Pork Chop Recipe made with garlic, butter, and fresh thyme. Ready in just 15-minutes enjoy this crazy delicious and juicy pork chop recipe with all your favorite side dish recipes for a fast and flavorful dinner the whole family will love.
Pork Chop Recipe
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, 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 pork chops so that they actually taste really really good…and totally juicy!
This pork chop recipe is my favorite! Ready in just 15 minutes, it’s super simple, easy, and tastes fantastic with all your favorite sides including Mashed Potatoes or (extra healthy) Cauliflower Rice.
Bone-in or Boneless? Which is better?
Not all pork chops are created equally – at least not technically.
Pork chops 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. Shoulder chops have loads of flavor, but with that comes gristle and bone. For best results, it should be braised before cooking.
- Rib Chop – The rib chop (as used in this pork chop 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. Mild, tender, but still more fat than loin chops. Given that rib chops are lean, it is recommended to use a quick-cooking method. Brining will also help keep the pork chops tender, but less necessary with compared to loin chops or boneless chops.
- Loin Chop – Very lean and very mild pork flavor. Like a T-bone steak, 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 pork chops 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 Chop Recipe
To make this pork chop 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, I like to add a tablespoon or so of olive oil to help 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.
- 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 make Pork Chops
To make this pork chop recipe, simply:
- Season with salt and pepper – Generously season both sides of your pork with salt and pepper.
- Cook the pork chops – Heat the olive oil in a large skillet over medium-high heat. Once the pan is hot, and the pork chops, 2 tablespoons butter, and 2-3 sprigs of fresh thyme to the skillet. Cook 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 tablespoon of 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 chops over and spooning the garlic butter on the other side. Repeat for 1-2 minutes.
- Serve – Immediately remove pork chops from the skillet and serve with all your favorite sides.
Tips and Tricks
- 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 your pork chops 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 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.
- 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.
What to serve with Pork Chops
This recipe is simple, flavorful, and most of all, versatile. In other words, it pairs well with just about everything.
For starchy sides, I like to serve this recipe with Mushroom Rice Pilaf, Baked Sweet Potatoes, Cranberry Wild Rice Pilaf, or Garlic Roasted Potatoes. Anything that pairs well with a little extra garlic and butter is guaranteed to taste awesome.
But what about vegetables?
For more pork recipes, check out:
- 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
- Cambodian Pork and Cucumber Soup
If you try making this pork chop recipe, please leave me a comment and let me know! I always love to hear your thoughts.
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Garlic Butter Pork Chop Recipe
- 4 bone-in pork chops
- coarse salt - to season
- freshly ground black pepper - to season
- 1 tbsp olive oil
- 3 tbsp butter - divided
- 2 springs fresh thyme - (plus 1 tbsp fresh chopped thyme, stems removed)
- 6 cloves garlic - minced
- Season pork chops - Generously season both sides of pork chops with salt and pepper.
- Cook the pork chops - Heat the olive oil in a large skillet over medium-high heat. Once the pan is hot, and the pork 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 with the pork chops. 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!