20 Quick Easy Pork Chop Dinner Recipes Delicious

Busy weeknights call for quick, delicious solutions—and pork chops are here to save the day! Whether you’re craving cozy comfort food or a fresh seasonal twist, these 20 easy recipes deliver big flavor with minimal effort. From skillet seared to oven baked, each dish is a guaranteed crowd-pleaser. Ready to shake up your dinner routine? Let’s dive into these mouthwatering pork chop dinners!

Garlic Butter Pork Chops with Asparagus

These juicy pork chops seared in garlicky butter and served with crisp-tender asparagus make a fuss-free weeknight dinner that feels downright luxurious.

Ingredients:

• 4 bone-in pork chops (1-inch thick)
• 1 lb asparagus, tough ends trimmed
• 3 tbsp unsalted butter, divided
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp smoked paprika
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley

Instructions:

1. Pat pork chops dry and season evenly with 1 tsp kosher salt, ½ tsp black pepper, and ½ tsp smoked paprika.
2. Heat 1 tbsp olive oil in a large skillet over medium-high. Sear chops for 4–5 minutes per side until golden brown and internal temp reaches 145°F. Transfer to a plate.
3. Reduce heat to medium. Add remaining 1 tbsp olive oil and asparagus to the skillet. Cook for 3 minutes, stirring occasionally.
4. Push asparagus to the side. Add 2 tbsp butter and minced garlic to the center of the skillet. Cook for 30 seconds until fragrant, then toss with asparagus.
5. Return pork chops to the skillet. Drizzle with 1 tbsp lemon juice and dot with remaining 1 tbsp butter. Garnish with parsley.

The magic here is the garlic butter glaze that coats both the pork and asparagus, tying the whole dish together with rich, savory flavor.

Tip: For extra-tender chops, let them rest at room temperature for 15 minutes before cooking.

Honey Glazed Pork Chops with Mashed Potatoes

These juicy pork chops get a sticky-sweet honey glaze, paired with creamy mashed potatoes for the ultimate comfort meal.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 1/4 cup honey
• 2 tbsp soy sauce
• 1 tbsp Dijon mustard
• 2 cloves garlic, minced
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1 tbsp olive oil
• 2 lbs Yukon Gold potatoes, peeled and cubed
• 1/2 cup whole milk
• 4 tbsp unsalted butter
• 1/2 tsp salt (for potatoes)

Instructions:

1. Make the glaze: In a small bowl, whisk together 1/4 cup honey, 2 tbsp soy sauce, 1 tbsp Dijon mustard, 2 cloves minced garlic, 1/2 tsp black pepper, and 1/2 tsp salt. Set aside.
2. Cook the pork chops: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear pork chops for 4–5 minutes per side until browned. Reduce heat to medium, pour glaze over chops, and simmer for 3–4 minutes until glossy and caramelized.
3. Mash the potatoes: While chops cook, boil potatoes in salted water for 15 minutes until tender. Drain, then mash with 1/2 cup whole milk, 4 tbsp butter, and 1/2 tsp salt until smooth.
4. Serve: Plate pork chops over mashed potatoes, spooning extra glaze on top.

The honey glaze forms a glossy, finger-licking crust that balances savory and sweet—perfect for impressing weeknight diners without fuss.

Tip: Let the pork chops rest for 5 minutes after cooking to keep them extra juicy.

Pan-Seared Pork Chops with Apple Cider Sauce

These juicy pork chops get a sweet-tangy upgrade from a quick pan sauce made with apple cider—perfect for a cozy weeknight dinner that feels special.

Ingredients:

• 2 bone-in pork chops (about 1-inch thick)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 tbsp butter
• 1/2 cup apple cider
• 1 tbsp Dijon mustard
• 1 tsp fresh thyme leaves
• 1/4 tsp crushed red pepper flakes (optional)

Instructions:

1. Pat pork chops dry and season evenly with 1 tsp salt and 1/2 tsp black pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high. Add pork chops and sear for 4–5 minutes per side until golden and cooked through (145°F internal temp). Transfer to a plate.
3. Reduce heat to medium. Melt 1 tbsp butter in the same skillet, then add 1/2 cup apple cider, scraping up browned bits. Whisk in 1 tbsp Dijon mustard, 1 tsp thyme, and 1/4 tsp red pepper flakes (if using). Simmer for 2–3 minutes until slightly thickened.
4. Return pork chops to the skillet, spooning sauce over them. Serve immediately.

