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Best Garlic Butter Pork Chops: Easy One-Pan Dinner

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Juicy, bone-in pork chops seared to perfection and finished in a luscious garlic butter sauce. This one-pan wonder is quick enough for weeknights but impressive enough for company, delivering restaurant-quality flavor with simple ingredients.

Ingredients

Scale
  • 4 bone-in pork chops, about 1 inch thick (roughly 900g total)
  • 2 tablespoons olive oil (30ml)
  • 1 teaspoon salt (5g), plus more to taste
  • ½ teaspoon black pepper (2g), freshly ground
  • ½ teaspoon paprika (2g)
  • 4 tablespoons unsalted butter (60g)
  • 6 cloves garlic, minced
  • ½ cup chicken broth (120ml), low-sodium
  • ¼ cup heavy cream (60ml)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 tablespoon fresh parsley, chopped (for garnish)
  • ¼ teaspoon red pepper flakes (optional)

Instructions

  1. Take the chill off the pork chops. About 20 minutes before cooking, remove the chops from the fridge and let them sit on the counter. Pat them dry with paper towels.
  2. Season generously. In a small bowl, mix together 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon paprika. Sprinkle this mixture all over both sides of the pork chops. Rub it in gently with your hands.
  3. Heat your skillet. Place your cast-iron skillet over medium-high heat and add 2 tablespoons of olive oil. Wait until the oil shimmers and just starts to smoke—about 2-3 minutes.
  4. Sear the chops. Carefully place the pork chops in the hot skillet, making sure not to overcrowd. Cook for 4-5 minutes without moving them. Flip and cook for another 3-4 minutes on the second side.
  5. Check the temperature. Insert your meat thermometer into the thickest part of a chop. You’re looking for 135°F (57°C) at this point. Remove the chops to a plate and tent loosely with foil.
  6. Make the garlic butter sauce. Reduce the heat to medium. Add 4 tablespoons of butter to the skillet, scraping up the browned bits from the bottom with a wooden spoon. Add the minced garlic and cook for 30-45 seconds until fragrant.
  7. Build the sauce. Pour in ½ cup of chicken broth and bring to a simmer, scraping up any remaining browned bits. Let it bubble for 2-3 minutes until reduced by about half. Stir in ¼ cup of heavy cream and the fresh thyme.
  8. Finish the chops. Return the pork chops to the skillet, nestling them into the sauce. Spoon some of the sauce over the tops. Let them cook for 2-3 more minutes, or until the internal temperature reaches 145°F (63°C).
  9. Rest and serve. Remove the skillet from heat. Let the chops rest in the sauce for 5 minutes. Sprinkle with fresh parsley and a pinch of red pepper flakes if you like heat. Serve immediately with extra sauce spooned on top.

Notes

For best results, use bone-in pork chops at least 1 inch thick. Don’t skip the resting step—let the chops rest for 5 minutes before serving. If the garlic burns, start over; it will make the sauce bitter. Double the sauce if serving more than 4 people. For a dairy-free option, use vegan butter and full-fat coconut cream.

Nutrition

Keywords: garlic butter pork chops, one-pan pork chops, easy pork chop recipe, bone-in pork chops, garlic butter sauce, quick dinner, weeknight dinner, cast iron skillet pork chops

Find it online: https://sofiaspice.com/best-garlic-butter-pork-chops-easy-one-pan-dinner/