Garlic Butter Pan Seared Pork Chops That Stay Juicy — in 20 Minutes
Golden crust, garlic butter baste, and a center that’s actually juicy. This 20-minute method is the one that finally worked for me – no brine, no complicated steps. Just a hot pan and the right internal temperature.
Equipment
- 12-inch cast-iron skillet or heavy stainless steel pan
- Spring-loaded tongs
- Instant-Read Thermometer
Ingredients
- 4 bone-in pork chops (1.5 inches thick)
- 2 tbsp neutral oil (avocado or grapeseed)
- 3 tbsp unsalted butter (European-style preferred)
- 4 cloves garlic, smashed
- 3 sprigs fresh thyme or rosemary
- Flaky salt and black pepper
Instructions
- Take the pork out of the fridge 20 minutes before cooking. Pat dry with paper towels until completely dry. Season generously on all sides with salt and pepper. Let sit at room temperature.
- Place a cast iron skillet over medium-high heat for 3 minutes until very hot. Add the oil; it should shimmer and ripple.
- Lay the chops into the pan, laying them away from you. Press down gently with tongs. Cook undisturbed for 3 minutes until a deep golden crust forms.
- Flip the chops and cook for 2 minutes on the second side. They should release easily from the pan.
- Add butter to one side of the pan, then add smashed garlic and herbs. Tilt the pan so the butter pools. Once foaming, continuously baste the chops with the hot butter for 1-2 minutes.
- Insert an instant-read thermometer into the thickest part of a chop (avoiding bone). Pull the pan from heat when it reads 135°F. The carryover cooking will bring it to 145°F.
- Transfer chops to a cutting board, spoon pan butter over them, and let rest for 5 minutes. Serve topped with pan garlic and butter, plus a pinch of flaky salt and cracked pepper.
Notes
Things I Wish I’d Known: Dry the surface extremely well for a good sear. Trust the thermometer – 145°F is safe and juicy. Don’t crowd the pan; cook in batches if needed. Scrape up browned bits during basting – that’s flavor.
Storage: Cooked chops keep in an airtight container in the fridge for up to 3 days. Reheat gently in a covered pan with a splash of broth; avoid the microwave.
Swaps: Use ghee for dairy-free. Add red pepper flakes for heat. Swap herbs: tarragon or sage. For a company dinner, slice and fan over garlic butter, top with crispy fried shallots.