These garlic butter pork chops are juicy, tender, and packed with rich, savory flavor. Made with simple ingredients, they're the perfect easy dinner for busy weeknights or special meals.
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Butter garlic pork chops are hearty, comforting, and full of flavor. I find myself craving them year-round, but they are especially comforting in the cooler months. They're quick enough for a busy weeknight, but still feel a little fancy. I've served these for Sunday family dinners, casual get-togethers, and even during the holidays when I need a reliable dish that everyone loves.
What I really love about this recipe is how simple the ingredients are. The pan-fried pork chops get beautifully golden and juicy, and that garlicky butter sauce is pure gold. It's a dish that feels elevated but doesn't require any special techniques or hard-to-find items.
I've found this to be one of the easiest ways to get dinner on the table without sacrificing flavor. It's a stress-free main dish that pairs well with almost anything and it makes great leftovers, too. I like it with mashed red potatoes, roasted veggies, or a fresh green salad. Whether you're cooking for two or a hungry crew, this is one recipe you'll want to keep in regular rotation.
Ingredients
- Boneless pork chops - Serve as the main protein, offering a tender, juicy base for the garlic butter sauce.
- Salt and pepper - Enhance the natural flavor of the pork and balance the dish.
- Olive oil - Helps sear the pork chops to a golden-brown crust while preventing sticking.
- Dried or fresh sage - Adds earthy, aromatic depth that pairs well with pork.
- Dried or fresh thyme - Brings a subtle, savory herb flavor that complements the minced garlic and butter.
- Garlic - Fresh cloves are used rather than garlic powder to infuse the dish with a bold flavor essential to the sauce.
- Chicken broth - Adds savory moisture to the pan sauce, helping deglaze and build flavor.
- Cornstarch - Thickens the sauce to a smooth, glossy consistency.
- Water - Dissolves the cornstarch for easy mixing and a smooth sauce texture.
- Butter - Creates a rich, creamy finish that ties all the flavors together.
- Fresh parsley - Adds a pop of color and a fresh, vibrant touch to the final dish.
Scroll down to the recipe card for quantities used.
Instructions
Season the boneless chops with salt and pepper.
Heat 1 tablespoon of oil in a 10-inch skillet over medium-high heat. Add the pork chops. Cook until golden brown on the first side, about 3 minutes. Flip chops, reduce heat to medium, and continue cooking until meat is fully cooked. Transfer to a plate and keep warm.
Add the remaining tablespoon of oil to the pan. Stir in the sage, thyme, and garlic, cook until fragrant.
Whisk in broth, scraping up any browned bits.
Whisk together cornstarch and 2 tablespoons water. Stir into broth. Bring to a simmer and cook until the sauce is slightly thickened.
Stir in any meat drippings from the plate and simmer for 30 seconds. Remove from heat.
Whisk in each tablespoon of butter. If needed, season with salt and pepper to taste.
Pour sauce over chops to serve. Sprinkle with chopped parsley to garnish.
Hint: Let the meat rest for a few minutes after searing before adding it back into the sauce. This gives you juicy pork chops and keeps them tender, not dry.
Variations
Here are some easy ways to customize this garlic butter pork chops recipe:
- Make it creamy - Stir in a splash of heavy cream into the sauce for a richer, more indulgent version.
- Swap the herbs - Use rosemary, Italian seasoning, or even a pinch of paprika for a different flavor profile.
- Add heat - Mix in red pepper flakes, ground black pepper, or a dash of hot sauce to give the dish a spicy kick.
- Use bone-in pork chops - They take a bit longer to cook, but add more flavor and stay extra juicy.
- Add vegetables - Sauté mushrooms, spinach, or cherry tomatoes in the pan for a one-skillet meal.
Tips
Top tip: For the juiciest meat, cook pork chops to an internal temperature of 145°F (63°C). Use a meat thermometer and remove them from the heat once they reach the desired temperature.