The trick here? Deglazing the pan with cider creates a glossy, flavor-packed sauce that clings beautifully to each bite. No fancy reductions required!

Tip: For extra depth, swap half the cider with chicken broth—just bump the simmer time to 4 minutes.

Baked Parmesan Crusted Pork Chops

These crispy, golden pork chops are a weeknight hero—juicy on the inside, packed with savory Parmesan crunch, and ready in under 30 minutes.

Ingredients:

• 4 boneless pork chops (about 1-inch thick)
• 1/2 cup grated Parmesan cheese
• 1/4 cup panko breadcrumbs
• 1 tsp garlic powder
• 1 tsp dried Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large egg, beaten
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper and drizzle with 1 tbsp olive oil.
2. In a shallow dish, mix 1/2 cup Parmesan, 1/4 cup panko, 1 tsp garlic powder, 1 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Dip each pork chop into the beaten egg, then press into the Parmesan mixture, coating both sides evenly. Place on the prepared baking sheet.
4. Bake for 20–25 minutes, flipping halfway, until the crust is golden and the internal temperature reaches 145°F.

The magic here? The Parmesan forms a crispy, umami-packed crust without frying—plus, the breadcrumbs stay extra crunchy thanks to the high heat.

Tip: For extra browning, broil the chops for 1–2 minutes at the end (watch closely!).

One-Pot Pork Chop and Rice Casserole

This cozy one-pot wonder delivers juicy pork chops and fluffy rice in a rich, savory sauce—perfect for busy weeknights when you want big flavor with minimal cleanup.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 1 cup long-grain white rice, rinsed
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large, deep skillet over medium-high heat. Season pork chops with 1/2 tsp salt and 1/4 tsp black pepper, then sear for 3 minutes per side until golden. Transfer to a plate.
2. In the same skillet, sauté diced onion for 2 minutes until soft. Add minced garlic, 1 tsp smoked paprika, and 1 tsp dried thyme; cook for 30 seconds until fragrant.
3. Stir in 1 cup rinsed rice and 2 cups chicken broth, scraping up any browned bits. Nestle pork chops into the rice, cover, and reduce heat to low. Simmer for 20 minutes until rice is tender and pork reaches 145°F internally.
4. Remove from heat, let sit covered for 5 minutes, then garnish with chopped parsley.

The magic here? The rice soaks up all the pork drippings and spices, turning into a deeply flavorful side that steals the show.

Tip: For extra richness, stir in a pat of butter before serving.

Grilled Pork Chops with Pineapple Salsa

These juicy grilled pork chops get a bright, tropical twist with a fresh pineapple salsa—perfect for summer cookouts or weeknight dinners with a punch of flavor.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1 cup diced fresh pineapple
• 1/4 cup finely diced red onion
• 1/4 cup chopped cilantro
• 1 tbsp lime juice
• 1/2 tsp red pepper flakes (optional)

Instructions:

1. Prep the salsa: In a bowl, combine the diced pineapple, red onion, cilantro, lime juice, and red pepper flakes (if using). Toss gently and refrigerate until ready to serve.
2. Season the pork: Rub the pork chops with olive oil, then evenly sprinkle with salt, black pepper, and smoked paprika.
3. Grill: Preheat grill to medium-high (about 400°F). Grill the chops for 5–6 minutes per side, or until internal temperature reaches 145°F. Let rest for 5 minutes.
4. Serve: Top each chop with a generous spoonful of pineapple salsa.

The smoky char of the pork pairs perfectly with the salsa’s sweet-tangy kick—it’s a combo that’ll have everyone reaching for seconds.

Tip: For extra flavor, brush the chops with a little extra lime juice right after grilling.

Creamy Mushroom Pork Chops

These juicy pork chops smothered in a rich, garlicky mushroom sauce are the ultimate comfort food—ready in under 30 minutes!

