Name: Garlic Butter Pan-Seared Pork Chops
Prep time: 10 min
Cook time: 10 min
Total time: 5 min
Yield: 4
Ingredients: 4 boneless pork chops (about 1-inch thick); 1 ½ teaspoons salt; 1 teaspoon black pepper; 1 teaspoon paprika; 1 tablespoon olive oil; 4 tablespoons unsalted butter; 4 cloves garlic, minced; 1 tablespoon fresh chopped parsley (or 1 teaspoon dried); Optional: lemon wedges for serving; Special Equipment:; Cast iron or heavy-bottomed skillet; Tongs; Meat thermometer (recommended)

Garlic Butter Pan-Seared Pork Chops

Some recipes just have a way of instantly becoming a household favorite, and these Garlic Butter Pan-Seared Pork Chops are exactly that for our family. I originally made this dish on a whim one busy weeknight when I had pork chops thawed and little time to spare. I needed something quick but flavorful, and I wanted everyone to feel like they were sitting down to a special meal—even if it was just a regular Tuesday.

What came out of the skillet was pure magic. The pork chops seared to golden-brown perfection, the garlic butter melting right over the top, and the aroma filling the kitchen—my kids actually came running to the table before I could call them. That never happens! My husband took one bite and raised his eyebrows in that “you really outdid yourself” way, and that’s when I knew this recipe was a keeper.

The balance of flavors is what makes this recipe shine. The garlic-infused butter adds richness, while the pan sear locks in all those savory juices. And with just a sprinkle of fresh herbs, it becomes something you could serve to company without a second thought. It’s hearty, satisfying, and packed with flavor, but still simple enough to whip up on a weeknight.

Over time, it’s become one of those go-to meals I can count on when I need something comforting yet quick. And honestly, I love how easy it is to make something this delicious with just a handful of ingredients.

Questions I Often Get Asked About This Recipe

Can I use bone-in pork chops instead of boneless?
Absolutely! Bone-in chops work great—just increase the cooking time slightly, depending on thickness.

What’s the best pan to use for searing?
A cast iron skillet is ideal. It gets super hot and helps develop that beautiful crust on the pork.

Can I make this dairy-free?
Yes, you can substitute the butter with a dairy-free alternative like plant-based margarine, but the flavor might vary a bit.

How do I know when the pork chops are done?
Use a meat thermometer. The internal temperature should be 145°F (63°C), then let them rest a few minutes before serving.

Can I prep these in advance?
You can season the pork chops ahead of time and refrigerate them. Just bring them to room temp before searing for the best results.

What You Need to Make Garlic Butter Pan-Seared Pork Chops

4 boneless pork chops (about 1-inch thick)

1 ½ teaspoons salt

1 teaspoon black pepper

1 teaspoon paprika

1 tablespoon olive oil

4 tablespoons unsalted butter

4 cloves garlic, minced

1 tablespoon fresh chopped parsley (or 1 teaspoon dried)

Optional: lemon wedges for serving

Special Equipment:

Cast iron or heavy-bottomed skillet

Tongs

Meat thermometer (recommended)

How to Make Garlic Butter Pan-Seared Pork Chops

Season the chops: Pat pork chops dry with paper towels. Season both sides generously with salt, pepper, and paprika.

Heat the pan: Heat olive oil in a large skillet over medium-high heat. Once hot and shimmering, carefully add the pork chops.

Sear the chops: Sear each side for about 3-4 minutes, or until golden brown. Flip once and cook until internal temperature reaches 145°F (63°C).

Add garlic butter: Reduce heat to medium-low. Add butter and minced garlic to the skillet. As the butter melts, spoon it over the pork chops.

Finish with herbs: Sprinkle freshly chopped parsley over the top and continue spooning the butter for 1-2 minutes to infuse more flavor.

Rest and serve: Remove from heat and let rest 5 minutes before serving. Serve with pan juices spooned over the top.

Tips for Making the Best Garlic Butter Pan-Seared Pork Chops

Let your pork chops sit out for 15-20 minutes before cooking to ensure even searing.

Don’t overcrowd the pan—if you’re cooking more than four chops, sear in batches.

Fresh garlic makes a big difference here, so skip the jarred stuff if possible.

Feel free to play with the herbs—thyme or rosemary also pair beautifully with the garlic butter.

For extra richness, add a splash of white wine to the pan after searing and let it reduce before adding butter.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “These were absolutely delicious! My husband asked if we could have them weekly. So juicy and flavorful!”

⭐️⭐️⭐️⭐️ “Great recipe, super easy to follow. I added a little white wine to the butter—yum!”

⭐️⭐️⭐️⭐️⭐️ “Perfect for busy nights. I made them with mashed potatoes and green beans—total hit!”

⭐️⭐️⭐️ “Very tasty but mine came out a bit dry. I think I overcooked them. Will use a thermometer next time!”

⭐️⭐️⭐️⭐️⭐️ “The garlic butter takes this over the top. Restaurant-quality flavors at home. Loved it!”

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