Juicy garlic butter Pork Chop Recipe with golden seared edges is ready in just 15 minutes! Enjoy this crazy delicious and tender pork chop recipe with all your favorite side dish recipes for a fast and flavorful easy dinner the whole family will love.
Ready in Just 15 Minutes!
I am a big fan of pork chops.
I can’t say I always felt this way, but that’s because most of my life I had no idea how to cook them. Flavorless, dry, chewy…you know, just a few of the many ways to describe a sad, overcooked pork chop dinner.
Fortunately, with some practice over the years, I can finally say that I now know how to cook these finicky chops so that they are actually juicy and really really yummy!
This recipe makes the best pork chops and is my absolute favorite! Ready in just 15 minutes, it’s super simple, easy, and tastes fantastic with all your favorite sides including mashed potatoes, mashed cauliflower, or crispy herb and butter roasted potatoes. Keep scrolling to learn how you can make them, too!
Bone-in or Boneless? Which is better?
Not all pork chops are created equally – at least not technically.
Starting with the basics, they come from four main sections: the shoulder (or blade) chops, rib chops, loin chops, and sirloin chops. Each section cooks and looks a little differently.
- Shoulder Chop – Shoulder chops generally have more fat and connective tissue, darker-colored meat, and some blade bones. They typically have loads of flavor, but with that, you’ll also find more gristle and bone. For the best results, it should be braised before cooking.
- Rib Chop – The rib chop (as used in this recipe) comes with a large eye of lean loin meat and no tenderloin meat. It is a bone-in chop, often with a layer of fat on the outside. It’s mild and tender, but fattier than a loin chop. Given that rib chops are lean, it is recommended to use a quick-cooking method. Brining will also help keep the chops tender, but less necessary with compared to loin chops or boneless chops.
- Loin (Center Cut) Chop – Very lean and very mild pork flavor. Like a T-bone steak, pork loin chops come with loin on one side and tenderloin on the other. Typically, the more tenderloin that is present, the higher the cost. Because loin and tenderloin cook at different rates, cooking properly can sometimes be a challenge. Grilling, broiling, or sear-roasting these loin-chops is your best bet.
- Boneless Chop – The cut of pork I grew up eating, boneless chops are basically top loin or rib chops with the bones removed. Given the lack of bones, fat, or connective tissue, boneless cuts are typically less flavorful and more likely to dry out.
I can’t really say for certain which cut is better than the other as it depends on the person planning to eat it. My own personal favorite, however, is the bone-in rib chop. Flavorful, easy to cook, with a happy balance of lean plus fat.
Ingredients in this Garlic Butter Pork Chops Recipe
To make this recipe you’ll need the following simple ingredients:
- Pork chops – I cooked four thick-cut rib chops. You can technically use any cut that you prefer, however, I recommend becoming familiar with their differences and adjusting the recipe as needed to avoid overcooking.
- Olive oil – While the sauce is primarily made from butter, a tablespoon or so of olive oil helps prevent the butter from burning.
- Butter – Butter is just as important as the pork in this recipe. I love to use salted butter, but feel free to use unsalted and add additional salt to taste at the end of cooking.
- Garlic – Because what is better than fresh garlic cooking in butter? nothing.
- Fresh Thyme – I love thyme. It’s one of my favorite fresh herbs to use- especially when making sauces. If you’re not a fan, feel free to substitute for something different like fresh sage or parsley.
- Salt and Pepper – The seasoning in this recipe is basically salt and pepper. Don’t be afraid to use them (especially that black pepper. So good!)
How to Cook Pork Chops
Remove your pork chops from the refrigerator and season generously with salt and pepper. Feel free to add additional seasoning like garlic powder, onion powder, paprika, or even a little Italian seasoning if you’d like. All I added was salt and black pepper.
If you have 5-10 minutes to spare, allow your chops to rest and come to room temperature.
To cook on the stovetop, heat a little bit of olive oil in a large skillet over medium-high heat. Wait for the skillet to be hot before you add the pork chops. Searing the outside helps lock in the juices.
Ok, so the pan is hot, you’ve added your pork chops. Now add 2 tablespoons butter and 2-3 sprigs of fresh thyme to the skillet. Cook for 3-4 minutes on each side (for a total of 6-8 minutes), or until the outside is golden brown and the internal temperature reads 145°F (or a little below) with a digital meat thermometer.
Add the remaining tablespoon of butter, the minced garlic, and chopped thyme to the skillet. Use a spoon to drizzle the garlic butter sauce over the pork chops before flipping the chops over and spooning the garlic butter on the other side. Repeat for 1-2 minutes.
Feel free to add more butter to the skillet for even more garlic butter sauce.
Immediately remove the cooked pork chops from the skillet and serve with all your favorite sides.
Tips and Tricks
- Avoid dry and chewy pork chops by purchasing thick chops, at least 1-inch thick to 1.5-inches thick (double-cut chops). It’s easy to overcook and dry out a lean cut of pork and thicker cuts are more forgiving to accidental errors in cooking.
