Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 bone-in pork chops, 1 to 1 1/4 inches thick (about 10–12 oz / 285–340 g each)
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary (crushed)
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/2 cup low-sodium chicken broth
- 1 tsp lemon juice (optional, for brightness)
- 1 tbsp chopped fresh parsley (optional, for serving)
Do This
- 1. Heat oven to 400°F (204°C). Pat pork chops dry.
- 2. Season with salt, pepper, thyme, rosemary, oregano, and garlic powder.
- 3. Sear in a hot oven-safe skillet with olive oil, 2–3 minutes per side.
- 4. Add butter and minced garlic; spoon the melted butter over chops for 30 seconds.
- 5. Pour in chicken broth; transfer skillet to oven and roast 8–12 minutes to 145°F (63°C).
- 6. Rest chops 5 minutes. Simmer pan juices 1–2 minutes (optional lemon juice).
- 7. Spoon pan juices over chops and serve (parsley optional).
Why You’ll Love This Recipe
- Big flavor from a simple garlic-butter-and-herb combination you likely already have.
- Juicy pork chops with a quick stovetop sear and a reliable oven finish.
- The pan juices double as a built-in sauce (no separate gravy step required).
- Works for weeknights, but feels special enough for guests.
Grocery List
- Produce: garlic (4 cloves), fresh parsley (optional), lemon (optional)
- Dairy: unsalted butter
- Pantry: olive oil, kosher salt, black pepper, dried thyme, dried rosemary, dried oregano, garlic powder, low-sodium chicken broth
Full Ingredients
Pork Chops
- 4 bone-in pork chops, 1 to 1 1/4 inches thick (about 10–12 oz / 285–340 g each)
- 2 tbsp olive oil
Seasoning Blend
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary, crushed (rub between your fingers to release aroma)
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
Garlic-Butter Pan Juices
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/2 cup low-sodium chicken broth
- 1 tsp lemon juice (optional, balances the richness)
- 1 tbsp chopped fresh parsley (optional, for serving)
Step-by-Step Instructions
Step 1: Preheat the oven and dry the pork chops
Preheat your oven to 400°F (204°C). Pat the pork chops very dry with paper towels on both sides (this helps them sear instead of steam). If you have time, let the chops sit at room temperature for 10 minutes while the oven heats, which helps them cook more evenly.
Step 2: Season generously with dried herbs and spices
In a small bowl, mix together the kosher salt, black pepper, dried thyme, dried rosemary, dried oregano, and garlic powder. Sprinkle the seasoning evenly over both sides of each chop, pressing lightly so it adheres.
Step 3: Sear in a hot, oven-safe skillet
Place a large oven-safe skillet (cast iron is ideal) over medium-high heat for 2 minutes. Add 2 tbsp olive oil and heat until shimmering.
Add the pork chops in a single layer (work in batches if needed). Sear for 2–3 minutes on the first side without moving them. Flip and sear for 2 minutes on the second side. You’re aiming for a deep golden crust; the chops will finish cooking in the oven.
Step 4: Add butter and garlic, then baste briefly
Reduce heat to medium. Add 4 tbsp butter to the skillet. Once melted and foamy, add the minced garlic. Stir the garlic into the butter and spoon the garlic-butter over the chops for about 30 seconds.
Keep the garlic moving and don’t let it brown too dark; you want it fragrant, not bitter.
Step 5: Add broth and roast to the right temperature
Carefully pour 1/2 cup low-sodium chicken broth into the skillet (it will sizzle and loosen the flavorful browned bits on the bottom). Immediately transfer the skillet to the preheated oven.
Roast at 400°F (204°C) for 8–12 minutes, depending on thickness, until the thickest part of the chop reaches an internal temperature of 145°F (63°C) on an instant-read thermometer.
Step 6: Rest the chops and concentrate the pan juices
Transfer the pork chops to a plate and let them rest for 5 minutes. Resting keeps the meat juicy.
While the chops rest, place the skillet back on the stove over medium heat and simmer the pan juices for 1–2 minutes to slightly reduce and intensify flavor. If using, stir in 1 tsp lemon juice at the end.
Step 7: Spoon pan juices over the top and serve
Plate the pork chops and spoon the hot garlic-butter herb pan juices over each chop. Sprinkle with 1 tbsp chopped parsley if you’d like a fresh finish.
Serve right away while the chops are warm and glossy with sauce.
Pro Tips
- Choose thicker chops: Aim for 1 to 1 1/4 inches thick. Thin chops overcook quickly and won’t stay as juicy.
- Use a thermometer: Pull at 145°F (63°C) for safe, juicy pork. Temperature matters more than time.
- Don’t burn the garlic: Add garlic after the butter melts and baste briefly; garlic can turn bitter if it browns too much.
- Deglaze for flavor: The broth lifts the browned bits (fond) and turns them into the pan juices you’ll spoon on top.
- Rest is not optional: Resting for 5 minutes keeps the juices in the meat instead of on the cutting board.
Variations
- Spicy-sweet version: Add 1/2 tsp smoked paprika and 1/4 tsp cayenne to the seasoning blend.
- Extra herby pan juices: Add 1 tsp Dijon mustard and an extra 1/2 tsp dried thyme to the simmering pan juices.
- No-broth option: Replace broth with 1/3 cup water. You’ll still get tasty pan juices, just a little less rich.
Storage & Make-Ahead
Store leftover pork chops in an airtight container in the refrigerator for up to 3 days. Store pan juices separately if possible (they reheat more evenly). Reheat gently in a skillet over medium-low heat with a splash of broth or water until warmed through, or in the microwave at 50% power in short bursts to avoid drying out. For make-ahead prep, mix the dried seasoning blend up to 1 week ahead and keep it in a sealed jar at room temperature.
Nutrition (per serving)
Approximate, per serving (1 pork chop plus pan juices): 430 calories, 38 g protein, 30 g fat, 2 g carbohydrates, 1 g fiber, 0 g sugar, 820 mg sodium.
Leave a Reply