An easy and delicious recipe for garlic butter Pan-fried pork chops. They are juicy and your family will keep asking you to make them again and again.
- 6 Pork Chops, bone-in
- ¼ cup Olive Oil
- ¼ cup Butter
- 2 Tbsp Garlic Powder
- 4 Tbsp Parsley, dried
- 1 tsp Black Pepper
- 2 tsp Salt
- Fresh Garlic cloves, optional
- Take your pork chops out of the package and dry them off with a paper towel.
- Next thing is to marinate them with the spices, so place them in a plastic bag along with the garlic, salt, pepper, and parsley. Then pour in the olive oli.
- Shake them all around in the bag until well coated on all sides with the spices. They may not all fit in the bag at once so do them a couple at a time until they are all done. This step can be done the night before, or in the morning before you leave for work or 30-60 minutes ahead of time, it’s your choice, whatever time you have.
- Get your favorite frying pan, cast iron if you have one and turn the skillet on medium high-high heat. Once ready, melt the butter in the frypan.
- As the butter is melting begin to place the pork chops into the pan and sear them on both sides for about 2 minutes on each side. You don’t want them to be black but you want them to be a nice brown color which is sealing in the juices of the meat.
- As the meat starts to brown up feel free to add the cloves of garlic.
- The next step is to either transfer the chops into a baking dish or if you want to you can keep them right in the same cast iron pan. But it will depend on how many chops you are cooking at the same time. If you transfer them be sure to pour the excess butter and garlic on top of the pork chops before baking them.
- Bake them on 375 degrees for about 15 minutes or until the thermometer reaches 135 degrees.
- Take them out of the oven and let them rest for about 5-10 minutes, covering them with foil to keep them warm until the temperature rises to 140-145 degrees.
- Now serve. Enjoy!
2.3 NET CARBS PER SERVING
It’s best to take the meat out of the refrigerator 30 minutes before cooking, bringing it closer to room temperature which will allow the spices to absorb better and will sear up faster.
If you have a cast-iron frying pan it’s a good recipe to use it on. It just has the knack of searing the best. Preheat it first before adding the meat.
You can also put the cast iron pan right in the oven afterward if you choose to.
Be sure to use a thermometer and do not overcook the meat or else it will be dry.
Salted butter will flavor the chops better than unsalted.
Always allow the pork to rest before serving to keep the juices in.
- Category: Main Courses
- Method: Frying
- Cuisine: American
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