Pan-Fried Pork Chops with Garlic Butter
Pan-fried pork chops get their crust from a hot, heavy skillet and their flavour from a minute of basting in foaming butter with garlic and thyme. Leave the chops alone while they sear; moving them too early stops the crust from forming. The butter goes in only after the flip, so it browns instead of burning.
By Ben Kowalski
Published
- Prep Time
- 5 mins
- Cook Time
- 12 mins
- Rest
- 5 mins
- Total Time
- 22 mins
- Servings
- 4 servings
How do you make Pan-Fried Pork Chops with Garlic Butter?
Season 4 boneless pork chops, 2 cm (3/4 inch) thick, with salt, pepper, garlic powder and paprika. Sear in hot oil in a heavy skillet over medium-high heat for 4-5 minutes, flip and cook for 3 minutes more. Add butter, garlic and thyme, baste for 1-2 minutes until the centre reaches 71°C (160°F), then rest for 5 minutes.
- Total time
- 22 mins
- Calories
- 370 per serving
- Protein
- 36 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Pan-frying
Ingredients
Pork chops
Garlic butter
Equipment
Large heavy skillet, cast iron or stainless steel · Tongs · Large spoon · Instant-read thermometer
Quick Directions
Season the chops
Pat the pork chops dry with paper towels and cut a few small slits through any fat on the edge so they don't curl.
Heat the pan
Heat the oil in a large heavy skillet over medium-high heat until it shimmers.
Sear the first side
Lay the chops in the pan, placing them away from you to avoid splashes.
Flip and cook
Turn the chops with tongs and cook for 3 minutes.
Baste with garlic butter
Add the butter, garlic and thyme to the pan.
Rest and serve
Move the chops to a plate, spoon the garlic butter from the pan over them and rest for 5 minutes before serving.
Step-by-Step Instructions
Follow these detailed steps to make the perfect pan-fried pork chops with garlic butter.
Season the chops
Pat the pork chops dry with paper towels and cut a few small slits through any fat on the edge so they don't curl. Mix the salt, pepper, garlic powder and paprika and sprinkle it over both sides of the chops.
Heat the pan
Heat the oil in a large heavy skillet over medium-high heat until it shimmers. Use a pan big enough to hold the chops with space between them, or cook them in two batches.
Sear the first side
Lay the chops in the pan, placing them away from you to avoid splashes. Cook without moving them for 4-5 minutes, until the underside is deep golden brown and releases easily from the pan.
Flip and cook
Turn the chops with tongs and cook for 3 minutes. Turn the heat down to medium.
Baste with garlic butter
Add the butter, garlic and thyme to the pan. When the butter foams, tilt the pan slightly and spoon the butter over the chops again and again for 1-2 minutes, until the thickest part reads 71°C (160°F) on an instant-read thermometer.
Rest and serve
Move the chops to a plate, spoon the garlic butter from the pan over them and rest for 5 minutes before serving.
Recipe Tips
- Dry chops brown; wet chops steam. Pat them well with paper towels, especially if they came straight from a package.
- Don't crowd the pan. If the chops touch, the pan cools down and they turn grey instead of golden, so cook two at a time in a smaller skillet.
- Add the butter only after you flip the chops and lower the heat. Butter added at the start burns before the pork is cooked.
Variations
- Bone-in chops: use 2.5 cm (1 inch) bone-in chops and cook for 5-6 minutes per side. If the outside is browning too fast, finish them in a 200°C (400°F) oven for 4-6 minutes.
- Quick pan sauce: after removing the chops, pour 125 ml (1/2 cup) chicken stock into the pan, scrape up the browned bits, simmer until reduced by half and whisk in 1 tsp Dijon mustard.
- Lightly floured: dredge the seasoned chops in all-purpose flour and shake off the excess before searing for a thin, crisp coating. This version is not gluten-free.
Nutrition (per serving)
| Calories | 370 |
|---|---|
| Protein | 36 g |
| Carbs | 2 g |
| Fat | 24 g |
| Saturated fat | 9 g |
| Fibre | 0.3 g |
| Sugar | 0.3 g |
| Sodium | 670 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate within 2 hours in an airtight container for up to 4 days.
- Freezer
- Freeze cooked chops for up to 3 months. Thaw overnight in the fridge.
- Reheat
- Reheat in a covered skillet with a splash of water or stock over medium-low heat until hot to 74°C (165°F), turning once.
Pan-Fried Pork Chops with Garlic Butter FAQs
How long do you pan fry pork chops?
Boneless pork chops 2 cm (3/4 inch) thick take 4-5 minutes on the first side and 4-5 minutes on the second side over medium-high heat. Bone-in chops 2.5 cm (1 inch) thick need 5-6 minutes per side. They are done at 71°C (160°F) in the thickest part.
What oil is best for pan-frying pork chops?
Use a neutral oil that handles high heat, such as canola, sunflower or avocado oil, for the sear. Add butter only near the end, over medium heat, for flavour, since butter burns at searing temperatures.
Why are pan-fried pork chops tough?
Tough pork chops are usually overcooked or too thin. Thin chops go from juicy to dry in under a minute. Choose chops at least 2 cm (3/4 inch) thick, take them off the heat at 71°C (160°F) and rest them for 5 minutes.
How do you keep pork chops from curling in the pan?
Cut small slits through the fat and thin membrane around the edge every 4-5 cm before cooking. The fat shrinks faster than the meat, and the cuts stop it from pulling the chop into a bowl shape.
Should pork chops be floured before frying?
It is optional. Unfloured chops get a deeper, meatier crust and stay gluten-free. A light dusting of flour gives a thinner, crisper coating and helps thicken any pan sauce.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
