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Savory Garlic Butter Pork Chops with Tender Spring Vegetables

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Juicy bone-in pork chops seared to perfection and served with a rich garlic butter sauce and fresh spring vegetables like peas, carrots, and asparagus. A quick and easy 30-minute meal perfect for busy weeknights and seasonal eating.

Ingredients

Scale
  • 4 bone-in pork chops, about 1-inch thick
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 4 cloves garlic, minced
  • 3 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • 1 cup fresh or frozen peas
  • 1 cup baby carrots, sliced diagonally
  • 1/2 cup asparagus tips, trimmed (optional)
  • 1 tablespoon chopped fresh parsley or thyme (optional)
  • 1/4 cup chicken broth
  • 1 teaspoon fresh lemon juice

Instructions

  1. Pat pork chops dry with paper towels and season generously with kosher salt and freshly ground black pepper on both sides. Let rest at room temperature for 10 minutes.
  2. Slice baby carrots diagonally, trim asparagus tips if using, measure peas, and mince garlic. Set aside.
  3. Heat a heavy skillet or cast iron pan over medium-high heat. Add olive oil and heat until shimmering, about 1-2 minutes.
  4. Add pork chops to the pan without overcrowding. Sear undisturbed for 4-5 minutes until a deep golden crust forms. Flip and sear the other side for 4 minutes. Remove chops to a plate and tent loosely with foil to rest.
  5. In the same pan, add 1 tablespoon butter. Add carrots and asparagus tips and sauté for 3-4 minutes until tender-crisp. Add peas and minced garlic and cook for 1-2 minutes until fragrant and heated through.
  6. Push vegetables to the side of the pan. Add remaining 2 tablespoons butter. Once melted, stir in chicken broth and lemon juice, scraping the bottom of the pan to loosen browned bits. Simmer for 2 minutes to thicken slightly.
  7. Return pork chops to the pan nestled among the vegetables. Spoon sauce over chops and cook together for 1-2 minutes until pork reaches 145°F (63°C). Garnish with chopped parsley or thyme if desired.
  8. Serve pork chops and vegetables immediately with extra sauce spooned over the top.

Notes

Pat pork chops dry before searing to ensure a golden crust. Use a meat thermometer to check for an internal temperature of 145°F (63°C). Let pork rest for 5 minutes after cooking to keep it juicy. Adjust searing time for thicker or thinner chops. Use frozen vegetables if fresh are unavailable, adding them earlier in the sauté step. For dairy-free, substitute butter with plant-based alternatives and use olive oil generously.

Nutrition

Keywords: pork chops, garlic butter, spring vegetables, peas, carrots, asparagus, quick dinner, easy recipe, weeknight meal, gluten-free, low-carb

Find it online: https://lunafeast.com/savory-garlic-butter-pork-chops-with-tender-spring-vegetables-easy-recipe/