Garlic Butter Pork Chops

Servings: servings

Calories: 527cal

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.

4.50 from 6 votes

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.

Course: Dinner

Cuisine: American

Prep Time10

Cook Time15

Total Time25