Garlic Butter Pan Seared Pork Chops (20-Minutes) are my go-to when I’m hungry, short on time, and craving something that tastes like a little restaurant magic at home. We’ve all had those pork chops that were dry or bland, and it’s just a bummer. This version fixes that problem with a hot skillet, simple seasoning, and a quick butter baste that turns the edges golden and the middle juicy. You do not need fancy techniques, just a few key moves and a bit of confidence. If you’re thinking this sounds too easy to be truly great, stick with me and I’ll show you exactly how to nail it every time.
The Secret to Making Juicy Pork Chops
Here is the big truth: juicy pork chops start with heat management and end with patience. You want a heavy skillet, ideally cast iron, screaming hot before the chops hit the pan. From there, it is all about timing and finishing with butter, garlic, and a little splash of acidity to balance the richness.
What You’ll Need For Success
Nothing fancy. Choose chops that are at least 1 inch thick. Bone-in keeps things extra juicy, but boneless works great too. Pat them very dry, season generously with salt and pepper, and preheat your pan well. Warm oil goes in first, then the chops. Do not crowd the pan. Crowding cools the surface and you lose the sear.
I also like to keep a knob of butter ready with smashed garlic cloves and a few sprigs of thyme or rosemary. The butter goes in at the end so it does not burn. Tilt the pan and spoon that sizzling butter over the chops. This baste adds shine, flavor, and helps finish the cooking gently.
If you prefer a set-it-and-forget-it dinner, I’ve got you covered with these slow cooker honey garlic pork chops. They’re a nice backup when life is wild but you still want comfort on a plate.
These pork chops were a total weeknight win. My husband asked if we ordered in because they tasted so buttery and tender. I followed the tips about heat and resting, and the chops came out perfect.
Pro tip: Rest your meat. Pull the chops off the heat around 140 to 145 F and let them sit for 5 minutes. The juices relax and move back into the meat instead of spilling all over your cutting board.
Recipe Variations
Keeping things fresh is easy once you learn the basics. Here are some of my favorite twist-and-go ideas to give your pork chops a new mood while keeping the quick timing.
Lemon Herb: Stir lemon zest, chopped parsley, and a squeeze of fresh lemon into the garlic butter at the end. Bright and clean.
Smoky Paprika: Add smoked paprika and a pinch of cayenne to your salt and pepper mix. Finish with butter and a dash of sherry vinegar for a deep, campfire-style flavor.
Maple Dijon: Whisk a spoonful of Dijon with a splash of maple syrup. After searing the chops, reduce heat, add the mixture with butter, and let it glaze the meat.
Mushroom Pan Sauce: Remove the chops to rest, toss sliced mushrooms into the pan with a bit more butter, cook until golden, then stir in chicken broth and a swirl of cream. Spoon over the chops.
Spicy Garlic: Use red pepper flakes with the garlic and butter. Finish with lime juice and cilantro for a zesty kick.
Love bite-sized skillet dinners too? Try these juicy garlic butter steak bites for a similar sear-and-baste approach. Or go seafood night with this quick creamy garlic shrimp that cooks in about the same time.
What Is The Best Method To Cook Pork Chops
For speed and flavor, pan searing is hard to beat. The direct contact with a hot skillet builds a crust, locks in moisture, and makes dinner look and taste special, even though you barely did anything. Oven baking is wonderful for hands-off cooking, but when you crave those caramelized edges, the stove is your friend.
Step-by-Step, Fast
Heat a heavy skillet over medium-high until hot. Add a thin layer of oil. Place seasoned chops in the pan and do not move them for 2 to 3 minutes. Flip once, then reduce the heat to medium. Add butter, smashed garlic, and herbs. Tilt the skillet and spoon the butter over the chops until they’re 140 to 145 F inside. Rest 5 minutes. That is the whole show. It is how I make Garlic Butter Pan Seared Pork Chops (20-Minutes) on a busy weeknight without stress.
If you want a gentle, very consistent method, you can pan sear, then slide the skillet into a 375 F oven for a few minutes to finish. Prefer oven-only? These baked pork chops are a super reliable go-to.
How Do I Cook Pork Chops Without Drying Them Out?
