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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.
4
30 min
TOTAL TIME
510
CALORIES
$1.42
PER SERVING
Caramelized Garlic Butter Pork Chops
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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
Unsalted Butter
5 tbsp unsalted butter
divided
Red Pepper Flakes
1/4 tsp red pepper flakes
Kosher Salt
1 tsp kosher salt
Brown Sugar
3 tbsp brown sugar
Dried Thyme
1 tsp dried thyme
Garlic
3 cloves garlic
minced
Black Pepper
1/2 tsp black pepper
Fresh Parsley
2 tbsp fresh parsley
chopped
Lemon Wedges
lemon wedges
for serving
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.
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Health Info
Macros
13g
CARBS
30g
FAT
43g
PROTEIN
Allowed on these diets
GLUTEN FREE
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?