How to Make Perfect Garlic Butter Pork Chops in 20 Minutes (Better Than Restaurant)

Garlic butter pork chops are surprisingly quick to prepare yet deliver restaurant-quality results right in your own kitchen. Ready in just 15-20 minutes, these juicy, flavorful chops have become my absolute favorite weeknight dinner solution. When I’m craving something impressive without spending hours in the kitchen, this recipe consistently delivers.

The beauty of butter pork chops lies in their simplicity and versatility. With fresh thyme, lots of garlic, and salty butter, these rich, tender pork chops create a meal that works equally well for casual family dinners or special occasions. The best skillet pork chops develop a perfect sear while maintaining their juiciness, especially when cooked to an internal temperature of 145°F [-4]. Furthermore, thick bone-in cuts deliver the most tender and tasty results for your garlic butter pork chop recipe.

In this guide, I’ll walk you through exactly how to create these creamy garlic butter pork chops from start to finish. We’ll cover everything from selecting the right cut of meat to mastering the perfect sear and creating that irresistible garlic butter sauce that makes this dish shine.

Choosing the Right Pork Chops

Selecting the perfect pork chops is the first crucial step toward creating a memorable garlic butter pork chop dinner. The cut you choose significantly impacts the flavor, texture, and overall success of your dish. Let’s explore what makes certain chops work better than others for this quick-cooking recipe.

Bone-in vs. boneless: what’s better?

The bone-in versus boneless debate comes down to flavor versus convenience. Bone-in pork chops generally deliver more flavor due to their higher fat content and the bone itself, which helps prevent the meat from drying out during cooking. In contrast, boneless chops are ultra-lean with much of the fat removed, making them quicker to prepare but potentially less flavorful.

Bone-in options come in two primary varieties:

Rib chops: Feature a curved rib bone along the side with a medallion of lean loin meat. These are typically less expensive but contain less meat overall.
Center-cut chops: Identified by a T-shaped bone with loin meat on one side and darker tenderloin meat on the other. They’re larger and yield more meat than rib chops.

For garlic butter pork chops specifically, bone-in rib chops are often ideal due to their fat content and flavor profile, though boneless chops can certainly work with proper cooking techniques to prevent drying out.

Why thickness matters for juicy results

The thickness of your pork chop is perhaps even more important than whether it has a bone. Thin chops (⅛ to ¼ inch) cook very quickly, making them easy to overcook and dry out. For best results with garlic butter pork chops, choose thick cuts between 1 to 1½ inches.

Thick chops are more forgiving if you accidentally cook them a bit longer, providing a better margin of error. Additionally, thicker cuts allow you to achieve a beautiful sear on the outside while maintaining a juicy interior. This is particularly important for a quick-cooking recipe like garlic butter pork chops where you’ll be using high-heat methods.

Best cuts for garlic butter pork chop recipes

For the ultimate garlic butter pork chop recipe, certain cuts perform better than others:

Rib chops: These offer a good balance of lean meat and fat, making them flavorful and less prone to drying out. The mild, tender meat works perfectly with garlic butter.
Center-cut loin chops: These provide more meat, though cooking them evenly can be tricky since the loin and tenderloin portions cook at slightly different rates.
Blade chops: Starting at the shoulder, these have excellent marbling and are prized by chefs for their tenderness and flavor.

When shopping, look for chops with good marbling throughout and, if choosing bone-in varieties, a nice fat cap for added flavor. Remember that regardless of which cut you select, all pork should be cooked to an internal temperature of 145°F for food safety while maintaining juiciness.

Essential Ingredients for Garlic Butter Pork Chops

The perfect garlic butter pork chops start with gathering the right ingredients. Creating this delicious dish requires just a handful of quality components that work together to deliver exceptional flavor. Let’s break down what you’ll need for that restaurant-quality result at home.

Pork chops

For this recipe, you have several options. Bone-in pork chops typically deliver more flavor and juiciness compared to boneless cuts. Thin-cut bone-in chops cook extremely quickly, making them ideal for this 20-minute recipe. However, both bone-in and boneless varieties can work well.

When selecting your pork:

Look for chops with good marbling throughout for better flavor
Choose cuts about 1-inch thick for optimal juiciness
Consider rib chops or center-cut loin chops for their superior flavor profile

If your chops have a thick fat cap, scoring it in 2-3 places prevents curling and helps them cook more evenly.

Butter and garlic

Butter forms the foundation of the signature sauce. For best results:

Use unsalted butter (4-6 tablespoons) to control the saltiness of your dish
European-style butter offers greater richness and reduced splatter due to its higher fat content
Room temperature butter blends more easily with herbs and garlic

As for garlic, fresh is non-negotiable. Pre-minced jarred varieties contain brine that can alter the flavor profile. For optimal results, peel and mince 3-4 fresh garlic cloves just before cooking. Fresh garlic infuses the butter with a vibrant, aromatic essence that truly elevates the dish.

Fresh herbs: thyme or rosemary

Fresh herbs add incredible dimension to garlic butter pork chops:

Thyme pairs wonderfully with pork and complements the garlic butter sauce
Rosemary provides an earthy, aromatic quality that enhances the rich flavors
Other options include sage, chives, or Italian parsley for variety

Although dried herbs can work in a pinch, fresh herbs deliver superior flavor in this quick-cooking recipe.

