Season both sides of the chops generously with this spice mixture.
Let the seasoned pork chops rest at room temperature for 15-20 minutes. This allows the meat to come to room temperature, ensuring even cooking throughout.
Searing the Chops
Heat your cast iron skillet over medium-high heat. Add olive oil and let it heat until it shimmers but doesn’t smoke. Carefully place the pork chops in the pan, making sure not to overcrowd them.
Sear for 3-4 minutes on the first side without moving them. This creates that beautiful golden-brown crust. Flip the chops and sear for another 3-4 minutes on the second side.
Checking for Doneness
The internal temperature should reach 145°F for safe consumption. Use a meat thermometer inserted into the thickest part of the chop, avoiding the bone. The meat should feel firm but not hard when pressed gently.
If your chops need more time, reduce heat to medium and continue cooking, flipping every 2 minutes until they reach the proper temperature.
Making the Garlic Butter
While the pork chops rest, make the garlic butter sauce. In the same skillet, reduce heat to low. Add butter, minced garlic, thyme, and rosemary. Cook for 1-2 minutes until the garlic becomes fragrant but not browned.
Add chicken broth to deglaze the pan, scraping up any browned bits from the bottom. These fond pieces add incredible flavor to your sauce.
Resting and Serving
Let the pork chops rest for 5 minutes after cooking. This allows the juices to redistribute throughout the meat, ensuring maximum tenderness. Cover loosely with foil to keep them warm.
Return the rested chops to the skillet with the garlic butter. Spoon the herb butter over each chop, making sure to coat both sides.
Pro Tips for Perfect Pork Chops
Choose the right thickness: Aim for chops that are at least 1-inch thick. Thin chops cook too quickly and often become dry.
Don’t skip the rest time: Both before and after cooking, resting is crucial for juicy results.
Control your heat: Start with high heat for searing, then reduce to medium to prevent burning while ensuring thorough cooking.
Use a thermometer: Guessing doneness leads to overcooked, dry meat. A digital thermometer takes the guesswork out.
Serving Suggestions and Side Dishes
These garlic butter pork chops pair beautifully with:
- Mashed potatoes or roasted baby potatoes
- Steamed green beans or asparagus
- Apple sauce or cranberry sauce
- Simple green salad with vinaigrette
- Rice pilaf or wild rice
The rich garlic butter sauce also works wonderfully drizzled over your chosen side dishes.
Storage and Reheating
Store leftover pork chops in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat to prevent drying out. Add a splash of chicken broth if needed to restore moisture.
For best results, slice leftover chops and use them in sandwiches, salads, or grain bowls rather than reheating whole pieces.
Recipe Variations
Herb-crusted version: Add dried herbs like oregano and basil to your seasoning mix.
Spicy kick: Include cayenne pepper or red pepper flakes in your spice blend.
Lemon garlic: Add fresh lemon juice and zest to the garlic butter for a bright, citrusy finish.
Mushroom addition: Sauté sliced mushrooms in the garlic butter for extra flavor and texture.
FAQs
How do I know when pork chops are done without a thermometer?
The meat should feel firm when pressed and the juices should run clear. However, using a meat thermometer is the most reliable method to ensure food safety and prevent overcooking.
Can I use boneless pork chops for this recipe?
Yes, boneless pork chops work well too. They may cook slightly faster, so watch the timing carefully and check the internal temperature frequently.
What if my pork chops are too thick?
For chops thicker than 1.5 inches, you may need to finish them in a 400°F oven after searing. This prevents the outside from burning while the inside cooks through.
Can I make this recipe ahead of time?
The pork chops are best served immediately after cooking. However, you can season them several hours in advance and keep them refrigerated until ready to cook.
What’s the best type of skillet to use?
A cast iron skillet provides excellent heat retention and creates the best sear. However, a heavy-bottomed stainless steel pan also works well.
How can I prevent my garlic from burning?
Keep the heat low when making the garlic butter and watch it carefully. Burnt garlic tastes bitter and will ruin the sauce.
Juicy Skillet Pork Chops with Garlic Butter
Juicy, golden-crusted pork chops seared in a cast iron skillet and finished with a rich garlic-herb butter. Restaurant-quality results with simple ingredients and reliable technique.
Ingredients
For the Pork Chops:
- 4 bone-in pork chops (1-inch thick)
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 tablespoons olive oil
For the Garlic Butter:
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 tablespoons chicken broth
Instructions
- Pat pork chops dry with paper towels.
- Mix salt, black pepper, garlic powder, and paprika in a small bowl.
- Season both sides of the pork chops evenly with the spice mixture.
- Let the seasoned chops rest at room temperature for 15–20 minutes.
- Heat a cast iron skillet over medium-high heat until hot; add olive oil and heat until shimmering.
- Place pork chops in the skillet without overcrowding.
- Sear for 3–4 minutes on the first side without moving.
- Flip and sear for another 3–4 minutes on the second side.
- Check internal temperature in the thickest part (avoid the bone); target is 145°F.
- If not at 145°F, reduce heat to medium and continue cooking, flipping every 2 minutes until done.
- Transfer chops to a plate, tent loosely with foil, and rest for 5 minutes.
- Reduce skillet heat to low; add butter, garlic, thyme, and rosemary.
- Cook 1–2 minutes until garlic is fragrant but not browned.
- Add chicken broth to deglaze, scraping up browned bits.
- Return chops to skillet and spoon garlic butter over both sides; serve immediately.
Notes
- Doneness: Pork is safely cooked at 145°F with a 3-minute rest; these chops rest for 5 minutes for extra juiciness.
- Thickness: For chops thicker than 1.5 inches, sear as directed, then finish in a 400°F oven until 145°F internal.
- Heat control: Start with high heat to sear, then lower to medium to finish without burning.
- Garlic care: Keep heat low for the butter to prevent burning, which turns garlic bitter.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving:Calories: 501Total Fat: 36gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 163mgSodium: 748mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 41g
The nutrition information provided is an estimate calculated using an online nutrition calculator. It should not be considered a substitute for professional advice. Exact values may vary depending on ingredient brands, measurements, preparation methods, and portion sizes. For the most accurate results, please consult a registered dietitian or use your own preferred nutrition calculator.
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