Easy Garlic Butter Pork Chops in One Pan Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are fully prepared and measured. Remove the pork chops from the refrigerator approximately twenty to thirty minutes before cooking to take the chill off, which helps them cook more evenly.

Pat the meat completely dry with paper towels to remove surface moisture, as wet meat will steam instead of sear. Peel and finely mince the garlic, and chop the fresh parsley. Keep a large spoon and an instant-read meat thermometer close to the stove for quick access during the basting process.

Instructions

Searing and Crust Formation

1. 1Prep the Pork and Heat the Skillet
   Pat the pork chops dry with paper towels to ensure a proper sear. Heat a heavy cast-iron skillet over medium-high heat until the skillet is hot and ready for searing.
   Look for The skillet should be very hot and dry.
   Tip Drying the meat thoroughly is essential for achieving a deep, caramelized crust.
2. 2Sear the Pork Chops
   Carefully place the pork chops into the hot skillet. Sear without moving them for 4 to 5 minutes, allowing a deep, golden-brown crust to develop on the bottom. Flip the chops and cook the second side for an additional 3 minutes.
   Look for A rich, golden-brown crust will form on the first side.
   Tip Avoid crowding the pan; cook in batches if the skillet is not large enough to hold all four chops comfortably.

At the end of this phase, the pork chops will have developed a deep, golden-brown caramelized crust on both sides. The skillet will sizzle loudly as the heat seals the exterior of the meat.

The pork will still be slightly undercooked in the center, but the beautiful color on the outside indicates it is ready for the butter basting step.

The Butter Baste

3. 3Baste with Garlic Butter
   Reduce the heat to medium. Add three tablespoons of the unsalted butter, the minced garlic, and the chopped fresh parsley to the skillet. As the butter melts and foams, tilt the skillet slightly and use a large spoon to continuously spoon the hot, garlic-infused butter over the pork chops for 2 to 3 minutes.
   Look for The butter will foam vigorously and release a fragrant garlic aroma.
   Tip Keep the butter moving to prevent the minced garlic from burning in the hot pan.

The skillet will fill with a rich, nutty aroma as the butter melts, foams, and turns a light golden color. The minced garlic and fresh parsley will bubble gently in the hot fat, releasing a fragrant, savory scent. The foaming butter will coat the chops entirely, creating a glossy, rich glaze over the caramelized crust.

Resting and Final Assembly

4. 4Verify Doneness and Rest
   Insert a meat thermometer into the thickest part of the pork chop. Ensure the internal temperature reaches 145°F (63°C). Remove the pork chops from the skillet and place them on a warm plate. Let the meat rest for at least 3 minutes to allow the juices to redistribute. Top with dollops of the remaining butter before serving.
   Look for The pork chops should feel firm to the touch and register the correct temperature.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Never skip the resting period, as it keeps the pork tender and juicy.

The pork chops are removed from the heat and rest on a warm plate, allowing the internal temperature to stabilize and the juices to redistribute. The meat will appear plump and glossy, topped with melting dollops of fresh butter that slowly dissolve into the resting juices, creating a rich, savory sauce.

Common mistakes

The most common mistake is moving the pork chops around in the skillet too early. To get a deep, flavorful crust, the meat must remain in direct, undisturbed contact with the hot pan for several minutes.

Another frequent error is using a skillet that is too cold, which causes the meat to release its juices and steam rather than sear, resulting in a gray exterior and tough, dry meat.

How to tell it’s done

To ensure the pork chops are safe to eat and perfectly juicy, always use an instant-read meat thermometer. Insert the probe into the thickest part of the chop, avoiding the bone.

The pork is cooked safely when the internal temperature registers 145°F (63°C). Once this temperature is reached, transfer the chops to a plate and let them rest for at least 3 minutes before serving.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest