Pork chop recipes often get a bad rap for being dry, but let me tell you, these garlic butter boneless pork chops are the opposite. The smothered pork chops recipe I’m sharing today has saved me on more than one busy weeknight. The recipe for boneless pork chops is so forgiving, you can even toss them in a skillet while your sides finish cooking. I’ve tested boneless pork chop recipes air fryer style too, and while they’re tasty, nothing beats that sear in a cast iron pan. Some folks swear by the best bone in pork chop recipe, but trust me, boneless cuts can stand tall on their own. When we talk about recipes for pork chops, I want something quick, flavorful, and comforting. That’s exactly what this dish delivers. I grew up with Pork Recipes always being the Sunday dinner centerpiece, and this version feels like bringing a little of that tradition into the middle of the week. Here’s what I love most: the sauce. It clings to the meat, so every bite feels like it’s been carefully dressed for the occasion. If you’ve ever wrestled with bland pork, this will be your redemption story. Simple ingredients, a quick cook time, and the kind of flavor that makes people at the table go quiet for a second—that’s when you know you nailed it. So grab your skillet, and let’s turn pork chops into something that doesn’t just fill the plate but makes you smile when you sit down to eat.

1) Key Takeaways
2) Easy Garlic Butter Boneless Pork Chops Recipe
3) Ingredients for Garlic Butter Boneless Pork Chops
4) How to Make Garlic Butter Boneless Pork Chops
5) Tips for Making Garlic Butter Boneless Pork Chops
6) Making Garlic Butter Boneless Pork Chops Ahead of Time
7) Storing Leftover Garlic Butter Boneless Pork Chops
8) Try these Main Course recipes next!
9) Garlic Butter Boneless Pork Chops Recipe
10) Nutrition

1) Key Takeaways

Boneless pork chops can stay juicy if cooked with garlic butter sauce.
A simple skillet and a few pantry ingredients make this recipe fast.
The sauce clings to the meat and makes every bite flavorful.
This pork chop recipe works for weeknights yet feels special enough for company.

2) Easy Garlic Butter Boneless Pork Chops Recipe

I used to avoid pork chop recipes since mine often turned out dry. Then I learned that the secret rests in two things. First, picking a good sear in a hot skillet. Second, finishing the chops with a garlic butter sauce. That changed everything for me.

This dish feels quick yet thoughtful. It works on a busy Tuesday but also on a Friday night when I want something that feels like a treat. The garlic melts into the butter, and the sauce makes the pork sing. You don’t need a long list of ingredients. You need simple steps that reward your effort.

Every time I cook these, I hear the quiet at the table when everyone takes that first bite. That pause always tells me dinner turned out right. I like when food does that, don’t you?

3) Ingredients for Garlic Butter Boneless Pork Chops

Boneless Pork Chops I prefer chops about one inch thick. They cook evenly and give me that balance of crisp sear and juicy center.

Olive Oil A tablespoon or two creates the sear. It helps the seasonings stick and builds the base flavor for the sauce.

Garlic Fresh cloves minced fine give that bold flavor. Garlic powder won’t taste the same here, so fresh really matters.

Chicken Broth Just a splash loosens the browned bits in the pan. It also gives the sauce body without making it heavy.

Butter A couple tablespoons turn the pan juices into something smooth. Butter softens the garlic and brings everything together.

Dried Thyme A pinch adds a gentle earthiness. It balances the richness of the butter with something herbal.

Paprika It gives the chops a warm color and a subtle smoky note. It also blends nicely with garlic.

Salt and Pepper Simple but important. A good seasoning upfront sets the stage for flavor.

Fresh Parsley I scatter it over the top before serving. It brightens the plate and adds freshness.

4) How to Make Garlic Butter Boneless Pork Chops

Step 1. Pat the pork chops dry with paper towels. Sprinkle them with salt, pepper, paprika, and thyme. I like to season both sides generously.

Step 2. Heat the skillet with olive oil over medium high. Place the chops down and listen for that sizzle. Cook each side about three to four minutes until golden brown.

Step 3. Remove the chops from the skillet. Lower the heat a little. Add the garlic and let it cook for half a minute. The smell fills the kitchen fast.

Step 4. Pour in the chicken broth. Use a wooden spoon to scrape up the browned bits stuck to the pan. Those bits add so much flavor.

Step 5. Drop in the butter. Stir until the sauce looks smooth and glossy. The garlic softens and blends with the butter.

Step 6. Return the chops to the skillet. Spoon the sauce over the tops. Let them cook another two to three minutes until they reach 145°F inside.

Step 7. Remove from the pan. Spoon a little extra sauce on top and scatter fresh parsley before serving.

5) Tips for Making Garlic Butter Boneless Pork Chops

I keep a few habits in mind when making this recipe. First, let the pork sit out for a few minutes before cooking. Cold chops straight from the fridge cook unevenly. Room temperature helps them sear better.

Second, don’t move the chops too much while searing. Let them sit in the pan and build that golden crust. If they stick, give them another minute. They release on their own once they’re ready.

Last, use a meat thermometer. Pork chop recipes feel forgiving, but guessing on doneness risks dry meat. At 145°F, you get juicy pork with a slight blush in the center. That temperature changed the way I cook pork forever.

6) Making Garlic Butter Boneless Pork Chops Ahead of Time

I sometimes prep this dish in parts. I season the chops earlier in the day and leave them in the fridge. By the time dinner rolls around, they’re ready for the skillet. That bit of planning saves me time when I’m tired.

The sauce can be started early too. I’ve made the broth and garlic base ahead and warmed it when needed. Adding butter at the last minute keeps it silky. If you mix butter too soon, it can separate when reheated.

This flexibility makes the recipe easy to fit into a busy week. When I know the night will run long, I lean on this make ahead trick. It keeps dinner stress low and flavor high.

7) Storing Leftover Garlic Butter Boneless Pork Chops

Leftovers keep well for two to three days in the fridge. I store the chops with some sauce in a sealed container. That extra sauce keeps them from drying out.

For reheating, I use a skillet over low heat. The microwave works, but it tends to toughen the meat. A few minutes in the pan with a splash of broth revives them better. I spoon more sauce over the top to refresh the flavor.

These chops also taste good sliced cold over salad the next day. It feels like bonus meal prep without the effort. I like when leftovers work that way.

8) Try these Main Course recipes next!

9) Garlic Butter Boneless Pork Chops Recipe