Garlic Butter Pork Chops
Servings: 4 servings
Calories: 527cal
Ingredients
- 2 pounds bone-in center-cut pork chops about 4 chops
- 3 Tablespoons olive oil divided
- 5 Tablespoons unsalted butter divided
- 2 Tablespoons minced garlic
- 1 Tablespoon onion powder
- 1 Tablespoon garlic powder
- 1 teaspoon salt
- ¾ teaspoon black pepper
Instructions
- In a medium bowl combine garlic powder, onion powder, salt, pepper, and 1 tablespoon of the olive oil.
- Rub mixture all over both sides of the pork chops.
- In another medium bowl, melt 3 tablespoons of the butter, then add in the minced garlic.
- Add remaining 2 tablespoons of the butter and remaining olive oil to a large skillet over medium high heat.
- Using tongs, add pork chops to hot butter/oil mixture in skillet. Cook 4 minutes on one side then turn them over.
- With a basting brush, paint each pork chop with the garlic/butter mixture. Continue cooking about 4 minutes.
- Turn pork chops over one more time to baste them in the pan juices. Remove and serve.
Notes
- We prefer to use bone-in center-cut pork chops as they have so much more flavor and are typically a lot juicier compared to boneless. If you want to use boneless, note that the cook time will need to be adjusted as they cook through a lot quicker. Pork is done cooking when it reaches an internal temperature of 145F on an instant-read thermometer.
- Store any leftovers in an air-tight container kept in the refrigerator for 3-4 days.
- Pork chops are notorious for drying out when reheated. I recommend reheating them in a skillet with a dash of oil over medium-low heat just until warmed through.
Nutrition
Serving: 1serving | Calories: 527cal | Carbohydrates: 4g | Protein: 36g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 155mg | Sodium: 680mg | Potassium: 650mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 450IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 1mg
