If you are looking for an easy pork chop dinner with a golden seared crust, plenty of fresh garlic, melted butter, and aromatic herbs, these Garlic Butter Herb Pork Chops are an excellent recipe to make. Thick pork chops are seasoned simply, seared until beautifully browned, then basted with garlic butter, rosemary, and thyme for a rich restaurant-style finish.
This recipe is perfect for busy weeknights, family dinners, or when you want a meal that feels special without requiring complicated preparation. The pork cooks quickly in one skillet, and the garlic herb butter becomes an instant pan sauce for spooning over the chops before serving.
Pair them with mashed potatoes, roasted vegetables, rice, or a fresh salad for a complete and comforting dinner.
Why You’ll Love These Garlic Butter Herb Pork Chops
These pork chops come together quickly and use simple ingredients that create plenty of flavor.
Searing the meat first develops a deeply browned crust, while finishing it with butter and herbs keeps the chops rich and juicy.
Fresh rosemary and thyme complement pork especially well, and garlic infuses the butter as the chops finish cooking.
The recipe also works with either bone-in or boneless chops, making it easy to adapt to what you already have.
Ingredients
For the Pork Chops
- 4 pork chops, about 1–1½ inches thick
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme
For the Garlic Herb Butter
- 4 tablespoons unsalted butter
- 5 garlic cloves, lightly crushed or finely minced
- 2 fresh rosemary sprigs
- 4 fresh thyme sprigs
- 1 tablespoon chopped fresh parsley
- 1 teaspoon fresh lemon juice, optional
Optional Pan Sauce
- ½ cup low-sodium chicken broth
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 additional tablespoon unsalted butter
How to Make Garlic Butter Herb Pork Chops
1. Prepare the Pork Chops
Remove the pork chops from the refrigerator approximately 15–20 minutes before cooking.
Pat them thoroughly dry with paper towels.
A dry surface is important for developing a good sear.
2. Season the Pork
Combine salt, black pepper, garlic powder, onion powder, smoked paprika, and dried thyme.
Season both sides of each pork chop evenly.
3. Heat the Skillet
Place a large cast-iron or heavy-bottomed skillet over medium-high heat.
Add the olive oil.
Let the skillet become hot before adding the pork.
4. Sear the First Side
Place the pork chops in the skillet.
Do not overcrowd the pan.
Sear without moving for approximately 3–4 minutes.
The first side should develop a deep golden-brown crust.
5. Flip the Pork Chops
Turn each chop.
Cook the second side for approximately 2–3 minutes.
6. Sear the Fat Edge
If the pork chops have a thick strip of fat around the edge, hold each chop upright with tongs.
Sear the fat edge for approximately 30–60 seconds.
7. Lower the Heat
Reduce the heat to medium-low.
This prevents the butter and garlic from burning.
8. Add the Butter
Add the butter to the skillet.
Allow it to melt and foam around the pork chops.
9. Add Garlic and Herbs
Add the garlic, rosemary, and thyme.
Tilt the skillet slightly so the butter collects on one side.
10. Baste the Pork
Using a large spoon, repeatedly spoon the hot garlic herb butter over the pork chops.
Continue basting for approximately 2–4 minutes, depending on the thickness of the chops.
11. Check the Temperature
Insert an instant-read thermometer into the thickest part of the pork without touching the bone.
Whole pork chops should reach 145°F (63°C).
If the chops are still under temperature, continue cooking over lower heat for another minute or two.
12. Remove the Pork
Transfer the chops to a clean plate.
13. Rest
Let the pork rest for at least 3–5 minutes.
Resting allows the juices to redistribute and helps keep the chops tender.
Optional Garlic Butter Pan Sauce
14. Remove Excess Fat
If there is a large amount of fat in the skillet, carefully spoon some out.
Keep the browned bits and garlic in the pan.
15. Add Chicken Broth
Return the skillet to medium heat.
Pour in the chicken broth.
Scrape the bottom of the skillet with a wooden spoon to release the browned bits.
16. Add Dijon and Worcestershire
Stir in the Dijon mustard and Worcestershire sauce.
Simmer for approximately 2–3 minutes.
17. Add Butter
Reduce the heat to low.
Stir in the additional tablespoon of butter.
18. Add Lemon and Parsley
Add lemon juice if using and stir in the chopped parsley.
