Go Back
+ servings
cooked pork chop and sliced zucchini on white plate with knife and fork on the side
Print

Garlic Butter Pork Chops

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!
Course Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 323kcal
Author Anne Clark

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

Calories: 323kcal | Carbohydrates: 3g | Protein: 30g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 451mg | Potassium: 687mg | Fiber: 1g | Sugar: 2g | Vitamin A: 501IU | Vitamin C: 11mg | Calcium: 44mg | Iron: 1mg