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Garlic Butter Pork Chops solved a longtime cooking frustration for me. Pork chops go from juicy to dry in seconds, but this method keeps them perfect every time. I’ve learned that the key is flipping often for even cooking and a golden crust. And unlike recipes that risk burning the garlic by cooking it too long with the meat, this version creates a flavorful garlic butter at the very end to drizzle over the perfectly cooked chops.
The details matter: starting with bone-in chops, using high heat at the start, and letting them rest before serving. Waiting until the end to make the garlic butter gives the garlic just enough heat to soften and become fragrant without turning bitter, adding just the right amount of richness. The whole dish is ready in 20 minutes and works just as well for a weeknight meal as it does for a special occasion.
Table of Contents
Ingredients for Garlic Butter Pork Chops
- Bone-In Pork Chops: Look for chops about 1 inch thick with good marbling. The bone helps keep them juicy, and a nice fat cap adds flavor. Thinner chops cook too quickly and can dry out.
- Vegetable Oil: Any neutral, high-heat oil works well. I like avocado oil for its neutral flavor and high smoke point.
- Kosher Salt: I use Diamond Crystal. If using Morton’s or table salt, use half the amount.
- Black Pepper: Freshly ground makes a noticeable difference, ideally a medium-coarse grind.
- Butter: Both salted and unsalted butter work. I like to use European-style for its richness and reduced splatter since higher fat means less water.
- Garlic: Choose fresh heads with tight, papery skin and firm cloves. Pre-minced won’t give you the same golden, toasted flavor.
- Fresh Rosemary (Optional): Adds an earthy, aromatic touch.
7 Recipe Tips
- Pat Them Dry: Moisture on the surface prevents a good sear. Pat the chops dry with paper towels before seasoning.
- Score the Fat: If your chops have a thick fat cap, cut through it in 2-3 places. This prevents curling and helps them cook evenly.
- Get Your Pan Hot: The oil should be just shy of smoking before adding the chops. You want to hear a good sizzle on contact.
- Flip Often: Flipping every 30 seconds instead of once per side helps the chops cook evenly and develop a deep, golden crust.
- Trust Your Thermometer: Cook to 145°F for perfectly juicy chops. They’ll rise another few degrees while resting.
- Watch the Garlic: Add it at the very end and keep it moving. Just 30-60 seconds is all it needs to become fragrant and golden.
- Chop Rosemary Finely: If using rosemary, mince it well so it blends into the butter instead of staying in large pieces.
Recipe Options
- Switch the Herbs: Sometimes I use fresh thyme instead of rosemary, or skip the herbs entirely for a pure garlic butter finish.
- Add Citrus or Wine: A squeeze of fresh lemon or a splash of white wine in the butter adds brightness.
- Add Sweetness: A drizzle of honey in the garlic butter balances the savory flavors and adds a touch of caramelization.
- Try Boneless Chops: This method works with boneless chops too, just reduce the cooking time by a minute or two.
- Make It Spicier: A pinch of red pepper flakes in the garlic butter adds a gentle warmth.
- Make Extra Butter: Double the garlic butter portion—it’s great on the vegetables, rice or potatoes you serve alongside.
How to Store and Reheat
Leftover chops keep well in an airtight container in the refrigerator for up to three days. To reheat, warm them gently in a skillet over medium-low heat with a little butter or broth to keep them from drying out. Let the pork come to cool room temperature before reheating for the most tender texture.
These pork chops come together quickly, but the results feel anything but rushed. The golden crust, juicy center, and rich garlic butter make them just as good for a busy weeknight as they are for a slower, more relaxed meal. I always make a little extra butter to drizzle over whatever sides I’m serving, it never goes to waste.
Serve With
More Great Pork Chop Recipes
How to Make Garlic Butter Pork Chops
Pat the pork chops dry with paper towels and season both sides with salt and pepper. (Drying the surface helps create a better crust when searing.) Heat oil in a cast iron skillet over medium-high heat until shimmering. Add the chops in a single layer and cook, flipping often, until a deep golden crust forms on both sides. Once the chops are nearly done, add a tablespoon of butter to the pan juices and continue cooking, flipping occasionally, until they reach a 145°F internal temperature on a meat thermometer. Transfer them to a plate and let them rest.
Reduce the heat to medium and add the remaining butter, minced garlic, and rosemary to the pan. Stir constantly for 30 to 60 seconds until the garlic softens and turns fragrant. Spoon the garlic butter sauce over the rested pork chops and serve right away.
Garlic Butter Pork Chops
Ingredients
- 4 bone-in pork chops 1-inch thick, 6-8 ounces each
- Kosher salt and freshly ground black pepper to taste
- 1 tablespoon vegetable oil such as avocado oil or other high heat oil
- 3 tablespoons butter divided
- 5 cloves garlic minced
- 1 teaspoon minced fresh rosemary optional
Instructions
- Pat pork chops dry on all sides with a paper towel; season both sides with salt and pepper. (recipe note #1)
- Heat oil in a 12-inch cast iron skillet over medium-high heat until nearly smoking. Add pork chops in a single layer and cook, flipping often until both sides have developed a crust and are beginning to brown, about 5 minutes. Add 1 tablespoon of the butter and continue cooking, again flipping often 3-5 more minutes, until chops are golden brown and an instant read thermometer in the center reads 145˚F. Reduce heat to medium and transfer pork chops to serving platter to rest. (recipe note #2)
- Add remaining 2 tablespoons butter, garlic and rosemary (if using) to pan; cook and stir until garlic is softened and lightly toasted if desired (take care not to burn it). Remove pan from heat and spoon desired amount of garlic butter over pork chops. Serve as soon as the chops have rested for a full 5 minutes. Enjoy!
Notes
- If your pork chops have a thick fat cap, score the fat of each one perpendicularly in 2-3 places (this will minimize curl and help the cook evenly).
- If your pork chops have rendered more than 2-3 tablespoons of fat, you may want to pour some of it off before adding the last of the butter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These porkchops look incredibly delicious and so perfectly cooked. And together with this mashed potatoes, the plate looks so hearty and inviting!
aww…thanks so much, Ben!