Garlic Butter Skillet Pork Chops With Asparagus

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Quick Ingredients

• 4 bone-in pork loin chops (about 1 inch thick; 6–8 oz each)
• 1 lb (450 g) asparagus, trimmed
• 2 tbsp olive oil, divided
• 5 tbsp unsalted butter, divided
• 5 cloves garlic, minced
• 1 tsp kosher salt (plus more to taste)
• 3/4 tsp black pepper
• 1 tsp smoked paprika (optional)
• 1/4 cup low-sodium chicken broth
• 1 tbsp fresh lemon juice (about 1/2 lemon)
• 1 tsp lemon zest (optional, from the same lemon)
• 1 tbsp chopped fresh parsley (optional)

Do This

• 1. Pat pork chops dry; season with salt, pepper, and smoked paprika (if using).
• 2. Sear chops in a hot skillet with 1 tbsp olive oil until browned, about 3–4 minutes per side.
• 3. Add 2 tbsp butter and 2 cloves garlic; baste 30–60 seconds. Remove chops at 140–145°F internal temp; rest 5 minutes.
• 4. In the same skillet, cook asparagus with 1 tbsp olive oil and a pinch of salt until crisp-tender, 4–6 minutes.
• 5. Add broth to deglaze; simmer 30 seconds. Stir in remaining 3 tbsp butter and remaining garlic; cook 30–60 seconds.
• 6. Finish with lemon juice (and zest). Return chops and juices to pan; spoon garlic butter over everything and serve.

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Why You’ll Love This Recipe

• One skillet, big payoff: Pork chops and asparagus cook in the same pan, so cleanup is easy.
• Classic flavors: Browned pork, tender-crisp asparagus, and a simple garlic butter sauce just work.
• Balanced and filling: Protein plus vegetables makes a straightforward, homestyle dinner.
• Weeknight-friendly: Ready in about 30 minutes with simple grocery-store ingredients.

Grocery List

• Produce: asparagus (1 lb), garlic (1 head), lemon (1), parsley (optional)
• Dairy: unsalted butter
• Pantry: olive oil, kosher salt, black pepper, smoked paprika (optional), low-sodium chicken broth

Full Ingredients

For the pork chops

• 4 bone-in pork loin chops (about 1 inch / 2.5 cm thick; 6–8 oz / 170–225 g each)
• 1 tsp kosher salt
• 3/4 tsp freshly ground black pepper
• 1 tsp smoked paprika (optional, but great for deeper color)
• 2 tbsp olive oil, divided

For the asparagus and garlic butter sauce

• 1 lb (450 g) asparagus, woody ends trimmed (about 1–2 inches)
• 5 tbsp unsalted butter, divided
• 5 cloves garlic, minced (divided: 2 cloves for basting, 3 cloves for the sauce)
• 1/4 cup (60 ml) low-sodium chicken broth
• 1 tbsp (15 ml) fresh lemon juice (about 1/2 lemon)
• 1 tsp lemon zest (optional, from the same lemon)
• 1 tbsp chopped fresh parsley (optional, for a fresh finish)

Optional add-ins (choose one)

• 1/4 tsp red pepper flakes (for gentle heat)
• 1 tsp fresh thyme leaves (or 2 small sprigs, added during basting)

Step-by-Step Instructions

Step 1: Prep the pork chops and asparagus

Place the pork chops on a plate and pat them very dry with paper towels (this helps them brown instead of steam). Season both sides evenly with 1 tsp kosher salt, 3/4 tsp black pepper, and 1 tsp smoked paprika (if using).

Trim the asparagus by snapping off or cutting away the woody ends (usually 1–2 inches). If the spears are thick, you can slice them on a bias into 2-inch pieces so they cook quickly and evenly.

Step 2: Heat the skillet properly

Set a large heavy skillet (cast iron or stainless steel works best) over medium-high heat for 2 minutes. Add 1 tbsp olive oil and swirl to coat. The oil should shimmer when the pan is ready.

