Garlic Butter Pork Chops are an easy one-pan meal that’s ready in just 30 minutes! My family thinks it’s the best low-carb dinner around!
These pork chops are an easy one-pan dish with BIG flavors that are perfect for busy nights. Keep it keto with this delicious roasted cauliflower for a healthy weeknight dinner your family will ask for again and again!
Why we love garlic butter pork chops
These are the BEST pork chops I’ve ever had! And that’s saying something. You’ll love how the garlicky butter melts all over the pork chops and drips into the pan to caramelize the mushrooms and onions.
This pork chops recipe is great because it’s fancy enough for dinner parties and cheap enough for weeknight family meals. While this recipe serves four, but you can easily cut it in half for a date night dinner for two. Or save the leftover for lunch the next day. They reheat great!
My family’s favorite sides to go with these pork chops
- Mom’s Mashed Potatoes – You’ve never had creamier mashed potatoes than these ones! My mom’s secret ingredient will have everyone askign for the recipe.
- Parmesan Roasted Broccoli – I’ve made this broccoli more times than I can count. It’s my go to vegetable side dish that goes with just about every meal. Even my pickiest easter loves it!
Ingredients
BONELESS PORK CHOPS: This is one of my favorite cuts because it’s so cheap but has so much versatility and flavor, too. The biggest upside? They cook in just a few minutes!
MUSHROOMS: Pork and mushrooms are best friends. You can always skip them if you don’t like mushrooms, but it’s such a simple side dish that also acts as a sauce for these garlic butter pork chops.
LEMON: A squeeze of lemon juice and a little lemon zest helps to brighten the flavors. It also adds some freshness to balance out all the delicious richness of the dish.
We are a big pork-eating family! We love making garlic butter-baked pork chops, but sometimes I want a fast recipe that the entire family will love.
How to Make Garlic Butter Pork Chops
STEP ONE: Sauté the mushrooms and onions until they’re tender. After a few minutes, add the garlic and cook until fragrant.
STEP TWO: Season the pork chops on all sides. Sear them in the pan with the mushrooms and onions until they’re browned on all sides.
STEP THREE: Add the lemon zest and a pat of butter to each pork chop. Let them cook covered for a few minutes until they’re at 150 degrees F internally.
STEP FOUR: Let the pork chops rest a few minutes before spritzing with lemon juice. I like to serve these pork chops with these onions and mushrooms on top.
TIPS FOR SUCCESS
- Cooking time for this recipe will depend on the thickness of your pork chops. I used 1 1/2-inch thick chops. If you use 1-inch chops, be sure to start checking the temp around 4 minutes instead of 8 minutes after you cover the skillet.
- Be sure to use a meat thermometer to check that you pork chops are cooked to 150 degrees F internally. If you prefer your pork chops medium-well, cook to 140F internal temp.
- I like to let the pork chops rest for 5 minutes before serving, but you dont’ have to wait. Especailly if everyone is staring you down like they haven’t eaten in a week.
How do you cook pork chops so they don’t get tough?
The trick is not to overcook the pork. Using a meat thermometer to check the temperature is a big start to having tender pork chops.
The other thing this recipe does to help prevent tough pork chops is to cover the skillet while the chops finish cooking. This holds in the steam from the pan juices and helps keep the pork chops from drying out.
More Delicious Pork Chop Recipes Your Family Will Love!
- Grilled Pork Chops with Peach Salsa
- Lemon & Onion Barbecue Pork Chops
- Slow Cooker Pork Chops with Peach Sauce
- Breaded Pork Chops
- Apricot Glazed Grilled Pork Chops
*This post originally posted on 09/12/2017.
Ingredients
- 1 tablespoon olive oil
- 1 small sweet onion diced small
- 8 ounces button mushrooms chopped
- 3 cloves garlic minced
- 4 boneless pork chops about 1-1/2 inches thick
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 lemon zested & juiceed
- 2 tablespoons unsalted butter divided
- Fresh parsley finely chopped, for garnish
- Lemon slices for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add onion and mushrooms and saute for 4-5 minutes, until tender. Add garlic and cook an additional 30 seconds.
- Move the veggies to the side of the pan.
- Season the pork chops on both sides with salt and pepper. Add pork chops to the center of the skillet and cook for 4 minutes, until well browned. Turn over and cook an additional 2 minutes.
- Zest the lemon and sprinkles the top of each pork chop with some lemon zest and a 1/2 tablespoon pat of butter.
- Cover the pan and cook for 8-10 minutes, depending on the thickness of the pork chops. Use a meat thermometer to check the temperature and remove from heat when pork has reached an internal temp of 150 degrees F.
- Let the pork chops rest for 10 minutes.
- Squeeze lemon juice over pork chops and serve with mushroom and onion mixture on top. I like to add a slice of lemon and chopped parsley on top too.
Mantera says
Wao!
Looks amazing.
Can’t wait. Going to make it for first time.
Thank you.
Koviko says
Nvm my last comment; just realized this is for 4 servings. My bad, I’m new to this.
Aubrey Cota says
Quite alright. Thank you!
Frances says
Your recipes always sound so yummy, yet on this recipe I’m a little confused as you said to use “4 boneless skinless pork chops, about 1 1/2 inches thick”….I’m 67 years old and have never seen any skin on a pork chop so my question is, where’s the skin I am suppose to take off? Thank you for your help.
Aubrey Cota says
It does sound odd but it’s true, there are some markets out there that do sell pork chops with skin on. Although rare, we want to make sure we are clear in the ingredients list so that it helps for those who do run into this type of option.
Michelle Caruso says
What is the green herb in the pictures?
Aubrey Cota says
Parsley, but feel free to use your favorite garnish.
Krystal says
This pork chop recipe was definitely a hit for my husband and I, Served it with rice and it was a great combination. I did opt out from using the lemon zest because I was short on time but the recipe still worked perfectly.
Aubrey Cota says
So glad you liked it!
Latisah says
I saw this recipe in October of 2017 and finally made it for my dad’s 64th birthday dinner on 02/18/18. I added steamed green beans and corn on cob for sides. The recipe is simple and delicious. In my opinion those are the best meals.
I will definitely make again.
Aubrey Cota says
Same goes for me! Glad you enjoyed it. Happy belated birthday to your dad.