Description
Juicy, tender bone-in pork chops seared to perfection and finished with a rich, savory garlic butter pan sauce. This quick weeknight dinner is ready in under 20 minutes and delivers restaurant-quality flavor.
Ingredients
Scale
- 4 bone-in, center-cut pork chops (approx. 1 inch thick)
- 2 tablespoons neutral oil (avocado or canola)
- 4 tablespoons unsalted butter
- 4–5 cloves fresh garlic, minced fine
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon dried thyme or rosemary
- 1/4 cup low-sodium chicken broth
- Pinch of red pepper flakes (optional)
Instructions
- Remove pork chops from the refrigerator and let them sit at room temperature for 15-20 minutes. Pat them dry with paper towels and season both sides generously with salt, pepper, and dried herbs.
- Place a cast-iron or heavy-bottomed stainless steel skillet over medium-high heat. Add the neutral oil and heat until it shimmers but does not smoke (about 2-3 minutes).
- Carefully place the chops in the pan, ensuring they are not overcrowded (cook in batches if necessary). Sear for 3-4 minutes on the first side without moving them to develop a golden-brown crust. Flip and sear the other side for 3-4 minutes.
- Reduce heat to medium. Add the butter to the pan. Once melted, add the minced garlic and herbs. Cook for 30-60 seconds until fragrant, being careful not to burn the garlic.
- Tilt the pan and spoon the garlic butter mixture over the chops repeatedly (basting) for 1-2 minutes to keep the meat moist and infuse flavor.
- Check the internal temperature with a meat thermometer. The chops are done when they reach 145°F (63°C). If needed, continue basting for another minute.
- Remove the chops to a plate and tent with foil. Pour the chicken broth into the hot pan and use a wooden spoon to scrape up the browned bits (fond) from the bottom. Simmer for 1 minute to reduce slightly.
- Pour the garlic butter sauce over the chops and serve immediately.
Notes
Do not overcrowd the pan, as this will steam the meat instead of searing it. Let the chops rest for 5 minutes after cooking to allow juices to redistribute. For dairy-free, substitute butter with ghee or plant-based butter. For vegetarian, use vegetable broth.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 pork chop with sau
- Calories: 350
- Sodium: 600
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 2
- Protein: 30
Keywords: garlic butter pork chops, quick dinner, weeknight meals, easy pork chop recipe, high protein, low carb, gluten-free dinner