Garlic Herb Pork Chops
Juicy, pan-seared pork chops with a golden crust and an aromatic garlic-herb butter sauce. The chops are seared in a hot skillet until beautifully browned, then basted with butter, fresh garlic, thyme, and rosemary for a simple yet impressive dinner that comes together in under 30 minutes.
For 4 servings
- prep · ~10 min
Season the pork chops.
1.Pat pork chops completely dry with paper towels.2.Season both sides generously with salt and black pepper.3.Let them sit at room temperature for 10 minutes before cooking.TIPRoom-temperature meat sears more evenly — don't skip the rest. - fry · ~7 min
Sear the pork chops until golden.
1.Heat olive oil in a cast iron skillet over medium-high heat until shimmering.2.Place pork chops in the skillet and sear without moving for 4 minutes.3.Flip and cook the second side for another 3 minutes until golden brown.TIPDon't overcrowd the pan — leave space between chops for a good crust. - saute · ~3 min
Add butter, garlic, and herbs.
1.Reduce heat to medium-low. Add butter, minced garlic, thyme, and rosemary to the pan.2.Once butter melts, tilt the pan and spoon the garlic-herb butter over the chops continuously.3.Baste for 2-3 minutes until the internal temperature reaches 145°F.TIPSpooning hot butter over the chops keeps them moist and infuses flavor. - rest · ~5 min
Rest the pork chops before serving.
Transfer chops to a plate, tent loosely with foil, and rest 5 minutes. Spoon any pan drippings over the top before serving.
TIPResting redistributes the juices — cut too soon and they'll run out.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use an instant-read thermometer to nail 145°F; overcooked pork turns dry and tough.
- 2Pat the chops bone-dry before seasoning — moisture is the enemy of a golden crust.
- 3Let the chops rest at room temp for 10 minutes so they cook evenly from edge to center.
- 4Sear in a hot cast-iron skillet without moving the chops for a crisp, deep-brown crust.
- 5Tilt the pan and spoon the garlic-herb butter continuously for maximum flavor infusion.
- 6Rest the cooked chops loosely tented with foil for 5 minutes to lock in the juices.
- 7Make ahead: season the chops up to 24 hours in advance and refrigerate uncovered for a drier surface.
Adapt it for your goals.
Low-oil
Replace olive oil with a light spray of cooking oil and use only 1 tablespoon of butter; sear in a nonstick pan. Ideal for reducing fat while keeping the crust and herb flavor.
dairy freeDairy-free
Substitute the butter with a high-quality dairy-free butter or ghee for those avoiding dairy. The basting technique works the same and the herbs still shine.
garlic loverGarlic-lover
Double the garlic (8 cloves) and add a pinch of red pepper flakes with the butter. Perfect for anyone wanting a punchier, slightly spicy garlic kick.
lemon herbLemon-herb
Add 2 tablespoons of fresh lemon juice and 1 teaspoon of lemon zest to the butter during basting. The acidity brightens the richness and complements the thyme and rosemary.
Why this is on our healthy list.
High-Quality Protein
Pork chops are a rich source of complete protein, providing all essential amino acids for muscle repair and satiety.
Rich in B Vitamins
Pork is particularly high in thiamine (B1), niacin (B3), and B6, which support energy metabolism and nervous system function.
Moderate in Saturated Fat
When trimmed of excess fat and cooked with minimal butter, these chops offer a moderate amount of saturated fat, fitting into a balanced diet.
Antioxidants from Herbs
Fresh thyme and rosemary provide rosmarinic acid and other polyphenols that help fight oxidative stress and inflammation.
Low-Carb Friendly
With zero carbohydrates from the main ingredients, this dish is naturally suitable for low-carb and keto dietary patterns.
Frequently asked questions
Yes, but reduce cooking time slightly (3 minutes per side, then baste) and check internal temp at 140°F — boneless chops cook faster and can dry out more easily.
