Crispy Pan-Seared Boneless Pork Chops with Garlic Butter

These Pan Seared Boneless Pork Chops are some of the best pork chops you’ll make at home. Ready in about 25 minutes from start to finish, they work perfectly for weeknight meals, Sunday dinners, or holiday menus.

Pan-searing quality cuts is one of the quickest ways to get a flavorful main course on the table. A hot skillet gives you a golden crust and the simple garlic-rosemary butter makes the chops tender and juicy.

Why You’ll Love This Recipe

If you’ve had dry or bland pork chops before, this recipe will change that. Highlights:

• Fast: Ready in about 25 minutes total, so you can have a main dish on the table quickly.
• Flavorful: A simple combination of garlic, rosemary, and butter transforms modest pork chops into something special.
• Juicy: Proper searing and a brief rest keep the meat moist, and the garlic-rosemary butter adds extra richness.

The Ingredients

Simple ingredients give the chops excellent flavor. Use fresh herbs when possible for the best result.

• Boneless pork chops: About 3 pounds total (roughly six 8-ounce chops) — adjust the recipe to the number of chops you have.
• Garlic and rosemary: Minced garlic and fresh minced rosemary bring bright, savory notes. Fresh herbs are recommended but dried seasonings or an Italian blend can work.
• Butter: Unsalted butter enriches the pan sauce and keeps the meat moist.
• Olive oil, salt, and pepper: For searing and seasoning.

See the recipe card below for exact quantities and full ingredient list.

Substitutions and Variations

• Chop type: You can use bone-in chops if you prefer; adjust cooking time for thickness.
• Herbs: Try thyme, sage, or tarragon in place of or alongside rosemary.
• Heat: Add red pepper flakes or a pinch of cayenne for a spicy kick.
• Dry rub: A blend of garlic powder, onion powder, paprika, and dried herbs works well if you don’t have fresh herbs.

How To Make Pan-Seared Pork Chops

A straightforward four-step method yields great results:

1. Pat pork chops dry and season both sides with salt and pepper.

2. Heat olive oil in a 12-inch (or similarly sized) skillet over medium-high until shimmering. Add the chops and sear for about 3–4 minutes until golden.

3. Flip the chops and cook the other side for about 3 minutes. Thinner chops need less time; thicker ones need more.

4. Reduce heat to medium, add butter, minced garlic, and minced rosemary around the pan. As the butter melts, stir and spoon the garlicky butter over the chops. Finish with a sprinkle of minced parsley.

Hint: After cooking, tent the chops and let them rest for up to 10 minutes so the juices redistribute — this keeps them juicy and tender.

For serving, slice the pork chops thinly if you prefer, then drizzle extra pan sauce over the slices for added flavor and moisture.

Pork Chops Cooking Guide

Cook pork to a safe internal temperature of 145°F (63°C). Use the guide below as a starting point, then confirm doneness with an instant-read thermometer.

• 1-inch thick chops: about 5 minutes on the first side, 4 minutes on the second.
• 3/4-inch thick chops: about 4 minutes then 3 minutes.
• 1/2-inch thick chops: about 3 minutes then 2 minutes.

Recipe FAQs

What To Serve With Pork Chops

• Buttermilk Mashed Potatoes
• Sautéed Vegetables
• Garlic Butter Rolls
• Roasted Baby Potatoes
• Garlic Butter Green Beans

I served these pork chops with garlic butter green beans and rosemary-garlic mashed potatoes for a classic, satisfying meal.

More Easy Dinner Recipes

Other easy ideas include Marry Me Chicken, Lemon Pepper Turkey Wings, Lemon Butter Salmon, Garlic Butter Tilapia, and Garlic Butter Chicken Pasta.

I hope you enjoy this Pan Seared Boneless Pork Chops recipe. If you try it, please leave a comment and rating — feedback is always appreciated.

Pan Seared Boneless Pork Chops

5 from 12 votes

These Pan Seared Boneless Pork Chops are flavorful, juicy, and quick to make — perfect for busy nights or special occasions.

Prep: 10 mins

Cook: 15 mins

Total: 25 mins

Servings: 6 servings

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Ingredients

• 3 pounds boneless pork chops (about 6 chops; pork loin chops suggested)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3 Tablespoons olive oil
• 3 Tablespoons unsalted butter
• 6 garlic cloves minced
• 1 tsp fresh minced rosemary
• 1 tsp fresh minced parsleyfor garnish

Instructions

• Pat the pork chops dry with paper towels and season both sides with salt and pepper.
• Heat a 12-inch skillet over medium-high heat. Add the olive oil and let it heat until shimmering.
• Add the pork chops, pressing each down briefly so it contacts the pan. Sear for about 4 minutes on the first side until golden.
• Flip the chops and cook the other side about 3 minutes. Reduce heat to medium.
• Add the butter in several spots around the pan so it melts evenly. Add the minced garlic and rosemary, stir to combine, and spoon the butter sauce over the chops.
• Remove from heat and tent with foil. Let the chops rest about 10 minutes so juices redistribute.
• Slice and serve warm, spooning pan sauce over the meat.

Notes

1. A 12-inch skillet lets you cook all chops at once. If yours is smaller, cook in batches.

2. Bone-in chops can be used but will need additional cooking time.

3. Use an instant-read thermometer to ensure the internal temperature reaches 145°F (63°C).

Nutrition

Calories: 468kcal | Protein: 49g

Additional Info

Course: Dinner

Cuisine: Western

Calories: 468