Skillet Keto Garlic Butter Pork Chops – Fast, Flavorful, and Low-Carb
Juicy pork chops, a garlicky butter sauce, and a golden sear—all in one skillet. This recipe is simple enough for a weeknight but special enough for company. You’ll get crisp edges, tender meat, and a rich pan sauce that tastes like you fussed.
Best of all, it’s naturally low-carb and keto-friendly without any weird swaps. If you love quick, comforting meals with big flavor, this one’s a keeper.
Skillet Keto Garlic Butter Pork Chops - Fast, Flavorful, and Low-Carb
Ingredients
Method
- Pat dry and season. Blot pork chops with paper towels.Season both sides with salt, pepper, smoked paprika, and garlic powder. Let them sit at room temperature for 15 minutes.
- Heat the skillet. Place a large cast-iron or heavy skillet over medium-high heat. Add the olive oil and heat until it shimmers.
- Sear the chops. Lay pork chops in the hot skillet without crowding.Sear for 3–4 minutes per side until deep golden. Don’t move them around—let the crust form.
- Check internal temp. Reduce heat to medium. If the chops are thick, stand them on their sides to render the fat cap for 1 minute.Aim for an internal temp of 135–140°F (57–60°C) before butter basting.
- Add the butter and aromatics. Add butter to the skillet. When it foams, stir in garlic, thyme, and rosemary. Tilt the pan and spoon the garlic butter over the chops for 1–2 minutes.
- Finish and rest. Add lemon juice, if using, and baste once more.Transfer chops to a plate and rest 5 minutes. The temp should rise to 145°F (63°C) for safe, juicy pork.
- Make it saucy. Spoon leftover garlic butter from the pan over the chops. Garnish with parsley and serve.
Why This Recipe Works
High-heat sear locks in juices. Starting with a hot skillet gives the pork chops a crust while keeping the inside tender.
Butter and aromatics do the heavy lifting. Garlic, thyme, and a splash of lemon (optional) make a rich sauce with almost no effort.
Keto without compromise. No breading, no sugar—just clean fats, protein, and fresh herbs for big flavor.
One pan simplicity. Minimal cleanup, maximum payoff. Everything happens in the same skillet.
Ingredients
- 4 bone-in pork chops (about 1 inch thick, 8–10 oz each; boneless also works)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional, for color and depth)
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil or avocado oil
- 4 tablespoons unsalted butter
- 4–5 garlic cloves, minced or thinly sliced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1 teaspoon fresh rosemary, chopped (optional)
- 1 tablespoon lemon juice (optional, brightens the sauce)
- Fresh parsley, chopped, for garnish
Step-by-Step Instructions
- Pat dry and season. Blot pork chops with paper towels.Season both sides with salt, pepper, smoked paprika, and garlic powder. Let them sit at room temperature for 15 minutes.
- Heat the skillet. Place a large cast-iron or heavy skillet over medium-high heat. Add the olive oil and heat until it shimmers.
- Sear the chops. Lay pork chops in the hot skillet without crowding.Sear for 3–4 minutes per side until deep golden. Don’t move them around—let the crust form.
- Check internal temp. Reduce heat to medium. If the chops are thick, stand them on their sides to render the fat cap for 1 minute.Aim for an internal temp of 135–140°F (57–60°C) before butter basting.
- Add the butter and aromatics. Add butter to the skillet. When it foams, stir in garlic, thyme, and rosemary. Tilt the pan and spoon the garlic butter over the chops for 1–2 minutes.
- Finish and rest. Add lemon juice, if using, and baste once more.Transfer chops to a plate and rest 5 minutes. The temp should rise to 145°F (63°C) for safe, juicy pork.
- Make it saucy. Spoon leftover garlic butter from the pan over the chops. Garnish with parsley and serve.
How to Store
- Refrigerate: Cool completely, then store in an airtight container for up to 3–4 days.
- Freeze: Wrap tightly and freeze for up to 2 months.Thaw overnight in the fridge.
- Reheat: Warm gently in a skillet over low heat with a little butter or broth. Avoid microwaving on high—it can dry the pork.
Why This is Good for You
- Keto-friendly macros: High in protein and healthy fats, low in carbs, with zero added sugars.
- Micronutrients: Pork provides B vitamins, selenium, and zinc. Garlic and herbs add antioxidants and anti-inflammatory compounds.
- Satiating and balanced: The fat from butter and oil helps keep you full and steady on a low-carb plan.
Pitfalls to Watch Out For
- Overcooking: Pork dries out fast.Use a thermometer and pull at 140°F to rest to 145°F.
- Cold meat in a hot pan: If the chops are ice-cold, the outside can burn before the inside cooks. Let them sit out briefly.
- Burnt garlic: Add garlic after the sear, with the butter. If it browns too quickly, lower the heat immediately.
- Crowding the pan: Cook in batches if needed.Crowding steams the meat and prevents a good crust.
- Too little seasoning: Pork needs salt. Taste the pan sauce and adjust before serving.
Recipe Variations
- Mushroom Garlic Butter: After searing, sauté 1 cup sliced mushrooms in the butter until browned, then add garlic and herbs. Baste as directed.
- Creamy Dijon Pan Sauce: After removing the chops, whisk 2 tablespoons heavy cream and 1 teaspoon Dijon into the butter.Simmer 1 minute; spoon over chops.
- Lemon-Caper Twist: Add 1 tablespoon capers and extra lemon juice to the butter for a bright, briny hit.
- Spicy Garlic Butter: Add 1/4–1/2 teaspoon red pepper flakes with the garlic for gentle heat.
- Herb Swap: Use sage and oregano if that’s what you have. Fresh herbs are best; dried still works.
- Boneless Option: Use boneless chops, but reduce cook time by 1–2 minutes per side.
FAQ
Can I use thin pork chops?
Yes, but reduce the sear to about 2 minutes per side, then baste briefly. Thin chops cook fast, so watch the temperature closely.
What if I don’t have cast iron?
A heavy stainless-steel skillet works well.
Avoid nonstick for high-heat searing, as it won’t brown as deeply and high heat can damage the coating.
How do I keep garlic from burning?
Add it after the sear, when the heat is lowered and butter is added. Keep it moving in the butter and pull the pan off heat if it starts to brown too quickly.
Can I make this dairy-free?
Use ghee if tolerated, or replace butter with olive oil and add a splash of chicken stock for a saucy finish. The flavor will be lighter but still delicious.
What side dishes go well with this?
Try cauliflower mash, roasted asparagus, garlic green beans, zucchini noodles, or a simple arugula salad with lemon and olive oil.
Is this recipe gluten-free?
Yes, it’s naturally gluten-free.
Just check your spices to ensure there are no additives.
Can I meal prep these?
Absolutely. Cook to just under 145°F so they don’t overcook when reheating. Store with extra butter sauce to keep them moist.
How do I know when the pork is done?
Use an instant-read thermometer.
Pull at 140°F and rest to 145°F. The juices should run slightly pink to clear, and the meat will be tender.
Final Thoughts
Skillet Keto Garlic Butter Pork Chops prove you don’t need complicated steps to get big flavor. With a solid sear, fragrant butter, and a few fresh herbs, you’ll have a restaurant-worthy meal in minutes.
Keep a close eye on the temperature, don’t skimp on seasoning, and let the chops rest. This is the kind of recipe you’ll reach for on busy nights—and still be proud to serve to guests.
