Garlic Butter Pork Chops – Simple, Juicy, and Packed With Flavor

Garlic butter pork chops are one of those weeknight dinners that feel special without asking much from you. They’re quick to cook, big on flavor, and use a handful of pantry staples. The garlic melts into the butter and creates a rich, glossy sauce that clings to the meat.

You get tender, juicy chops with crispy, golden edges in under 30 minutes. If you’re craving comfort food that doesn’t taste heavy, this is it.

What Makes This Recipe So Good

Fast and reliable. From start to finish, you’re looking at around 20–25 minutes. Perfect for busy evenings.

Big flavor, simple ingredients. Butter, garlic, fresh herbs, and a squeeze of lemon transform humble pork chops into something restaurant-worthy.

Juicy every time. A quick sear and a short rest keep the meat moist.

No dry, tough chops here.

Flexible. Works with bone-in or boneless chops, and you can cook them on the stove, in the oven, or both.

Family-friendly. Mild, savory flavors that pair well with mashed potatoes, rice, or a crisp salad.

Ingredients

• 4 pork chops (about 1 inch thick; bone-in or boneless)
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika (or sweet paprika)
• 1/2 teaspoon garlic powder
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 4 cloves garlic, minced (or thinly sliced)
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• 1 teaspoon chopped fresh rosemary (optional)
• 1 tablespoon lemon juice
• Fresh parsley, chopped, for garnish

Instructions

1. Pat the chops dry. Remove excess moisture with paper towels. This helps you get a better sear and prevents steaming.
2. Season well. Mix salt, pepper, paprika, and garlic powder. Sprinkle evenly on both sides of the chops and press it in so it sticks.
3. Preheat the pan. Heat a large skillet over medium-high heat.

   Add the olive oil and let it shimmer before adding the meat.

4. Sear the pork chops. Lay the chops in the pan without crowding. Cook 3–4 minutes until golden brown on the first side. Flip and cook another 2–3 minutes.
5. Add the butter and aromatics. Reduce heat to medium.

   Add butter, garlic, thyme, and rosemary. Tilt the pan and spoon the foaming butter over the chops for 1–2 minutes.

6. Check doneness. Use an instant-read thermometer. You’re aiming for 140–145°F in the thickest part.

   Thinner chops may cook faster; thicker ones may need another minute.

7. Finish with lemon. Turn off the heat. Stir in the lemon juice and spoon the buttery sauce over the chops.
8. Rest and garnish. Transfer the chops to a plate and rest 5 minutes. Sprinkle with parsley and serve with the pan sauce.

Storage Instructions

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm gently in a skillet over low heat with a splash of water or broth, or microwave in 30-second bursts.

  Avoid high heat to prevent drying out.

• Freeze: Freeze for up to 2 months. Thaw overnight in the fridge, then reheat as above.
• Extra sauce: If you have leftover garlic butter, save it separately and melt it over vegetables or rice.

Health Benefits

High-quality protein. Pork chops provide complete protein, which supports muscle maintenance and satiety. They’re a satisfying main course that helps keep you full.

Micronutrients. Pork is a good source of B vitamins like thiamin, niacin, and B6, which help with energy metabolism and nervous system function.

Balanced fats. Butter brings flavor and fat-soluble vitamins.

Using a modest amount keeps the dish rich without being heavy. You can also blend in olive oil for a more heart-friendly profile.

Carb-conscious. This recipe is naturally low in carbs, making it a flexible option for a variety of eating styles.

Common Mistakes to Avoid

• Skipping the pat-dry step. Wet chops won’t sear well and can turn gray and rubbery.
• Overcrowding the pan. Too many chops at once drop the pan temperature and prevent browning. Cook in batches if needed.
• Overcooking. Going past 145°F leads to dry, tough meat.

  Use a thermometer for accuracy.

• Adding garlic too early. Garlic burns quickly. Add it with the butter toward the end for a gentle, nutty flavor.
• Skipping the rest. Resting lets juices redistribute, keeping the chops moist when you cut in.

Recipe Variations

• Bone-in skillet-to-oven. After searing, transfer the skillet to a 375°F oven for 5–8 minutes to finish cooking thicker, bone-in chops evenly.
• Creamy garlic sauce. After removing the chops, add 1/3 cup chicken broth to the pan to deglaze, then stir in 1/4 cup cream. Simmer 1–2 minutes and pour over the meat.
• Mustard-herb version. Whisk 1 teaspoon Dijon into the melted butter with the herbs and lemon for a bright, tangy note.
• Smoky chili-lime. Swap paprika for chipotle powder and finish with lime juice and cilantro.
• Air fryer option. Season chops and air fry at 400°F for 8–12 minutes, flipping halfway.

  Melt the garlic butter separately and spoon over before serving.

• Apple and onion. Sauté thinly sliced onions and apples in the pan after searing. Add a splash of cider and a pat of butter for a sweet-savory topping.

FAQ

Should I use bone-in or boneless pork chops?

Both work well. Bone-in chops tend to be a little juicier and more flavorful, while boneless cooks faster.

Choose chops about 1 inch thick for the best sear and tenderness.

How do I keep pork chops from drying out?

Season well, sear over medium-high heat, and cook to 140–145°F. Let them rest for 5 minutes before slicing. Thicker chops are also more forgiving than thin ones.

Can I make this dairy-free?

Yes.

Use a dairy-free butter alternative or increase the olive oil and add a splash of chicken broth for a silky pan sauce. The flavor will be lighter but still delicious.

What sides go well with garlic butter pork chops?

Mashed potatoes, roasted green beans, asparagus, steamed rice, garlic bread, or a simple arugula salad are all great options. The pan sauce is excellent over starches and veggies.

Do I need to marinate the chops?

No.

The spice rub and butter sauce provide plenty of flavor. If you want extra tenderness, you can brine the chops in lightly salted water for 30 minutes, then pat dry and proceed.

Can I make this ahead?

You can season the chops a few hours in advance and keep them in the fridge. Cook them just before serving for the best texture.

The garlic butter sauce can be prepped and warmed quickly.

Final Thoughts

Garlic butter pork chops are the kind of recipe you keep in your back pocket. The steps are simple, the ingredients are easy to find, and the results feel special. With a golden sear, a quick baste, and a bright finish of lemon and herbs, you get juicy, flavorful chops every time.

Serve them with your favorite sides, and you’ve got a comforting, satisfying meal without the fuss.