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4 cooked pork chops with butter sauce in a pan

Pan Seared Pork Chops

Juicy, packed with flavour and absolutely delicious. These pan-seared pork chops with garlic butter sauce are indulgent with a touch of sweetness and tanginess. Super easy to make too, using everyday ingredients.
Takes just under 15 minutes to make, this is truly an ideal weeknight dinner!
5 from 1 vote
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Course: Dinner, Main Course
Cuisine: Western
Keyword: boneless pork chops, Pan seared pork chops
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Servings: 4 people
Calories: 369kcal
Author: Genevieve


  • 4 pork chops boneless or bone-in are both good
  • 6 cloves garlic lightly smashed, peeled
  • 1 tablespoon olive oil
  • salt and pepper

Butter sauce

  • ¼ cup unsalted butter ~60g
  • ½ tablespoon worcestershire sauce substitute: balsamic vinegar
  • 1 teaspoon dijon mustard substitute: seeded mustard
  • ½ tablespoon brown sugar substitute: honey


  • Generously season pork chops with salt and pepper (note 1). Slice the pork fat at 1inch/2.5cm intervals to prevent the pork chops from curling. Bring up to room temperature (note 2).
  • In a heavy-based pan (or cast iron), add olive oil and garlic cloves. Sear garlic on medium heat for 1 minute or until lightly golden and aromatic.
  • Turn the heat up to high and pan sear pork chops for 1 minute per side, undisturbed. Using a pair of tongs to stand the pork chops with the fat sides on the pan for about 30 seconds. This will help render and caramelise the fat a little (extra flavour!).
  • Add butter sauce ingredients to the pan, turn the heat down to low. Tilt the pan away fro you and baste the pork chops with a spoon constantly for about 2 minutes or until cooked to liking. (note 3)
  • Transfer pork chops and garlic butter sauce onto a serving dish, loosely cover with foil for 3 minutes before serving.


Note 1. Generously season in advance. Under seasoned pork can taste bland and less tender compared to well-seasoned cuts. Best season at least 30 minutes before cooking or ideally overnight and let time do its magic. It makes the world of difference to flavour and tenderness. 
Note 2. Let the pork come up to room temperature (pretty much when it is no longer icy cold) before cooking. This will ensure even cooking and juicier pork! This is a technique you want to adopt when cooking steaks and roasts (beef, pork, lamb and chicken)!
Note 3. Pork chops doneness. It is safe to eat pork chops that are lightly pink on the inside. The safe internal temperature is 145°F/63°C. 
Serving suggestions. Serve with this Pumpkin Salad with Spinach and Goat's Cheese or simply sauteed vegetables! 
Leftovers/freezing. Lasts up to 4 days in the fridge or 3 months in the freezer. Store in an airtight container.
Nutritional value below assumes all of the garlic butter sauce is consumed. But in reality, about half won't be consumed.
Tried this recipe?Mention @Casuallypeckish or tag #casuallypeckish!


Calories: 369kcal | Carbohydrates: 3.1g | Protein: 22.8g | Fat: 29.6g | Saturated Fat: 13.4g | Cholesterol: 81mg | Fiber: 0.1g | Sugar: 1.6g | Iron: 1mg