Pan seared garlic pork chops have a deep golden crust and a juicy, tender center.
A hot skillet, a little butter, and fresh garlic do all the work. The pan finishes in about 10 minutes of cooking.
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Why This Pan Seared Garlic Pork Chops Recipe Works
A hot skillet browns the surface quickly and builds a savory crust. Letting the chops sit out briefly helps them cook evenly. Dry meat also sears better than wet meat.
Butter and garlic added near the end baste the meat without burning. Thyme and smoked paprika add an earthy, gently smoky flavor. The pan juices turn into a quick sauce for free.
A rest after cooking lets the juices settle back into the meat. A little lemon juice at the end lifts the whole dish. Nothing about the method is fussy, so it suits a weeknight.
Ingredients for Pan Seared Garlic Pork Chops
- 4 bone in pork chops
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 cloves garlic
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh thyme leaves
- 1 teaspoon smoked paprika
- 1 tablespoon lemon juice
Pork chops. Choose chops about an inch thick so they sear without drying out. Bone in pieces stay a little juicier than boneless.
Garlic. Smash the cloves so they flavor the butter without burning. Whole smashed cloves are easy to fish out afterward.
Thyme. Fresh thyme or rosemary adds a woodsy note. Strip the leaves from the stems before adding them.
Smoked paprika. A teaspoon deepens the color of the crust. It also adds a faint campfire flavor.
Lemon juice. Add it at the end so the flavor stays bright. A small splash is plenty.
How to Make Pan Seared Garlic Pork Chops
1. Temper the chops Set the chops on the counter for about 15 minutes. Pat them dry with paper towels.
2. Season Rub both sides with salt, pepper, and smoked paprika. Press the seasoning in gently so it clings.
3. Heat the pan Heat the olive oil in a large skillet over medium high heat until it shimmers. The pan should be hot before the meat goes in.
4. Sear the first side Lay the chops in the pan and do not move them. Cook 4 to 5 minutes until deeply golden.
5. Flip and baste Turn the chops, then add the butter, garlic, and thyme. Spoon the melted butter over the meat for 4 to 5 minutes.
6. Check the temperature Insert a thermometer into the thickest part. Remove the chops at 145 degrees F.
7. Rest and finish Rest the chops under foil for 5 minutes. Drizzle with lemon juice and spoon the pan juices over the top.
How to Serve Pan Seared Garlic Pork Chops
Serve the chops with creamy Yukon Gold mashed potatoes and spoon the pan juices over both. Add air fryer broccoli with Parmesan for a green side. Tuck a basket of soft and buttery homemade rolls nearby, along with garlic asparagus and mushrooms.
How to Store and Reheat Pan Seared Garlic Pork Chops
Refrigerate leftover chops within two hours in a covered container for up to 3 days. Reheat gently in a covered dish until the center reaches 165 degrees F. Freezing is possible, but the texture softens.
Tips and Variations for Pan Seared Garlic Pork Chops
Dry the surface. Moisture prevents browning, so pat the chops dry first. A dry surface forms a crust in minutes.
Do not crowd the pan. Cook in two batches if the chops touch, so they sear instead of steam. Wipe the pan between batches.
Use a thermometer. Pork is done at 145 degrees F followed by a short rest. A thermometer prevents overcooking.
Leave them alone. Moving the meat early tears the crust, so wait for it to release. It will lift easily when ready.
Pick thick chops. Thin chops overcook quickly, so choose pieces near an inch thick. Ask the butcher to cut them for you.
Wash hands and tools. Clean the board and your hands after touching raw pork. Use a clean plate for the cooked chops.
Make a quick sauce. Pour a splash of apple cider into the pan after cooking and scrape up the browned bits. Simmer it for a minute.
Check trusted guidance. For general leftover guidance, see the University of Wisconsin Extension leftovers guidance.
Frequently Asked Questions About Pan Seared Garlic Pork Chops
How long do pan seared garlic pork chops cook?
About 4 to 5 minutes per side for chops an inch thick. A thermometer should read 145 degrees F.
Should I use bone in or boneless for pan seared garlic pork chops?
Bone in chops stay juicier, but boneless works if you watch the time closely. Boneless pieces cook a little faster.
How do I keep pan seared garlic pork chops from drying out?
Do not overcook them. Pull them at 145 degrees F and rest them for 5 minutes so the juices settle.
Can I use butter only?
Yes, though butter alone browns faster, so lower the heat slightly. Watch the pan closely.
What can I add to the pan sauce?
A splash of apple cider or chicken broth works well. Scrape up the browned bits and simmer for a minute.
Pan Seared Garlic Pork Chops
Equipment
- Large skillet
- Meat thermometer
- Tongs
Ingredients
Main Ingredients
- 4 bone in pork chops about 1 inch thick
- 1 tbsp olive oil
- 1 tbsp unsalted butter for basting
- 2 cloves garlic smashed
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp fresh thyme leaves or rosemary
- 1 tsp smoked paprika
- 1 tbsp lemon juice
Instructions
Cooking
- Temper and season. Rest the chops for 15 minutes, pat dry, and rub with salt, pepper, and paprika.
- Sear. Cook in hot oil over medium high heat for 4 to 5 minutes until deeply golden.
- Baste. Flip, add butter, garlic, and thyme, and cook 4 to 5 minutes more, spooning butter over the meat.
- Check and rest. Remove at 145 degrees F and rest under foil for 5 minutes.
- Finish. Add the lemon juice and spoon the pan juices over the chops.
