Garlic Butter Pan-Seared Pork Chops
A quick and satisfying recipe for pan-seared pork chops, flavored with a fragrant garlic butter sauce that fills your kitchen with comfort and celebration.
Ingredients
Main Ingredients
- 4 pieces bone-in pork chops (about 1 inch thick) Use boneless if you prefer quicker cook time.
- Salt and freshly ground black pepper To taste; kosher salt gives a cleaner seasoning.
- 2 teaspoons paprika Adds warmth; smoked paprika is a great swap.
- 3 tablespoons unsalted butter For basting; clarify to prevent burning at higher heat.
- 2 tablespoons olive oil Helps with sear; use avocado oil for higher smoke point.
- 4 cloves garlic, minced The star of the show; roasted garlic is a mellow alternative.
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme Use rosemary if you love a piney note.
- 1/4 cup chicken broth or dry white wine For deglazing; use vegetable broth for a lighter dish.
- 1 tablespoon lemon juice Brightens the sauce; swap for apple cider vinegar for fruitier tang.
- 1 pat butter (optional) For finishing.
- to taste chopped parsley (optional) For garnish.
Instructions
Preparation
- Pat the pork chops dry and season both sides generously with salt, pepper, and paprika.
- Heat a large skillet over medium-high heat. Add olive oil and let it shimmer.
Cooking
- Lay the chops down away from you and cook for 3–4 minutes without moving to develop a deep, caramelized crust.
- Flip the chops and add 1 tablespoon butter to the pan. Cook another 3–4 minutes until the internal temperature reaches 145°F (63°C).
- Reduce heat to medium. Push the chops to the side and add remaining butter to the center.
- Stir in the minced garlic and thyme; allow the garlic to sizzle.
- Spoon the garlic butter over the chops, basting continuously for 1–2 minutes.
- Add chicken broth or wine and lemon juice to deglaze the pan, scraping up the browned bits.
- Let it reduce for a minute until glossy.
- Remove chops to a plate and let rest for 5 minutes.
- Spoon the pan sauce over the chops before serving and sprinkle with parsley.
Notes
For a spicy kick, add red pepper flakes while cooking the garlic. Make it herb-forward with fresh rosemary and sage. For a lighter version, sear in olive oil and finish with a dollop of Greek yogurt mixed with lemon and garlic.