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One Pan Baked Pork Chops with Butter Sauce

One pan baked pork chops with garlic butter and fresh thyme are seared golden in a skillet, then basted with glossy pan drippings for juicy results. The method finishes with spooned garlic-butter sauce right on the chops—no extra dishes required.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pork chops and seasoning
  • 4 thick-cut pork chops Aim for at least 1 to 1 1/2 inches thick for best juiciness.
  • 1 tbsp olive oil
  • 3 tbsp butter Divided, plus extra for basting.
  • 3 cloves garlic, minced
  • 3 sprigs fresh thyme
  • 1 salt and pepper, to taste

Equipment

  • 1 cast iron skillet

Method
 

Prep and season
  1. Pat the pork chops dry and season generously with salt and pepper.
  2. Heat the olive oil in a large skillet over medium-high heat.
Sear until golden and cook through
  1. Add the pork chops with 2 tablespoons of butter and the thyme, searing for 3 to 4 minutes per side until golden and 140°F internally.
  2. Add the remaining butter and minced garlic to the skillet.
Baste with garlic butter
  1. Spoon the melted garlic butter over the chops repeatedly for 1 to 2 minutes.
  2. Transfer to a plate and spoon the pan drippings over the top before serving.

Notes

Pro tip: choose pork chops that are at least 1 to 1 1/2 inches thick so they stay juicy while reaching 140°F internally. Refrigerate leftovers in a sealed container for up to 3 days; freeze cooked chops for up to 2 months. For a lighter option, use olive-oil spray and reduce butter to 1 1/2 tablespoons, adding a splash of pan drippings water to keep the sauce glossy.