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One Pan Garlic Butter Pork Chops - Fast, Flavorful, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 pork chops (about 1-inch thick; bone-in or boneless)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika (sweet or smoked)
  • 1/2 teaspoon garlic powder
  • 2 tablespoons olive oil (or other neutral oil)
  • 3 tablespoons unsalted butter
  • 4–5 fresh garlic cloves, minced
  • 1/2 cup low-sodium chicken broth (or water)
  • 1 teaspoon Dijon mustard (optional, for depth)
  • 1 tablespoon lemon juice (optional, for brightness)
  • 2 teaspoons fresh thyme or rosemary leaves (or 1/2 teaspoon dried)
  • Fresh parsley, chopped, for garnish

Method
 

  1. Pat the pork chops dry. Use paper towels to remove surface moisture. This helps you get a better sear and a lovely crust.
  2. Season generously. Mix salt, pepper, paprika, and garlic powder. Rub the blend all over the chops, including the edges.
  3. Heat the pan. Set a large skillet (cast iron or stainless steel is best) over medium-high heat. Add the olive oil and let it shimmer.
  4. Sear the chops. Place the pork in the hot pan and let them cook undisturbed for 3–4 minutes, until nicely browned. Flip and sear the second side for another 3–4 minutes. Adjust time slightly for thickness.
  5. Check doneness. If your chops are thick, reduce heat to medium and cook 2–4 more minutes, flipping once, until the internal temperature reaches 140–145°F (60–63°C). Transfer the chops to a plate and tent loosely with foil.
  6. Make the garlic butter base. Lower heat to medium-low. Add the butter to the skillet. When melted and foamy, add the minced garlic and cook for 30–45 seconds, stirring so it doesn’t brown.
  7. Deglaze the pan. Pour in the chicken broth. Scrape up the browned bits with a wooden spoon. Stir in the Dijon and lemon juice if using. Simmer 1–2 minutes to slightly reduce.
  8. Add herbs and return chops. Stir in thyme or rosemary. Nestle the pork chops back into the pan, along with any juices from the plate. Spoon the sauce over the chops and simmer 1 minute to warm through.
  9. Rest and garnish. Remove from heat. Let the chops rest 2 minutes in the sauce. Sprinkle with parsley and taste the sauce; add a pinch of salt if needed.
  10. Serve. Plate the chops and spoon extra garlic butter sauce on top. They pair well with mashed potatoes, roasted vegetables, or a simple green salad.