Garlic Butter Pan-Seared Pork Chops

Garlic Butter Pan-Seared Pork Chops are the kind of meal that instantly makes dinner feel special without requiring hours in the kitchen. This recipe brings together simple ingredients, classic cooking techniques, and bold flavors to create pork chops that are tender on the inside, beautifully caramelized on the outside, and drenched in an aromatic garlic butter sauce that begs to be spooned over every bite.

For years, pork chops had an unfair reputation for being dry, tough, and bland. The truth is, pork chops become dry only when they are overcooked or poorly prepared. When treated correctly—using high heat, proper seasoning, and careful timing—pork chops are incredibly juicy, flavorful, and satisfying. This recipe is designed to teach you exactly how to cook pork chops the right way, even if you’ve struggled with them in the past.

What makes this dish especially appealing is its versatility. It works just as well for a busy weeknight dinner as it does for a romantic at-home date night or a Sunday family meal. You don’t need fancy equipment, obscure ingredients, or advanced culinary skills. All you need is a skillet, good butter, fresh garlic, and confidence in the method.

As the pork chops sear, they develop a deep golden crust through the Maillard reaction, creating layers of flavor that can’t be achieved any other way. Then comes the garlic butter—melted, fragrant, and infused with fresh herbs—used to baste the meat and lock in moisture. The result is pork that is juicy, savory, and deeply comforting, with a sauce so good you’ll want bread just to mop up the pan.

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Why This Recipe Never Fails

This garlic butter pork chop recipe is built on technique, not shortcuts. Every step has a purpose:

• Bringing the pork chops to room temperature ensures even cooking
• Patting them dry creates a better sear
• High heat forms a crust that seals in juices
• Butter basting adds richness without greasiness
• Resting the meat keeps it moist and tender

Once you understand these principles, you can apply them to countless other proteins, making this recipe a foundational skill rather than just a single meal.

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Ingredients

• 4 bone-in pork chops (1 to 1½ inches thick)
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 5 cloves garlic, smashed
• 2 sprigs fresh thyme or rosemary
• Optional: lemon wedges for serving

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Instructions

1. Remove the pork chops from the refrigerator 20–30 minutes before cooking to allow them to come to room temperature.
2. Pat the pork chops completely dry using paper towels to remove excess moisture.
3. Season both sides generously with salt, black pepper, smoked paprika, and garlic powder.
4. Place a heavy skillet (preferably cast iron) over medium-high heat and allow it to get very hot.
5. Add olive oil to the skillet and swirl to coat the surface.
6. Carefully place the pork chops into the pan, laying them away from you to prevent splashing.
7. Sear the pork chops undisturbed for 3–4 minutes until a deep golden-brown crust forms.
8. Flip the pork chops using tongs and reduce the heat to medium.
9. Add butter, smashed garlic cloves, and fresh herbs to the pan.
10. Tilt the skillet slightly and spoon the melted garlic butter over the pork chops continuously.
11. Continue basting and cooking for 2–3 minutes, or until the internal temperature reaches 145°F (63°C).
12. Remove pork chops from the pan and transfer them to a plate.
13. Let the pork chops rest for 5 minutes before serving.
14. Spoon remaining garlic butter and pan juices over the pork chops just before serving.

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Pro Tips for Extra Juicy Pork Chops

• Thickness matters: Always choose pork chops at least 1 inch thick
• Bone-in chops stay juicier than boneless
• Do not overcrowd the pan, or the pork will steam instead of sear
• Use a thermometer to avoid overcooking
• Resting is mandatory, not optional

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Flavor Variations

• Add a splash of white wine to the pan for depth
• Finish with lemon zest for brightness
• Swap thyme for sage or rosemary
• Add crushed red pepper flakes for heat

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What to Serve with Garlic Butter Pork Chops

• Creamy mashed potatoes
• Roasted vegetables
• Steamed green beans
• Garlic bread
• Buttered rice or risotto

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Storage & Reheating

Store leftover pork chops in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of broth or butter to prevent drying out.

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