These Garlic Butter Baked Pork Chops are thick, juicy bone-in pork chops seared until deeply golden, then finished in the oven with plenty of buttery garlic, herbs, and savory pan juices. The high-heat sear creates beautifully caramelized edges while gentle oven cooking keeps the centers tender and moist. It’s an easy, restaurant-style pork dinner that works beautifully for busy weeknights, Sunday meals, or entertaining.
Why You’ll Love It
- Thick, juicy pork chops with deeply golden edges
- Rich garlic butter adds incredible savory flavor
- Simple ingredients with minimal preparation
- Ready in about 35 minutes and perfect for family dinners
Ingredients Overview
Pork Chops
- 4 thick-cut bone-in pork chops, about 1–1½ inches thick
- 1½ tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp kosher salt
- ¾ tsp freshly ground black pepper
Garlic Butter
- 4 tbsp unsalted butter, melted
- 5 garlic cloves, finely minced
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp fresh thyme leaves
- ½ tsp dried rosemary
- ½ tsp Italian seasoning
- 1 tbsp fresh lemon juice
- ¼ tsp crushed red pepper flakes, optional
Pan Sauce
- ½ cup chicken broth
- 1 tbsp unsalted butter
- 1 tbsp fresh parsley, chopped
- Salt and black pepper to taste
Step-by-Step Instructions
1. Prepare the Pork Chops
Preheat the oven to 400°F (200°C).
Remove the pork chops from the refrigerator about 20 minutes before cooking.
Pat them thoroughly dry with paper towels.
Season both sides with garlic powder, onion powder, smoked paprika, salt, and black pepper.
Drying the surface is important because excess moisture prevents the pork from developing a rich golden crust.
2. Make the Garlic Butter
In a small bowl, combine melted butter, minced garlic, Dijon mustard, Worcestershire sauce, thyme, rosemary, Italian seasoning, lemon juice, and red pepper flakes if using.
Stir until well combined.
Set aside while searing the pork.
3. Heat the Skillet
Heat olive oil in a large cast-iron or heavy oven-safe skillet over medium-high heat.
Allow the pan to become thoroughly hot before adding the meat.
A properly heated skillet helps create the deeply caramelized edges shown on the pork chops.
4. Sear the Pork Chops
Arrange the pork chops in the hot skillet without overcrowding.
Cook without moving for approximately 3–4 minutes.
Flip and sear the second side for another 2–3 minutes.
The pork should develop a rich golden-brown crust but does not need to be fully cooked yet.
If your skillet is too small, work in batches.
5. Add the Garlic Butter
Reduce the heat slightly.
Spoon the prepared garlic butter mixture generously over and around the pork chops.
Let the garlic cook in the butter for about 30 seconds.
Tilt the skillet slightly and spoon some of the hot butter over the tops of the chops.
6. Add the Broth
Pour the chicken broth around the pork chops, avoiding pouring it directly over the browned surfaces.
Scrape up some of the caramelized bits from the bottom of the pan.
Those browned bits combine with the butter, garlic, and broth to create a simple but flavorful pan sauce.
7. Finish in the Oven
Transfer the skillet to the preheated oven.
Bake for approximately 8–14 minutes, depending on the thickness of the pork chops.
Begin checking thicker chops around the 8-minute mark.
The pork is ready when the thickest portion reaches 145°F (63°C) internally.
Avoid cooking much past this temperature because pork chops can become dry quickly.
8. Rest the Pork
Remove the skillet from the oven.
Transfer the pork chops to a serving dish and allow them to rest for 5–7 minutes.
Resting helps the juices redistribute throughout the meat instead of escaping immediately when sliced.
9. Finish the Pan Sauce
Place the skillet over low heat if necessary.
Add another tablespoon of butter and stir it into the garlic-infused cooking juices.
Simmer for approximately 1–2 minutes, just until the sauce becomes slightly glossy.
Taste and adjust with salt and black pepper if needed.
10. Serve
Return the pork chops to the pan or arrange them in a baking dish.
Spoon the warm garlic butter sauce generously over each piece.
Finish with fresh parsley and cracked black pepper.
Serve immediately while the chops are juicy and the garlic butter is warm.
Cooking Tips
- Choose thick chops: Pork chops at least 1 inch thick are much easier to keep juicy.
- Bone-in works best: The bone adds flavor and helps protect the meat during cooking.
- Dry before searing: Moisture prevents proper caramelization.
- Use a hot pan: High heat creates those flavorful golden-brown edges.
- Don’t overcrowd: Crowding lowers the skillet temperature and causes the pork to steam.
- Use a thermometer: Pork chops can go from juicy to dry quickly, so temperature is more reliable than cooking time.
- Stop at 145°F: The pork will continue cooking slightly while resting.
- Rest before serving: Five minutes makes a noticeable difference in juiciness.
- Keep the garlic from burning: Add it with the butter after the intense searing stage.
Serving Suggestions
Serve these garlic butter baked pork chops with:
- Creamy mashed potatoes
- Roasted baby potatoes
- Garlic green beans
- Roasted asparagus
- Buttered rice
- Honey-glazed carrots
- Steamed broccoli
- Fresh garden salad
Mashed potatoes are especially delicious because they soak up every bit of the buttery garlic pan sauce.
Storage
Allow leftover pork chops to cool before transferring them to an airtight container.
Store them in the refrigerator for up to 3 days.
Keep some of the garlic butter pan juices with the pork to help maintain moisture.
For reheating, place the chops in a covered baking dish at 325°F (165°C) with a spoonful of broth or butter until just warmed through.
Avoid overheating, which can dry out the pork.
Leftover Ideas
- Slice leftover pork and serve it over mashed potatoes with extra garlic butter.
- Add thin slices to toasted sandwiches with provolone cheese.
- Chop the pork and toss it with pasta, Parmesan, and vegetables.
- Serve sliced pork over rice with sautéed mushrooms.
- Dice leftovers for a hearty breakfast hash with potatoes and eggs.
FAQs
Can I use boneless pork chops?
Yes. Boneless chops work well but usually cook faster, so start checking their temperature earlier.
Can I skip the skillet sear?
Yes, but the pork will not develop the same deeply browned crust. You can bake the seasoned chops directly at 400°F until they reach 145°F internally.
Can I add mushrooms?
Absolutely. Sauté about 8 oz sliced mushrooms after searing the pork, then add the garlic butter and broth.
Can I make these creamy?
Yes. After removing the cooked pork, stir about ½ cup heavy cream and ¼ cup Parmesan into the pan juices for a creamy garlic sauce.
Can I use fresh rosemary?
Yes. Replace the dried rosemary with about 1 teaspoon finely chopped fresh rosemary.
Final Thoughts
Garlic Butter Baked Pork Chops combine juicy bone-in pork, golden caramelized edges, fresh garlic, butter, herbs, and savory pan juices in one simple yet impressive dinner. Quick enough for a weeknight and flavorful enough for guests, this recipe is a reliable way to turn everyday pork chops into a rich, satisfying meal.