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Isabella

Garlic Butter Pan Seared Pork Chops

These garlic butter pan seared pork chops are a restaurant-quality meal made in your own kitchen. The pork chops are seared to perfection and then basted with a flavorful garlic butter sauce, resulting in juicy and delicious chops that are sure to impress.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pork chops bone-in or boneless, about 1-inch thick
  • 4 tablespoons unsalted butter, divided
  • 4 cloves garlic, minced
  • 1 tablespoon olive oil
  • 2 sprigs fresh thyme or rosemary optional
  • Salt to taste
  • Black pepper to taste
  • 1 teaspoon paprika optional
  • 1/4 cup chicken broth or white wine
  • 1 tablespoon lemon juice optional

Equipment

  • Large heavy-bottomed skillet (cast iron preferred)
  • meat thermometer
  • spoon
  • Plate
  • Aluminum foil
  • knife
  • Cutting board

Method
 

  1. Bring pork chops to room temperature for 20-30 minutes.
  2. Season both sides of pork chops generously with salt, pepper, and paprika (if using). Pat the seasoning into the meat.
  3. Heat olive oil and 2 tablespoons of butter in a large, heavy-bottomed skillet over medium-high heat until the butter is melted and shimmering.
  4. Carefully place pork chops in the hot pan, making sure not to overcrowd it. Sear for 3-4 minutes per side, or until they develop a golden-brown crust.
  5. Reduce the heat to medium. Add the remaining 2 tablespoons of butter, minced garlic, and fresh thyme or rosemary sprigs (if using) to the pan.
  6. Let the garlic cook for about 30 seconds, until fragrant, being careful not to burn it.
  7. Tilt the pan slightly and use a spoon to continuously baste the pork chops with the melted garlic butter. Continue basting for another 2-3 minutes, or until the internal temperature of the pork chops reaches 145°F (63°C).
  8. Remove pork chops from the pan and set them aside to rest on a plate, tented with foil.
  9. Add the chicken broth (or white wine) to the hot pan and scrape up any browned bits from the bottom. Let the sauce simmer for a minute or two, until slightly reduced.
  10. Stir in the lemon juice (if using) into the sauce. Taste and adjust seasoning as needed.
  11. Pour the garlic butter sauce over the pork chops and serve immediately. Garnish with fresh parsley or thyme, if desired.

Notes

Don't overcook the pork chops; they are safe to eat at 145°F (63°C). Resting the pork chops for 5-10 minutes after cooking is crucial for tenderness. To spice it up, add a pinch of red pepper flakes to the garlic butter. For a touch of sweetness, stir a tablespoon of honey or maple syrup into the sauce. For a creamier sauce, stir in a tablespoon or two of heavy cream. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet or microwave, adding a splash of broth or water to keep them moist.