Easy Garlic Butter Pork Chops in One Pan Tips, FAQ & printable recipe

Tips for success

To maximize the flavor of the browning butter, keep the heat regulated during the basting phase. If the skillet is too hot, the butter and garlic will burn quickly, leaving a bitter taste.

If the pan cools down too much, the butter will not foam properly. Adjust the stovetop burner as needed to maintain a gentle, active foam that allows the garlic to cook without turning dark brown.

Always pat the pork chops completely dry with paper towels before cooking. Any moisture left on the surface of the meat will immediately turn to steam when it hits the hot skillet, preventing the sugars and proteins from caramelizing.

A dry surface is the single most important factor in achieving that coveted, deep golden-brown steakhouse crust.

Variations

• Lemon Herb Pork Chops: Add a squeeze of fresh lemon juice and a teaspoon of lemon zest to the butter during the basting phase for a bright, citrusy twist.
• Spicy Garlic Butter Chops: Incorporate a half teaspoon of crushed red pepper flakes into the melted butter along with the garlic to add a subtle, warming heat.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 to 4 days.

Freezer

Freeze in a freezer-safe bag or container for up to 2 to 3 months.

Reheat

Reheat gently in a skillet over low heat with a splash of broth or water, covered, until warmed through to 145°F (63°C).

Leftover pork chops should be cooled completely at room temperature for no more than two hours before being stored. Place the chops and any remaining pan juices in an airtight container and store them in the refrigerator.

For longer storage, wrap the cooled chops tightly in plastic wrap and aluminum foil, then place them in a heavy-duty freezer bag.

While this dish is best enjoyed fresh from the skillet, you can prep the ingredients ahead of time to streamline the cooking process. Mince the garlic, chop the parsley, and portion the butter up to a day in advance, storing them in separate airtight containers in the refrigerator. Keep the pork chops dry and wrapped until ready to cook.

Serving ideas

Serve these rich, savory pork chops alongside sides that can soak up the delicious garlic butter pan juices. Creamy mashed potatoes, garlic herb rice, or warm crusty bread are excellent choices for catching every drop of the sauce.

For a lighter pairing, consider roasted asparagus, green beans, or a crisp green salad with a bright vinaigrette to cut through the richness of the butter.

When plating, transfer each rested chop to a warm serving plate and spoon the remaining garlic butter juices from the skillet directly over the top. Garnish with an extra sprinkle of fresh parsley for color and contrast. Serve immediately while the meat is hot and the butter dollops are still melting over the crust.

Frequently asked questions

Recipe card

Easy Garlic Butter Pork Chops in One Pan

Prep 10 minCook 12 minRest 5 minTotal 27 minServes 4

Ingredients

• 4 thick-cut pork chops (bone-in, about 1 inch thick)
• 4 tbsp unsalted butter, divided
• 4 cloves garlic, minced
• 2 tbsp fresh parsley, finely chopped

Instructions

1. 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.
2. 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.
3. 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.
4. 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.

Contains: milk

Estimated nutrition per serving

Calories

300

Protein

38 g

Carbohydrates

1 g

Fat

16 g

Fiber

0 g

Sugar

0 g

Sodium

80 mg

Automatic estimate from the ingredient list, not laboratory-verified.