Pan-Seared Pork Chops with Garlic Butter
Juicy, golden pan-seared pork chops basted with garlic and thyme butter, ready in about 20 minutes. The secret is pulling them at the right temperature.
23% of it needs you at the counter
- Hands-on
- 5 min
- Cooking
- 12 min
- Resting
- 5 min
- Serves
- 4
- Calories
- 400
- Protein
- 36 g
- Per serving
- $2.75
Why this recipe works
Dry pork chops come from old advice to cook pork until it is grey. Modern food-safety guidance says 145°F with a rest, and that one change makes pork chops worth cooking again.
- Thick, bone-in chops are more forgiving than thin boneless ones.
- Basting with foaming garlic butter adds flavor and helps the chops cook evenly.
- Pulling them at 140°F and resting brings them to a juicy, safe 145°F, slightly pink inside.
Ingredients
You will need
- 12-inch cast iron or stainless skillet
- Instant-read thermometer
Method
Tap a step number to mark it done.
Season
Pat the chops dry. Mix the salt, pepper, paprika and garlic powder and season both sides.
Sear the first side
Heat the oil in the skillet over medium-high heat until shimmering. Add the chops and cook without moving until deeply golden.
Flip and baste
Flip the chops. Add the butter, garlic and thyme. When the butter foams, tilt the pan and spoon it over the chops continuously until they reach 140°F (60°C) at the center.
Rest
Move the chops to a plate, spoon the garlic butter over and rest. They will rise to 145°F (63°C).
Techniques in this recipe
- Fish and seafood145°F / 63°C
- Pork chops, tenderloin, whole cuts of beef145°F / 63°C
- Ground beef, pork and sausage160°F / 71°C
- Chicken and turkey (all cuts)165°F / 74°C
Source: USDA safe minimum internal temperatures. Measure the thickest part, away from bone. Is it done? Safe temperatures
The internal temperatures that tell you chicken, pork, beef, fish and ground meat are cooked safely, and when to pull them early for juicier results.
Read the full guide
Cook's notes
- Thickness matters more than weight. Chops thinner than ¾ inch overcook before they brown.
- Sear the fat cap: hold chops on their edge with tongs for a minute to render and crisp the fat.
- A thermometer is essential here; pork goes from juicy to dry in about 2 minutes.
Nutrition per serving
400 calories
$2.75 estimated cost per serving
Where the calories come from
| Protein | 37% of calories | 36 g |
|---|---|---|
| Carbs | 1% of calories | 1 g |
| Fat | 62% of calories | 27 g |
| Fiber | 0 g | |
| Sodium | 450 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
What temperature should pork chops be cooked to?
The USDA recommends 145°F (63°C) followed by a 3-minute rest. A little pink in the center at this temperature is safe and normal.
Why are my pork chops tough?
They were almost certainly overcooked, or the chops were very thin. Buy thick chops and cook to temperature, not time.
Should I brine pork chops?
A 30-minute brine in 4 cups of water with 3 tablespoons of salt makes them even juicier. Pat them very dry and reduce the salt in the rub.
