Go Back

Garlic Butter Pan-Seared Pork Chops

Juicy, bone-in pork chops with a perfect golden sear, finished in a luxurious, simple garlic butter pan sauce. Ready in under 30 minutes.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 chops
Course: Dinner, Main Course
Cuisine: American
Calories: 450

Ingredients
  

Pork Chops & Brine
  • 2 bone-in pork chops 1 to 1.5 inches thick
  • 1 tsp kosher salt
  • 0.5 tsp black pepper freshly ground
  • 1 tbsp neutral oil avocado, grapeseed, or canola
Garlic Butter Sauce
  • 3 tbsp unsalted butter divided
  • 4-5 garlic cloves minced or thinly sliced
  • 2-3 sprigs fresh thyme or 1/2 tsp dried
  • 1-2 sprigs fresh rosemary optional
  • 0.25 cup chicken broth low-sodium
  • 1 tbsp lemon juice fresh
  • 2 tbsp fresh parsley chopped, for garnish
  • lemon wedges for serving

Equipment

  • Large heavy-bottomed skillet (cast iron or stainless steel)
  • Tongs
  • Instant-Read Thermometer
  • Cutting board

Method
 

  1. Pat pork chops completely dry with paper towels. Season generously on both sides with salt and pepper. Let sit at room temperature for 30-60 minutes.
  2. Heat oil in a large, heavy skillet over medium-high heat until shimmering and hot.
  3. Add pork chops to the hot pan. Sear undisturbed for 4-5 minutes per side, until a deep golden-brown crust forms. Cook to an internal temperature of 140°F (60°C).
  4. Transfer chops to a plate, tent loosely with foil, and let rest for 5-10 minutes.
  5. Reduce heat to medium-low. In the same skillet, melt 2 tbsp butter. Add garlic and herbs. Cook for 60-90 seconds until fragrant.
  6. Pour in chicken broth and lemon juice, scraping up all the browned bits from the pan bottom. Simmer to reduce by half, about 2 minutes.
  7. Remove pan from heat. Swirl in the remaining 1 tbsp cold butter until melted and sauce is glossy.
  8. Spoon the garlic butter sauce over the rested pork chops. Garnish with parsley and serve immediately with lemon wedges.

Notes

For best results, use a thick, bone-in chop and a very hot pan. Do not skip the resting step. An instant-read thermometer is highly recommended for perfect doneness.