Name: Garlic Butter Baked Pork Chops Recipe - Juicy and Tender!
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Ingredients: 2 medium-sized pork chops; Salt and pepper; 4 tablespoons melted butter; 1 teaspoon fresh thyme (chopped); 2 cloves garlic (minced); 1 tablespoon extra virgin olive oil

Garlic Butter Baked Pork Chops

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Prep Time 5

Cook Time 18

Total Time 23

Servings 2 people

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If you’ve ever ended up with dry, tough pork chops from the oven, I promise this recipe will change everything. These Garlic Butter Baked Pork Chops have been one of the most popular recipes on Primavera Kitchen for years and for good reason. The secret is a two-step method I’ve tested many times: sear the chops in a hot skillet until golden, then pour a simple sauce of melted butter, fresh garlic, and thyme right over the top before finishing them in the oven. That garlic butter sauce is what sets this apart from any other baked pork chops recipe. It keeps the meat incredibly juicy and adds rich, savory flavor in every bite. Ready in just 23 minutes, it’s the only baked pork chops recipe you’ll ever need.

overhead view of Garlic Butter Baked Pork Chops in a cast iron skillet

Photo of Olivia in her kitchen, founder of Primavera Kitchen

The Baked Pork Chops Recipe with 4,000 Five-Star Ratings!

I’ve been making baked pork chops for busy weeknight dinners for years, and I can honestly say this is one of my most-tested and most-loved recipes on Primavera Kitchen with over 500 comments and 4,000 five-star ratings from readers who keep coming back to make it again and again.

Ready in under 20 minutes with just 5 minutes of prep, it’s one of those easy dinner recipes for busy families that I always have in my back pocket.

If you love pork chops as much as I do, my Air Fryer Pork Chops and Grilled Pork Chops are just as easy and delicious. And if you want to keep exploring, my Garlic Butter Pork Tenderloin is a reader favourite too.

I love serving these with Creamy Mashed Potatoes and Parmesan Green Beans, a classic combination that never disappoints.

Key Ingredients

Pork Chops – After making this recipe so many times, the biggest lesson I’ve learned is that the cut really matters. I always look for chops that are at least 1 to 1½ inches thick, because thinner chops cook too fast and dry out quickly, especially during the sear. An even thickness also means the tips and center cook at the same rate, which makes a big difference. You can use boneless pork chops (loin chops or pork loin), bone-in pork chops, or even thick-cut pork chops. All three work beautifully with this garlic butter sauce.

Butter – I’ve made this recipe with different butters over the years, and I can honestly say that quality matters here. A good quality butter creates a richer, creamier sauce that coats the pork chops so much better. I prefer unsalted so I can control the salt level myself, but the key is using butter you’d actually enjoy on its own. It’s the base of the whole sauce.

Garlic – Fresh garlic is a must for me in this recipe. I’ve tried jarred garlic before, but the problem is that it often comes as a paste, which burns much faster in the hot skillet and can turn bitter before the butter even has a chance to come together. Freshly minced garlic behaves so differently because it melts into the butter gradually. It’s worth the extra minute of prep, I promise.

Fresh Thyme – I really do recommend using fresh thyme over dried if you can. Fresh thyme has a softer, more delicate flavor that blends beautifully into the butter sauce without overpowering it. I’ve tested this with dried thyme too, and while it works in a pinch, fresh makes this dish feel much more special.

How To Make Oven Baked Pork Chops

I always pat the pork chops dry before seasoning. It’s a small step that makes a big difference for getting a good sear. I keep it simple with just salt and pepper because the garlic butter sauce is already so flavorful on its own.

Two raw, seasoned pork chops sit on a round white plate against a light gray background. Sprinkled with salt and pepper, these chops are ready to be transformed into flavorful baked pork chops.

Prepare the butter sauce by melting four tablespoons of butter in the microwave or stove. Once it’s melted, add the chopped thyme and garlic. Stir well, and set aside.

