These garlic butter pan-seared pork chops bring classic, cozy comfort straight to your dinner table. Featuring thick-cut bone-in pork chops seared to golden perfection in a cast-iron skillet, this recipe finishes with a rich garlic pan sauce and fresh green scallions for a bright, flavorful punch.
The secret to preventing tough or dry pork chops lies in using thick-cut chops, searing over high heat for a deep crust, and basting with real butter and garlic before letting the meat rest. The residual pan drippings form the foundation for an effortless, savory gravy.
Serve these tender chops alongside creamy mashed potatoes or roasted vegetables for a hearty, satisfying weeknight meal!
Why You’ll Love This Recipe
- Incredibly Tender & Juicy: Basting with garlic butter keeps the meat moist and full of flavor.
- Rich Pan Drippings Gravy: Uses every bit of flavorful fond from the skillet to build a smooth pan sauce.
- Quick 20-Minute Cook Time: A fast skillet meal perfect for busy weeknight dinners.
- Simple Pantry Ingredients: Uses basic herbs, garlic, butter, and stock to deliver maximum flavor.
Ingredient Notes
- Pork Chops: Thick-cut bone-in pork chops (about 1-inch thick) retain maximum moisture during searing.
- Garlic: Minced fresh garlic cloves to infuse the butter glaze and pan gravy.
- Butter & Oil: Unsalted butter for rich basting and olive oil for high-heat searing.
- Chicken Stock: Rich chicken or vegetable broth to deglaze the pan and build the gravy base.
- Scallions: Freshly sliced green onions to garnish for crisp contrast and color.
- Seasonings: Kosher salt, freshly cracked black pepper, garlic powder, and onion powder.
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Step-by-Step Instructions
- Prep and Season the Meat: Pat 4 bone-in pork chops completely dry with paper towels. Season generously on all sides with salt, pepper, garlic powder, and onion powder. Let rest at room temperature for 10 minutes.
- Sear in Hot Skillet: Heat 1 tablespoon of olive oil in a heavy cast-iron skillet over medium-high heat until shimmering. Add the pork chops in a single layer and sear without moving for 4 to 5 minutes until a deep golden-brown crust forms.
- Flip and Baste: Flip the chops over. Reduce heat to medium and add 3 tablespoons of butter and 4 minced garlic cloves to the skillet. As the butter melts, tilt the pan and spoon the garlic butter continuously over the top of the pork chops for 3 to 4 minutes until cooked to an internal temperature of 145°F (63°C).
- Rest the Chops: Remove the pork chops from the skillet and transfer to a warm plate. Cover loosely with aluminum foil and let rest for 5 minutes.
- Make the Pan Gravy: Return the skillet with remaining garlic butter and pan juices to medium heat. Pour in 1/2 cup chicken stock, scraping up any browned bits stuck to the bottom of the pan. Simmer for 2 to 3 minutes until slightly reduced and glossy.
- Garnish and Slice: Pour the warm garlic pan gravy generously over the rested pork chops. Top with a handful of sliced fresh scallions.
- Serve Hot: Slice into thick, juicy cuts and serve immediately with your favorite side dishes.Tip: Allowing the pork chops to rest for 5 minutes before slicing keeps all the tasty juices sealed inside the meat.
Nutrition Snapshot
- Calories: ~480 kcal
- Protein: 38g
- Carbohydrates: 4g
- Fat: 34g
(Note: These values are approximate estimates based on standard ingredient calculations per serving.)
Storage & Reheating
Store leftover pork chops and gravy in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a covered skillet over medium-low heat with a splash of broth or butter for 4 to 5 minutes until warmed through, avoiding high heat to keep the meat tender.
Budget Note
Thick-cut pork chops are an economical protein choice, making this full dinner cost approximately $3.50 to $5.00 per serving.
Recipe Variations
- Creamy Mushroom Gravy: Add 1 cup of sliced cremini mushrooms into the skillet right after removing the pork chops to create a mushroom gravy base.
- Herbed Rosemary & Thyme: Add whole sprigs of fresh rosemary and thyme into the butter while basting for an earthy herb aroma.
- Honey Mustard Glaze: Whisk 1 tablespoon of Dijon mustard and 1 tablespoon of honey into the pan sauce for a tangy-sweet twist.
Frequently Asked Questions
How do I keep pork chops from drying out? Avoid thin cuts and use an instant-read thermometer to pull the chops off heat as soon as they reach 145°F (63°C). Basting with garlic butter also seals in moisture.
Can I use boneless pork chops? Yes, but boneless chops cook faster than bone-in options. Reduce the sear time by about 1 minute per side to prevent overcooking.
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