Prepare yourself for the most luscious, juicy pork chops you'll ever eat! These Garlic Butter Pan Seared Pork Chops are as rich and flavorful as any steakhouse dinner, but ready in just minutes. Imagine a golden, crisp-edged chop glazed in a silky, garlicky butter sauce-utterly irresistible.

This recipe is my go-to for easy, one-pan weeknight magic. The combination of fresh garlic, creamy butter, and savory herbs infuses every bite with deep, mouthwatering flavor. Plus, pan searing locks in all those tasty juices!

Trust me, your family will be begging for seconds. These are perfect for a cozy family dinner, a quick meal after a long day, or even an impressive (but fuss-free) dinner party. Inspired by my mom's Sunday roasts, I wanted all the flavor memories-no oven needed!

A plate of golden-brown garlic butter pan seared pork chops garnished with fresh herbs

Why You'll Love This Recipe

Maximum flavor, minimum effort: You get restaurant-quality pork chops in under 30 minutes from start to finish!
One-pan clean up: Everything cooks in a single skillet for super easy clean up.
Super juicy, never dry: Pan searing seals in moisture and keeps the chops tender.
Crowd-pleaser: Both kids and adults rave about these savory, buttery pork chops!

Key Ingredients for Garlic Butter Pan Seared Pork Chops

See recipe card below for full list of measurements, ingredients, and instructions.

Bone-In Pork Chops

This recipe shines with thick-cut, bone-in pork chops for the juiciest, most flavorful results. The bone helps retain moisture and add natural richness as the meat cooks. Look for chops about 1 inch thick. You can use boneless if you prefer, but reduce the cooking time slightly to avoid overcooking.

Fresh Garlic

Garlic is the star here, infusing both the meat and the sauce with deep, savory aroma and taste. For best results, use freshly minced garlic-jarred varieties just aren't as vibrant. Love extra garlic? Add an extra clove or two for even more punch.

Unsalted Butter

Butter provides richness and gives the pan sauce a silky finish. I prefer unsalted so you can control seasoning levels exactly. If you only have salted butter, just reduce added salt in the recipe.

Fresh Herbs (Parsley & Thyme)

A sprinkle of fresh parsley brightens the finished dish, while thyme adds classic, aromatic depth to both the pork and sauce. Dried thyme works in a pinch, but fresh tastes best here! Sub with rosemary or a pinch of Italian seasoning if needed.

Chicken Stock

Just a splash of chicken stock in the pan helps create a quick sauce and deglazes those browned flavorful bits. You can substitute vegetable stock or even water, but the flavor won't be quite as rich.

Garlic Butter Pan Seared Pork Chops cooking process

Instructions for Garlic Butter Pan Seared Pork Chops

See recipe card below for full list of measurements, ingredients, and instructions.

Pat and Season the Pork Chops

Pat your pork chops dry with paper towels-this helps them brown beautifully. Season both sides generously with salt, black pepper, and smoked paprika for a subtle hint of sweetness and color.

Sear the Pork Chops

Heat olive oil in a large heavy skillet (cast iron is ideal) over medium-high heat. When the oil shimmers, add the chops-don't overcrowd the pan! Sear for 4-5 minutes on the first side, without moving, until deeply golden and crisp. Flip and cook for another 3-4 minutes on the second side. Lower the heat if the spices start to scorch.

Make the Garlic Butter Sauce

Reduce heat to medium-low. Scoot the pork chops to one side of the pan. Add 2 tablespoons of butter, the minced garlic, and thyme to the empty space. Stir and cook for 1 minute until the garlic is fragrant and golden-don't let it burn!

Deglaze and Finish Cooking

Pour in the chicken stock and swirl the mixture, scraping up any browned bits from the pan. Spoon the melting garlic butter sauce over the chops as they simmer for 2-3 more minutes, until the pork chops reach 145°F internally.

Rest and Garnish

Remove the pan from heat. Add the remaining tablespoon of butter and swirl it into the sauce. Let the chops rest in the skillet for 5 minutes (they'll stay juicy!), then sprinkle with fresh parsley before serving.

Recipe Variations

Add a Kick of Heat

Love a little spice? Stir a pinch of crushed red pepper flakes into the garlic butter for a subtly spicy kick, or top finished chops with sliced fresh chili.

Herb Swap

Switch out thyme with fresh rosemary or sage for a more robust, earthy flavor profile. Italian seasoning also works well for a Mediterranean twist!

Dairy-Free Alternative

Need to skip dairy? Use a high-quality vegan butter or olive oil in place of regular butter. The sauce will lose some creaminess but still tastes incredible.

Boneless or Thin Pork Chops

If you only have boneless or thinner-cut chops, reduce the sear time to 2-3 minutes per side to avoid overcooking. Keep a close eye-they cook fast!

Lemon Butter Finish

For a bright, fresh twist, squeeze half a lemon over the finished chops just before serving, or add 1 teaspoon of zest to the sauce.

Serving Suggestions

These pork chops are begging to be paired with creamy mashed potatoes, roasted vegetables (think asparagus, broccoli, or green beans), or fluffy rice to soak up that incredible garlic butter sauce. For a splash of color and freshness, garnish with extra parsley or a few thyme sprigs-so pretty!

Storage and Reheating

Store any leftover pork chops in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of chicken stock or water to a skillet and warm gently over medium-low heat until heated through, spooning the sauce over the top. You can also microwave in 30-second bursts, covered. Pork chops freeze well for up to 2 months; thaw overnight in the fridge before reheating as above.

Frequently Asked Questions About Garlic Butter Pan Seared Pork Chops (FAQ)

Q: Can I use boneless pork chops instead?

A: Yes, boneless pork chops work well! Just reduce the cooking time, as they cook more quickly-aim for about 2-3 minutes per side.

Q: How do I keep pork chops from drying out?

A: Patting them dry first and not overcooking are key. Always use a meat thermometer and stop cooking when the internal temperature reaches 145°F.

Q: Can I make these in advance?

A: These are best fresh, but you can prep the garlic butter sauce ahead and quickly reheat everything in the skillet before serving.

Q: What’s the best skillet for this recipe?

A: A heavy-bottomed or cast iron skillet is perfect for an even sear and gorgeous caramelization.

These Garlic Butter Pan Seared Pork Chops will become your new go-to for easy, mouthwatering meals! They're packed with bold, buttery flavor and come together in just minutes. Give them a try, and don't forget to leave a comment or rating if you enjoyed them-your feedback makes my day!