Garlic butter pork chops are an easy one-pan dish with a delicious mushroom-onion mixture and a hint of lemon to brighten all the flavors. Perfect for a weeknight family dinner!
This post originally appeared on Real Housemoms, where I am a contributor.
Happy new week!
The Harry Potter symphony show on Friday night was so fun! My husband and I grabbed a quick pizza dinner before heading to the show. (I had a wrap since I’m not a huge pizza fan.) There were kids running all around the restaurant and we were super happy to not have ours with us. 😂
It’s nice to have a little adult time here and there!
And the actual show was super cool. They played the movie (this was the first one – Harry Potter and the Sorcerer’s Stone) on a big screen while the orchestra did the musical score. Such a fun experience! 🎼
Saturday we did our annual family visit to a nearby pumpkin farm, had a gender reveal for a friend of mine (she’s having a boy! 💙) and J had a birthday party. Sunday was a lot of couch time, including watching the Panthers game. I’ve had a nasty cold and was just wiped.
But now I’m trying to move past all that and look forward to the week, which has some super fun things coming later so I’d better recover quick! (I’ll give you all the details on Thursday!)
Today’s recipe, these garlic butter pork chops, are an easy one-pan dish with BIG flavors. It’s especially perfect for this busy time of year!
The garlicky pork chops are seared alongside onions and mushrooms, topped with lemon zest and butter and then finished in the covered pan.
A squeeze of lemon juice before serving helps to brighten the flavors and also add some freshness to balance out the richness. 🍋👍
And you’ll love how the butter melts all over top of each pork chop and then drips into the pan to help caramelize the mushrooms and onions.
They get dark and tender and just crazy delicious! 😍
Notes on these garlic butter pork chops:
- How long your pork chops cook will depend on their thickness and your exact heat level. I highly recommend you use a meat thermometer to check the temperature. I’ve always used a digital one like these (affiliate). Remove the pork chops from the heat when they have reached an internal temp of 140. They’ll continue cooking off the heat and be cooked through without being overdone.
- You could skip the onion and mushrooms if you’re not a fan, but I think they add a great depth of flavor.
- Are you a huge garlic lover? Add another clove or two!
We love serving these pork chops with some of my fast microwave baked potatoes and either some steamed asparagus or French green beans, as seen here. It would also be fantastic with my mom’s mushroom rice casserole.
It makes for a really quick and easy meal for a weeknight dinner. 🙌
These would also be great served on top of mashed potatoes or creamy polenta if you’ve got a bit more time.
Also, I wrote the recipe below for 4 but you can easily halve it for 2 people, as I did here for a little date night dinner for my husband and I. ❤️
Crack open a bottle of wine and you are set! 🍷🍷
- 1 tablespoon extra-virgin olive oil
- 1 small sweet onion, diced small
- 1 (8 oz.) package white button mushrooms, sliced
- 3 cloves garlic, minced
- 4 boneless, skinless pork chops, about 1 1/2 inches thick
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 medium lemon (zest and juice)
- 2 tablespoons unsalted butter, divided
- Heat olive oil in a large skillet over medium heat.
- Add onion and mushrooms and sauté for 4-5 minutes, until tender. Add garlic and cook an additional 30 seconds.
- Move the veggies to the side of the pan.
- Season pork chops on both sides with salt and pepper. Add pork chops to the center of the skillet and cook for 4 minutes, until well browned. Turn over and cook an additional 2 minutes.
- Zest the lemon and top each pork chop with lemon zest and a 1/2 tablespoon pat of butter.
- Cover the pan and cook for 8-10 minutes, depending on the thickness. Use a meat thermometer to check the temperature and remove from heat when pork has reached an internal temp of 140.
- Let the pork chops rest for 10 minutes.
- Squeeze lemon juice over pork chops and serve with mushroom and onion mixture on top.
How long your pork chops cook will depend on their thickness and your exact heat level. I highly recommend you use a meat thermometer to check the temperature. I have and love a digital thermometer like one of these.
Amount Per Serving: Calories: 446Total Fat: 27gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 147mgSodium: 359mgCarbohydrates: 9gFiber: 1gSugar: 5gProtein: 41g