Garlic Butter Pork Chops
Juicy, golden pork chops are pan-seared with garlic and butter and served alongside creamy Parmesan orzo and tender roasted asparagus. It’s a simple but satisfying dinner with plenty of savory garlic flavor and a rich, cheesy orzo that brings the whole meal together.
Ingredients
Garlic Butter Pork Chops
Creamy Parmesan Orzo
Garlic Roasted Asparagus
Instructions
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Gather the Ingredients
Preheat the oven to 425°F. Trim the asparagus and prepare the remaining ingredients.
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Season the Pork Chops
Pat the pork chops dry. Combine the garlic powder, onion powder, paprika, salt, and black pepper, then season both sides of the pork chops.
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Roast the Asparagus
Arrange the asparagus on a baking sheet. Drizzle with olive oil and season with garlic powder, salt, and black pepper. Toss to coat and spread into a single layer. Roast for 10–12 minutes, or until tender with lightly browned edges.
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Sear the Pork Chops
Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the pork chops and cook for about 3–4 minutes without moving them, until a golden crust develops.
Baste every 30 to 45 seconds: You don't need to spoon the butter continuously; instead, give the pork chops 3 to 4 quick spoonfuls of hot garlic butter at regular intervals while the second side sears.
Flip and cook the second side for another 3–4 minutes, or until the pork reaches 145°F. Cooking time will vary depending on thickness.
Transfer the pork chops to a plate and loosely cover while you prepare the garlic butter.
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Make the Garlic Butter
Reduce the heat to low. Add the remaining 2 tablespoons butter and minced garlic to the same skillet. Cook for about 30 seconds, stirring and scraping up the browned bits from the bottom of the pan.
Return the pork chops to the skillet and spoon the garlic butter over them. Remove from the heat and let the pork rest for a few minutes.
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Make the Parmesan Orzo
Melt the butter in a saucepan over medium heat. Add the garlic and cook for about 30 seconds.
Stir in the orzo and cook for 1–2 minutes, stirring frequently, to lightly toast it. Add the chicken broth and bring to a gentle simmer.
Reduce the heat and cook for about 8–10 minutes, stirring occasionally, until the orzo is tender and most of the broth has been absorbed.
Reduce the heat to low and stir in the heavy cream and Parmesan. Continue stirring until creamy and smooth. Season with black pepper and additional salt if needed.
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Finish & Serve
Spoon the creamy Parmesan orzo onto each plate and add a garlic butter pork chop and roasted asparagus. Spoon any remaining garlic butter from the skillet over the pork. Finish the asparagus with a squeeze of fresh lemon juice, if desired.
Note
Don't Overcook the Pork: Pork chops can dry out quickly. Use an instant-read thermometer and remove them from the heat when the thickest part reaches 145°F, then allow them to rest.
Orzo Thickens as It Sits: If the Parmesan orzo becomes too thick, stir in a splash of warm chicken broth or cream until it's creamy again.
Use Fresh Parmesan: Freshly grated Parmesan melts much more smoothly into the orzo than pre-shredded cheese.
Bone-In Pork Chops: You can use bone-in chops, but they may require additional cooking time depending on their thickness.
Make It Gluten-Free
Orzo is pasta, so the standard recipe is not gluten-free. To make it gluten-free, use a gluten-free orzo-style pasta and confirm that the chicken broth and seasonings are gluten-free.
The pork chops and roasted asparagus themselves require no major changes.
