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One Pan Baked Pork Chops with Butter Sauce

One Pan Baked Pork Chops with Butter Sauce delivers seared, oven-finished pork chops coated in a glossy garlic-herb butter sauce that pools in the skillet. Searing locks in color, then baking brings the chops to juicy doneness at 145°F before a quick 3-minute rest.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork chops
  • 4 bone-in pork chops Keep chops bone-in for best moisture and flavor.
Seasoning and aromatics
  • 0.25 Salt and pepper, to taste Season generously on both sides before searing.
  • 1 tbsp olive oil Used for searing in the skillet.
  • 4 tbsp butter Melts into the sauce and baste during baking.
  • 4 garlic, smashed Crush to release flavor for the butter sauce.
  • 3 fresh thyme Fresh sprigs add herb notes to the sauce.
  • 1 fresh rosemary Use a single sprig for aroma; remove before serving if desired.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep
  1. Preheat the oven to 400°F and position a rack in the middle.
  2. Pat the pork chops dry, then season generously with salt and pepper on both sides.
Sear in skillet
  1. Heat the olive oil in an oven-safe skillet over medium-high heat until shimmering.
  2. Sear the pork chops for 2 to 3 minutes per side, until deep golden, without moving them too often.
Make butter sauce and bake
  1. Add the butter, garlic, thyme, and rosemary to the skillet, then let the butter melt around the chops.
  2. Transfer the skillet to the oven and bake for 15 to 20 minutes, until the internal temperature reaches 145°F, basting once with the butter sauce during baking.
Rest and serve
  1. Spoon the garlic herb butter sauce over the chops before serving and let rest for 3 minutes.

Notes

For the cleanest sear and best browning, make sure the pork chops are very dry before seasoning and searing. Refrigerate leftovers in a covered container for up to 3 days; rewarm gently in a skillet over medium-low, spooning sauce over the chops. Freezing is not recommended because the butter sauce can split when thawed. For a lighter option, use olive-oil-based butter or a reduced-fat butter substitute and expect a slightly thinner sauce.