I love whipping up a solid pork chop dinner, and these garlic butter pan seared pork chops might just be my favorite way to do it. They’re crispy on the outside, juicy on the inside, and packed with buttery garlic goodness that makes everyone at the table happy. The best part? They’re ready in about 25 minutes, which means you can have a restaurant-quality meal without spending hours in the kitchen.
Table of Contents
Ingredients for Garlic Butter Pan Seared Pork Chops
I always choose bone-in pork chops when possible because they stay juicier during cooking, though boneless works great too when you’re short on time. The key is selecting chops that are about 1 inch thick with nice marbling throughout for the most tender results.
- 2 pork chops (bone-in or boneless, about 1 inch thick)
- 3 cloves garlic (minced or finely chopped) – I recommend using fresh garlic for the best flavor
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil – My preference is extra virgin for richer taste
- Salt to taste
- Pepper to taste
- 1 teaspoon smoked paprika (optional) – In my experience, this adds incredible depth without overpowering
- Fresh herbs (parsley or thyme, for garnish, optional) – I usually keep both on hand for finishing touches
Step-by-Step Instructions
In my experience, patting the pork chops completely dry is the secret to achieving that golden, crispy crust we’re after. Don’t skip this step or you’ll end up steaming instead of searing!
Step 1: Trim any excess fat from the pork chops and pat them completely dry with paper towels. Season both sides generously with salt, pepper, and smoked paprika if using. Let them sit at room temperature for about 5 minutes while you heat your pan. This helps them cook more evenly.
Step 2: Heat olive oil in a cast iron skillet or heavy-bottomed pan over medium-high heat until it shimmers (you’ll see ripples across the surface). Carefully place the pork chops in the pan without overcrowding, leaving at least an inch between them. Sear for 3-4 minutes on the first side without moving them, allowing a deep golden-brown crust to form. You should see caramelized edges when you peek underneath.
Step 3: Flip the chops using tongs and sear for another 3-4 minutes on the second side. Once both sides have that beautiful crust, reduce the heat to medium and add butter to the pan. Watch it melt and start foaming, then immediately add the minced garlic. Pro tip: Turn the heat down at this point to prevent the garlic from burning and turning bitter.
Step 4: Tilt the pan slightly and use a spoon to baste the pork chops continuously with the garlic butter for 1-2 minutes. Insert a meat thermometer into the thickest part of the chop (avoiding the bone) to check that the internal temperature reaches 140°F. Remove from heat at this point, as the temperature will rise to the safe 145°F during resting. Transfer the chops to a plate and let them rest for 5 minutes before serving. This resting period allows the juices to redistribute, keeping your pork tender and moist.
Perfect Pairings for Garlic Butter Pan Seared Pork Chops
These savory pork chops pair beautifully with sides that balance their rich, buttery flavor with fresh textures and complementary tastes.
Garlic Mashed Potatoes: The creamy texture and mild garlic flavor echo the butter sauce without overwhelming the pork, creating a comforting combination that feels like a complete meal. This classic pairing never disappoints.
Roasted Asparagus: The slight char and crisp-tender texture provide a perfect contrast to the tender pork, while the earthy vegetable notes cut through the richness of the butter sauce. Roasting brings out natural sweetness that complements the savory chops.
Creamed Spinach: This classic steakhouse side adds a creamy, nutrient-rich element that complements the pork’s savory profile while sneaking in some greens for balanced nutrition. The mild flavor won’t compete with your garlic butter.
Simple Green Salad: A light vinaigrette-dressed salad offers refreshing acidity that cleanses your palate between bites and balances the meal’s richness. Keep it simple with mixed greens and a lemon dressing.
Brussels Sprouts: Their caramelized, slightly nutty flavor when roasted pairs wonderfully with the garlic butter, and they add a satisfying textural contrast to the tender meat. Try them with a bit of bacon for extra flavor.
Storing and Reheating Tips
Store any leftover garlic butter pan seared pork chops in an airtight container in the refrigerator for up to 3 days. Make sure the chops have cooled to room temperature before sealing to prevent excess condensation that can make them soggy.
I recommend reheating them gently in a skillet over low heat with a small pat of butter. This method helps restore moisture and keeps the pork tender rather than drying it out like a microwave would. Heat for just 2-3 minutes per side until warmed through to an internal temperature of 165°F.
These pork chops also work beautifully sliced cold in salads or sandwiches the next day. The garlic butter flavor actually intensifies overnight, making leftovers just as delicious as the original meal. Try them in a wrap with fresh greens and a tangy sauce.
FAQs
Can I use thin-cut pork chops for this recipe?
Yes, but adjust your cooking time significantly. Thin chops (less than 1 inch) only need about 2 minutes per side. Watch them carefully and check temperature early to avoid overcooking, which happens fast with thinner cuts.
What if I don’t have a meat thermometer?
Make a small cut near the bone (or in the center for boneless) to check doneness. The meat should be barely pink in the center with clear juices running out. However, I strongly recommend investing in an instant-read thermometer for consistent, safe results every time.
Can I make this recipe ahead of time?
While these pork chops taste best fresh off the stove, you can season them up to 4 hours ahead and keep them covered in the refrigerator. Just bring them to room temperature for 15-20 minutes before cooking for even results throughout.
Garlic Butter Pan Seared Pork Chops
Ingredients
Equipment
Method
- Trim any excess fat from the pork chops and pat them completely dry with paper towels. Season both sides generously with salt, pepper, and smoked paprika if using. Let them sit at room temperature for about 5 minutes while you heat your pan.
- Heat olive oil in a cast iron skillet or heavy-bottomed pan over medium-high heat until it shimmers (you’ll see ripples across the surface). Carefully place the pork chops in the pan without overcrowding, leaving at least an inch between them. Sear for 3-4 minutes on the first side without moving them, allowing a deep golden-brown crust to form.
- Flip the chops using tongs and sear for another 3-4 minutes on the second side. Once both sides have a golden crust, reduce the heat to medium and add butter to the pan. Once the butter melts and starts foaming, immediately add the minced garlic. Turn the heat down to prevent the garlic from burning.
- Tilt the pan slightly and use a spoon to baste the pork chops continuously with the garlic butter for 1-2 minutes. Insert a meat thermometer into the thickest part of the chop to check that the internal temperature reaches 140°F. Remove from heat and transfer to a plate. Let the chops rest for 5 minutes before serving. The temperature will rise to 145°F during resting.
Notes