- Pat the pork chops dry before seasoning and use a cast iron skillet to get a better sear.
- Use fresh garlic instead of pre-minced or powdered for the best flavor.
- Let the meat rest for a few minutes before slicing to keep the juices in.
- Deglaze the pan well with broth to capture all the flavorful browned bits.
- Double the sauce if you love extra drizzle for your sides.
Serving suggestions
The pork chops pair beautifully with a variety of classic sides, making them a versatile choice for any meal. For a cozy, comforting dinner, serve them with mashed potatoes, air fryer home fries, or creamy cauliflower mash to soak up the sauce. A side of braised Brussel sprouts or oven-baked asparagus adds a pop of color and a fresh bite that balances the richness of the pork.
For a heartier meal, try serving these pork chops with buttered egg noodles, rice pilaf, or even cheesy grits. They're also fantastic when sliced up and served as a warm sandwich or over a grain bowl with quinoa and roasted veggies. On chilly days, start the meal with a bowl of creamy yellow squash soup which will make the whole dinner feel extra cozy and satisfying.
Storage
To store, let the pork cool completely before placing in an airtight container. You can keep them in the refrigerator for up to 4 days. If you have extra sauce, store it in a separate small container to make reheating easier and prevent the pork from getting soggy.
When you're ready to reheat, gently warm the pork chops in a skillet over low to medium heat, adding a splash of chicken broth or water to help loosen the sauce and keep the meat moist. Covering the pan with a lid helps retain moisture as it heats. You can also reheat them in the microwave in 30-second intervals, but be careful not to overheat, as pork can dry out quickly.
FAQs
Yes, bone-in chops work well in this recipe and add extra flavor, but they may take a few minutes longer to cook, so use a meat thermometer to ensure they reach 145°F (63°C).
If you don't have chicken broth, you can substitute vegetable broth, beef broth, or even water with a bouillon cube for a similar depth of flavor.
Avoid overcooking the pork by searing it just until golden and finishing it in the sauce until it reaches an internal temperature of 145°F; letting it rest before serving also helps retain juices.
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Recipe
Garlic Butter Pork Chops
Ingredients
- 12 ounces boneless pork chops 5 to 6 ounces each piece
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 teaspoon dried sage or 1 tablespoon fresh
- ½ teaspoon dried thyme or 1 ½ teaspoons fresh
- 3 cloves garlic minced
- ½ cup chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons butter
- Fresh parsley for garnish
Instructions
- Season pork chops with salt and pepper.
- Heat 1 tablespoon oil in 10-inch skillet over medium high heat.
- Place chops in skillet and cook until well browned on first side, about 3 minutes. Flip chops, reduce heat to medium, and continue cooking until meat is fully cooked, 5 to 10 minutes. Transfer to a plate and keep warm.
- Add remaining tablespoon oil to pan. Stir in sage, thyme, and garlic, cook until fragrant, about 30 seconds.
- Whisk in broth, scraping up any browned bits.
- Whisk together cornstarch and water. Stir in cornstarch slurry. Bring to simmer and cook until sauce is slightly thickened, about 5 minutes.
- Stir in any meat juices from the plate and simmer for 30 seconds. Remove from heat.
- Whisk in butter. If needed, season with salt and pepper to taste.
- Pour sauce over chops to serve. Sprinkle with chopped parsley to garnish.
Linda
Came across your recipe earlier today. Pork Chops were on the menu for dinner. While I prepped leftover mashed potatoes for potato patties, hubby went outside to pick fresh sage & parsley for me. I always cook our chops as your recipe calls for, this was a very easy meal to put together. Never thought to make a garlic butter sauce before. SO glad I did that today! Dinner was delicious, we both truly enjoyed the added garlic sauce. The most perfect compliment to our one inch, bone-in chops. The sauce recipe is a keeper!
Thank you for posting. I'll definitely be making it again and again!
Lisa MarcAurele
Yay! I'm so glad the recipe worked out for you!