Season the pork chops: Pat the chops dry with paper towels. Season both sides with salt, pepper, paprika, and garlic powder.
Sear to perfection: Heat olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 3–4 minutes per side (depending on thickness) until golden brown and nearly cooked through. Remove from skillet and set aside.
Make the garlic butter sauce: In the same skillet, reduce heat to medium. Add butter and let it melt, scraping up any brown bits from the pan. Stir in minced garlic and thyme, cooking for 30 seconds until fragrant.
Combine and finish: Return the pork chops to the skillet and spoon the garlic butter over them. Cook another 1–2 minutes per side, basting constantly, until the chops are cooked through and coated in the buttery sauce. (Internal temperature should reach 145°F / 63°C.)
Serve: Garnish with chopped parsley and a light squeeze of lemon juice for brightness. Serve immediately — they’re best hot and juicy!
🍽️ Serving Ideas
Pair with:
Mashed potatoes or creamy cauliflower mash
Steamed green beans, asparagus, or buttered corn
A side of garlic bread to soak up every drop of sauce! 😋
💡 Tips
For extra richness, add a splash of heavy cream to the sauce at the end.
Bone-in chops tend to be juicier, but boneless ones work beautifully too.
You can make this recipe with chicken breasts for a tasty variation.
Would you like me to give you a creamy garlic butter version next — with a luscious sauce perfect for serving over pasta or mashed potatoes?
