Pork Garlic Butter (Printable Version)
Juicy pork chops sizzle in a skillet with golden garlic butter, giving you a simple dinner packed with flavor and minimal fuss.
# What You'll Need:
→ Main
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Salt, as much as you like
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2 pork chops, choose bone-in or boneless, about 2.5 cm thick
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A spoonful of olive oil
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1 teaspoon smoked paprika if you want a smoky kick
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2 tablespoons of butter, unsalted
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A few cracks of fresh black pepper, to taste
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3 garlic cloves, chop them up or mince them
→ Garnish
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A sprinkle of fresh thyme or parsley, chopped up fine (if you want)
# Steps to Follow:
01 -
Stick a meat thermometer in your chops and make sure you hit 63°C inside. Set them to the side for five minutes so the juices settle in. Throw on some herbs if you feel like it.
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Turn down the heat to medium. Toss in your butter. Let it melt. Add the garlic and keep scooping that garlicky butter over your pork for just a couple minutes.
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Drop the pork chops in your hot pan but make sure they're not on top of each other. Don’t touch 'em. Let them cook three to four minutes per side till they're really golden.
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Pour in your olive oil into a heavy-bottomed pan or cast iron. Heat it up on medium-high till it looks shiny and dances around a bit.
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Cut off any extra fat from your pork chops. Dab them dry using paper towels. Sprinkle each side with plenty of salt, paprika, and pepper.
# Additional Notes:
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Getting the pork chops dry before they hit the pan means they brown better—not steam.
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Waiting just a little before slicing helps lock in those juices.