This is the main question people ask, and honestly, it is easy once you know the cues. Moist pork is all about timing and technique, not complicated ingredients. Here are the secrets I use every time for my Garlic Butter Pan Seared Pork Chops (20-Minutes).
- Thickness matters: Choose at least 1 inch thick chops so you have time to brown the outside before the inside overcooks.
- Dry the surface: Pat chops dry so they sear instead of steam.
- Hot pan first: Get the skillet hot before the meat hits the surface.
- Butter at the end: Add butter near the end so it bastes without burning.
- Use a thermometer: Pull at 140 to 145 F. This is the sweet spot for juicy, slightly pink pork.
- Rest time counts: Let the meat rest 5 minutes before cutting.
- Optional quick brine: For extra insurance, soak in a simple brine of water and salt for 20 to 30 minutes, then dry well.
Small steps, big difference. If you ever struggled with dryness, try just two changes: hotter pan and earlier pull temperature. You will taste the difference immediately.
What To Serve With This Recipe
This skillet dinner loves a simple side that soaks up those garlicky juices. I usually pair with one cozy carb and one crisp, fresh vegetable. Keep it relaxed and let the pork be the star.
- Potatoes: Crispy wedges, mashed, or these easy air fryer garlic parmesan potatoes. They pick up the butter like a dream.
- Greens: Sautéed green beans, a snappy arugula salad, or lemony asparagus.
- Vegetables: Pan-seared zucchini, roasted carrots, or garlicky mushrooms.
- Grains: Buttered rice, farro, or couscous with parsley and lemon.
- Sauces: A squeeze of lemon and an extra spoonful of the pan butter. If you want more gravy vibes, whisk a splash of broth into the pan and simmer 1 minute.
If your weeknights are all about convenience, you might also like these super cozy Instant Pot pork chops with mushroom gravy for a different spin that still delivers big comfort.
Common Questions
Do I need to marinate the pork chops?
Nope. Salt and pepper plus butter and garlic are enough. If you have time, a brief brine or a simple marinade can add insurance, but it is optional.
What oil should I use for searing?
Use a high heat oil like avocado, canola, or grapeseed. Add butter later so it does not burn.
How do I know when my chops are done?
Use an instant-read thermometer. Aim for 140 to 145 F in the thickest spot, then rest for 5 minutes.
Can I use thin pork chops?
You can, but they cook fast. Sear hot and quick, and keep a close eye on the temperature to prevent overcooking.
What if I do not have a cast iron skillet?
Any heavy stainless pan works. The key is heating it long enough to get a good sear.
Ready To Sear And Savor
That is really all it takes to make Garlic Butter Pan Seared Pork Chops (20-Minutes). A hot skillet, a simple butter baste, and a good rest will give you tender chops with a restaurant-style crust. If you want to compare methods or look for more timing ideas, check out this helpful 15-Minute Garlic Butter Pork Chops Recipe too. Whether you try the stovetop route tonight or save it for a busy weeknight, I hope this becomes a regular in your rotation. Grab your skillet, take a breath, and let that sizzle do the heavy lifting for dinner.
Garlic Butter Pan Seared Pork Chops
Ingredients
Pork Chops
- 4 pieces bone-in or boneless pork chops, 1 inch thick Choose at least 1 inch thick for juiciness.
Seasonings
- 1 tablespoon salt Generously season the chops.
- 1 teaspoon black pepper Freshly ground.
Cooking Elements
- 2 tablespoons high heat oil (avocado, canola, or grapeseed) Used for searing.
- 2 tablespoons unsalted butter Added towards the end for basting.
- 3 cloves garlic, smashed Add to the butter for flavor.
- 2 sprigs fresh thyme or rosemary Optional for added flavor.
Instructions
Preparation
- Preheat a heavy skillet over medium-high heat until hot.
- Pat the pork chops dry and season generously with salt and pepper.
- Add a thin layer of oil to the hot skillet.
Cooking
- Place the seasoned chops in the skillet without crowding them.
- Do not move the chops for 2 to 3 minutes to develop a good sear.
- Flip the chops and reduce heat to medium.
- Add butter, smashed garlic, and herbs to the skillet.
- Tilt the skillet and spoon the sizzling butter over the chops until they reach an internal temperature of 140 to 145°F.
Resting
- Remove chops from the skillet and let them rest for 5 minutes before serving.
