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Quick 30-Minute Garlic Butter Pork Chops – Easy Dinner

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Juicy, golden-brown pork chops seared to perfection and basted in a rich garlic butter sauce. Ready in under 30 minutes, this easy weeknight dinner delivers restaurant-quality flavor with simple pantry ingredients.

Ingredients

Scale
  • 4 bone-in pork chops, about 1-inch thick (about 900g total)
  • 1 teaspoon kosher salt (5g)
  • 1/2 teaspoon black pepper, freshly ground (2g)
  • 1/2 teaspoon garlic powder (2g)
  • 4 tablespoons unsalted butter (56g)
  • 6 cloves garlic, minced (about 18g)
  • 1 tablespoon fresh parsley, chopped (3g)
  • 1 tablespoon olive oil (15ml)

Instructions

  1. Take the pork chops out of the fridge 20 minutes before cooking. Pat them dry with paper towels.
  2. In a small bowl, mix together the salt, black pepper, and garlic powder. Sprinkle evenly over both sides of each pork chop and rub in gently.
  3. Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the olive oil and 1 tablespoon of the butter. Swirl to coat the bottom.
  4. Place the pork chops in the hot pan without overcrowding. Cook for 4-5 minutes without moving them, until the bottom is golden brown.
  5. Flip the pork chops using tongs. Add the remaining 3 tablespoons of butter to the pan and let it melt. Add the minced garlic and stir for about 30 seconds until fragrant.
  6. Tilt the pan slightly so the garlic butter pools at the bottom. Using a spoon, baste the pork chops by spooning the hot butter over the tops for 2-3 minutes.
  7. Insert a meat thermometer into the thickest part of a pork chop, avoiding the bone. Cook until it reaches 145°F (63°C), usually another 2-4 minutes.
  8. Transfer the pork chops to a cutting board and let them rest for 5 minutes.
  9. While the pork rests, keep the pan on low heat. Add 2 tablespoons of chicken broth or water and scrape up the browned bits from the bottom. Stir in the fresh parsley if using.
  10. Place the rested pork chops on plates and spoon the garlic butter sauce over the top. Serve immediately.

Notes

For best results, let pork chops come to room temperature before cooking. Do not overcrowd the pan—cook in batches if needed. If garlic starts browning too quickly, remove pan from heat briefly. Resting the meat is essential for juiciness. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

Nutrition

Keywords: garlic butter pork chops, quick pork chops, easy dinner, 30-minute meal, weeknight dinner, pork chop recipe, garlic butter sauce

Find it online: https://sparklechew.com/quick-30-minute-garlic-butter-pork-chops-easy-dinner/