I sear the chops for about 1-2 minutes per side over medium-high heat until golden. I’ve learned not to move them around, just let them sit so that crust can develop. This sear-first step is what locks in the moisture before they go into the oven, and after making this recipe dozens of times, I’m convinced it’s what keeps them from drying out.

A close-up of two pork chops in a black skillet; one chop is raw and being held with tongs, while the other is seared and browned on one side, perfect for making baked pork chops.

Once the chops are seared, I pour the garlic butter sauce right over them before the skillet goes into the oven at 425°F. This is the step that makes these pork chops taste like a restaurant meal.

A person pours liquid from a small glass onto two seared baked pork chops cooking in a black cast iron skillet, with herbs and butter visible on the meat.

This is what I always love to see! I recommend using an instant read thermometer to check for 145°F — that’s the sweet spot for juicy, perfectly cooked pork. Before serving, I always spoon that garlic butter sauce from the skillet back over the top. It takes 30 seconds and adds so much flavor.

Two bone-in pork chops cooking in a pan, topped with chopped garlic and herbs. These Baked Pork Chops have a golden-brown sear on the edges, with savory juices visible in the pan.

How Long to Bake Pork Chops

At 400°F, boneless pork chops should bake for about 7 minutes per ½ inch of thickness, while bone-in chops need around 8 minutes per ½ inch.

So, for chops that are 1½ inches thick:

Bone-in: Bake for about 24 minutes. Again, I recommend you use a meat thermometer to determine doneness and not rely on the general cook time.

Boneless: Bake for approximately 15-20 minutes.

Best Tips to Make Baked Pork Chops

Sear first, always. I’ve found the sear-and-bake method is the single best way to keep pork chops from drying out. It builds a golden crust and locks in the juices before the oven does its job.

Let them rest. I always rest my pork chops for 3 minutes after pulling them from the oven. It makes a real difference because the juices redistribute and every bite stays moist.

No lid needed. You don’t need to cover the skillet in the oven for this recipe. The high heat and butter sauce do the work.

Seasoning flexibility. Salt, pepper, and fresh thyme are my go-to, but feel free to add paprika, garlic powder, or fresh rosemary if you want to switch things up.

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Garlic Butter Baked Pork Chops Recipe – Juicy and Tender!

3.47 from 4366 votes

Author: Olivia Ribas

people

If you've ever ended up with dry, tough pork chops from the oven, I promise this recipe will change everything. These Garlic Butter Baked Pork Chops have been one of the most popular recipes on Primavera Kitchen for years and for good reason. The secret is a two-step method I've tested many times: sear the chops in a hot skillet until golden, then pour a simple sauce of melted butter, fresh garlic, and thyme right over the top before finishing them in the oven. That garlic butter sauce is what sets this apart from any other baked pork chops recipe. It keeps the meat incredibly juicy and adds rich, savory flavor in every bite. Ready in just 23 minutes, it's a weeknight dinner your whole family will love.

Video

Ingredients

Instructions

Preheat oven to 425°F. Season the pork chops with salt and pepper, and set aside.
In a small bowl, mix together the butter, thyme, and garlic. Set aside.
In a cast iron skillet, heat the olive oil over medium heat. When the skillet is hot, add the pork chops. Sear until golden, about 2 minutes per side.
Pour the garlic butter mixture over the pork chops. Place the skillet in the oven, and cook until the pork chops reach an internal temperature of 145ºF, about 10-14 minutes. The time depends on the thickness of your pork chops.*
Remove from the oven. Using a spoon, pour some of the butter sauce left in the skillet onto the pork chops before serving.

Notes

To Store: These baked pork chops are great as leftovers. Store any leftovers in an airtight container in the fridge for up to four days.

To Freeze: Let the baked pork chops cool down to room temperature. Place them in a freezer-safe container or bag. Include any liquids, like the garlic butter sauce, in the container. Freeze for up to 3 months.

To Reheat: When ready to enjoy this baked pork chops, thaw in the fridge overnight and then reheat leftovers on the stove or in the microwave.