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.
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.
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.
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.
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.
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.
Garlic Butter Baked Pork Chops Recipe – Juicy and Tender!
Video
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
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Made this tonight and everyone loved it thanks
Awesome! I’m so thrilled to hear everyone enjoyed this recipe!
How do you make this for a family of 5. Sorry, I have no imagination.
You can make it with 4 pork chops and double the amount of butter.
Super simple to make and had tons of great flavor.
Sure thing!
I do not own a cast-iron skillet, will I be able to still try this recipe using a normal skillet and something like a baking sheet? I would really appreciate the guidance. This recipe sounds delicious and I would love to try it.
yes you can make this recipe even if you don’t have cast iron skillet. Any skillet would work. Thanks for your question.
Nice and easy recipe to follow and make. My mom used to make pork chops when I was a child and I really miss her making them. I look for recipes that help capture memories from my childhood, and this is as close as it gets for pork chops. Thank you for sharing!
Aw so sweet. I’m so happy to hear that. Hope this recipe brings you some childhood memories 😉
Can this dish be used as a freezer meal
yes you can!
My new way of making pork chops. I love this recipe
So glad to hear that!
Outstanding receipe. I had two packages of beautiful boneless pork chops. there were a total of 16 nice sized chops.
I had to play with the ingredients due to the amount of chops that I was making. The results were fantastic. The only thing that I did while they were baking in the oven was to sprinkle a little cheese on top. This is the best receipe for pork chops that I have ever tried. They were moist and very tasty. I served them with grilled asparagus and pan fried white potatoes with butter and garlic.
That’s amazing.
I’m so happy to hear it’s a hit, Micheal! Thanks so much for taking the time to leave this wonderful review!
I have been making garlic butter recipe for years. I use it on all meats, grilled, pan fried of baked. I always use one stick of unsalted butter along with 6 cloves of roasted garlic along with 6 cloves of minced. Salt and pepper to taste. I also add 1 bunch of finely chopped cilantro. I mix all together and roll into a log on wax paper. Secure the ends and freeze. Slice as needed.
My husband and I are making these together tonight, they smell really good can’t wait to try them. Thanks for the recipe
You’re very welcome. Hope you enjoys it 😉
Really nice recipe, looks delicious. Thanks for posting :’)
You’re very welcome.
Awesome recipe. The entire family enjoyed it. Easy prep and great taste. Definitely a keeper .
So happy to heat that 😉
This was my first time cooking pork chops and I was honestly kinda nervous because I have never had a non-tough/overcooked pork chop in my life. This recipe delivered! My knife just melted through the chop during dinner. Might never use another recipe again!
That’s absolutely awesome! So happy to hear that!
These are in the oven for the next 5 min as we speak. Thank you for this recipe!
You’re very welcome 😉
Easy and delicious! Thank-you, Thank-you, Thank-you!
You’re so welcome 😉
Don’t have fresh herbs. Would I sabotage the recipe using dried thyme?
It’ll works even with dried thyme.
Made this last night and it was a big winner in our house. Didn’t have a cast iron pan so I used a regular pan instead to brown the pork chops in batches. Then I threw them into a glass baking dish and baked for 20 minutes. They came out right around 150 degrees or so and were cooked perfectly.
That’s awesome. Thanks for your feedback!
Going to try this for supper tonight. I’ll come back and leave a comment letting everyone know how it turned out. Thank you for sharing your recipes.
While reading the instructions, there are two conflicting direction on searing the pork chops. Which is the right one, 2 minutes per side or 4 minutes per side?
Also, is it okay to transfer the pork chops and the sauce (Both mixed already) from the hot skillet to a glass baking tray to be baked?
2 minutes each side. And yes it’s olay to transfer the pork chops to a glass baking tray.
Can i use dried thyme instead of fresh and Garlic Powder instead of real garlic?
Yes you can.
Can I use Garlic Powder instead of real garlic?
Yes you can.
I have everything this recipe calls for except fresh garlic. I do have the minced, jarred kind. How much of that for 4-5 chops?
1 full tablespoon.