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Pan-seared Pork Chops with Garlic Herb Butter

Pan-seared Pork Chops with Garlic Herb Butter prepared dish

These juicy bone-in pork chops are seared until golden, basted with garlic herb butter, and finished with a bright lemon pan sauce. A short rest keeps the meat tender while the skillet juices turn into a simple, restaurant-style finish.

This recipe is american style, dinner, scaled for 4 servings, with 15 min prep and 20 min cook.

Prep: 15 min · Cook: 20 min · Total: 35 min · Serves: 4

Quick cooking notes

  • Core ingredients include smoked paprika, lemon juice, garlic powder, garlic.
  • Follow all 13 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 1 tsp smoked paprika
  • 1 tbsp lemon juice (freshly squeezed)
  • 1 tsp garlic powder
  • 3 cloves garlic (smashed)
  • 3 tbsp unsalted butter (cut into pieces)
  • 1 tbsp olive oil
  • 1 sprig fresh rosemary sprig
  • 0.5 cup low-sodium chicken broth
  • 2 tbsp fresh parsley (chopped)
  • 4 pieces bone-in pork chops (1-inch thick)
  • 0.75 tsp black pepper (freshly ground)
  • 1 tsp dijon mustard
  • 4 sprigs fresh thyme sprigs
  • 1.25 tsp kosher salt

Instructions

  1. Place the 4 bone-in pork chops on a rimmed baking sheet, pat them very dry with paper towels, and keep the raw pork separate from ready-to-eat foods; wash your hands, cutting board, and any surfaces that touch the raw meat before continuing.
  2. In a small bowl, stir together 1.25 tsp kosher salt, 0.75 tsp freshly ground black pepper, 1 tsp garlic powder, and 1 tsp smoked paprika until evenly blended, about 30 seconds.
  3. Season both sides and the edges of the pork chops with the spice mixture, then let them stand on the rimmed baking sheet at room temperature for 15 minutes so the seasoning begins to dissolve and the surface looks slightly moist.
  4. Heat a 12-inch heavy skillet, preferably cast iron or stainless steel, over medium-high heat for 2 minutes, then add 1 tbsp olive oil and heat until the oil shimmers and moves easily across the pan, about 1 minute.
  5. Add the pork chops to the skillet in a single layer without crowding and sear over medium-high heat without moving them until the bottoms are deep golden brown and release easily from the pan, 3 to 4 minutes.
  6. Turn the pork chops with tongs and sear the second side over medium-high heat until browned, 3 to 4 minutes, reducing the heat to medium if the spices darken too quickly.
  7. Reduce the heat to medium-low and add 3 tbsp unsalted butter, 3 smashed garlic cloves, 4 fresh thyme sprigs, and 1 fresh rosemary sprig to the skillet; when the butter foams, tilt the pan slightly and spoon the butter over the pork chops repeatedly for 2 to 3 minutes.
  8. Insert an instant-read thermometer horizontally into the thickest part of the largest pork chop, avoiding the bone; continue cooking and basting over medium-low heat until the pork reaches 145°F (63°C), usually 1 to 3 minutes more depending on thickness.
  9. Transfer the pork chops to a clean plate or cutting board, loosely tent them with foil, and let them rest for 5 minutes so the juices redistribute and the internal temperature remains safely at or above 145°F (63°C) after resting.
  10. While the pork rests, keep the skillet over medium heat and carefully pour in 0.5 cup low-sodium chicken broth, scraping the browned bits from the bottom with a wooden spoon for 1 minute.
  11. Whisk 1 tsp Dijon mustard into the skillet sauce and simmer over medium heat until the liquid reduces slightly and coats the back of a spoon, 2 to 3 minutes.
  12. Turn off the heat, remove and discard the thyme sprigs, rosemary sprig, and smashed garlic cloves, then stir in 1 tbsp freshly squeezed lemon juice and any juices collected on the resting plate.
  13. Spoon the warm pan sauce over the rested pork chops, sprinkle with 2 tbsp chopped fresh parsley, and serve immediately while the meat is juicy and the sauce is glossy.

Nutrition (per serving)

  • Calories: 405
  • Protein: 38 g
  • Fat: 26 g
  • Carbohydrates: 3 g
  • Fiber: 1 g
  • Sugar: 1 g
  • Sodium: 902 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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