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Quick Garlic Butter Pan Seared Pork Chops

Two thick, juicy pork chops seared golden brown and topped with garlic butter sauce and fresh parsley.
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Make incredibly juicy and tender pork chops in under 20 minutes using this simple pan-searing method with rich garlic butter. This is the perfect easy pork chop recipe for a fast weeknight dinner.

Ingredients

Scale
  • 4 boneless pork chops (about 1 inch thick)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 2 sprigs fresh thyme (optional)
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Pat the pork chops dry with paper towels. This helps create a good crust.
  2. In a small bowl, mix the salt, pepper, garlic powder, and paprika. Season both sides of the pork chops evenly with this mixture.
  3. Place a large skillet over medium-high heat. Add the olive oil. When the oil shimmers, carefully place the seasoned pork chops in the hot skillet. Do not overcrowd the pan; work in batches if necessary.
  4. Sear the pork chops for 3 to 4 minutes per side until they develop a deep golden-brown crust.
  5. Reduce the heat to medium-low. Add the butter, minced garlic, and thyme sprigs (if using) to the skillet. The butter should melt and foam.
  6. Tilt the pan slightly and use a spoon to continuously baste the melted garlic butter over the top of the pork chops for about 1 to 2 minutes. This keeps the pork juicy.
  7. Remove the pork chops from the skillet immediately when they reach an internal temperature of 140 degrees Fahrenheit for medium-rare or 145 degrees Fahrenheit for medium.
  8. Let the pork chops rest on a cutting board for 5 minutes before serving. Spoon any remaining garlic butter sauce from the pan over the top and garnish with fresh parsley.

Notes

  • For thicker chops (over 1.5 inches), you may need to finish them in a 400 degree Fahrenheit oven for 5-7 minutes after searing to reach the correct internal temperature without burning the outside.
  • If you prefer a quick pan sauce, remove the chops to rest, then add 1/4 cup of chicken broth to the hot pan and scrape up any browned bits (fond) from the bottom. Let it reduce slightly, then pour over the resting meat.
  • This method works well for both thick-cut boneless pork chops and bone-in chops. Adjust cooking time slightly for bone-in cuts.

Nutrition

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