This easy garlic butter pork chops take no more than 15 minutes and are flavored with herbs and a quick garlic butter. Juicy and delicious!
Garlic butter pork chops is one of the most popular recipes on my site for good reason. The flavor is out of this world! And the pork chops are tender and so, so juicy. Forget everything you've ever heard about dry pork chops!
The pork chops are coated in a simple spice mixture, similar to my Easy Herb Lemon Baked Pork Chops, then cooked in a skillet on the stovetop. Cook time for thin-cut pork chops is about 4 minutes, which means you can have this dinner on the table in mere minutes! File this under quick dinner ideas to make again and again.
And the can't-be-missed addition? A dollop of garlic butter, which requires just three ingredients. Dollop a teaspoon of the garlic rosemary butter on top and let it melt over the warm pork. Heavenly! You'll think you just bit into a meal from a fancy restaurant. It's that good.
Ingredients for Garlic Butter Pork Chops
- PORK CHOPS: Look for thin-cut bone-in pork chops at the grocery store. The cook time is super quick!
- OLIVE OIL: Mix extra virgin olive oil with the spices to coat the pork chops.
- SEASONINGS: A mixture of dried rosemary (I prefer crushed), dried sage, paprika, kosher salt and ground pepper. You'll need more rosemary to add to the butter.
- BUTTER: Use unsalted butter.
- GARLIC: Peel and mince fresh garlic cloves.
How to make pork chops with garlic butter
From start to finish, these garlic pork chops took me all of 15 minutes to make, which means it's a great candidate when you don't have much time for dinner prep.
- MAKE SEASONING MIXTURE: In a small bowl, stir or whisk together the olive oil, dried rosemary, dried sage, paprika, salt and pepper.
- COAT THE CHOPS: Place the pork chops in a dish or mixing bowl. Pour the olive oil mixture over top. Use your hands to massage the mixture on all sides of the pork chops until thoroughly coated.
- HEAT THE PAN: Heat a large nonstick skillet of enameled cast-iron skillet (like this one) over medium-high heat. Spray the skillet with a little cooking spray or olive oil.
- COOK THE PORK CHOPS: This isn't going to take long, so don't walk away from the stove! Cook the pork chops for about 3 minutes on the first side, then flip and cook for one more minute. If using thin-cut chops, that's all it should take. The pork chops should be cooked through, with a little hint of pink. DO NOT OVERCOOK! Overcooking leads to dry meat.
- GARLIC BUTTER: While the pork chops are resting, stir together the butter, minced garlic and rosemary.
- PLATE IT: Place one pork chop on each plate with your favorite sides. Dollop 1 teaspoon of garlic butter on each chop. Serve it up!
What to serve with garlic butter pork chops
There are plenty of options, from roasted potatoes to grilled veggies or rice pilaf. Here are a few of our favorites...
- Grilled Potatoes & Onions (A reader favorite!)
- Roasted Mini Potatoes
- Lemon Orzo Salad
- Sautéed Cauliflower Rice with Caramelized Onions
- Toasted Brown Rice with Mushrooms
- Rosemary Mashed Potatoes
- Green salad with Homemade Balsamic Vinaigrette
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Frequently Asked Questions
Yes, but the cooking method will be different. Since thick-cut pork chops cook much longer, I recommend searing them over medium-high heat on the stovetop, then finishing them off in the oven.
Once seared, transfer the skillet to an oven set to 400 degrees F to finish cooking. Be sure to use an oven-proof skillet. The internal temperature of the pork chops should reach 145 degrees F. Let rest for 10 minutes before serving to allow the juices to absorb into the meat.
My number one tip for keeping pork chops tender and juicy is to avoid overcooking them. In this recipe, I used thin-cut pork chops, which take about 4 minutes to cook. The National Pork Board recommends cooking pork chops to an internal temperature of 145 degrees F. Use a digital cooking thermometer to measure the temperature.
Other pork tenderloin and pork chop recipes
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Garlic Butter Pork Chops
Ingredients
- 4 thin-cut bone-in pork chops (5 ounces each)
- 1 tablespoons extra virgin olive oil
- ¾ teaspoon crushed dried rosemary
- ½ teaspoon dried sage
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon ground pepper
The Butter:
- 4 teaspoons unsalted butter room temperature
- 1 garlic clove minced
- ½ teaspoon crushed dried rosemary
Instructions
- Place the pork chops in a shallow dish or mixing bowl.
- In a small bowl, whisk together the olive oil, ¾ teaspoon rosemary, sage, paprika, salt and pepper. Pour the mixture over the pork chops and massage to coat.
- Heat a large nonstick skillet over medium-high heat. Lightly coat with cooking spray.
- Cook the pork chops for 3 minutes, turn over and cook for an additional minute, or until the pork is just cooked through. Transfer to 4 separate plates and top each pork chop with 1 teaspoon of the garlic butter.
The Butter:
- In a small bowl, stir together the butter, garlic and rosemary.
Notes
Nutrition
This post was originally published on May 2, 2016 and updated on April 27, 2022.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Kelly
This is soooo delicious!!!! It’s one of our favorite recipes! We make it all the time. Thank you so much!
Kirsten
Making this recipe tonight and I’ve made it multiple times. It’s always a hit in our house. Tons of flavour and super easy and quick to make! Can’t ask for much more than that
Tina
I made this last night for supper. It was really good. I don’t use rosemary very often and I would probably reduce the rosemary slightly. Although I had trouble grinding it and the biggest issue was the pieces were too big. Any suggestions how to grind it?
Paige Victoria Meier
I make this recipe constantly. But... i don't make the butter mixture... i just use the seasonings listed on the entire recipe, coat my porkchops, then throw it in the pan alongside the butter, like you would a steak i guess... delish.
Kathy Latz
Get yourself a Magic Bullet or an electric coffee grinder. I grind whole peppercorns, rosemary, dried sage leaves, and other tough herbs all the time.