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Whenever I want something fast and cozy, garlic butter pan seared pork chops are my standby. The second they hit the hot pan, that happy sizzle makes me smile. A scoop of melty garlic butter turns plain pork into a must-have dinner. I love that it only takes one pan and you're sitting down in less than thirty minutes.
The very first time I made these on a crazy busy night, I remember that big buttery smell floating through my place. Suddenly everyone rushed to the kitchen, begging to know what was cooking.
Tasty Ingredients
- Fresh herbs: Try thyme or parsley on top for color and zing. Snip leaves right before serving for the brightest flavor.
- Smoked paprika: If you want a smoky kick and pretty red color, grab a Spanish-style. Totally optional but really tasty.
- Pepper: Freshly cracked is best because it packs a little more heat and punch.
- Salt: Kosher or flaky salt is ideal for making pork taste its best.
- Olive oil: Pick a flavorful extra-virgin option for a golden crust.
- Unsalted butter: Let it sit out so it melts evenly and gives a creamy result.
- Garlic: Chop fresh cloves up tiny for the boldest garlic taste. Skip the jarred stuff if you can.
- Pork chops: Bone-in or boneless both work. Go for ones cut about an inch thick and make sure they’re similar in size so they cook the same.
Simple How-To Steps
- Poke the Temperature:
- Slide a meat thermometer into the middle of a chop. You want to hit 145 degrees Fahrenheit for safety. Once they're ready, take the pork out and let it chill on a plate for about five minutes. That makes every bite juicier.
- Add Garlic Butter:
- Bring the heat down to medium. Drop in butter. When it’s bubbling, toss in the garlic. Tip the pan and gently spoon the buttery stuff over the chops for a couple of minutes. Every bit soaks up that flavor and keeps them moist.
- Sear the Pork Chops:
- Lay the chops in the skillet, leaving some space. Listen for that sizzle. Let them cook untouched for three or four minutes to build that golden crust. Flip and do the same on the other side.
- Heat the Pan:
- Put your heavy pan—cast iron is perfect—on the stove and crank up to medium-high. Drizzle on some olive oil and wait until you see a shimmer or ripples. That means you’re good to go, and the crust will form quickly.
- Get Chops Ready:
- Dry the chops really well with paper towels. That step helps a great sear happen and also makes sure the seasoning clings better. Sprinkle both sides with plenty of salt, pepper, and paprika if you’re feeling it. Gently press it in so it sticks.
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Honestly, the best part for me is seeing the butter start to foam all around the meat and getting hit with that sweet garlic smell. My kid always grins and says the best bit is when I pour the buttery pan sauce on her pork chop.
Leftover storage
Stash leftover chops in a sealed container in the fridge. They'll stay good for up to three days. To warm them up, slip them in a skillet with a little water or broth on low. Let them heat slowly under a lid so the pork doesn’t dry out.
Swap options
If you don’t have butter, ghee or a vegan substitute works great too. Out of fresh garlic? Go with about half a teaspoon garlic powder per chop. Want something spicier or with herbs? Italian blend or a dash of chili flakes will switch up the flavor just right.
Ways To Serve
They go super well with fluffy rice or creamy mashed potatoes. A hearty salad or some wilted greens also work. For something extra, put lemon wedges on the table. Squeeze some juice over each chop before you dig in.
Cooking backstory
Searing pork in a pan is kind of a classic American move, especially for weeknight dinners. Adding the garlic butter really comes from those cozy French home kitchens. That combo of simple cooking and flavors you want more of is why this one ends up in so many family meals.
Recipe Questions & Answers
- → What helps pork chops stay juicy while you pan sear?
Make sure to dry them off first, don’t cook them too long, and let them sit a few minutes after you take them out. Pop in a meat thermometer, pull them at 145°F, and you’ll nail that tenderness.
- → Am I okay using boneless pork instead of bone-in?
Totally! Boneless pork cooks through even faster. Just watch your timing and you’re good.
- → What kind of skillet should I grab for this?
Go for a heavy or cast iron pan. They make the pork cook evenly and you’ll get the best crispy surface.
- → Which herbs work nicely with pork and garlic butter?
Toss on some fresh thyme or chopped parsley at the end. Rosemary or sage? Those give a punch of flavor too.
- → Is smoked paprika a must-have for the flavor?
Not a big deal if you skip it, but smoked paprika does bring a tasty, smoky layer. Tasty either way!