Garlic Butter Skillet Pork Chops
Thick pork chops get a golden sear in oil before a short garlic-butter baste. Once the chops come out to rest, chunky zucchini wedges brown in the same skillet, picking up the seasoned butter and pan drippings. Keep the garlic-butter finish gentle so the garlic stays fragrant, and use a thermometer to judge the pork: chop thickness and skillet heat matter more than a fixed cooking time.
Serves 4. Allow about 10 minutes to prep and 20–25 minutes to cook, or 30–35 minutes total; cooking in batches may take longer.
Ingredients
- 4 thick bone-in pork chops, about 1 to 1¼ inches thick (about 2 pounds/900g total)
- ¾ teaspoon kosher salt, plus a pinch for the zucchini if needed
- ½ teaspoon black pepper
- 1 teaspoon dried Italian seasoning
- 1 tablespoon olive oil or neutral cooking oil
- 3 tablespoons unsalted butter (42g)
- 3 garlic cloves, finely minced
- 2 medium zucchini, about 1 pound total (450g), cut into chunky wedges
Optional: Add ½ teaspoon fresh thyme leaves or a few small sprigs with the butter and garlic. Sprinkle up to 1 tablespoon chopped fresh parsley over the finished dish, if desired.
How to Make Garlic Butter Skillet Pork Chops
- Prepare the pork and zucchini: Pat the chops dry and season both sides with the salt, pepper, and Italian seasoning. Cut the zucchini into similarly sized wedges; pat the cut surfaces dry if they are wet.
- Sear the first side: Heat a 12-inch heavy skillet over medium-high heat. Add the oil. When it shimmers without smoking, add the chops in a single layer with space between them. Cook uncovered and undisturbed for about 3–4 minutes, until golden brown underneath. Cook in batches if they do not fit comfortably.
- Brown the second side: Turn the chops and cook for about 2–4 minutes more. Lower the heat if the pan smokes or the pork darkens too quickly. Begin checking the thickest chop after about 8 minutes of total cooking, inserting an instant-read thermometer into its center without touching the bone.
- Baste with garlic butter: Reduce the heat to medium or medium-low. Add the butter and garlic, then spoon the gently foaming butter over the chops. Turn or reposition them as needed and continue cooking until each reaches 145°F (65°C) in the thickest part. The garlic should smell fragrant, not turn dark brown. If working in batches, lower the heat for each garlic-butter finish and watch the garlic closely.
- Rest the chops: Transfer them to a plate and rest for at least 3 minutes. Leave them uncovered or loosely tented so the browned surfaces do not soften under a tight cover.
- Brown the zucchini: Add the wedges to the skillet and cook uncovered over medium heat for about 6–8 minutes, turning occasionally, until their cut faces are golden and their centers are tender. Keep them in a roomy single layer or work in batches so they brown rather than steam. Add a pinch of salt if needed. Serve one chop with zucchini alongside it and a little of the pan butter spooned over the top.
How to Tell When the Pork Chops Are Done
Check each chop in its thickest part, keeping the thermometer tip away from the bone. Remove it from the skillet when it reaches 145°F, then rest it for at least 3 minutes. Boneless or thinner chops may reach that temperature sooner than the thick bone-in chops used here, so start checking them earlier rather than following the searing times rigidly.
How to Keep the Garlic Butter from Scorching
Use oil for the initial medium-high sear, then lower the heat before adding butter and minced garlic. Baste briefly while the butter foams gently. If it starts to smoke or the garlic darkens quickly, take the skillet off the heat.
Ingredient Swaps
Boneless chops can replace bone-in chops, but they may be leaner and cook faster. If using salted butter, reduce the added salt slightly.
How to Store Leftovers
Store leftover pork and zucchini covered in the refrigerator for up to 3 days.
Nutrition
Approximate nutrition per serving, based on 4 servings: 400 calories, 37g protein, 26g fat, and 4g carbohydrates. Estimated per 100g of prepared food: 160 calories, 15g protein, 10g fat, and 2g carbohydrates. Values vary with chop size, leanness, and how much pan butter is served.
Equipment
- 12-inch heavy skillet
- Instant-read thermometer
Ingredients
Pork and Zucchini
- 4 thick bone-in pork chops, about 1 to 1¼ inches thick (about 2 pounds/900g total)
- ¾ teaspoon kosher salt, plus a pinch for the zucchini if needed
- ½ teaspoon black pepper
- 1 teaspoon dried Italian seasoning
- 1 tablespoon olive oil or neutral cooking oil
- 2 medium zucchini, about 1 pound total (450g), cut into chunky wedges
Garlic Butter
- 3 tablespoons unsalted butter (42g)
- 3 garlic cloves, finely minced
Optional Garnishes
- ½ teaspoon fresh thyme leaves or a few small sprigs
- Up to 1 tablespoon chopped fresh parsley
Instructions
- Pat the pork chops dry and season both sides with the salt, pepper, and Italian seasoning.
- Cut the zucchini into chunky wedges and pat the cut surfaces dry if wet.
- Heat a 12-inch heavy skillet over medium-high heat. Add the oil and wait until it shimmers without smoking.
- Add the pork chops in a single layer with space between them. Cook uncovered and undisturbed for 3–4 minutes, until golden underneath. Work in batches if needed.
- Turn the chops and cook for 2–4 minutes more. Lower the heat if the pan smokes or the pork darkens too quickly.
- Reduce the heat to medium or medium-low. Add the butter and garlic, then spoon the gently foaming butter over the chops.
- Check the thickest part of each chop with an instant-read thermometer, keeping the tip away from the bone. Continue cooking until each reaches 145°F (65°C). Keep the garlic fragrant and prevent it from browning too much.
- Transfer the chops to a plate and rest for at least 3 minutes, uncovered or loosely tented.
- Add the zucchini to the skillet and cook uncovered over medium heat for 6–8 minutes, turning occasionally, until golden on the cut faces and tender. Cook in batches if needed, and add a pinch of salt if desired.
- Serve the zucchini alongside the pork chops with some of the pan butter spooned over the top. Add parsley if desired.
Tips
- Use a thermometer rather than relying on cooking time, since chop thickness and skillet heat vary.
- Start checking thinner or boneless chops earlier; they may reach 145°F sooner.
- Use oil for the initial sear, then lower the heat before adding butter and garlic.
- If the butter smokes or the garlic darkens quickly, take the skillet off the heat.
- Cook the zucchini in a roomy single layer or in batches so it browns instead of steaming.
Variations
- Boneless Pork Chops: Use boneless chops in place of bone-in chops and begin checking for doneness earlier.
- Thyme Garlic Butter: Add fresh thyme leaves or a few small sprigs with the butter and garlic.