This Baked Herbed Pork Chop with Garlic Butter is juicy, tender, and flavorfully crusted with fresh herbs. It's a super inviting recipe that will make your taste buds scream with joy.
These baked pork chops have intense flavors and a combination of textures that make them truly exceptional. The char from the skillet and the crust make them crunchy, with juicy, flavorful meat inside. The garlic and butter shine through the complex umami flavor of mustard, smoked paprika, and Cajun seasonings. This other pan-grilled pork chop recipe is a twist that you will love if you don't have an oven.
Cajun spices are the secret to taking recipes to the next level. It's what makes my easy seafood boil-in-a-bag so intense. It also makes all the difference in authentic Jambalaya and Cajun roasted whole chicken. And it takes these pork chops from tasty to incredible.
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What I Love About This Recipe
These baked pork chops are filling, tasty, and robust. The flavors fill the kitchen, making every bite delightful.
The herbed pork chops can be adjusted to suit your taste. Make it spicier, milder, or use more garlic butter - it's all in your control.
It's a quick pork chop recipe that's ready in just 30 minutes.
Recipe Ingredients
Pork chops: I prefer using pork chops with the bone in. It makes them flavorful and tender. Bone also prevents the pork chop from drying out, which makes it extra juicy when cooked properly.
Garlic cloves: These pork chops have that extra kick of garlic that savors your mouth. This garlic flavor is not overpowering to other elements.
Black pepper and Salt: Yet another spicy, peppery ingredient that enhances the flavor. I believe no meat dish, like steak, chops, or BBQ, is complete without black pepper.
Seasoning: Cajun, Smoked Paprika, and mustard powder. I love how Cajun powder brings all the delicious essential flavors together in the dish. It is spicy and savory, with a delicious aroma that will transform your kitchen into a food haven.
Worcestershire sauce: Worcestershire sauce is optional but highly recommended. It is extremely umami and has notes of tanginess, along with a savory flavor. It helps enhance the overall taste of the dish.
Herbs Such as Thyme, rosemary, cilantro, parsley, and oregano have a slightly sweet and spicy flavor with a clove-like aroma and taste. You can use both fresh and dried thyme for these pork chops; make sure they are chopped finely for maximum flavor infusion.
Butter or oil: I always recommend butter over oil for dishes like this. Ensure you use unsalted butter for the recipe; otherwise, the dish will be overly salty.
Lemon: A hint of lemon in the dish balances out all the savory and sweet notes. A squeeze of fresh lemon is perfect. You can also use the zest of the lemon, which adds a pleasant citrusy bitterness.
See the recipe card for quantities.
Variations & Substitutions
- Use boneless or bone-in pork chops, chicken thighs, turkey thighs, breasts, or drumsticks.
- Add some freshly grated lemon zest for an extra lemony flavor.
- Give it even more heat by adding cayenne or another pepper mix.
- If you dislike cilantro, consider using fresh parsley as a substitute.
- Soy sauce is an excellent substitute for Worcestershire sauce.
- Make it milder by using an Italian seasoning blend instead of Cajun seasoning.
How to Make Baked Pork Chops With Garlic Butter
- Preheat the oven to 400°F and finely chop the garlic cloves along with the herbs in a chopper. Score the pork chops with a sharp knife.
- In a clean bowl, marinate the chops with all the ingredients, except the butter and lemon.
- Add some butter or olive oil to a cast iron skillet over medium-high heat and sear each side for 1 minute.
- Now, place the seared chops on a baking sheet, spread the butter on top, and squeeze the lemon juice over them. Bake in a preheated oven for 8-10 minutes, or until the meat is cooked through.
Storing Leftovers
Store the leftover baked pork chops with garlic butter in an airtight container and refrigerate for 2 to 3 days. You can also freeze the pork chops. Store the pork chops in a freezer-safe bag or container for up to six months.
You can reheat the pork chops in the oven, on the stove, in the microwave, or even in the air fryer.
Recipe Tips
- Preheat the oven: Ensure the oven is preheated in advance.
- Pat the pork chops dry: Patting the pork chops dry before rubbing the spices is crucial. The moisture from the pork chops will cause the spice rub to run and not adhere to the meat. It also dilutes the flavor of the spice rub.
- Use oven-safe skillet: If you don't have an oven-safe skillet, you can use any skillet, but make sure you bake on a baking sheet or pan, as I did, and also because my chops couldn't fit in my skillet.
- Skillet should be Scorching hot: If it is not scorching hot, the chops will turn gray. It will not give it the delicious red and charred crust that activates the flavors.
Serving Ideas & Suggestions
Serve the baked pork chops with a side of bread to balance out the spicy flavors. I love making my whole-wheat dinner rolls or no-knead baguettes to accompany pork chops.
Or stick with a classic side dish of potatoes. Crispy air-fried potatoes are a perfect accompaniment to juicy pork chops.
If you're looking for more potato-based sides, then try some crispy baked potato wedges or roasted garlic butter parmesan potatoes.
Recipe FAQs
Yes, you can, but I do not recommend it. Boneless pork chops can dry out easily, making them somewhat challenging to cook. I also find them less flavorful than bone-in chops.
You can marinate the chops ahead of time, like a day before, but I always recommend cooking them fresh. Just make sure to bring them to room temperature before cooking.
Yes, you can store them in an airtight container in the refrigerator for up to 2 days. Reheat the chops in the oven by adding a little butter and broth. You can cover them with foil and broil to achieve a crispy crust.
Yes, you can, but thaw them thoroughly and pat them dry to remove any excess moisture. Make sure to remove moisture before marinating.
More Recipes to Try
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If you tried this baked pork chops recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Baked Herbed Pork Chops with Garlic Butter
Equipment
- Skillet Oven safe skillet
Ingredients
- 4-5 Pork chops bone in
- 4 Garlic cloves
- 1 teaspoon Mustard powder
- 2 teaspoon Paprika smoked
- 1 teaspoon Black pepper
- 2 teaspoon Cajun seasoning
- 1 tablespoon Worcestershire sauce optional
- 2 sprigs Thyme
- 1 sprig Rosemary, oregano, or ½ teaspoon dried of each
- 2 sprig Cilantro or parsley
- 1½ teaspoon Salt adjust if needed
- ½ cup Butter or oil.
- ½ Lemon
Instructions
- Preheat oven to 400℉.
- In a chopper, finely chop the garlic cloves and herbs.
- Put pork chops in a bowl. Using a knife, score or make deep slits on the fat side, cutting through about ½ inch.
- Add the chopped mix and the rest of the ingredients except the butter and lemon.
- Using your hand, mix until pork chops are well coated.
- Melt the butter in an oven-safe hot skillet on medium heat. Skillet has to be scorching hot. NOTE: If you don't have an oven-safe skillet, you can just use any skillet but make sure you bake on a baking sheet or pan as I did, and also because my chops couldn't fit in my skillet.
- Sear each side of the pork chops for 1 minute so that it has a charred look.
- Repeat process for the rest of the chops but make sure you wipe the skillet before putting next batch and add more butter if needed.
- Transfer seared chops into a baking pan, put some butter slices on each and sprinkle lemon juice.
- Bake in a preheated oven for 8 -10 minutes till cooked through or when the internal temperature is 160℉.
- Remove from the oven and transfer to a plate, garnish with parsley and enjoy with your favourite side.
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