Garlic Butter Pan-Seared Pork Chops
Stop settling for dry, tough pork! These Garlic Butter Pork Chops are the answer to your weeknight dinner prayers. We use a simple "butter basting" technique (just like a steakhouse) to keep them unbelievably juicy on the inside while getting that perfect golden crust on the outside. Whether you have thin grocery store chops or thick butcher-cut filets, this guide covers both methods so you never overcook dinner again. Ready in under 20 minutes!****NOTE**** photos don't show the smashed garlic. we had a camera issue and didn't get pics of the improved smashed garlic version. will update when we make it again.
Equipment
- Cast Iron Skillet (Crucial for that golden sear!)
- Kitchen Tongs
- Meat Thermometer (The only way to be 100% sure)
Ingredients
The Meat
- 2 Pork Chops Bone-in is best for flavor, but boneless works too. See notes for thickness adjustments.
- 1 tbsp Avocado Oil or Olive Oil You need an oil with a high smoke point.
The Seasoning
- 1 tsp Coarse Kosher Salt Use less if using fine table salt.
- ½ tsp Freshly Cracked Black Pepper
- ½ tsp Onion Powder Adds a nice savory depth.
- ½ tsp Smoked Paprika Optional, but gives it a great color.
The Garlic Butter Baste
- 3 tbsp Unsalted Butter
- 4 cloves Garlic Smashed, not minced—minced garlic burns too fast!.
- 3 sprigs Fresh Thyme or Rosemary
Instructions
- Take the Chill Off (Don't Skip!): Pull your pork chops out of the fridge about 20 minutes before cooking. Let them sit on the counter. If you throw cold meat into a hot pan, it seizes up and cooks unevenly.
- Dry & Season: Use paper towels to pat the chops bone-dry on all sides. (Wet meat steams instead of searing!). Season generously with the salt, pepper, onion powder, and paprika. Press the seasoning into the meat so it sticks.
- Choose Your Method (Check Your Thickness):
- Method A: For Standard Chops (Under 1 inch): Heat your oil in a large cast-iron skillet over medium-high heat. When the oil shimmers, sear the chops for 3-4 minutes per side undisturbed until golden brown.
- Method B: For Thick Cuts / Filets (Over 1.5 inches): Preheat your oven to 375°F. Sear the chops in the hot skillet for just 2 minutes per side (use tongs to sear the fat cap on the edges, too!). Then move to Step 4 immediately.
- The Butter Baste: Reduce the stove heat to medium. Drop in the butter, smashed garlic, and herbs. Tilt the pan slightly so the melting butter pools at the bottom. Use a large spoon to continuously scoop that foaming golden butter and pour it over the chops for 1-2 minutes.
- If using Method B (Thick Cuts): After basting for a minute, slide the entire skillet into your hot oven for 8-12 minutes to finish cooking the center.
- Check Doneness: Insert a meat thermometer into the thickest part. You are looking for 140°F (60°C). Pull them off the heat immediately—they will rise to the perfect 145°F while they rest.
- No thermometer? Press the center. It should feel firm but springy (like the tip of your nose), not rock hard.
- Rest & Serve: Transfer the chops to a plate and pour the remaining garlic butter from the pan over top. Let them rest for 5 full minutes before cutting. This keeps the juices inside the meat where they belong!
Notes
- Why Smashed Garlic? We smash the cloves rather than mincing them because minced garlic will burn and turn bitter at high searing temperatures. Smashed cloves infuse the butter gently.
- The "Pink" Myth: It is perfectly safe (and delicious) to eat pork with a slight blush of pink in the center (145°F). If you cook it until it's completely gray (160°F+), it will be dry.
- Storage: Leftovers keep well in the fridge for 3 days. Reheat gently in a skillet with a splash of broth or water to keep them moist—microwaving tends to rubberize pork!
Tried this recipe?Let us know how it was!