Golden-seared pork chops basted in garlic butter and fresh herbs for a quick, tender, and flavorful weeknight dinner.

Scale

4 pork chops (1-inch thick, bone-in or boneless)

3 tablespoons unsalted butter

3 cloves garlic, minced

2–3 sprigs fresh rosemary (or thyme)

1–2 tablespoons olive oil

salt, to taste

black pepper, to taste

1. Trim excess fat from pork chops, pat dry, and season both sides with salt and black pepper.

2. Heat skillet over medium-high heat until hot, then add olive oil.

3. Place pork chops in the pan without crowding and sear for 3–4 minutes until a golden crust forms.

4. Flip chops, reduce heat to medium, and cook for another 3–4 minutes.

5. Add butter, garlic, and rosemary to the pan. Tilt skillet and spoon melted butter over chops for 2–3 minutes.

6. Remove chops and let rest for 5 minutes before serving to allow juices to redistribute.

7. Spoon any pan juices and garlic butter over chops before plating.