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 on top.
Table of Contents
  1. Buying the right cut
  2. How do you know when pork chops are done frying?
  3. Add more flavor with compound butter
  4. What to serve this with 
  5. Pan-Fried Pork Chops with Garlic Butter Recipe

Like my grilled pork chops recipe, the challenge when dealing with thick-cut pork chops is that they can dry out quickly because the meat is lean. There is some fat surrounding the outer edges for extra flavor, but focusing on the pan-frying technique is essential to nail the perfect doneness.

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

Buying the right cut

Raw pork chops seasoned with salt and pepper on a sheet pan.

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 an excellent presentation.

The pork should be 1 to 1 ½-inch thick to ensure it 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.

How do you know when pork chops are done frying?

Tongs flipping porks chops cooking in a cast iron pan.

I recommend using an instant-read thermometer to measure the temperature after searing the sides of the pork for 1-minute. And then again about 4 minutes later, 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 golden brown meat. It’s important to lift the chop off the pan and insert the probe through the side towards the center of the meat.

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 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 pan-seared pork chops. 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 adds extra flavor and helps prevent the pork from becoming hard and inedible. The calcium-rich bone does not conduct as much heat, creating an insulated barrier that prevents the meat from cooking too quickly and drying out in the cast iron skillet.

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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 minutes
Cook Time15 minutes
Total Time40 minutes
Servings 4 servings
Course Entree
Cuisine American


  • 4 Frenched pork loin chops, 1" 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


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


  • Using both the Stovetop and Oven: 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 before serving.
Nutrition Facts
Pan-Fried Pork Chops with Garlic Butter
Amount per Serving
% Daily Value*
Saturated Fat
Vitamin A
Vitamin C
* 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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