Description
Garlic Butter Pan Seared Pork Chops deliver everything I adore about simple, confident cooking crisp golden edges, juicy centers, and a garlic-butter glaze that perfumes the whole kitchen. These chops cook fast, but they taste slow-cooked; tender, savory, and bathed in a buttery sheen that feels almost luxurious.
Ingredients
Scale
- 4 pork chops (1-1 1/4 inches thick)
- Salt, to taste
- Black pepper, to taste
- 1 tsp paprika (optional)
- 1 tbsp olive oil
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- Pat pork chops dry and season both sides generously with salt, pepper, and paprika
- Heat olive oil in a skillet over medium-high heat until shimmering
- Add pork chops and sear 3–4 minutes without moving until a golden crust forms
- Flip the chops and add butter and minced garlic to the pan
- Spoon melted garlic butter over the chops for 2–3 minutes
- Cook until internal temperature reaches 145°F (63°C)
- Remove from pan and let rest 5 minutes
- Spoon warm garlic butter over the top and garnish with parsley before serving
Notes
Thick-cut chops stay juicier. Fresh garlic brings warmth and fragrance. Unsalted butter gives full control of seasoning. Use ghee instead of butter for nutty richness. Add thyme or rosemary for herbal depth. Swap paprika for smoked paprika for extra savoriness. Store leftovers in an airtight container for 3–4 days. Reheat gently on stovetop with a splash of broth or microwave at 50% power in short bursts.
Nutrition
- Serving Size: 1 pork chop
- Calories: 420
- Sugar: 0g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 135mg
