Ingredients

Scale

The key to this dish lies in selecting the right ingredients, especially quality pork chops and fresh garlic. I always recommend choosing chops with a bit of marbling for moisture and flavor, and if you can find bone-in, even better—it keeps the meat juicy. Fresh herbs elevate the sauce, so don’t skip them if you have access. Over the years, I’ve found that building flavors with simple, fresh components brings out the best results without complicating the process.

4 bone-in pork chops, about 1-inch thick
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
3 tablespoons unsalted butter
4 cloves garlic, minced
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
1 teaspoon fresh rosemary, finely chopped (optional)
1 tablespoon fresh lemon juice
Fresh parsley, chopped, for garnish

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Instructions

Start by patting the pork chops dry with paper towels. Season both sides generously with salt and black pepper. Drying the meat helps achieve that beautiful golden crust I always strive for.
Heat olive oil in a large skillet over medium-high heat until shimmering. Add the pork chops and sear without moving them for about 4-5 minutes on one side, until a deep golden-brown crust forms.
Flip the chops and reduce the heat to medium. Add the butter, minced garlic, thyme, and rosemary to the pan. Spoon the melted butter and garlic mixture over the chops continuously for about 3-4 minutes. This technique, called basting, is a game-changer for flavor and moisture.
Check the internal temperature with a meat thermometer aiming for 145°F (63°C). Once reached, remove the chops from the pan and let them rest for 5 minutes—this step keeps the juices locked in.
While the chops rest, add lemon juice to the skillet and swirl to deglaze, scraping up all those caramelized bits. Pour this garlicky butter sauce over the chops and garnish with fresh parsley before serving.

Author: Jenny
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Cooking
Cuisine: International