If your skillet is smaller, cook the chops in two batches so you don’t crowd the pan (crowding lowers the heat and reduces browning).

Step 3: Sear the pork chops until deeply browned

Add the pork chops to the hot skillet and cook undisturbed for 3–4 minutes on the first side, until a rich golden-brown crust forms. Flip and cook for 3–4 minutes on the second side.

Use tongs to briefly sear the fat cap (the edge with more fat) for 20–30 seconds if needed.

Step 4: Baste with garlic butter and cook to temperature

Reduce heat to medium. Add 2 tbsp unsalted butter and 2 cloves minced garlic to the skillet. As the butter melts, tilt the pan slightly and use a spoon to baste the chops with the garlic butter for 30–60 seconds. Keep the garlic moving so it doesn’t burn.

Check doneness with an instant-read thermometer inserted into the thickest part (not touching bone). Aim to remove the chops at 140–145°F (60–63°C). For most 1-inch chops, this is typically another 1–3 minutes, depending on your pan and chop thickness.

Transfer the pork chops to a plate and let them rest for 5 minutes. Resting helps the juices stay in the meat. (The temperature will continue to rise slightly as they rest.)

Step 5: Cook the asparagus in the same skillet

Keep the skillet over medium-high heat. Add the remaining 1 tbsp olive oil. Add the asparagus and toss to coat in the pan drippings. Cook for 4–6 minutes, stirring occasionally, until the asparagus is bright green and crisp-tender.

If the pan looks very dry, add 1–2 tbsp water to help steam the asparagus briefly, then let it cook off.

Step 6: Deglaze and build the garlic butter sauce

Reduce heat to medium. Pour in the 1/4 cup chicken broth and scrape up the browned bits on the bottom of the skillet with a wooden spoon. Let it simmer for 30 seconds to concentrate the flavor.

Add the remaining 3 tbsp butter and the remaining 3 cloves minced garlic. Stir constantly and cook for 30–60 seconds, just until the garlic is fragrant and the butter is glossy. (Do not let the garlic brown.)

Step 7: Finish with lemon and serve

Turn off the heat. Stir in 1 tbsp lemon juice and 1 tsp lemon zest (if using). Taste the sauce and add a pinch more salt or pepper if needed.

Return the rested pork chops (and any juices from the plate) to the skillet. Spoon the garlic butter sauce over the chops and asparagus. Sprinkle with 1 tbsp chopped parsley if using, and serve immediately.

Pro Tips

• Dry chops = better crust: Patting the pork dry is the easiest way to get real browning.
• Use a thermometer: Pull at 140–145°F and rest. Overcooking is the main reason pork chops turn tough.
• Mind the garlic: Garlic can burn fast. Keep heat moderate during the butter steps and stir constantly.
• Don’t crowd the pan: If the skillet is crowded, the chops steam and the asparagus gets soggy. Cook in batches if needed.
• Make the sauce glossy, not greasy: Add butter off the highest heat and stir until just melted for a smooth finish.

Variations

• Creamy garlic pan sauce: After deglazing, add 1/4 cup (60 ml) heavy cream and simmer 1 minute, then whisk in the butter.
• Mushroom add-on: Sauté 8 oz (225 g) sliced mushrooms for 5–6 minutes after the pork comes out, then proceed with asparagus and sauce.
• Herby finish: Swap parsley for 1 tbsp chopped chives or add 1 tsp chopped rosemary (use a light hand; it’s strong).

Storage & Make-Ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out the pork: warm in a covered skillet over low heat with a splash of broth or water for 4–6 minutes, or microwave at 50% power in short intervals until just heated through. For make-ahead prep, trim asparagus and mince garlic up to 24 hours ahead; keep asparagus wrapped in a paper towel inside a bag and store garlic in a sealed container.

Nutrition (per serving)

Approximate (based on 4 servings): 430 calories, 37 g protein, 28 g fat, 7 g carbohydrates, 3 g fiber, 2 g sugar, 620 mg sodium.