Garlic Butter Pork Chops

Ingredients

• 4 pieces Bone-in pork chops (Thick cut, bone-in)
• 1 tbsp Creole seasoning
• 1 tsp Smoked paprika
• 1 tsp Onion powder
• 1 tsp Garlic powder
• 1 tsp Italian seasoning
• 1/2 tsp Salt (Or to taste)
• 1/2 tsp Black pepper (Or to taste)
• 2 tbsp Olive oil (Plus extra for rubbing pork chops)
• 4 tbsp Butter (Room temperature)
• 2 tbsp Minced garlic (Freshly minced preferred)
• 2 tbsp Fresh parsley (Finely chopped)

Instructions

1. Mix Dry Seasonings

   In a small bowl, combine creole seasoning, smoked paprika, onion powder, garlic powder, Italian seasoning, salt, and black pepper. Stir until thoroughly mixed.

   Time: PT2M

2. Prepare Pork Chops

   Pat pork chops dry with paper towels. Rub a small amount of olive oil on both sides of each pork chop.

   Time: PT2M

3. Season Pork Chops

   Generously season both sides and edges of the pork chops with the mixed seasoning. Rub seasoning in with your fingers.

   Time: PT3M

4. Rest Seasoned Pork Chops

   Let the seasoned pork chops sit at room temperature for 5 minutes to allow the seasoning to penetrate and caramelize.

   Time: PT5M

   Temperature: 25°C

5. Make Garlic Butter

   In a small bowl, mix room temperature butter with minced garlic and chopped parsley until well combined.

   Time: PT2M

6. Sear Pork Chops

   Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add pork chops and cook for 4-5 minutes per side, until golden brown. Flip and cook the other side for another 4-5 minutes.

   Time: PT10M

   Temperature: 190°C

7. Add Garlic Butter

   In the last 3-4 minutes of cooking, add the garlic butter on top of the pork chops and into the pan. Spoon melted butter over the chops as they finish cooking.

   Time: PT3M

8. Optional: Finish in Oven

   If pork chops are very thick or you want extra assurance of doneness, transfer skillet to a preheated oven at 190°C (375°F) for 2-3 minutes.

   Time: PT3M

   Temperature: 190°C

9. Rest and Serve

   Transfer pork chops to a plate and let rest for 3 minutes before serving. Spoon any remaining garlic butter from the pan over the top.

   Time: PT3M

Nutrition Facts

Calories

410

Protein

36g

Carbohydrates

2g

Fat

28g

Fiber

0g

Ingredient Substitutions

• Instead of Bone-in pork chops: Boneless pork chops, Chicken breasts
• Instead of Creole seasoning: Cajun seasoning, Old Bay
• Instead of Smoked paprika: Regular paprika
• Instead of Italian seasoning: Dried oregano and basil mix
• Instead of Olive oil: Vegetable oil, Canola oil
• Instead of Butter: Margarine
• Instead of Minced garlic: Pre-minced garlic, Garlic paste
• Instead of Fresh parsley: Dried parsley, Chives

Equipment Needed

• Large skillet (preferably cast iron)
• Mixing bowls
• Tongs
• Measuring spoons
• Spoon or spatula (for mixing butter)
• Knife
• Cutting board
• Oven (optional, for finishing) (optional)

Critical Steps — Do Not Skip

• Generously season both sides and edges of the pork chops.
• Sear pork chops over medium-high heat until golden brown.
• Add garlic butter during the last few minutes and baste.
• Let pork chops rest before serving.

Chef Tips from the Video

• Use thick-cut, bone-in pork chops for best juiciness.
• Letting the meat rest after cooking is key for juicy pork.
• Basting with garlic butter infuses flavor and keeps chops moist.
• If using boneless chops, reduce cooking time by 1-2 minutes per side.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze cooked pork chops (wrapped tightly) for up to 2 months.

Room temperature: Do not leave cooked pork at room temperature for more than 2 hours.

Make-Ahead Tips

• Season pork chops and prepare garlic butter up to 1 day in advance; refrigerate separately.
• Let pork chops come to room temperature before cooking for best results.