Description
This Garlic Butter Pork Chops recipe delivers juicy, tender pork chops seared to golden perfection and infused with aromatic garlic, buttery richness, and fresh thyme. Perfect for an easy yet flavorful dinner, these bone-in pork chops are seasoned simply and cooked in a hot skillet for maximum taste and juiciness, served best with a squeeze of fresh lemon.
Ingredients
Scale
Main Ingredients
- 1 lb. (500g) bone-in pork chops
- Coarse salt, to taste
- Ground black pepper, to taste
- 1 tablespoon cooking oil
- 2 tablespoons unsalted butter, melted
- 3 sprigs thyme
- 4 cloves garlic, minced
- 1 pinch salt
- Lemon wedges, for serving
Instructions
- Season the pork chops: Pat the pork chops dry using paper towels. Season both sides generously with coarse salt and ground black pepper. Rub the seasonings into the meat to ensure they stick well and enhance the flavor during searing.
- Heat the skillet and prepare to cook: Place a skillet on medium-high heat and allow it to heat up. Add the cooking oil, melted butter, and fresh thyme sprigs to the skillet, letting the butter melt and the herbs infuse the fat.
- Sear the pork chops: Place the pork chops in the hot skillet. Cook each side for about 3 minutes, or until the surface turns a golden light brown, indicating a good sear and caramelization.
- Add garlic and finish cooking: Add the minced garlic to the skillet with the pork chops. Continue flipping the pork chops regularly, sautéing the garlic until it turns light brown and fragrant. Sprinkle a pinch of salt over the garlic and chops to enhance the flavor.
- Remove and serve: Once cooked to a golden sear and the internal temperature reaches 145°F (63°C), remove the pork chops from heat. Serve immediately with fresh lemon wedges to squeeze over the top for a bright, fresh finish.
Notes
- Patting the pork chops dry before seasoning removes excess moisture and helps achieve a perfect sear.
- Bone-in center cut or pork rib chops with good marbling and about one-inch thickness provide the juiciest results.
- Use a meat thermometer to ensure the internal temperature hits 145°F (63°C) for safe, juicy pork.
- Let the cooked pork chops rest for 5-10 minutes before serving so the juices redistribute, ensuring tender and succulent bites.
Nutrition
- Serving Size: 1 pork chop (about 250g)
- Calories: 370 kcal
- Sugar: 0.5 g
- Sodium: 480 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.2 g
- Protein: 30 g
- Cholesterol: 95 mg
