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Caramelized Garlic Butter Pork Chops

These caramelized garlic butter pork chops are pan-seared to golden brown perfection, then smothered in a rich and savory sauce made from butter, garlic, brown sugar, and aromatic herbs, resulting in a mouthwatering, tender and juicy meal.
3
30 min
TOTAL TIME
510
CALORIES
$1.42
PER SERVING
Caramelized Garlic Butter Pork Chops
Ingredients
12 INGREDIENTS
4 SERVINGS
Olive Oil
2 tsp olive oil
Dried Rosemary
1 tsp dried rosemary
Bone-in Pork Chops
4 whole bone-in pork chops
Kosher Salt
1 tsp kosher salt
Brown Sugar
3 tbsp brown sugar
Dried Thyme
1 tsp dried thyme
Red Pepper Flakes
1/4 tsp red pepper flakes
optional
Lemon Wedges
lemon wedges
for serving
Garlic
3 cloves garlic
minced
Unsalted Butter
5 tbsp unsalted butter
divided
Black Pepper
1/2 tsp black pepper
Fresh Parsley
2 tbsp fresh parsley
chopped
Directions
8 STEPS
10 min
PREP TIME
20 min
COOK TIME
30 min
TOTAL TIME
1
Preheat the oven to 400 degrees F. Season the pork chops on both sides with kosher salt and black pepper.
2
Heat the olive oil and 1 tablespoon of butter in a large oven-safe skillet over medium-high heat.
3
Add the pork chops to the skillet in a single layer and cook for 4-5 minutes on each side or until nicely browned. Transfer the pork chops to a plate and set aside.
4
Add the remaining 4 tablespoons of butter to the skillet and let it melt.
5
Stir in the minced garlic, brown sugar, dried thyme, dried rosemary, and red pepper flakes (if using), and cook for about 1-2 minutes until the sauce starts to thicken.
6
Return the pork chops to the skillet, spooning the sauce over the top.
7
Place the skillet in the preheated oven and bake for 8-10 minutes, or until the pork chops reach an internal temperature of 145 degrees F.
8
Transfer the pork chops to serving plates and spoon the remaining sauce from the skillet over them. Garnish with chopped fresh parsley and serve with lemon wedges on the side.
Health Info
Macros
13g
CARBS
30g
FAT
43g
PROTEIN
Contains these allergens
MILK
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Frequently Asked Questions
How can I keep my Pork Chops from getting too dry?
How long should I cook my Pork Chops for?
Should I season my Pork Chops before or after cooking?
What are the best sides to pair with Pork Chops?
Can I cook Pork Chops from frozen?
What does it mean to brine Pork Chops, and why should I do it?
My Pork Chops always come out tough. What am I doing wrong?
How do I get a nice, crispy crust on my Pork Chops?
Why should I let my Pork Chops rest after cooking?
Do I need to remove the fat from my Pork Chops?