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A fast and easy weeknight recipe – these quick thick-cut pork chops are pan-seared, loaded with flavor, and on the table in less than 30 minutes. It’s a no-fail perfect way to serve pork even on the busiest of weeknights.
This is one of my favorite ways to cook thick pork. Fast, easy, and that herb garlic butter basted over top is incredible.
But first, can we talk a minute about chops?
Sure, it’s the other white meat. (Wait, we don’t use that slogan anymore, do we?) But I feel like it’s almost the forgotten step-child of the food industry. Pork is a versatile and flavor-packed protein. And, with loads of easy or extraordinary recipes to level up your meal plan.
For more pork recipe inspiration – check out the Pork Archives!
Sure, there was an entire generation that butchered (bad pun) pork. Cooked it long past done to a tough tasteless block. But, science came along and told us that cooking pork to a medium, with a pink center was A-OK. And, now we have recipes of every which genre and loaded with ethnic flair, seasonings, and spices for a billion non-bacon recipes that I am personally guilty of overlooking.
Pork is a lean protein that is relatively inexpensive. I am making it a point to mix up my cooking more often in the kitchen this year, and throwing pork back in the mix to diversify my meal plans.
With that in mind, I grabbed these fresh chops from my butcher counter and tossed them in the skillet for this recipe. In 20 minutes, I was reminded why I love pork. It is that easy.
This is one of those recipes every bachelor should master.
A down and dirty weeknight quickie that’s guaranteed a fast clean up so you can move on to the more important things. Serve with mashed potatoes, spinach salad (with bacon crumbles) and a classic wine for a stellar meal.
What you Need for his Recipe
Besides chops, you’ll need butter, garlic, salt, pepper, and herbs. I love this with chives but fresh rosemary minced or thyme are also great for these and taste wonderful.
Otherwise, you want a heavy-duty oven-safe pan. Cast iron is a great option for this and my go-to.
Want more delicious chop inspiration? Try some of my favorite recipes
If you’ve tried these pan-seared chops please rate the recipe and let me know where you found it in the comments below.
I get inspired by your feedback and comments! You can also join in on the adventures on Instagram @girlcarnivore, Twitter & Facebook.
Quick Thick Cut Pan Seared Pork Chops
- 2 – 4 1″ thick pork chops
- salt and pepper
- 4 tbs butter
- 2 cloves garlic minced
- 1 tbsp fresh chives minced
- Pat the pork chops dry.
- Heat 2 tbs butter in a large skillet over medium-high heat, until melted, swirling to coat. Meanwhile, preheat the broiler.
- Cut hash marks into the pork chops and season with salt and pepper.
- In the prepped skillet, place the pork chops in gently to hot skillet and brown for 2 to 4 minutes.
- Flip when a nice golden crust has formed, sprinkle the garlic over top and cook 2 to 4 minutes longer.
- Dollop the remaining butter over top each chop and slice into the broiler to finish cooking until the pork temps at 140 degrees.
- Remove from oven, baste in the melted butter. Cover and let rest for 2 to 4 minutes before sprinkling with the chives and serving hot.
I told you it was easy.
Hey, I’m Kita, the Meat Maven, outdoor junkie, campfire connoisseur, adventure-seeking and world traveled recipe developer and photographer behind GirlCarnivore.com. My mission is to break down savory eats and inspire you to get a little grit under your nails while having fun with your food. READ MORE