Name: Garlic butter skillet pork chops
Prep time: 10 min
Cook time: 20 min
Total time: 33 min
Yield: 4 servings
Ingredients: 4 (6–8-oz) chops boneless pork loin chops, about 1 inch (2.5 cm) thick; 1 tbsp olive oil; ¾ tsp fine salt; ¼ tsp ground black pepper; 3 tbsp unsalted butter; 3 cloves garlic, minced; 1½ tsp fresh thyme leaves, washed

Gather your ingredients

A little prep first.

Check ingredients as you gather them.

Equipment

Large heavy skillet
Tongs
Instant-read food thermometer

Let’s get cooking

One step at a time.

0 of 4 steps complete

01Dry and season the chopsPat pork dry and season both sides with salt and pepper. Heat oil in the skillet over medium-high heat.
02Brown, then lower the heatAdd chops in a single layer. Sear for about 2 minutes on each side. Reduce to medium and continue cooking, turning as needed, until the center of each chop reaches 145°F (63°C), roughly 6–10 minutes more. Use two batches if the chops cannot fit without touching.
03Make the garlic butterMove the chops to a clean plate and begin a rest of at least 3 minutes. Lower the skillet to medium-low, add butter and thyme, then garlic. Stir for 30–60 seconds, until fragrant; take off the heat before the garlic browns.
04Spoon the butter over the chopsOnce the chops have rested at least 3 minutes, spoon the warm garlic butter over them and serve.

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A few useful notes

The thermometer goes into the thickest part from the side. Thinner chops finish faster.

Unlike some reference methods, this version reaches 145°F (63°C) before the rest rather than relying on carryover heat to reach that temperature.

Metric cup and spoon amounts are rounded volumes, not gram weights. Can sizes refer to unopened contents; drain and rinse where directed.

A little prep first.

One step at a time.

A few useful notes

Researched, with credit.