The trouble with most Garlic Butter Pork Chops is that the garlic butter sauce burns while you’re trying to bring the pork chops to temp. This easy, 20-minute recipe solves that problem once and for all.
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Two things set these Garlic Butter Pork Chops apart from the others: flipping the chops often so they sear evenly and stay juicy and making the garlic butter sauce last to drizzle on just before serving. Perfect chops and sauce every time.
Table of Contents
Ingredients for Garlic Butter Pork Chops
- Pork Chops: You want bone-in pork chops that are about 1 inch thick with good marbling for this recipe.
- Vegetable Oil: You can use any neutral, high-heat oil you have on hand. I like avocado oil.
- Kosher Salt: I use Diamond Crystal. If you’re using Morton’s brand, use half the amount.
- Black Pepper: As always, freshly ground black pepper has more flavor.
- Butter: You can use either salted or unsalted butter. I like to use European-style butter for its richer flavor and because it doesn’t splatter as much as American style butter that has more water.
- Garlic: You definitely want fresh garlic for this dish, pre-minced and powdered versions need not apply. Look for a head of fresh garlic with tight, papery skin and firm cloves.
- Fresh Rosemary (Optional): You don’t have to use fresh rosemary for this, but I love the flavor it adds and makes the chops prettier to serve.
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.
Pro Tips
- Pat Your Chops Dry: Moisture on the surface of pork chops prevents them from a searing properly. It’s important to pat the chops dry with paper towels before seasoning.
- Score the Fat Cap: If your chops have a thick fat cap, cut through it top to bottom in 2-3 places. This keeps the chops from curling as they cook and helps them cook evenly.
- Get Your Pan Very Hot: You want the oil to be just shy of smoking before adding the chops. You should hear a loud sizzle on contact.
- Flip the Chops Often: Instead of just flipping the chops, you’re going to flip them every 30 seconds so they cook evenly and develop a deep, golden crust.
- Rely on a Thermometer: When the thickest part of your chops registers 145°F on an instant read thermometer, your chops are juicy and ready to transfer out of the skillet. The temperature will rise another few degrees as they rest.
- Do Not Burn the Garlic: Add the garlic and butter to the skillet, after you’ve removed the chops, at the very end and keep it moving until it’s just fragrant and lightly golden. Drizzle it over the pork chops right away. Don’t let it stay in the pan where it will continue to cook and could burn.
Recipe Variations
- Use Another Herb: I love rosemary sprigs for pork chops, but fresh thyme sprigs work well too.
- Add a Little Brightness: These chops are rich and herbaceous. If you’d like to add a bright finish, a squeeze of fresh lemon or a splash of white wine in the garlic butter works well.
- Try Boneless Chops: Bone-in chops will always be the juiciest, but you can use this same method with boneless chops. Use the same basic method, but reduce the cooking time by a minute or two.
How to Store and Reheat
Store any leftover cooked pork chops in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a little melted butter, in a skillet over medium-low heat until just heated through.
More Great Pork Chop Recipes
Serve With
Video
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!