Garlic Butter Pork Chops with Resting Guide
Introduction
Pork chops are lean, flavourful, and quick to cook, but the difference between dry and juicy comes down to a deep sear and a proper rest. High heat builds a golden crust, a garlic butter baste adds richness, and resting locks in the moisture. Get those three right and you have a simple, satisfying chop every time.
Use thick cut pork chops and a high smoke point fat. A premium fat like beef tallow gives a clean, hot sear before you finish with butter.
Ingredients
For 3 servings
- 4pork chopsthick cut, 2-3cm
- sea saltto season
- cracked black pepperto season
- 1 tbspolive oil or pork fat
- 2 tbspbutterunsalted
- 2-3 clovesgarlicsmashed
- 2 sprigsthyme or rosemaryfresh
Utensils
5 items to gather · Tap to tick off
- Heavy or cast iron pan
- Tongs
- Spoon
- Meat thermometer
- Chopping board
Cooking Steps
Bring to room temperature
Remove the chops from the fridge 30 minutes before cooking, pat them completely dry, and season both sides generously with salt and pepper.
Heat the pan
Place a heavy pan over medium high heat, add the oil or pork fat, and heat until it shimmers.
Sear the first side
Lay the chops in the pan, press gently for full contact, and sear undisturbed for 3 to 4 minutes until a deep golden crust forms.
Flip
Turn the chops and cook another 2 to 3 minutes, lowering the heat slightly to prevent burning.
Add garlic butter
Add the butter, garlic, and herbs, and once it foams, tilt the pan and spoon the butter over the chops for 1 to 2 minutes.
Cook to temperature
Cook until the internal temperature reaches 63°C, avoiding going past 68°C to keep them juicy.
Rest
Rest uncovered for 5 to 8 minutes, then spoon over the remaining garlic butter and serve.
Nutrition
Per Serving
Recipe serves 3Nutritional values are estimates only and may vary based on specific ingredients, brands, cuts, cooking method, and portion sizes. For medical or dietary purposes, please consult a qualified nutritionist.
Tips and Pairing
People Also Ask
What temperature should pork chops be cooked to? +
Cook pork chops to an internal 63°C and rest them, or up to 68°C for a more traditional finish. At 63°C the pork is safe and stays juicy with a faint blush, while cooking past 68°C dries out a lean chop. A meat thermometer is the most reliable way to nail it.
How long should you rest pork chops? +
Rest pork chops uncovered for 5 to 8 minutes depending on thickness, around 5 minutes for 2.5cm chops and 6 to 8 minutes for 3cm chops. Resting lets the juices redistribute so they stay moist when sliced. Resting uncovered keeps the seared crust from going soft.
Why are my pork chops dry? +
Dry pork chops usually come from overcooking. Lean chops have little fat to protect them, so a few extra minutes past 68°C dries them out fast. Cook to 63°C with a thermometer, rest them properly, and sear hot and fast rather than cooking them slowly through.
When do you add butter to pork chops? +
Add the butter after you have built a golden crust, then lower the heat so it foams without burning. Adding butter too early scorches the milk solids and turns bitter. The last minute or two of basting with garlic butter is where the richness and aroma come from.
Should you sear pork chops on high heat? +
Yes, start on medium high heat to build a deep, golden crust quickly, then ease the heat back once you flip and add the butter so it does not burn. A dry surface and a hot pan give the best sear. High heat for the crust, slightly lower to finish, is the balance to aim for.
