These Garlic Butter Pork Chops are flavored with an easy, homemade garlic and herb seasoning blend, then perfectly pan-seared in real butter creating a juicy, flavor-packed chop!
We throw in some sliced zucchini to soak up all that buttery seasoning for a just-right, one-pan side dish!
October is National Pork Month. Here's some great facts about pork (I like the slide show) from National Hog Farmer's website.
Are you a fan of garlic butter? Try my Cod with Garlic Herb Butter; it's delicious!
Why You'll Love These Pork Chops
These pork chops are super juicy and packed with lots of buttery herb flavors! Why? Because they're "seared" in the pan to lock in the juices. Then, they will take a 5-minute rest while you cook the zucchini, which allows them to finish the cooking process. Yes, they will be done by the time you finish cooking the zucchini!
Since these chops are pan-fried, they're a quick and easy dinner (with a side!). Pan-frying is much quicker than baking them in the oven. I love my cast iron skillet but cleaning it is a little different than a regular pan. The folks at Lodge Cast Iron has a great article about Cast Iron Cleaning and Care.
What Goes in This
To make Garlic Butter Pork Chops, you'll need these basic, easy-to-find ingredients.
Seasoning Mix - dried Italian seasoning, garlic powder, sea salt, ground black pepper. You'll use this seasoning mix for both the pork chops and zucchini - with no waste!
Butter - the butter adds a nice rich flavor and creates that rich dark seared pork chop.
Pork chops - bone-in chops are recommended because they tend to be more flavorful and juicy than boneless chops.
Zucchini - this is a great choice for this dish because the zucchini doesn't take long to cook, and it absorbs all the wonderful, buttery seasonings.
How to Make It
For the very best results, please follow the recipe card.
(1) Mix the seasonings in a small bowl. Sprinkle each pork chop, front and back, with seasoning mix.
(2) Add butter to a cast-iron skillet or saute pan over medium-high heat and sear the pork chops, about 3 minutes per side.
(3) Remove the pork chops from the skillet and cover with a plate or foil (they will continue to cook during this resting time). Add butter and zucchini to the pan and cook for 5 minutes.
(4) Serve each pork chop with a side of zucchini.
Frequently Asked Questions
Rosemary, basil, thyme, and oregano are favorites among pork seasoning. That's why I love to use the Italian seasoning blend. It's all those flavors conveniently measured and blended together.
Yes, you can use boneless pork chops and follow the same cooking instructions as bone-in pork chops. Just remember, boneless pork chops tend to be a little drier than bone-in.
The herbs can vary from brand to brand, however, the brand that I use has marjoram, oregano, thyme, rosemary, savory, basil, and sage. I use the Great Value brand.
Expert Tips
- If you have the time, let the pork chops sit out on the countertop for about 20-30 minutes.
- To prevent the pork chops from curling up while searing, cut a few slits in the fat rind.
- If you're using regular table salt instead of sea salt, you may need to reduce the amount you use. Table salt is "saltier" tasting than sea salt.
- Instead of zucchini, serve with your favorite side. Cauliflower, broccoli, or green beans are good low carb, keto choices (follow the same cooking instructions as if using zucchini.
- If non-keto: use potatoes, sweet potatoes, or apples, just be sure to dice them small so they don't take too long to cook. Serve with garlic bread.
- Store any leftovers covered in the refrigerator for up to 3 days.
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Garlic Butter Pork Chops
Equipment
- 12" cast iron skillet or pan large, 5-quart capacity
- measuring cup(s)
- measuring spoons
Ingredients
- 1 Tablespoon dried Italian seasoning
- ½ teaspoon garlic powder
- 1 teaspoon sea salt use more or less to suit your taste preference
- ¼ teaspoon ground black pepper
- 4 Tablespoons butter (divided)
- 4 pork chops (bone-in) ½" thick about 2 lbs
- 2 cups zucchini, diced into 1" pieces (cubes or half moons) about 1 large or 2 small zucchini
Instructions
- See recipe notes first. Blend the dried Italian seasoning, garlic powder, sea salt, and pepper in a small bowl. Taste the seasoning blend and add more sea salt if needed. (If you're using regular table salt instead of sea salt, you may need to reduce the amount you use. Table salt is "saltier" tasting than sea salt).
- Sprinkle ½ teaspoon of seasoning on each side of each pork chop. Gently rub the seasoning into the pork chops. Save the rest of the seasoning for the zucchini.
- Melt 2 tablespoons of butter in a large cast-iron skillet or pan over medium-high heat. The butter should sizzle but not burn, smoke, or scorch. I can easily fit 4 pork chops in my large 12" skillet. If your skillet is smaller, you will probably need to do two batches.
- Add the pork chops. Cook 3 minutes, turn chops over, and cook another 3 minutes (thicker chops will require an additional minute or two). The chops should sizzle but not burn, smoke, or scorch. Reduce the heat if the butter starts to burn or turn black.
- Remove the chops from the skillet and test for doneness. A little pink is fine because they will continue to cook while they rest. A temperature of 145F is good. Cover the pork chops with a plate or loosely with foil.
- Add the remaining 2 tablespoons of butter to the pan. Add zucchini and sprinkle with the remaining seasoning mix. Stir and cook the zucchini for 5 minutes, scraping the browned bits from the bottom of the pan and incorporating them in and around the zucchini. This butter sauce is highly flavorful! Remove from heat.
- Serve the pork chops with a side of zucchini.
Notes
- If you have the time, let the pork chops sit out on the countertop for about 20-30 minutes.
- To prevent the pork chops from curling up while searing, cut a few slits in the fat rind.
- Use a meat thermometer to check for doneness.
- Instead of zucchini, serve with your favorite side. Cauliflower and broccoli are good choices. If non-keto: potatoes, sweet potatoes, and even apples will work, too, just be sure to dice them small so they don't take too long to cook.
- Store any leftovers covered in the refrigerator for up to 3 days.
Nutrition
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
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