Garlic Butter Pan Seared Pork Chops (20 Minutes) – Weeknight Win
These juicy, buttery chops are a study in quick technique and simple ingredients done well. The moment the garlic hits the hot butter, you’ll smell the comforting aroma that signals dinner is almost ready. When you take the first bite, the crust delivers a satisfying snap, followed by a tender center that’s enhanced by the garlic butter and a bright finish from lemon or wine. It’s the kind of dish you can prepare any night of the week and still feel like you treated yourself.
Ingredients
For the Marinade
- 1-2 lb pork chops bone-in or boneless, about 1 inch thick
- 1 tbsp olive oil
- 1 tbsp salt
- 1/2 tbsp freshly ground black pepper
For the Sauce
- 2-3 tbsp butter
- 3 garlic cloves finely minced
- 1-2 tbsp lemon jiuce
- salt
- 1 tbsp chopped fresh parsley optional
For Assembly
- herbed greens (or your preferred side)
- extra lemon wedges for serving
Instructions
Step 1: Prepare the Marinade
- Pat the chops dry and season both sides with salt and pepper, then brush with olive oil.
Let them rest at room temperature for about 15 minutes to ensure even cooking.
Step 2: Sear the Chops
- Heat a skillet over medium-high heat and sear the chops until a deep crust forms, about 3–4 minutes per side depending on thickness.
- Check internal temperature: aim for 135°F (57°C) for medium-rare to medium.
Step 3: Make the Garlic Butter Sauce
- Remove chops and set aside. Add a touch more oil if needed, then sauté minced garlic for 30 seconds.
- Whisk in butter and lemon juice or wine, stirring until glossy. Season with a pinch of salt.
Step 4: Finish and Serve
- Return chops to the pan to warm through while basting with the sauce for 30 seconds per side.
- Sprinkle with parsley and serve with extra sauce poured over and a bright squeeze of lemon.