Oil, salt, and pepper

These foundational ingredients are just as important:

High-heat cooking oil like avocado, grapeseed, or canola prevents butter from burning
Kosher salt and freshly ground black pepper should be applied generously to both sides
Consider adding garlic powder (1 tsp) for an extra layer of flavor

For the oil, a tablespoon or two is all you need to create the initial sear before adding the butter. Moreover, patting the chops dry before seasoning helps achieve that perfect golden-brown crust.

Step-by-Step: How to Make Garlic Butter Pork Chops

Creating perfect garlic butter pork chops is all about mastering a sequence of simple techniques that build flavor at each step. This method delivers juicy, restaurant-quality results in just 20 minutes when executed correctly.

1. Pat dry and season the pork

First, remove your pork chops from the refrigerator 15-30 minutes before cooking to bring them to room temperature. This ensures even cooking throughout. Thoroughly pat the chops dry with paper towels to remove excess moisture, which is crucial for achieving a proper sear. For chops with fat caps, consider scoring the fat in 2-3 places to prevent curling. Season generously with salt and pepper on both sides, pressing the seasonings into the meat.

2. Sear in a hot skillet

Heat a cast-iron skillet over medium-high heat until it’s very hot—about 5 minutes of preheating is ideal. Add a tablespoon of high-heat oil like canola or grapeseed. The pan must be hot enough that it’s almost smoking before adding the pork. Place the chops in the pan without overcrowding and cook without moving them for 3-5 minutes depending on thickness (3 minutes for thinner chops, 5 minutes for 1-inch thick chops).

3. Add garlic and herbs at the right time

After flipping the chops, add minced fresh garlic and herbs to the pan. Introducing them too early can cause burning. Rosemary, thyme, or sage work wonderfully here, enhancing the rich flavors of the pork.

4. Baste with butter for flavor

Subsequently, add butter to the pan and tilt the skillet to pool the melting butter. Using a spoon, continuously baste the pork chops with the butter-herb mixture. This technique infuses flavor while keeping the meat moist.

5. Check internal temperature

Monitor the temperature carefully using an instant-read thermometer inserted into the thickest part of the meat (away from bone). The safe internal temperature for pork is 145°F. Many chefs aim for 130-140°F before removing from heat, as carryover cooking will bring it to the final temperature.

6. Let the pork rest before serving

Finally, transfer the chops to a plate and pour the garlic butter over them. Allow them to rest for at least 3-5 minutes before cutting. During this time, the juices redistribute throughout the meat while the temperature rises another 5 degrees. This critical step results in juicier, more flavorful garlic butter pork chops.

Tips and Variations for Perfect Results

To elevate your garlic butter pork chops from good to outstanding, mastering a few critical techniques makes all the difference. These pro tips ensure restaurant-quality results every time you prepare this quick yet impressive dish.

Use a meat thermometer

First and foremost, invest in a good digital meat thermometer—it’s absolutely non-negotiable for perfect pork chops. The USDA updated its guidelines in 2011, now recommending pork be cooked to 145°F instead of the outdated 160°F standard. This 15-degree difference transforms dry, tough meat into juicy, tender perfection.

When checking temperature, insert the thermometer into the thickest part of the chop, staying at least an inch away from any bone. For the most accurate reading, push the thermometer all the way through, then slowly pull it back until you find the lowest temperature point. I recommend testing multiple spots, as temperatures can vary throughout the chop.

Notably, it’s best to pull your chops from heat at about 135°F, as carryover cooking will bring them to the target 145°F during resting. This approach ensures perfectly juicy results without risk of food-borne illness.

Avoid

According to experts, the biggest mistake with garlic butter pork chops is skipping the resting period. After cooking, let your chops rest untouched for 3-5 minutes minimum. This crucial step allows juices to redistribute throughout the meat instead of spilling onto your cutting board.

In reality, patting chops completely dry before seasoning is essential for achieving that golden-brown crust. Additionally, scoring the fat cap in 2-3 places prevents chops from curling up in the skillet.

When adding garlic to your butter sauce, timing is critical—add it too early and it will burn. The garlic needs just 30-60 seconds to become fragrant and golden. Likewise, watch your herb additions carefully; finely chopped rosemary or thyme integrates better into the butter sauce than larger pieces.

Essentially, bringing pork to room temperature 30 minutes before cooking helps prevent the meat from seizing in the pan. This simple step produces more evenly cooked garlic butter pork chops every time.

FAQs

Q1. How long should I cook pork chops for the perfect result? For juicy pork chops, sear them for 3-5 minutes per side in a hot skillet, then finish cooking in the oven for 15-20 minutes until they reach an internal temperature of 145°F. Let them rest for 5 minutes before serving.

Q2. What are the key ingredients for making garlic butter? The essential ingredients for garlic butter are unsalted butter, fresh minced garlic cloves, and herbs like parsley or thyme. You can also add a pinch of salt to enhance the flavors.

Q3. How do I cook pork chops in garlic butter? Start by searing the pork chops in a hot skillet. Once browned, add butter, minced garlic, and herbs. Baste the chops with the melted garlic butter mixture while cooking. Use a meat thermometer to ensure they reach the proper internal temperature.

Q4. Why is garlic a good pairing for pork chops? Garlic complements pork chops excellently, adding depth and savory flavor to the meat. When combined with butter and herbs, it creates a rich, aromatic sauce that enhances the natural taste of the pork.

Q5. What’s the best way to ensure juicy pork chops? To ensure juicy pork chops, use a meat thermometer to cook them to an internal temperature of 145°F. Avoid overcooking, let them rest for 3-5 minutes after cooking, and consider using bone-in chops for added flavor and moisture retention.