Ingredients:

• 4 boneless pork chops (about 1-inch thick)
• 1 tbsp olive oil
• 1 tbsp butter
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season pork chops with 1/4 tsp salt and 1/8 tsp black pepper. Sear for 4–5 minutes per side until golden. Transfer to a plate.
2. In the same skillet, melt butter over medium heat. Add mushrooms and cook for 5 minutes until softened. Stir in garlic, thyme, remaining 1/4 tsp salt, and 1/8 tsp black pepper; cook for 1 minute until fragrant.
3. Pour in chicken broth, scraping up browned bits. Simmer for 3 minutes until slightly reduced. Reduce heat to low, stir in heavy cream, and simmer for 2 minutes until thickened.
4. Return pork chops to the skillet, spooning sauce over them. Cook for 2–3 minutes to heat through. Garnish with parsley.

The secret here? A quick pan sauce with heavy cream creates a velvety texture that clings perfectly to tender pork. Serve over mashed potatoes to soak up every drop!

Tip: For extra flavor, deglaze the pan with a splash of white wine before adding the broth.

Pork Chops with Garlic Herb Butter

These juicy pork chops get a flavor boost from a rich, melt-in-your-mouth garlic herb butter—perfect for a quick weeknight dinner that feels special.

Ingredients

• 4 bone-in pork chops (about 1 inch thick)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 4 tbsp unsalted butter, softened
• 2 garlic cloves, minced
• 1 tbsp chopped fresh parsley
• 1 tsp chopped fresh thyme

Instructions

1. Pat pork chops dry and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear pork chops for 4–5 minutes per side, until golden brown and cooked through (145°F internal temp). Transfer to a plate.
3. In a small bowl, mix 4 tbsp softened butter, 2 minced garlic cloves, 1 tbsp parsley, and 1 tsp thyme. Spoon the herb butter over the hot pork chops and let melt slightly before serving.

The garlic butter pools into every nook of the chops, adding a restaurant-worthy finish with minimal effort. Tip: Let the butter sit at room temp for 30 minutes—it’ll blend smoothly with the herbs.

Slow Cooker Pork Chops with Gravy

These tender pork chops smothered in rich, savory gravy practically cook themselves—perfect for busy weeknights when you want comfort food without the fuss.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (10.5 oz) can condensed cream of mushroom soup
• 1/2 cup chicken broth
• 1 tablespoon Worcestershire sauce

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Sear pork chops for 2 minutes per side until lightly browned (they won’t be cooked through). Transfer to a 6-quart slow cooker.
2. Sprinkle pork chops evenly with garlic powder, onion powder, thyme, salt, and black pepper.
3. In a bowl, whisk together cream of mushroom soup, chicken broth, and Worcestershire sauce. Pour over the pork chops.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until pork is fork-tender.
5. Serve chops topped with the velvety gravy, which thickens beautifully as it cooks. The long simmer infuses the meat with herbaceous flavor while keeping it juicy.

Tip: For extra depth, deglaze the skillet with a splash of broth after searing and add those browned bits to the slow cooker.

Pork Chops with Balsamic Glaze and Roasted Vegetables

These juicy pork chops get a glossy, tangy-sweet finish from a quick balsamic reduction, while the roasted veggies caramelize into the perfect side—no extra pans needed!

Ingredients:

• 4 bone-in pork chops (about 1 inch thick)
• 1 lb baby potatoes, halved
• 2 cups Brussels sprouts, trimmed and halved
• 1 medium red onion, cut into wedges
• 3 tbsp olive oil, divided
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper, divided
• 1/2 tsp garlic powder
• 1/3 cup balsamic vinegar
• 2 tbsp honey
• 1 tbsp butter

Instructions:

1. Preheat oven to 425°F. On a large sheet pan, toss potatoes, Brussels sprouts, and red onion with 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper, and garlic powder. Roast for 20 minutes.
2. Meanwhile, heat remaining 1 tbsp olive oil in a skillet over medium-high. Season pork chops with remaining 1/2 tsp salt and 1/4 tsp pepper. Sear for 3–4 minutes per side until golden. Transfer to the sheet pan with veggies.
3. Return skillet to heat; add balsamic vinegar and honey. Simmer 2–3 minutes until slightly thickened, then stir in butter. Brush half the glaze over pork chops.
4. Roast everything together for 8–10 minutes, until pork reaches 145°F and veggies are tender. Drizzle with remaining glaze before serving.

