Name: Garlic Butter Pork Chop Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
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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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 hasselback potato casserole. 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

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,

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.

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

4.88 from 628 votes