Garlic Butter Basted Pan-Seared Pork Chops

Quick Recipe Version (TL;DR)

• Yield: 4 servings (4 pork chops)
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes (includes 5-minute rest)

Quick Ingredients

• 4 bone-in pork rib chops, 1 inch thick (about 8–10 oz each)
• 1 1/2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tbsp neutral oil (canola, avocado, or grapeseed)
• 6 tbsp unsalted butter
• 6 cloves garlic, smashed
• 6 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 tbsp lemon juice (optional)

Do This

• 1. Pat chops dry; season both sides with salt and pepper.
• 2. Heat a skillet over medium-high heat; add oil.
• 3. Sear chops 4–5 minutes per side until deeply golden.
• 4. Reduce heat to medium; add butter, garlic, thyme, and rosemary.
• 5. Tilt pan and baste chops with foaming butter for 2–3 minutes.
• 6. Cook to 140°F internal temp; rest 5 minutes to reach 145°F.
• 7. Spoon garlic-herb butter over top; finish with lemon juice if using.

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Why You’ll Love This Recipe

• Big flavor, minimal effort: A quick sear plus butter basting tastes restaurant-level.
• Juicy, tender pork: Cooking to the right temperature keeps chops moist instead of dry.
• One-pan dinner: The pan sauce is simply the browned butter, garlic, and herbs.
• Weeknight-friendly: Ready in about 30 minutes, including resting time.

Grocery List

• Produce: garlic (1 head), lemon (1, optional)
• Dairy: unsalted butter
• Pantry: kosher salt, black pepper, neutral oil (canola/avocado/grapeseed)
• Fresh herbs: thyme, rosemary
• Meat: bone-in pork rib chops (4, about 1-inch thick)

Full Ingredients

For the pork chops

• 4 bone-in pork rib chops, 1 inch thick (about 8–10 oz each)
• 1 1/2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tbsp neutral oil (canola, avocado, or grapeseed)

For the garlic butter baste

• 6 tbsp unsalted butter
• 6 cloves garlic, smashed (peeled and lightly crushed with the side of a knife)
• 6 sprigs fresh thyme
• 2 sprigs fresh rosemary

To finish (optional, but recommended)

• 1 tbsp fresh lemon juice
• Extra black pepper, to taste

Step-by-Step Instructions

Step 1: Bring the pork closer to room temperature

Set the pork chops on a plate for 10 minutes while you prep the garlic and herbs. This takes the chill off so the chops cook more evenly.

Pat the chops very dry with paper towels (this is key for a golden crust), then season both sides with 1 1/2 teaspoons kosher salt and 1 teaspoon black pepper.

Step 2: Preheat the pan until properly hot

Place a large skillet (cast iron is ideal) over medium-high heat for 2 minutes. Add 1 tablespoon neutral oil and swirl to coat.

You’re looking for oil that shimmers and moves quickly across the pan. If it’s barely warm, the chops will steam instead of sear.

Step 3: Sear the first side until deeply golden

Add the pork chops to the hot pan in a single layer (work in batches if needed). Press them down lightly so the surface makes full contact.

Sear without moving for 4–5 minutes, until the underside is richly browned.

Step 4: Flip and sear the second side

Flip the chops and sear the second side for 4–5 minutes.

If the pan is smoking aggressively, reduce heat slightly. You want strong heat for browning, but not so much that the butter (coming next) burns instantly.

Step 5: Add butter, garlic, and herbs; start basting

Reduce heat to medium. Add 6 tablespoons unsalted butter, then immediately add the 6 smashed garlic cloves, 6 thyme sprigs, and 2 rosemary sprigs.

As the butter melts and foams, carefully tilt the pan so the butter pools on one side. Use a spoon to baste the chops continuously with the melted garlic-herb butter for 2–3 minutes.

Step 6: Cook to temperature, not guesswork

Insert an instant-read thermometer into the thickest part of a chop (avoid touching the bone). Continue basting and cooking just until the pork reaches 140°F (60°C).

At this point, the butter should be fragrant with garlic and herbs, and the chops should look glossy and well-browned.

Step 7: Rest, then serve with the garlic butter

Transfer the chops to a plate and spoon some of the garlic-herb butter over the top. Rest for 5 minutes. The temperature should rise to the safe final temp of 145°F (63°C) as it rests.

Remove the herb sprigs if you like, then spoon more butter and softened garlic over each chop. Finish with 1 tablespoon lemon juice (optional) to brighten the richness, plus extra black pepper to taste.

Pro Tips

• Dry meat = better crust: Pat the chops dry before seasoning to help them brown quickly.
• Use thick chops for best results: Aim for 1 inch thick; thinner chops can overcook before you get a good sear.
• Watch the butter: If the butter starts to turn very dark (burnt), lower the heat and keep basting; you want nutty brown, not bitter black.
• Thermometer is the difference: Pull at 140°F, rest to 145°F for juicy pork.
• Don’t waste the pan: Spoon the buttery bits and softened garlic from the skillet over the chops right before serving.

Variations

• Garlic butter sage chops: Swap thyme and rosemary for 8 fresh sage leaves; crisp them in the butter while basting.
• Spicy garlic butter: Add 1/4 tsp crushed red pepper flakes to the butter with the garlic.
• Lemon-herb finish: Add 1 tsp finely grated lemon zest at the end (off heat) for extra brightness.

Storage & Make-Ahead

Refrigerate: Store leftover pork chops in an airtight container for up to 3 days. Spoon a little of the garlic butter over them before chilling to help keep them moist.

Reheat: Warm gently in a covered skillet over low heat with a splash of water or broth (about 1–2 tbsp) until heated through, or microwave at 50% power in short bursts to avoid drying out.

Make-ahead prep: Smash the garlic and wash the herbs up to 24 hours ahead. Keep herbs wrapped in a slightly damp paper towel inside a bag or container in the fridge.

Nutrition (per serving)

Approximate, based on 4 servings: 520 calories, 41 g protein, 39 g fat, 2 g carbs, 1 g fiber, 0 g sugar, 900 mg sodium.