Garlic and Herb Skillet Pork Chops

Easy Garlic and Herb Rubbed Skillet Pork Chops Recipe with Chimichurri

A skillet seared pork chops recipe, with a garlic and herb rub, served with chimichurri.
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Skillet Pork Chops Recipe

Skillet Pork Chops Recipe
Pork Chops

In this skillet pork chops recipe, frenched center-cut chops are rubbed with a simple garlic and herb paste, seared, then served with chimichurri. The result is a high-impact, low-effort dish sure to make it into your regular rotation. Say goodbye to dry, tasteless chops and hello to juicy, tender pork. The garlic herb paste infuses the meat with flavor but doesn’t overwhelm, while the chimichurri adds depth, tang, and an undeniable freshness. For these skillet pork chops, cast iron is key. It maintains heat well, ensures a nice golden sear, plus food cooked in a cast iron just tastes better.

If you like these pork chops, try this grilled pork chop recipe. This recipe can be made in the Lodge 12″ Skillet or 10″ Skillet.

Garlic and Herb Skillet Pork Chops

Garlic and Herb Skillet Pork Chops

Pork chops rubbed with a garlic and herb past, seared in a cast iron skillet, and served with chimichurri.
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Prep Time 35 minutes
Cook Time 11 minutes
Total Time 46 minutes
Course Main Course
Cuisine American
Servings 2
Calories 860 kcal

Equipment

  • large cast-iron skillet

Ingredients
  

Pork Chops

  • 2 frenched, bone-in center-cut pork chops, about 1-1 ½ inches thick
  • 3 garlic cloves, chopped
  • 1 Tbsp chopped fresh parsley
  • 1 tsp chopped fresh oregano
  • 4 Tbsp olive oil, divided
  • ½ tsp sea salt
  • ¼ tsp garlic powder
  • ¼ tsp black pepper
  • 1 Tbsp unsalted butter
  • 2 sprigs of fresh oregano

Chimichurri

  • ¼ cup olive oil
  • 1 Tbsp red wine vinegar or fresh lemon juice
  • ¼ cup chopped fresh parsley
  • 2 garlic cloves, minced
  • 1 small red chili, finely chopped
  • ½ Tbsp chopped fresh oregano
  • ½ tsp sea salt
  • black pepper, to taste

Instructions
 

  • Combine the garlic, parsley, chopped oregano, two tablespoons of oil, salt, garlic powder, and black pepper in a small bowl.
  • Pat the pork chops dry with paper towels, rub both sides of each pork chop with the garlic and herb mixture. Marinate at room temperature for 20-30 minutes.
  • Meanwhile, stir chimichurri ingredients together in a bowl and set aside until you reach the end of this skillet pork chops recipe. This gives the flavors time to meld.
  • Heat a large cast-iron skillet over medium-high. As the skillet heats up, use a paper towel to gently wipe away the bits of garlic on each pork chop. They will burn and impart a bitter, unpleasant taste.
  • Pour the remaining oil in the skillet, then add the pork chops once the oil is hot—sear chops for 2 minutes per side.
  • Reduce the heat to medium and cook the chops for 6 minutes or until the internal temperature reaches 135-138 degrees F. Flip every 2 minutes for even cooking. Add the butter and oregano sprigs during the last 2 minutes.
  • Spoon the melted butter over the pork chops. Transfer to a platter and leave to rest for 5 minutes.
  • Plate and serve with chimichurri.

Notes

After the initial sear, you can transfer the pork chops to a 400-degree oven for 5-6 minutes instead of finishing on the stovetop. Flip every two minutes. Add the butter and oregano sprigs during the last 2 minutes. 
Chimichurri can be made up to 24 hours in advance.

Nutrition

Calories: 860kcalCarbohydrates: 8gProtein: 37gFat: 76gSaturated Fat: 16gPolyunsaturated Fat: 8gMonounsaturated Fat: 48gTrans Fat: 1gCholesterol: 132mgSodium: 1268mgPotassium: 795mgFiber: 2gSugar: 2gVitamin A: 1257IUVitamin C: 50mgCalcium: 119mgIron: 4mg
Keyword cast iron skillet, pork chops, skillet
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