Say goodbye to dry, tough pork chops forever! This simple recipe uses a hot pan and a rich garlic butter herb sauce to create perfectly juicy, tender, and incredibly flavorful pork chops in under 20 minutes. It's the perfect main course for a busy weeknight that tastes like a weekend treat.
- Prep time: 5 minutes
- Cook time: 15 minutes
- Servings: 4
Shop Key Ingredients
- High-Quality Avocado Oil
- Garlic Powder
- Dried Thyme
- Dried Rosemary
- Low-Sodium Chicken Broth
Full Recipe Ingredients
- 4 bone-in or boneless pork chops, about 1-inch thick
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons avocado oil (or other high-heat oil)
- 4 tablespoons unsalted butter
- 5 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 cup low-sodium chicken broth
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Pat the pork chops completely dry with a paper towel. In a small bowl, mix together the salt, pepper, and garlic powder. Season the pork chops generously on all sides with the mixture.
- Heat the avocado oil in a large cast-iron or stainless-steel skillet over medium-high heat. Once the oil is shimmering, carefully place the pork chops in the pan, ensuring they are not overcrowded. Sear for 4-5 minutes per side, without moving them, until a deep golden-brown crust forms.
- Reduce the heat to medium. Add the butter, minced garlic, thyme, and rosemary to the skillet. Allow the butter to melt and foam, stirring the garlic and herbs around the pan.
- Tilt the pan slightly and use a large spoon to continuously baste the pork chops with the melted garlic butter sauce for about 1-2 minutes. This infuses them with incredible flavor.
- Pour the chicken broth into the pan to deglaze, scraping up any browned bits from the bottom. Continue to cook for another 1-2 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
- Remove the pork chops from the skillet and transfer them to a cutting board. Let them rest for 5 minutes before serving. Spoon the remaining pan sauce over the chops and garnish with fresh parsley.
