Recipes
Juicy Garlic Butter Skillet Pork Chops
These juicy skillet pork chops are cooked to perfection in a rich garlic butter sauce that adds a deliciously savoury finish. Perfect for a quick weeknight meal, this recipe delivers tender pork with big flavour in under 30 minutes.
Prep Time:
10mins
Cook Time:
20mins
Servings:
4
- 4 Pork Chops or Pork Loin Steaks
- Salt and black pepper, to taste
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 2 tbsp olive oil
- 2 tbsp unsalted butter (divided)
- 4 cloves garlic, minced
- 1/2 cup chicken stock
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- Fresh thyme or rosemary sprigs (optional)
- Fresh parsley, chopped (for garnish)
Season the Pork Chops:
Pat the pork chops dry with paper towels. Season both sides generously with salt, black pepper, smoked paprika, and garlic powder. Let them rest for at least a few minutes to absorb the flavours. We recommend doing this 30mins before cooking to allow the Pork to come to room temperature and for the seasoning to soak in.Heat the Skillet:
Heat a large skillet over medium-high heat. Add olive oil and 1 tablespoon of butter. Once the butter has melted and the skillet is hot, add the pork chops.Sear the Pork Chops:
Sear the pork chops for 3-5 minutes on each side, depending on thickness, until a golden crust forms. Avoid moving them around too much to develop a nice sear. Add a few sprigs of thyme or rosemary to the pan for extra flavour, if desired.Add Garlic Butter:
Reduce the heat to medium. Add the minced garlic and the remaining tablespoon of butter to the skillet. Tilt the skillet slightly and use a spoon to baste the pork chops with the melted garlic butter for an additional 2-3 minutes. This adds flavour and keeps them juicy.Rest the Pork Chops:
Remove the pork chops from the skillet and let them rest on a plate while you make the pan sauce.Make the Pan Sauce:
While the pork chops are resting, add the chicken stock, apple cider vinegar, and honey to the skillet. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan for extra flavour. Let the sauce reduce by about half (approximately 3-5 minutes).Finish the Sauce with Butter:
Once the sauce has reduced, slide the skillet off the heat and swirl in 1 tablespoon of butter until the sauce is smooth and glossy.Return Pork Chops to the Skillet:
Place the pork chops back into the skillet, either whole or sliced, allowing them to soak up the delicious pan sauce. Baste the chops with the sauce before serving.Serve:
Garnish with freshly chopped parsley and serve hot, with the sauce spooned over the pork chops. Perfect with mashed potatoes, roasted veggies, or a fresh salad.
