Garlic Butter Pan Seared Pork

Pork chops pan seared in garlic butter are my answer to an effortless weeknight meal that feels special but comes together in just minutes. The juicy chops get a golden crust and the simple skillet sauce brings everything together. This is comfort food with almost no hassle and I come back to it whenever I want something that makes the whole kitchen smell amazing.

My family always gathers around the table when they hear pork chops sizzling on the stove and that garlic butter aroma fills the air. This recipe made me fall back in love with classic pork after years of it feeling dry or boring.

Ingredients

• Pork chops: Choose bone in or boneless but look for about one inch thickness for juicy results and even cooking
• Garlic: Chopped fresh garlic is a must for deep flavor Use plump cloves that feel heavy and smooth
• Unsalted butter: Adds richness and allows you to control salt If you only have salted butter just adjust added salt
• Olive oil: Keeps the butter from burning and adds a touch of fruitiness Select extra virgin for best flavor
• Salt: Essential for bringing out the porks natural flavor Kosher or flaky salt works especially well
• Pepper: Freshly cracked black pepper for bite Always grind right before using
• Smoked paprika: Optional but recommended Adds smoky warmth Look for Spanish smoked paprika for the richest taste
• Fresh herbs: For garnish if you want Parsley or thyme brings color and a fresh finish Choose bunches with bright leaves

Instructions

Prep and season:

Pat pork chops completely dry with paper towels so you can achieve good browning. Generously sprinkle both sides with salt pepper and smoked paprika pressing it gently onto the surface

Sear the pork:

Heat olive oil in a large skillet over medium high heat until shimmering. Lay the pork chops in gently so they sizzle immediately. Let them cook undisturbed for three to four minutes to build a golden brown crust

Flip and brown:

Turn the chops and cook the other side again for three to four minutes. If the meat sticks wait a bit longer for a natural release which means the crust is forming

Make garlic butter sauce:

Reduce heat to medium. Add butter and minced garlic directly to the pan next to the chops. Swirl as butter melts then use a spoon to baste the pork with garlicky melted butter tilting the pan carefully

Finish and rest:

Continue basting and cook for another two to three minutes until the pork reads one hundred forty five degrees Fahrenheit at the thickest point. Remove from the pan and let rest for five minutes so juices do not escape

Garnish and serve:

Sprinkle with fresh herbs if desired. Serve with buttery pan juices spooned over the top

Smoked paprika is a real game changer here and even just a pinch transforms the sauce. I remember doubling the garlic on a whim and it became the only way my friends wanted these pork chops from then on.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. To reheat warm slices gently in a covered skillet with a splash of water to keep the pork tender. You can also freeze cooked chops for up to two months tightly wrapped to prevent freezer burn.

Ingredient Substitutions

Chicken breasts or thighs work well if pork is not your preference Try using ghee instead of butter for a slightly nutty taste or avocado oil in place of olive oil for a higher smoke point. If you are out of fresh garlic granulated garlic can be used in a pinch just add it to the butter while melting.

Serving Suggestions

Serve pork chops with fluffy mashed potatoes or roasted sweet potatoes for classic comfort. I also love a simple side salad to balance the richness or green beans tossed in lemon zest. You can slice the chops and tuck them into sandwiches for a hearty lunch.

Cultural Context

Pork chops pan seared in butter are a staple in many European home kitchens. The garlic addition gives a Mediterranean touch and the frying technique guarantees juicy results. My grandmother always kept a small pan of flavored butter ready for searing meats which is a little trick passed down from her days in Northern Italy.

Seasonal Adaptations

Spring Swap in fresh chives or dill for the herb garnish Fall Add a splash of cider or white wine to the pan sauce as the butter melts Holiday Serve with cranberry compote or roasted winter squash for a festive meal

Success Stories

A friend told me she made this exact recipe for her first dinner party and her guests raved about the flavor. Another managed to save dry pork by resting it longer like the instructions suggest.

Freezer Meal Conversion

Double the recipe and wrap individual cooked chops tightly in foil. Label and freeze. Thaw overnight in the fridge and reheat gently in a skillet with a splash of broth and any leftover garlic butter sauce.

You will love how simple this dish is and how special it feels with every bite. Leftovers taste just as good the next day so do not hesitate to make extra.

Fragen & Antworten zu Rezepten

→ How do I keep pork chops juicy?

Let pork chops rest after cooking to retain juices. Searing quickly over high heat also helps lock in moisture.

→ Can I use boneless pork chops?

Yes, both bone-in and boneless chops work well. Adjust cooking time as boneless may cook faster.

→ What herbs pair best with garlic butter?

Fresh parsley or thyme are excellent choices to brighten the flavor and complement the garlic butter.

→ How do I know when pork is cooked through?

Use a meat thermometer. The internal temperature should reach 145°F (63°C) for safe, juicy results.

→ Can I add other spices?

Absolutely. Smoked paprika adds depth, or try rosemary, sage, or a pinch of chili flakes for variety.