It takes less than 15 minutes to create the juiciest pork chops flavored with garlic butter and herbs. Pan-seared in a skillet for a caramelized crust and dripping in an herb and garlic infused butter sauce. This is one of the easiest, and my favorite, way to cook pork chops. Use thick bone-in pork chops for the most tender and tasty dinner you’ll be making every week.
Need a quick dinner that tastes like it came from a fancy restaurant? These garlic butter skillet pork chops are ready in just 15 minutes and deliver tender, juicy bites every single time. Sear them to golden perfection, baste with a garlic herb butter sauce, and let the compliments roll in.
This easy recipe is perfect for busy weeknights, but impressive enough for guests. All you need are a few pantry staples, fresh herbs, and thick-cut bone-in pork chops for maximum flavor.
Whether you’re cooking for the family or hosting friends, this simple pork chop recipe is a must-save.
Why You’ll Love this Method
- It’s Quick: Pork chops cook very fast. When you need a quick but well-rounded meal, pan-frying pork chops is the way to go.
- Simple Ingredients: You probably have everything you need to make this recipe on hand.
- They Look Fancy: When you’re done cooking, and you set these pork chops on the dinner table, you’ll feel like a gourmet chef. Perfectly golden crust with garlic and herb butter gravy dripping down.
- Butter: Everything’s better with butter and spooning the butter sauce over the pork chops infuses the flavor into the pork.
- Versatile pairing: Serve with mashed potatoes, roasted veggies, or even a simple salad.
The Best Pork Chops for Skillet Cooking
Not all pork chops are created equal—especially when you’re cooking them quickly in a skillet.
Use thick-cut, bone-in pork chops (at least 1 inch thick). The bone helps retain moisture, and the thicker cut gives you time to develop flavor without drying them out.
💬 Worried they’ll dry out?
Don’t be. Searing locks in the juices and finishing them gently in garlic butter keeps them moist and tender. And there’s one more secret…
The Secret to Juicy Garlic Butter Pork Chops
Two simple techniques take this from good to unforgettable:
1. Marinate in Buttermilk
Just like with fried chicken, soaking pork chops in buttermilk helps break down the proteins and tenderizes the meat.
- Marinate for at least 2 hours (or overnight for even better results). Make DIY buttermilk in 5 minutes.
2. Watch the Temperature
Pork is fully cooked at 145°F—but if it goes much higher, it dries out fast.
Pro Tip:
Remove your pork chops from the heat at 135°F. Let them rest for 5 minutes off heat and they’ll finish cooking perfectly.
Skillet pork chops are so simple to make and easy to serve alongside just about any side dish. Perfect for a family dinner or when you need to impress your friends, and it’s so economical. Keep this recipe handy because I guarantee you’ll make it again and again.
Ingredients You’ll Need
These are the main things you will need for this pork chop recipe. Don’t forget to check the recipe card for the full list of ingredients and measurements.
- Bone-in pork chops – Look for thick cuts of bone-in pork- 1 inch thick or more!
- Buttermilk – I like to marinate my pork in buttermilk because the acid gently tenderizes the meat.
- Garlic –Smashed not minced. Minced garlic will burn too easily.
- Fresh rosemary and thyme sprigs – This recipe is best when made with fresh herbs.
How To Cook Pork Chops in a Skillet
Step 1: Marinate the pork.
Marinating the pork will tenderize the meat. I highly recommend you don’t skip this process! Place your pork chops in a mixing bowl or large Ziploc bag. Add the buttermilk and make sure all the sides of the pork are coated. Cover or seal and refrigerate for at least 2 hours. Overnight is even better. When you start to cook, remove the pork chops from the buttermilk and discard. Rinse and dry pork chops with a clean paper towel, patting gently. Season them to your liking with salt and black pepper, and let them sit at room temperature for 30 minutes.
Step 2: Cook the pork chops.
In a large skillet or cast iron pan, heat just enough oil to cover the pan at medium high heat. Once the pan is really hot (enough to make the meat sizzle immediately), add the pork to the pan. Sear the meat for 1 minute, flip, and sear the other side for another minute. Turn the burner down to medium heat and continue cooking, flipping the meat every now and then until it’s golden brown on both sides and the internal temperature is about 120°F. This will take 2-4 minutes, depending on how thick your pork chops are.
Step 3: Make the garlic butter pan sauce.
Move the pork chops to the outer edge of the pan, so you have open space in the center. Add the butter, garlic and herbs to the open space in the middle and let it melt and cook together. With a spoon, baste the chops with the butter mixture, continuing until the meat has reached a temperature of 135°F. Remove and allow the meat to rest on a cutting board for about 5 minutes. The temperature will continue to rise to 145°F.
Step 4: Plate and serve.
Set the cooked pork chops on a serving platter. Pour the butter mixture that’s remaining in the pan over the chops and serve while hot.
Helpful Recipe Tips
- Use a very hot pan to get a proper sear—this locks in moisture.
- Don’t overcrowd the skillet. If making more than 2 chops, cook in batches or use a larger pan.
- Always rest your meat. Even 5 minutes makes a difference in juiciness.
How to Store Leftovers
Let the pork chops cool completely before setting them in the fridge in an airtight container where they will stay fresh for up to 3 days. You can pour the butter sauce in with your leftovers and it will give your meat even more flavor as they sit in the fridge. You can also freeze them for up to 2 months.
If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.
Garlic Butter Skillet Pork Chops in 15 Minutes
Ingredients
- 2 pork chops bone-in, 1 inch thick or more
- 1 cup buttermilk
- salt and pepper to taste
- 2 tablespoons canola oil
- 4 tablespoons salted butter
- 3 cloves garlic smashed
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
Equipment
Instructions
- Marinate the pork chop in buttermilk overnight or for at least 2 hours. Rinse, pat dry, and season with salt and pepper. Let rest at room temperature for 30 minutes.
- In a large skillet, heat 1-2 tablespoons of canola oil at medium-high heat until the pan is hot. Add the pork chops; they should sizzle as they touch the pan. Sear for 1 minute. Flip and sear for 1 minute more. Turn down the heat to medium and continue cooking, turning periodically until the chops reach an internal temperature of 120º when testing in the thickest part, about 2-4 minutes, depending on the thickness of the chops.
- Move the pork chops to the edge of the skillet and add butter, herbs, and garlic to the center of the pan. Baste the chops with the butter mixture. Once the internal temperature reaches 135ºF remove from the pan and let rest on a cutting board for 5 minutes.
- Pour the butter mixture remaining in the pan over the pork chops and serve hot.
Barbara’s Tips + Notes
- Make sure to remove the pork chops when they reach 135º.
- If you want to make more than 2 chops, you can adjust the recipe accordingly. Use a large cast iron skillet or pan to accommodate the meat, making sure it’s not overlapping and there is some space between each piece.
- Make certain the pan is very hot before you add the chops. This is the best way to get a nice sear on the meat and trap in the moisture for really tender pork chops.
Nutrition
Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage
on Instagram!
Seanna Borrows says
Followed the link to this recipe from your newsletter because I have to pin this one! These porkchops look absolutely delicious. Can’t wait to try your recipe cuz I know it’s gonna be great!
Barbara Curry says
Thanks Seanna, can’t wait to hear what you think.
Susan says
Perfect! So excited I finally got pork chops right!
Barbara Curry says
Yeah!