Garlic Butter Pork Chops
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
Juicy pan-seared pork chops basted in a fragrant garlic-herb butter. A quick, restaurant-quality dinner that's ready in about 20 minutes with just a few ingredients.
By Mia HartwellUpdated September 6, 2025
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- Juicy garlic-butter pork chops in 20 minutes
- 38g of protein and just 2g of carbs per serving
- Restaurant-quality with a few ingredients
- Naturally low-carb and gluten-free
Garlic Butter Pork Chops
22 min totalServes 4
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 360kcal
- Protein
- 38g
- Carbs
- 2g
- Fat
- 22g
- Fiber
- 0g
- Sugar
- 0g
Step-by-Step Instructions
- 1
Pat the pork chops dry and season well with salt and pepper.
- 2
Heat the olive oil in a skillet over medium-high. Sear the chops 3-4 minutes per side until golden.
- 3
Reduce the heat to medium and add the butter, garlic, thyme, and rosemary.
- 4
As the butter foams, tilt the pan and spoon it over the chops for 2-3 minutes until they reach 145°F (63°C).
- 5
Rest the chops 3-5 minutes (essential for juicy pork).
- 6
Finish with a squeeze of lemon and spoon the garlic butter over the top.
Pro Tips for the Best Results
- Pork is safely cooked at 145°F (63°C) with a 3-minute rest, and stays much juicier than well-done.
- Use chops at least 1 inch thick so they sear without overcooking.
- Pat the chops dry so they brown rather than steam.
- Basting with the foaming butter is what makes them special — don't rush it.
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How to Cook Garlic Butter Pork Chops
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Season and sear
Pat the chops dry and season well, then sear in a hot pan until golden on both sides. A dry surface and good heat give you that flavorful browned crust. Use chops at least an inch thick so they brown without overcooking.
Baste with garlic butter
Add butter, smashed garlic, and herbs, and as the butter foams, tilt the pan and spoon it over the chops again and again. This basting infuses them with garlic-herb flavor while keeping them moist. Cook to 145°F (63°C).
Rest before serving
Let the chops rest a few minutes so the juices redistribute and the temperature finishes climbing safely. The rest is what keeps pork chops juicy instead of dry. Finish with lemon and the pan butter.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 4 days; reheat gently so they don't dry out. Spoon any leftover garlic butter over rice or vegetables.
Serving Suggestions
This garlic butter pork chops pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
What temperature is pork done at?+
The USDA safe temperature is 145°F (63°C) followed by a 3-minute rest, which leaves the chops juicy and slightly pink.
Bone-in or boneless?+
Both work — bone-in is extra flavorful and forgiving; boneless cooks a touch faster.
What sides go well?+
Mashed potatoes, rice, or roasted vegetables, with the garlic butter spooned over everything.
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