- Use a digital meat thermometer to avoid overcooking. It is recommended that pork be cooked to a temperature between 145-160 degrees F allowing them to rest for a few minutes before serving. Keep in mind that meat will continue to cook even after it’s been removed from heat, so I typically remove my pork as soon as it reaches 145 degrees.
- Wait to add the minced garlic until the pork is nearly cooked. Why? The last thing any of us want is burnt garlic.
- Bone-in chops are great (and have more flavor), but boneless is ok, too. Just remember that boneless pork chops are super lean, so the cooking time will be different (likely shorter). Keep that digital meat thermometer handy.
- Allow them to rest at room temperature before cooking. Not for too long, of course, but a little bit of time to take the chill off will help your pork cook evenly.
- Make a honey mustard sauce. If you really love extra sauce with your pork chops, it’s easy to make one here. In a small bowl whisk together a couple of teaspoons of dijon mustard, 1-2 tablespoons of brown sugar or honey, and enough chicken broth to thin. Add to the warm garlic butter sauce after the pork chops are removed from the skillet and cook just until warmed through.
What to Serve with Pork Chops
This easy recipe is simple, flavorful, and most of all, versatile. It will pair well with just about anything that loves a little extra garlic and butter.
Gluten-free, low carb, and high in protein, I usually complete this weeknight differ with a starch and a vegetable.
For starchy sides, my family loves baked sweet potatoes or wild rice. Of course, garlic mashed potatoes with a little parmesan are always the favorite.
But what about vegetables?
More Pork Recipes,
- Slow Cooker Apple Cider Pulled Pork Recipe
- Pork Green Chili Recipe with White Beans
- Instant Pot Pork Green Chili Stew
- Pork with Apples and Butternut Squash
- Apple Balsamic Instant Pot Pork Tenderloin
If you try making this Garlic Butter Pork Chop Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
RECIPE CARD
Garlic Butter Pork Chop Recipe
Ingredients
- 4 bone-in pork chops
- coarse salt - to season
- freshly ground black pepper - to season
- 1 tablespoon olive oil
- 3 tablespoon butter - divided
- 2 springs fresh thyme - (plus 1 tbsp fresh chopped thyme, stems removed)
- 6 cloves garlic - minced
Instructions
- Season - Generously season both sides of pork chops with salt and pepper.
- Cook - Heat the olive oil in a large skillet over medium-high heat. Once the pan is hot, and the chops, 2 tablespoons butter, and 2-3 sprigs of fresh thyme to the skillet. Cook the pork chops for 3-4 minutes on each side, or until the outside is golden and the internal temperature reads 145°F (or a little below) with a digital meat thermometer.
- Add the remaining butter, garlic, and thyme - Add the remaining butter, minced garlic, and chopped thyme to the skillet. Use a spoon to drizzle the garlic butter sauce over the pork chops before flipping the pork chops over and spooning the garlic butter over the pork chops on the other side. Repeat for 1-2 minutes.
- Serve - Immediately remove pork chops from the skillet and serve with all your favorite sides. Enjoy!
Jessica's Notes
- Pick a thicker cut - It's easy to overcook and dry out a lean cut of pork. Thicker pork chops are more forgiving to accidental errors in cooking, so try to purchase double-cut pork chops (approximately 1 1/2 inches thick).
- Use a digital meat thermometer to avoid overcooking. It is recommended to cook to a temperature between 145-160 degrees F allowing them to rest for a few minutes before serving. Keep in mind that meat will continue to cook even after it's been removed from heat, so I typically remove my pork as soon as it reaches 145 degrees, tent with foil for about 5 minutes, and serve.
- Wait to add the minced garlic until the pork is nearly cooked. Why? The last thing any of us want is burnt garlic.
- Bone-in pork chops are great (and have more flavor), but boneless is ok, too. Just remember that boneless pork chops are super lean, so keep that digital meat thermometer handy and be sure to pick thicker cut chops.
- Allow them to rest at room temperature before cooking. Not for too long, of course, but a little bit of time to take the chill off will help your pork cook evenly.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
Greetings Jessica!
Tried your pork chops tonight with a few variations (very small portion of diced carrots, celery, onion and mush for added flavor. Fantastic!
I appreciate your fantastic feedback, James 🙂
MWAH!! Hats off to the chef!
Thanks, Tammy 🙂
I made these and they are delicious ! I usually bread them and put in the oven but wanted a change ,
These pork chops are the best we ever had !! thanks for sharing .
Very simple to make and they were THEE best pork chops I’ve ever made. “Tastes like one of them tire award restaurants!” -A direct quote from my brother referring to Michelin ratings. Jokes aside- PERFECTION!
PS: I I used large boneless cutlets with all the original fat on them, as if I had removed the bone myself.
Thanks for the feedback and rating, Dan 🙂
Your soooooo awesome!!!!! I hope you have an amazing day;)