Pan-Seared Garlic Butter Pork Chops
So, you want to feel like a culinary genius without actually, you know, being a culinary genius? Great news! These Pan-Seared Garlic Butter Pork Chops are your new secret weapon. They’re everything you want in a weeknight meal: quick, packed with flavor, and impressive enough to make guests wonder if you secretly went to chef school. This isn’t your grandma’s sad, dry pork chop recipe. We’re talking juicy, tender pork bathed in a glorious garlic butter sauce that you’ll want to lick right off the plate. Why try it? Because life’s too short for bland food and too long for complicated recipes.
The other night, I was whipping these up, and my husband, bless his heart, decided to “help” by preheating the cast iron. He put it on high, then wandered off to debate the existential meaning of a missing LEGO brick with our youngest. Next thing I know, the kitchen is a smoky haze, and the fire alarm is doing its best opera impression. I swear, sometimes cooking with a family is less about culinary skill and more about emergency response. The chops eventually turned out fantastic, but for a solid ten minutes, our house smelled like a barbecue joint had spontaneously combusted. The kids thought it was hilarious. I just wanted my garlic butter pork, sans siren.
MORE OF OUR FAVORITE…
Why You’ll Love This Pan-Seared Garlic Butter Pork Chops
- It’s ridiculously fast. We’re talking dinner on the table faster than you can scroll through TikTok and decide on a filter.
- Hello, garlic butter! Honestly, is there any better combination? This isn’t just a sauce; it’s a hug for your tastebuds.
- You get to use a cast iron skillet, which automatically makes you feel like a seasoned chef, even if your actual seasoning skills involve a shaker from the grocery store.
- Pork chops that aren’t dry. This is a revelation, people! Prepare for actual juiciness, not cardboard masquerading as meat.
- Minimal ingredients, maximum flavor. Your grocery list will be short, but your dinner satisfaction will be through the roof.
Time-Saving Hacks
- Don’t have fresh garlic? Jarred minced garlic is totally acceptable. We’re not judging; we’re surviving.
- If you’re really in a pinch, don’t wash the pan between batches of pork; just wipe it out quickly. (Just don’t tell the health inspector, okay?)
- Use kitchen shears to cut the pork into smaller, faster-cooking pieces if your family has the patience of a goldfish.
- Season the pork directly on the cutting board you’re about to use for something else. That’s called efficiency, not laziness.
Serving Ideas
- Serve with a giant glass of wine if the kids drove you absolutely nuts today. If they were angels, still serve with wine. You earned it.
- A side of roasted asparagus or green beans is always a winner. It feels fancy but literally requires tossing with oil, salt, pepper, and roasting. Done.
- Mashed potatoes are practically a requirement. They’re like little fluffy sponges, eager to soak up all that glorious garlic butter.
- Honestly, sometimes “serving ideas” just means eating it standing over the counter because you’re too hungry to wait for a plate. No judgment here.
What to Serve It With
Honestly, anything green you can pretend makes this a balanced meal, or just more buttered carbs. Your call.
Tips & Mistakes
- Tip: Pat those pork chops super dry! Moisture is the enemy of a good sear, and we want glorious golden crusts, not sad steamed meat.
- Mistake: Don’t overcrowd the pan. I know, your pan is too small, and you want to cook everything at once. But trust me, giving those chops space is key. Cook in batches, or else you’ll end up with steamed pork, and nobody wants that.
- Tip: Don’t flip too early! Let them hang out and get a good sear before you even think about turning them. Patience, young padawan.
- Mistake: Overcooking. Pork chops dry out faster than my kids’ attention spans. Use a meat thermometer if you’re nervous; 145°F (63°C) is your magic number. A little pink is okay!
- Tip: Let them rest! This isn’t a race. Five minutes off the heat, covered loosely, lets those juices redistribute. You’re welcome.
Storage Tips
Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
Variations and Substitutions
Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
Frequently Asked Questions
Remember it later
Planning to try this recipe soon? Pin it for a quick find later!
Pan-Seared Garlic Butter Pork Chops
Ingredients
Main Ingredients
- 4.5 oz pork chops (bone-in or boneless) Choose chops that are at least 1 inch thick.
- 2 tbsp olive oil Use extra virgin for better flavor.
- 4 cloves garlic Minced garlic enhances flavor.
- 3 tbsp butter Unsalted butter is recommended.
- 1 tsp salt Adjust to taste.
- 0.5 tsp black pepper Freshly cracked for best flavor.
- 1 tbsp fresh parsley Chopped, for garnish.
Instructions
Preparation Steps
- Pat the pork chops dry with paper towels and season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat until hot.
- Add the pork chops to the skillet. Sear for about 5-7 minutes on each side until golden brown.
- Reduce the heat to medium, then add butter and minced garlic to the skillet.
- Baste the chops with melted butter and cook for an additional 5-10 minutes, or until cooked through.
- Remove the chops from the skillet and let them rest for a few minutes before serving.
- Garnish with chopped parsley before serving.