If you’re craving a hearty, flavour-packed dinner that fits perfectly into your low-carb lifestyle, these Pork Chops with Garlic Herb Butter Sauce are a must-try. Pork chops are naturally rich in protein and healthy fats, making them an ideal centrepiece for a low-carb meal. The real magic happens with the butter sauce: a luscious blend of garlic, fresh herbs, and golden pan juices that transforms simple pork into something truly special.
This recipe is all about maximising flavour with minimal effort. You’ll sear thick-cut pork chops until beautifully golden, then finish them in the oven for perfect juiciness. While the chops rest, you’ll whip up a quick butter sauce in the same pan, infusing it with garlic and herbs for a rich, aromatic finish. The result is a restaurant-quality meal in under 30 minutes, with only one pan to wash.
Serve these pork chops with your favourite keto sides, like creamy cauliflower mash or sautéed greens, for a satisfying dinner that feels indulgent but keeps your carbs in check. Whether you’re cooking for family or impressing guests, this dish delivers on both taste and simplicity.
At a glance
- Time: 30 minutes
- Difficulty: Easy
- Servings: 2
- Cost: Affordable
Macros (per serving)
- Protein: 38 g
- Fat: 32 g
- Carbs: 2 g
- Energy: 440 kcal
Ingredients
- 2 (about 250g each) Pork chops (Bone-in or boneless, 2–3cm thick)
- 50g Butter (Unsalted)
- 2 Garlic cloves (Finely minced)
- 2 tbsp Fresh parsley (Chopped)
- 1 tsp Fresh thyme (Leaves only)
- 1 tbsp Olive oil
- 1/2 tsp Salt (Or to taste)
- 1/4 tsp Black pepper (Freshly ground)
Equipment Needed
- Ovenproof frying pan
- Tongs
- Chopping board
- Sharp knife
- Measuring spoons
Steps
- Preheat your oven to 200°C (fan 180°C). Pat pork chops dry with kitchen paper and season both sides with salt and pepper.
- Heat olive oil in an ovenproof frying pan over medium-high heat. Once hot, add pork chops and sear for 3–4 minutes per side until deep golden.
- Transfer the pan to the oven and roast for 6–8 minutes, or until the pork chops reach 63°C internal temperature and are just cooked through.
- Remove the pan from the oven and transfer pork chops to a plate. Loosely cover with foil and rest for 5 minutes.
- Return the pan to low heat (do not clean). Add butter and let it melt, scraping up any browned bits.
- Stir in minced garlic and cook for 30 seconds until fragrant but not browned.
- Add chopped parsley and thyme, swirling the pan to combine. Taste and adjust seasoning if needed.
- Return pork chops to the pan, spooning butter sauce over the top. Serve immediately, drizzled with extra sauce.
Allergens & Swaps
Allergens:
Recipe contains: dairy
Potential swaps:
- Butter → Ghee or dairy-free butter alternative — For dairy-free, use a plant-based butter substitute.
- Pork chops → Chicken thighs — Adjust cooking time as needed for chicken.
Serving Ideas
- Creamy cauliflower mash – for a classic, comforting side.
- Sautéed green beans – adds freshness and crunch.
- Roasted asparagus – for a light, spring-inspired pairing.
Additional Info
Chefs Tips
- Pat pork chops dry before searing for the best crust.
- Let the meat rest after cooking to keep it juicy.
- Use a meat thermometer for perfect doneness.
Variations
- Add a squeeze of lemon juice to the butter sauce for brightness.
- Sprinkle with grated parmesan before serving for extra richness.
- Swap pork for boneless chicken thighs for a poultry twist.
Troubleshooting
- If the butter sauce splits, remove from heat and whisk in a splash of water.
- If pork chops are tough, they may be overcooked; check temperature earlier next time.
Storage & Reheating
Store leftover pork chops and sauce in an airtight container in the fridge.
- Fridge: up to 3 days
- Freezer: up to 2 months
- Reheat: Gently reheat in a pan over low heat, spooning sauce over to keep moist.
Ingredient Spotlight
Pork chops: Choose chops at least 2cm thick for juicier results and better searing.
Butter: Butter adds richness and helps carry the flavours of garlic and herbs.
Fresh herbs: Parsley and thyme bring freshness and balance to the savoury sauce.
FAQs
Can I use boneless pork chops?
Yes, boneless pork chops work well. Adjust the oven time as they may cook slightly faster.
How do I know when pork chops are done?
Use a meat thermometer; pork is safe at 63°C. The juices should run clear and the meat will feel firm.
Can I make this recipe dairy-free?
Yes, swap butter for ghee or a dairy-free butter alternative.
What herbs can I use instead of parsley and thyme?
Try fresh rosemary, chives, or tarragon for a different flavour profile.
How do I prevent pork chops from drying out?
Don’t overcook them and let them rest after roasting to retain juices.
Pork Chops with Garlic Herb Butter Sauce – Juicy & Easy Dinner
Ingredients
- 2 (about 250g each) Pork chops (Bone-in or boneless, 2–3cm thick)
- 50g Butter (Unsalted)
- 2 Garlic cloves (Finely minced)
- 2 tbsp Fresh parsley (Chopped)
- 1 tsp Fresh thyme (Leaves only)
- 1 tbsp Olive oil
- 1/2 tsp Salt (Or to taste)
- 1/4 tsp Black pepper (Freshly ground)
Instructions
- Preheat your oven to 200°C (fan 180°C). Pat pork chops dry with kitchen paper and season both sides with salt and pepper.
- Heat olive oil in an ovenproof frying pan over medium-high heat. Once hot, add pork chops and sear for 3–4 minutes per side until deep golden.
- Transfer the pan to the oven and roast for 6–8 minutes, or until the pork chops reach 63°C internal temperature and are just cooked through.
- Remove the pan from the oven and transfer pork chops to a plate. Loosely cover with foil and rest for 5 minutes.
- Return the pan to low heat (do not clean). Add butter and let it melt, scraping up any browned bits.
- Stir in minced garlic and cook for 30 seconds until fragrant but not browned.
- Add chopped parsley and thyme, swirling the pan to combine. Taste and adjust seasoning if needed.
- Return pork chops to the pan, spooning butter sauce over the top. Serve immediately, drizzled with extra sauce.
Allergens & Swaps
Allergens: dairy
- Butter → Ghee or dairy-free butter alternative — For dairy-free, use a plant-based butter substitute.
- Pork chops → Chicken thighs — Adjust cooking time as needed for chicken.
Nutrition (per serving)
- Protein: 38 g
- Fat: 32 g
- Carbs: 2 g
- Energy: 440 kcal
