YumVerseEats
American Comfort
Garlic Butter Pork Chops
Quick garlic butter pork chops seared and basted in a rich garlic herb butter.
RECIPE AT A GLANCE
10
min
Active Time
20
min
Total Time
4
SERVINGS
Stovetop
METHOD
Why It Works
A hot sear locks in the juices and builds flavor fast. Basting the chops in garlic butter keeps them moist and adds richness in minutes.
Ingredients
Protein
• 4 bone-in pork chops, about 1 1/2 lb
Seasoning
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• 1 teaspoon fresh thyme
Sauce
• 1 tablespoon olive oil
• 4 tablespoons unsalted butter
• 5 cloves garlic, minced
Topping
• 2 tablespoons chopped fresh parsley
How to Make It
1
Pat the pork chops dry and season with salt, pepper, and garlic powder.
2
Heat olive oil in a skillet over medium-high and sear the chops 4 to 5 minutes per side until they reach 145°F, then transfer to a plate.
3
Lower heat to medium and melt the butter. Add garlic and thyme and cook 30 seconds.
4
Return the chops and spoon the garlic butter over them for 1 minute.
5
Rest 3 minutes.
6
Top with parsley and serve.
How to Make It
1
Pat the pork chops dry and season with salt, pepper, and garlic powder.
2
Heat olive oil in a skillet over medium-high and sear the chops 4 to 5 minutes per side until they reach 145°F, then transfer to a plate.
3
Lower heat to medium and melt the butter. Add garlic and thyme and cook 30 seconds.
4
Return the chops and spoon the garlic butter over them for 1 minute.
5
Rest 3 minutes.
6
Top with parsley and serve.
Ingredients
Protein
• 4 bone-in pork chops, about 1 1/2 lb
Seasoning
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• 1 teaspoon fresh thyme
Sauce
• 1 tablespoon olive oil
• 4 tablespoons unsalted butter
• 5 cloves garlic, minced
Topping
• 2 tablespoons chopped fresh parsley
Storage & Reheat
Store:
Store up to 3 days.
Reheat:
Reheat gently on the stovetop with a splash of broth so they stay juicy.
Swaps
No olive oil? Use avocado oil or canola oil in the same amount.
Avo's Tip
Spoon the foaming garlic butter over the chops as they finish — that basting is what keeps them juicy.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Bone-in or boneless?
Both work; bone-in stay juicier, boneless cook a little faster.
How do I know they're done?
Cook to 145°F and rest 3 minutes; the centers should be just barely pink.
What should I serve with them?
Mashed potatoes, rice, or roasted vegetables soak up the garlic butter.
Quick Fixes
Chops dry: pull them at 145°F and let them rest.
Butter browning too fast: lower the heat before basting.
Want more garlic: add an extra clove with the butter.
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