Two golden-crusted bone-in pork chops resting in a cast iron skillet, surrounded by melted herb butter, smashed garlic cloves, and fresh thyme sprigs

Pork Chop Recipes: Skillet-Seared With Garlic Butter

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Quick Answer

Season bone-in pork chops generously, sear in a hot cast iron skillet for 3-4 minutes per side, then finish in a 400°F oven until they reach 145°F internal temperature. Rest for 5 minutes before serving to keep them juicy.

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This skillet-seared pork chop recipe gets a hard sear in a hot cast iron pan, then finishes in the oven so the outside browns while the inside stays juicy. Garlic butter at the end ties it all together.

It's an easy dinner recipe for a weeknight that still feels like something special. Let your chops rest a few minutes after cooking so the juices redistribute.

Prep10 minutes

Cook18 minutes

Total28 minutes

Serves4 servings

DifficultyMedium

Ingredients

4 bone-in pork chops, 1 to 1½ inches thick (about 8–10 oz each)
1½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
½ teaspoon smoked paprika
2 tablespoons neutral oil (canola or avocado oil)
3 tablespoons unsalted butter
4 cloves garlic, smashed
3 sprigs fresh thyme
2 sprigs fresh rosemary
1 tablespoon fresh parsley, chopped (for serving)

Instructions

1Remove pork chops from the refrigerator 30 minutes before cooking. This is not optional — cold meat hitting a hot pan is how you end up with chops that are overcooked outside and raw inside, which is the worst outcome in all of cooking.
2Preheat your oven to 400°F. Place your cast iron skillet in the oven while it preheats so the pan is screaming hot when you need it.
3Pat the pork chops completely dry with paper towels. Moisture is the enemy of a good sear. Combine salt, pepper, garlic powder, and smoked paprika in a small bowl and season both sides of each chop generously. Press the seasoning in so it actually commits.
4Carefully remove the cast iron from the oven using heavy oven mitts (that skillet is hostile) and set it over high heat on the stovetop. Add the oil and heat until it shimmers and just starts to smoke.
5Add the pork chops to the pan without crowding them — cook in batches if needed. Do not move them. Do not check them. Do not apologize to them. Let them sear undisturbed for 3 to 4 minutes until a dark golden crust forms. Flip once.
6After flipping, add the butter, smashed garlic, thyme, and rosemary to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the tops of the chops with the foaming garlic herb butter. Do this for about 60 seconds.
7Transfer the entire skillet to the 400°F oven. Roast for 8 to 12 minutes, depending on thickness, until an instant-read thermometer inserted into the thickest part reads 145°F. Do not guess. Use the thermometer.
8Remove from oven, tent loosely with foil, and rest for 5 full minutes. The internal temperature will continue to rise slightly and the juices will redistribute. Cutting into them immediately is how you lose all that work onto the cutting board.
9Spoon any remaining pan butter over the chops, scatter with fresh parsley, and serve immediately.

Pro Tips

Thickness is everything. Thin-cut pork chops — anything under ¾ inch — overcook before the crust develops. Buy thick ones. If the grocery store only has thin ones, that is the grocery store's opinion, and you don't have to agree with it.
Do not skip the resting step. Five minutes feels like forever when you're hungry and the kitchen smells like garlic butter, but this is where the juicy part happens. Set a timer. Walk away. You earned this.
If your cast iron skillet has been with you since the Clinton administration and has never been re-seasoned, this recipe will also reveal that, and that's fine — just add it to the list of things to deal with in the new year.

Substitutions

bone-in pork chops → boneless pork chops Reduce oven time by 3-4 minutes; boneless chops cook faster and dry out more easily, so watch your thermometer

fresh thyme and rosemary → 1 teaspoon dried herbs Dried herbs work fine — add them with the seasoning rub rather than the butter so they don't burn

unsalted butter → dairy-free butter or ghee Ghee has a higher smoke point and works beautifully; dairy-free butter is fine for the baste

smoked paprika → regular paprika plus a pinch of cayenne Gets you a similar color with a little more heat, which is never a wrong direction

Storage Instructions

Store leftover pork chops in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat with a splash of broth or water to prevent drying, or in a 325°F oven for 10-12 minutes until warmed through. Microwaving works in a pinch but produces results I will not defend.

Make Ahead

Season the chops and leave them uncovered on a wire rack in the refrigerator for up to 24 hours before cooking. This acts as a dry brine, improving both seasoning depth and the final crust. Remove from the fridge 30 minutes before cooking as directed.

Frequently Asked Questions

Can I make Pork Chop Recipes ahead of time?

Yes — most of the prep for Pork Chop Recipes can be handled ahead. Season, portion, or assemble as far in advance as makes sense, then refrigerate covered until you're ready to cook. Finish the last high-heat step right before serving so texture and flavor are at their best.

How do I store leftover Pork Chop Recipes?

Can I freeze Pork Chop Recipes?

Most versions of Pork Chop Recipes freeze well for up to 2–3 months. Cool completely, portion into airtight containers or freezer bags, and thaw overnight in the refrigerator before reheating so texture holds up.

What should I serve with Pork Chop Recipes?

Pork Chop Recipes pairs well with a simple green salad, roasted or steamed vegetables, rice, or good bread depending on the dish. A crisp white wine or a cold beer rounds out the meal.

Can I adjust Pork Chop Recipes for the ingredients I actually have?

Yes, within reason. Swap the bone-in pork chops or the garlic powder first (details in the Substitutions section) and keep the rest close to the written amounts, tasting as you adjust.

What is the most common mistake when making Pork Chop Recipes?

Thickness is everything. Thin-cut pork chops — anything under ¾ inch — overcook before the crust develops. Buy thick ones. If the grocery store only has thin ones, that is the grocery store's opinion, and you don't have to agree with it.

How long does Pork Chop Recipes take?

About 28 minutes from start to finish — including 18 minutes of active cooking. It's a good option for weeknight dinners because the prep and cook overlap.