Pan-Fried Pork Chops with Garlic Butter

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Easy pan-fried pork chops prepared on the stovetop with delicious results. This recipe uses thick frenched bone-in cuts that sear in a hot skillet until a beautiful crust forms. Topped with garlic butter for maximum flavor.

Pan-Fried Pork Chops with Garlic Butter

The challenge when dealing with thick-cut pork chops is that they can dry out quickly because the meat is rather lean. There is some fat surrounding the outer edges for extra flavor, but it’s important to focus on the pan-frying technique in order to nail the perfect doneness.

For this recipe, I keep the seasoning simple to ensure that the pork properly sears. An herb and garlic compound butter added on the top right before serving brings this dish together. Pair with your favorite side dishes for a complete gourmet meal.

raw pork chops on a sheet pan

How to cook pan-fried pork chops

  • Season pork chops with salt and black pepper on both sides.
  • Heat a cast-iron skillet over medium-high heat.
  • Heat olive oil and then and the chops, pressing down in the pan.
  • Sear the pork for 1 minute on the first side, flip and cook for 1 minute.
  • Sear the edges to render the fat, about 1 minute.
  • Reduce heat to medium, cook until internal temperature reaches 140ºF (60ºC), flipping every minute.
  • Set aside on a plate or cutting board and rest for 5 to 10 minutes.
  • Slice pork or serve whole topped with garlic butter.

Buying the right cut

Look for Frenched bone-in pork chops with some marbling in the meat and around the sides. “Frenched” is a fancy culinary term meaning that the meat and excess fat has been trimmed away from the large rib chop for a nice presentation.

The pork should be at least 1 to 1 ½-inch thick to ensure the pork does not dry out. Boneless pork chops can also be used, however, they will be even leaner, and cook faster so keep an eye on the doneness temperature.

tongs flipping porks chops cooking in a cast iron pan

How do you know when pork chops are done frying?

I recommend using an instant-read thermometer to measure the temperature after searing both sides and the edges for 1-minute. And then again about 4 minutes after that while it’s still cooking over medium heat.

Target an internal temperature of 140 to 145ºF (60 to 62ºC) for medium doneness. This range takes into account carryover cooking when resting the meat. It’s important to lift the chop off the pan and insert the probe through the side towards the center of the meat.

compound butter in a bowl

Add more flavor with compound butter

Compound butter is an easy and creative way to add extra richness, flavor, and aroma to cooked meats and vegetables. The key is to soften the butter so that it’s easy to stir with the other ingredients, this takes about 30 to 45 minutes at room temperature.

For pork, I think a combination of freshly chopped parsley, rosemary, thyme, and garlic holds up well to the skillet fried pork. I sneaked in some salt and pepper for extra savory seasoning. If you have leftover garlic butter, roll it up into a log shape using plastic wrap, then slice as you need it.

What to serve this with 

pan seared pork chops topped with compound butter

The bone prevents the meat from drying out

The bone not only adds extra flavors, but it also helps prevent the pork from becoming hard and inedible. The calcium-rich bone does not conduct as much heat, so it creates an insulated barrier that prevents the meat from cooking too quickly and drying out.

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Pan-Fried Pork Chops with Garlic Butter

Easy pan-fried pork chops prepared on the stovetop with delicious results and topped with homemade garlic butter for maximum flavor.
4.80 from 44 votes
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Servings 4 servings
Course Entree
Cuisine American


  • 4 Frenched pork loin chops, 1-inch thick
  • 4 tablespoons unsalted butter, softened
  • 1 tablespoon minced garlic
  • 1 teaspoon minced parsley
  • 1 teaspoon chopped rosemary
  • 1 teaspoon chopped thyme
  • ½ teaspoon kosher salt, plus more for seasoning
  • ½ teaspoon black pepper, plus more for seasoning
  • 2 tablespoons olive oil


  • In a small bowl combine softened butter, garlic, parsley, rosemary, thyme, salt, and pepper.
  • Season both sides of the pork chops with salt and pepper.
  • Heat a large cast-iron skillet over medium-high heat.
  • Add 2 tablespoons of olive oil to a pan, once hot add the pork chops.
  • Lightly press the pork chops down into the pan to get a nice sear, cook 1 minute.
  • Flip and sear the other side, 1 minute.
  • Cook the sides to render the fat, 1 minute.
  • Turn heat down to medium, cook until the internal temperature reaches 140ºF (60ºC), 4 to 6 minutes depending on the thickness, flip every minute for even cooking.
  • Transfer to a cutting board, rest for 5 to 10 minutes before slicing or serving whole.
  • Serve the pork chops topped with garlic butter.


Using the stovetop and oven (alternative method): If the chops are very thick, they can be finished in the oven at 350ºF (177ºC) after searing both sides. Cook until internal temperature reaches 140ºF (60ºC), about 6 to 10 minutes. Rest for 5 to 10 minutes on a carving board before serving.
Nutrition Facts
Pan-Fried Pork Chops with Garlic Butter
Amount Per Serving
Calories 261 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 7g35%
Cholesterol 105mg35%
Sodium 211mg9%
Potassium 500mg14%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 29g58%
Vitamin A 175IU4%
Vitamin C 1mg1%
Calcium 13mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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20 Comments Leave a comment or review

  1. Judy says

    You are the best Jessica. I learn so much from you. I put Frenched bone-in pork chops on my grocery list for Wednesday. I have some thick cut pork chops without a bone that we got at Costco and I really don’t care for them. I remember my dad use to fry pork chops and after he would make the milk gravy with the drippings. Pork chops are perfect for me getting back on Keto. Hugs and thanks.

  2. Donna clifford says

    You are a real sweetheart sharing your receipes with us – I am 86 and enjoy very much reading your techniques -thank you for sharing

  3. Judy says

    I made these chops and are they ever good. I even found the french bone in at Trader Joe. Thanks for a lovely recipe. I want this every week it is that fantastic. I can still taste it. I posted my photo n Instagram and then yours so they could see what perfection is with your picture.

    • Jessica Gavin says

      I would fry the breaded pork chops over medium heat for about 4-5 minutes per side. I would bake at 425ºF for about 20 minutes. Just make sure that the internal temperature is 140ºF no matter what method you use.

  4. Ryan says

    I had some boneless pork chops to use and tried this recipe. They came out great! I put the seasoning on about an hour before cooking, then pulled it out of the fridge for the last 15m at room temperature.

    The butter really brought it home and was also good on the rolls.

  5. Cheryl Ruddick says

    Perfect recipe and finally everyone loved (my) your pork chops! They were moist inside and the butter herb blend was amazing!
    Loving all your techniques to help me become a better cook!

  6. Kimberly Brown says

    Made these and they were superb! My kids were silent at the table as they ate. Always a good sign ?

  7. Lyle Caswell says

    These chops came out great. I also made your mashed potato recipe as a side with it and added some of my left over ‘butter’ from the chops. Super good. Thanks.

  8. Penny says

    Wow! 10 stars if I could. Followed recipe exactly…except with dried spices. So flavorable! You must try this recipe. Very easy. Must use a instant temperature . Thanks Jessica. I’m a huge fan!!

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