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Easy Pork Chops in Garlic Butter – Juicy & Flavorful Recipe

ByWendy Carter
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You want juicy, flavorful pork chops without the fuss. You don’t want to babysit a pan or juggle 20 ingredients. And let’s be real—you’d rather spend time eating than cooking.

These garlic butter pork chops are your golden ticket.

They’re stupidly simple, impossibly delicious, and ready faster than you can binge-watch a TikTok trend. No fancy skills required.

Just meat, butter, garlic, and a skillet. Hungry yet?

Why This Recipe Works

Garlic butter makes everything better—fact. But these pork chops?

They’re next-level. The butter keeps the meat tender, while the garlic adds a punch of flavor without overpowering. Sear the chops right, and you’ve got a crispy exterior with a melt-in-your-mouth center.

It’s a 20-minute meal that tastes like you slaved for hours. Even your picky eater will ask for seconds.

Quick Stats

  • Servings: 4
  • Prep time: 5 minutes
  • Cooking time: 15 minutes
  • Calories per serving: ~350 (because butter counts, right?)
Easy Pork Chops in Garlic Butter – Juicy & Flavorful Recipe
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Easy Pork Chops in Garlic Butter – Juicy & Flavorful Recipe

Recipe by Wendy CarterCourse: Dinner, High-Protein, Pork
Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes
Calories

350

kcal

Ingredients

  • 4 bone-in pork chops (1-inch thick)

  • 4 tbsp unsalted butter (because salted is for amateurs)

  • 4 garlic cloves, minced (or more—we don’t judge)

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 1/2 tsp paprika (for a smoky kick)

  • 1 tbsp olive oil (to prevent butter burnout)

  • Fresh parsley, chopped (optional, but Instagram loves it)

Step-by-Step Instructions

  • Season the chops: Pat them dry (wet meat won’t sear), then rub with salt, pepper, and paprika. Pretend you’re seasoning a steak—because you basically are.
  • Heat the pan: Medium–high heat. Add olive oil and 1 tbsp butter. Wait until the butter stops foaming (that’s your cue it’s hot enough).
  • Sear the chops: 4–5 minutes per side. Don’t poke them! Let them develop a crust. Flip only once—this isn’t a pancake.
  • Add garlic butter: Reduce heat to medium. Toss in remaining butter and garlic. Spoon the melted goodness over the chops for 1–2 minutes. Your kitchen should smell like heaven.
  • Rest and serve: Let chops sit for 5 minutes (crucial for juiciness). Garnish with parsley if you’re fancy.

Ingredients

  • 4 bone-in pork chops (1-inch thick)
  • 4 tbsp unsalted butter (because salted is for amateurs)
  • 4 garlic cloves, minced (or more—we don’t judge)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika (for a smoky kick)
  • 1 tbsp olive oil (to prevent butter burnout)
  • Fresh parsley, chopped (optional, but Instagram loves it)

Step-by-Step Instructions

  1. Season the chops: Pat them dry (wet meat won’t sear), then rub with salt, pepper, and paprika. Pretend you’re seasoning a steak—because you basically are.
  2. Heat the pan: Medium-high heat.

    Add olive oil and 1 tbsp butter. Wait until the butter stops foaming (that’s your cue it’s hot enough).

  3. Sear the chops: 4–5 minutes per side. Don’t poke them!

    Let them develop a crust. Flip only once—this isn’t a pancake.

  4. Add garlic butter: Reduce heat to medium. Toss in remaining butter and garlic.

    Spoon the melted goodness over the chops for 1–2 minutes. Your kitchen should smell like heaven.

  5. Rest and serve: Let chops sit for 5 minutes (crucial for juiciness). Garnish with parsley if you’re fancy.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat gently in a skillet—microwaving turns them into rubber. FYI, the garlic butter solidifies when cold, so let it melt again before serving.

Why You’ll Love This Recipe

It’s fast, foolproof, and feels indulgent without breaking the bank. Pork chops are cheaper than steak, but with this recipe, no one will notice the difference.

Plus, garlic butter is basically a cheat code for flavor. You’re welcome.

Nutrition Facts (Per Serving)

  • Calories: 350
  • Protein: 29g
  • Fat: 25g (worth it)
  • Carbs: 1g (basically keto)
  • Sodium: 600mg

Common Mistakes to Avoid

  • Overcooking: Pork chops dry out fast. Use a meat thermometer—145°F is the sweet spot.
  • Crowding the pan: Cook in batches if needed.

    Steamy chops = sad chops.

  • Burning the garlic: Add it late. Burnt garlic tastes like regret.

Alternatives

  • No bone-in chops? Boneless works, but reduce cooking time by 1–2 minutes.
  • Vegan? Swap pork for thick portobello mushrooms and use plant-based butter. IMO, not the same, but you do you.
  • Extra fancy: Add a splash of white wine to the garlic butter.

    Instant upgrade.

FAQs

Can I use garlic powder instead of fresh garlic?

Sure, but fresh garlic wins. Powder lacks the punch. Use 1/4 tsp powder per clove if you’re desperate.

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Why rest the chops?

Science says resting lets juices redistribute.

Skip it, and your chops will weep (literally).

Can I freeze these?

Technically yes, but the texture suffers. Fresh is best.

What sides go well with this?

Mashed potatoes, roasted veggies, or a crisp salad. Carbs optional but highly recommended.

Final Thoughts

This recipe is the culinary equivalent of a mic drop.

Minimal effort, maximum flavor, and zero pretentiousness. Whether you’re cooking for a date or just yourself (no judgment), these pork chops deliver every time.

Now go forth and butterfy.

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