Garlic Butter Pork Chops

This garlic butter pork chop recipe transforms simple ingredients into a restaurant-worthy meal that highlights the perfect pairing of savory meat with sweet corn mash. The combination creates a balance of flavors and textures that makes weeknight dinners feel special without requiring hours in the kitchen.

I first made these pork chops when trying to break out of our dinner rut and my family now requests them almost weekly. The way the garlic butter pools around the corn mash creates this incredible sauce that ties everything together beautifully.

Ingredients

• Bone-in pork chops: about 1 inch thick ensures juicy results rather than dry overcooked meat
• Unsalted butter: allows you to control the salt level while providing rich flavor to both components
• Fresh garlic cloves: offer significantly more flavor than pre-minced options look for firm bulbs without any sprouting
• Fresh or frozen corn kernels: work equally well fresh corn adds extra sweetness in summer but quality frozen corn makes this dish accessible year-round
• Heavy cream: creates silky texture in the corn mash without watering down the flavor
• Fresh thyme: adds an earthy aromatic quality that pairs perfectly with pork select sprigs with bright green leaves

Step-by-Step Instructions

Prep and Season:

Pat pork chops completely dry with paper towels to ensure proper browning then season both sides generously with salt and fresh ground pepper allowing the seasonings to adhere to the meat surface before cooking

Sear Pork Chops:

Heat olive oil in a large skillet until shimmering but not smoking then carefully place chops in the pan without overcrowding for 3 to 4 minutes per side until they develop a deep golden crust and register 145°F internally when tested with a meat thermometer

Create Garlic Butter:

Reduce heat to prevent burning the garlic then add butter thyme and minced garlic to the same pan allowing the butter to melt and the garlic to become fragrant and slightly golden while absorbing the flavors left from searing the pork

Finish Pork Chops:

Return the pork chops to the skillet and spoon the fragrant garlic butter repeatedly over the meat allowing it to baste and infuse with flavor for about 2 minutes before removing from heat to rest

Prepare Corn Base:

Combine corn kernels heavy cream butter salt pepper and smoked paprika in a saucepan over medium heat allowing the mixture to simmer gently until the corn softens and flavors meld together about 5 to 7 minutes stirring occasionally

Blend and Finish Mash:

Process the corn mixture to your preferred consistency using an immersion blender for convenience or a food processor for a smoother result then stir in grated Parmesan if using and adjust seasonings to taste

Plate and Serve:

Spread a generous portion of corn mash onto each warm plate creating a bed for the pork then place a rested chop on top and spoon extra garlic butter sauce from the pan over everything to finish

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The smoked paprika in the corn mash is my secret ingredient that took this dish from good to outstanding. My daughter who normally pushes corn around her plate actually asked for seconds of the mash the first time I made it which tells you everything you need to know about how delicious it is.

Flavor Variations

The base recipe is incredibly versatile. Try adding a tablespoon of maple syrup to the garlic butter for a subtle sweetness that complements both the pork and corn. Alternatively incorporate chopped fresh rosemary instead of thyme for a more robust herbal flavor especially during fall and winter months. For those who enjoy heat a pinch of red pepper flakes added to the garlic butter creates a pleasant warming sensation without overwhelming the dish.

Make-Ahead Tips

Both components can be prepared separately in advance. The corn mash reheats beautifully and can be made up to two days ahead stored in an airtight container in the refrigerator. Simply warm gently on the stovetop with an extra splash of cream to restore its creamy consistency. The pork chops can be seasoned up to 24 hours in advance and kept covered in the refrigerator which actually improves their flavor similar to a dry brine effect.

Serving Suggestions

This dish pairs wonderfully with bright acidic sides that cut through the richness. Consider serving with a simple arugula salad dressed with lemon juice and olive oil or quick pickled vegetables like red onions or cucumber. For a more substantial meal roasted brussels sprouts or broccolini add color and nutrition without competing with the main flavors. A glass of unoaked Chardonnay or light Pinot Noir complements the buttery richness perfectly.

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Common Questions

→ What's the ideal internal temperature for pork chops?

Pork chops should reach an internal temperature of 145°F (63°C), followed by a 3-minute rest. This ensures they're safe to eat while remaining juicy. Using a meat thermometer is the most reliable way to check doneness without cutting into the meat and losing valuable juices.

→ Can I make the corn mash ahead of time?

Yes, the corn mash can be prepared up to 2 days ahead and stored in an airtight container in the refrigerator. Reheat gently on the stovetop or microwave, adding a splash of cream or milk if needed to restore the creamy consistency. Stir well before serving.

→ What sides pair well with garlic butter pork chops?

While the corn mash creates a complete meal, additional sides that pair wonderfully include sautéed greens like spinach or kale, roasted asparagus, a simple green salad with vinaigrette, or steamed broccoli. These lighter options balance the richness of the pork and corn mash.

→ Can I use bone-in or boneless pork chops?

Both bone-in and boneless pork chops work well in this dish. Bone-in chops typically offer more flavor and help prevent overcooking, while boneless chops cook faster and are easier to eat. If using boneless, reduce the cooking time by 1-2 minutes per side to avoid drying them out.

→ How can I make this dish dairy-free?

For a dairy-free version, substitute the butter with olive oil or a plant-based butter alternative. Replace heavy cream in the corn mash with full-fat coconut milk or a non-dairy cream alternative. Skip the Parmesan cheese or use a dairy-free alternative. The dish will have a slightly different flavor profile but will still be delicious.

→ What's the best way to reheat leftover pork chops without drying them out?

To reheat leftover pork chops, place them in a covered baking dish with a tablespoon of water or broth at 275°F (135°C) for about 10-15 minutes until warmed through. Alternatively, reheat them in a skillet over medium-low heat with a splash of broth to create steam. Avoid microwaving as this can make the meat tough.