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Home » Beef + Pork » Garlic Butter Pork Chop Recipe (Ready in Just 15 Minutes!)

Garlic Butter Pork Chop Recipe (Ready in Just 15 Minutes!)

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
July 31, 2020
4.81 from 424 votes


Last Updated August 20, 2020 | 43 Comments

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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.

Two cooked bone-in garlic butter and thyme pork chops.

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!

White baking tray with four raw bone-in pork chops.

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.

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Two bone-in pork chops cooking in a medium cast iron skillet.

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!)

Two cooked bone-in pork chops.

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.

Sliced bone-in pork chop in a black skillet.

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? 

  • Roasted Carrots
  • Roasted Asparagus
  • Cauliflower
  • Brussels Sprouts
  • Beets

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.

Cooked bone-in pork chop cooked in garlic butter with thyme and sliced into thick pieces.

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Two cooked bone-in garlic butter and thyme pork chops.

Garlic Butter Pork Chop Recipe

4.81 from 424 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Easy Pork Chop Recipe made with garlic, butter, and fresh thyme. Ready in just 15 minutes, enjoy this crazy delicious and juicy recipe with all your favorite side dish recipes for a fast and flavorful dinner the whole family will love.
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Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Course, Pork
Cuisine American
Servings 4 pork chops
Calories 403 kcal

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
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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.
Originally posted August 21, 2020

Nutritional Information

Calories: 403kcal | Carbohydrates: 2g | Protein: 36g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 140mg | Sodium: 170mg | Potassium: 599mg | Fiber: 1g | Sugar: 1g | Vitamin A: 290IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword How to cook pork chops, Pork Chop Recipes, Pork Chops
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

12.6K shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Joan Jouaneau says

    February 16, 2023 at 11:16 am

    5 stars
    Best pork chop recipe I ever made

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      February 16, 2023 at 11:52 am

      Thanks for the best feedback 😀

      Reply
  2. P.C. says

    January 19, 2023 at 5:31 pm

    5 stars
    Don’t normally write, but I’m trying to make a point of saying THANK YOU to others who take the time to make life a little easier for the rest of us – and a good recipe always makes life a little easier!

    Having said that, this recipe was absolutely perfect. Simple, no special spices needed, and a flavor that was perfect. Not overwhelming at all and, yet, full of flavor. Well done. This is a keeper for sure!

    Many thanks for sharing your recipe. Truly appreciated, and tastefully loved!

    Reply
  3. Sue says

    January 19, 2023 at 9:51 am

    Any suggestions to replace thyme?

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      January 19, 2023 at 10:21 am

      Pick your favorite one from the following: Oregano, Marjoram, Parsley, Rosemary, or Basil.

      Reply
  4. Tony says

    January 3, 2023 at 5:34 pm

    5 stars
    Made this tonight. It was quick and simple and so delicious! Pork chops were moist and tender. This pork chops recipe is definitely going into my cook book. Will be making again!

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      January 4, 2023 at 11:00 am

      Thanks for the delicious feedback and rating, Tony 😀

      Reply
  5. Kay says

    November 29, 2022 at 1:53 pm

    5 stars
    This recipe is *chef’s kiss* delicious. SO flavorful and cooked to perfection. Never thought I would crave pork chops for dinner but after this recipe it’s on the regular dinner rotation at our house!

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      December 1, 2022 at 11:28 am

      I appreciate the feedback and kiss, Kay 🙂

      Reply
  6. Marypat.paruszkiewicz@gmail.com says

    October 2, 2022 at 3:51 pm

    5 stars
    Fantastic recipe!

    Reply
  7. Camelia says

    September 24, 2022 at 8:05 pm

    5 stars
    Great recipe, and comprehensive notes.
    It’s also always great when recipes include what you serve it with (which you did)
    I don’t use garlic or onion powder, just the raw stuff.

    Thank you for your recipe post. I am actually enjoying eating right now. Used a cast iron pan.

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      September 25, 2022 at 10:16 am

      Thank you for the great feedback and rating Camelia 😀

      Reply
  8. Mike says

    September 10, 2022 at 5:24 pm

    5 stars
    Super easy and tasty

    Reply
  9. Bev R says

    August 23, 2022 at 5:29 pm

    5 stars
    Superb! Absolutely delicious! So easy to make too.

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      August 24, 2022 at 7:08 am

      Thanks for the superb rating and feedback, Bev 😀

      Reply
      • Aim says

        August 24, 2022 at 9:35 pm

        5 stars
        I will try and come back to you chef

  10. Carrie says

    August 13, 2022 at 3:57 pm

    5 stars
    Best Pork Chops I ever made, thank you

    Reply
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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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