Garlic Butter Pan Seared Pork

Garlic butter pan seared pork chops are my go-to for those nights when I want something comforting but quick The sizzling sound as they hit the skillet means dinner is just moments away A spoonful of garlicky butter transforms simple pork into something you crave again and again and the best part is that you only need one pan and less than half an hour

The first time I tried these on a hectic weeknight I remember how my kitchen filled with a buttery aroma and everyone was at the table in minutes asking what smelled so good

Ingredients

• Pork chops: look for bone-in or boneless about one inch thick pick evenly cut chops for best cooking
• Garlic: minced or finely chopped fresh cloves give the brightest flavor so avoid pre-minced in jars if possible
• Unsalted butter: bring it to room temperature for smooth melting and rich taste
• Olive oil: choose a good quality extra-virgin for a flavorful sear
• Salt: brings out the natural pork taste flaky or kosher salt works best
• Pepper: freshly ground offers more punch and aroma
• Smoked paprika: optional but gives a smoky warmth choose a Spanish-style paprika for standout color
• Fresh herbs: like parsley or thyme for garnish optional but add color and freshness especially with parsley leaves picked just before serving

Step-by-Step Instructions

Prepare the Pork Chops:

Pat pork chops completely dry using paper towels this step creates the crispy browned crust you want When the surface is dry the seasoning also sticks better Sprinkle both sides with a generous pinch of salt pepper and paprika if using then gently press the seasoning into the meat

Heat the Pan:

Place a cast iron or heavy skillet on the burner Set to medium-high heat drizzle in olive oil and watch for gentle ripples or a faint shimmer that signals the pan is ready A hot evenly heated pan ensures your crust forms fast

Sear the Pork Chops:

Arrange pork chops in the pan with a little space between them They should sizzle right away Let them sear for three to four minutes on the first side without moving This undisturbed cooking helps develop that golden crust Carefully flip each chop and let the second side cook another three to four minutes

Add Garlic Butter:

Turn the heat down to medium Drop in the butter When it starts bubbling add the minced garlic As the butter melts tilt the pan and use a spoon to scoop and baste the buttery mixture over the pork for about two minutes This step keeps each chop juicy and infuses lots of flavor

Check the Temperature:

Poke a meat thermometer into the thickest part The safe goal is one hundred forty five degrees Fahrenheit Once they reach temperature transfer the chops to a plate and let them rest for five minutes so juices redistribute making every bite tender

Save

My favorite part about this dish is watching the butter foam around the pork and smelling the sweet garlic hit the hot pan My daughter always says it is the best part of dinner when I spoon the buttery juices over her chop

Storage tips

If you have leftovers tuck them into an airtight container and refrigerate for up to three days To reheat warm slowly in a covered skillet over low heat with a splash of water or broth This way the pork stays moist and does not dry out

Ingredient substitutions

If you run out of butter try ghee or a plant-based alternative If fresh garlic is missing use half a teaspoon of garlic powder per chop For those who prefer different seasonings swap in Italian blend or a pinch of crushed red pepper for a hint of spice

Serving suggestions

Serve with mashed potatoes or rice to soak up the garlic butter sauce A crisp side salad or wilted greens also pairs well For a special touch add lemon wedges at the table and squeeze over each chop just before eating

Cultural context

Pan-searing pork is a classic American weeknight comfort but the garlic butter twist draws inspiration from rustic French bistro cooking It is the combination of simple methods and rich flavors that keeps this recipe in rotation in so many kitchens

Frequently Asked Questions About Recipes

→ How do I keep pork chops juicy when pan searing?

Pat the pork chops dry, avoid overcooking, and allow them to rest after searing. Use a meat thermometer and remove them from the pan at 145°F for perfect juiciness.

→ Can I use boneless pork chops instead of bone-in?

Yes, boneless pork chops work just as well. Adjust the searing time as they may cook slightly faster than bone-in chops.

→ What’s the best pan type for this dish?

A cast iron skillet or heavy-bottomed pan provides even heat and helps create a golden, crispy crust on the pork chops.

→ Which herbs pair well with garlic butter pork?

Parsley and thyme make excellent garnishes. Fresh rosemary or sage can also complement the flavors nicely.

→ Is smoked paprika necessary for flavor?

Smoked paprika is optional, but it adds subtle depth and a gentle smokiness. The dish is delicious without it as well.