19. Return the Pork Briefly
Place the rested pork chops back into the skillet for approximately 30 seconds.
Spoon the sauce over them.
Do not cook for too long or the pork can become dry.
20. Serve
Transfer the chops to plates and spoon plenty of garlic herb butter or pan sauce over the top.
What to Serve With Garlic Butter Herb Pork Chops
These pork chops pair beautifully with classic comfort-food sides such as:
- Garlic mashed potatoes
- Roasted baby potatoes
- Parmesan potato wedges
- Buttered rice
- Creamy polenta
- Mac and cheese
- Garlic bread
For vegetables, try:
- Roasted broccoli
- Green beans
- Garlic asparagus
- Brussels sprouts
- Roasted carrots
- Sautéed spinach
- Zucchini
A simple garden salad or Caesar salad also works well.
Tips for the Best Garlic Butter Herb Pork Chops
Use chops that are at least 1 inch thick.
Pat the pork completely dry before seasoning.
Let the skillet get hot before adding the meat.
Do not move the chops while the first side is searing.
Reduce the heat before adding butter.
Add garlic only after reducing the heat so it does not burn.
Use fresh rosemary and thyme when possible.
Check doneness with an instant-read thermometer.
Remove the pork once it reaches 145°F.
Rest the chops before slicing.
Easy Recipe Variations
Garlic Parmesan Pork Chops
Sprinkle freshly grated Parmesan over the chops during the final minute of cooking.
Lemon Herb Pork Chops
Increase the lemon juice and add fresh lemon zest to the garlic butter.
Spicy Garlic Butter Pork Chops
Add red pepper flakes or cayenne to the seasoning mixture.
Honey Garlic Pork Chops
Add 1–2 tablespoons honey to the pan sauce.
Dijon Herb Pork Chops
Increase the Dijon mustard to 1 tablespoon for a tangier sauce.
Mushroom Garlic Pork Chops
Sauté 8 ounces sliced mushrooms after removing the pork, then make the pan sauce in the same skillet.
Creamy Garlic Herb Pork Chops
After adding the chicken broth, stir in ¾ cup heavy cream and simmer gently before returning the pork.
Rosemary Garlic Pork Chops
Double the rosemary for a stronger herb flavor.
How to Store Leftovers
Allow leftover pork chops to cool before placing them in an airtight container.
Refrigerate for up to 3–4 days.
Store any pan sauce with the pork to help keep the meat moist.
Reheating on the Stovetop
Place the pork chops in a skillet over low heat.
Add a splash of chicken broth or water.
Cover and warm gently until heated through.
Reheating in the Oven
Place the chops in a covered baking dish.
Reheat at 325°F (165°C) until warm.
Avoid overheating, which can dry out the pork.
Freezing
Cooked pork chops can be frozen for approximately 2 months.
Wrap individually and place in a freezer-safe container.
Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use boneless pork chops?
Yes.
Boneless pork chops work well, although they may cook slightly faster than bone-in chops.
What temperature should pork chops reach?
Whole pork chops should reach 145°F (63°C) followed by at least a 3-minute rest.
Why are my pork chops dry?
They were most likely overcooked.
Using thick chops and checking the temperature with a thermometer helps prevent this.
Can I use dried herbs?
Yes.
Use approximately one-third as much dried herb as you would fresh because dried herbs are more concentrated.
Can I make this recipe in the oven?
Yes.
Sear the chops first, then finish them in a 400°F oven until they reach 145°F.
Can I use salted butter?
Yes.
Reduce the amount of additional salt slightly.
Can I add cream to the sauce?
Absolutely.
Heavy cream turns the garlic butter pan sauce into a richer creamy sauce.
Should pork chops be covered while cooking?
Not during searing.
Covering traps steam and prevents the exterior from developing a good crust.
Final Thoughts
These Garlic Butter Herb Pork Chops combine juicy pork, fresh garlic, butter, rosemary, thyme, and savory seasonings in one easy skillet dinner.
The key is using thick chops, getting a good initial sear, lowering the heat before adding the butter, and removing the pork as soon as it reaches 145°F.
Serve the chops with mashed potatoes, roasted vegetables, rice, or a fresh salad and spoon the warm garlic herb butter over everything for a simple, flavorful family dinner.