The balsamic reduction doubles as a glaze and a drizzle, tying the savory pork and sweet roasted veggies together in every bite.

Tip: For extra depth, add a sprig of fresh rosemary to the balsamic reduction as it simmers—just remove before serving.

Pork Chops with Creamy Mustard Sauce

These juicy pork chops smothered in a tangy, velvety mustard sauce are the kind of weeknight dinner that feels fancy without the fuss.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 2 garlic cloves, minced
• ¾ cup chicken broth
• ½ cup heavy cream
• 2 tbsp Dijon mustard
• 1 tbsp whole-grain mustard
• 1 tsp fresh thyme leaves (or ½ tsp dried)

Instructions:

1. Season pork chops evenly with 1 tsp salt and ½ tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high. Sear chops for 4–5 minutes per side until golden brown. Transfer to a plate.
2. Reduce heat to medium. Melt 2 tbsp butter in the same skillet. Add 2 minced garlic cloves; cook for 30 seconds until fragrant. Pour in ¾ cup chicken broth, scraping up browned bits.
3. Whisk in ½ cup heavy cream, 2 tbsp Dijon mustard, 1 tbsp whole-grain mustard, and 1 tsp thyme. Simmer for 3–4 minutes until slightly thickened.
4. Return pork chops to the skillet, spooning sauce over them. Cook for 2–3 more minutes until heated through and sauce coats the back of a spoon.

The double-mustard punch gives this sauce a perfect balance of sharpness and creaminess—it’s so good, you’ll want to drizzle it on everything!

Tip: For extra-tender chops, let them rest at room temperature for 15 minutes before cooking.

Skillet Pork Chops with Sweet Potatoes

These juicy pork chops cook alongside caramelized sweet potatoes in one pan, making cleanup a breeze while delivering cozy, savory-sweet flavors.

Ingredients:

• 4 bone-in pork chops (about 1 inch thick)
• 2 medium sweet potatoes, peeled and diced into 1-inch cubes
• 2 tbsp olive oil, divided
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt, divided
• ½ tsp black pepper
• 2 tbsp chopped fresh rosemary

Instructions:

1. Preheat oven to 400°F. Toss sweet potatoes with 1 tbsp olive oil, brown sugar, smoked paprika, ½ tsp salt, and black pepper. Spread in an even layer in a large oven-safe skillet.
2. Roast sweet potatoes for 15 minutes, stirring halfway, until slightly softened.
3. Meanwhile, rub pork chops with remaining 1 tbsp olive oil, ½ tsp salt, and garlic powder. Push sweet potatoes to the edges of the skillet and add chops to the center.
4. Sear pork chops over medium-high heat for 3 minutes per side, then transfer the skillet to the oven. Bake for 8–10 minutes or until chops reach 145°F internally.
5. Sprinkle everything with fresh rosemary and let rest for 5 minutes before serving.

The brown sugar and smoked paprika create a sticky, smoky glaze on the sweet potatoes that pairs perfectly with the juicy pork. Tip: For extra crispiness, broil the chops for the last 2 minutes of cooking.

Pork Chops with Maple Dijon Glaze

These juicy pork chops get a sweet and tangy upgrade with a sticky maple Dijon glaze—perfect for a quick weeknight dinner that feels special.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup pure maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika

Instructions:

1. Preheat oven to 400°F. Heat olive oil in a large oven-safe skillet over medium-high heat. Season pork chops evenly with salt and black pepper, then sear for 3 minutes per side until golden brown.
2. In a small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, garlic powder, and smoked paprika. Pour glaze over pork chops, turning to coat evenly.
3. Transfer skillet to the oven and bake for 10–12 minutes, or until pork reaches an internal temperature of 145°F. Let rest for 5 minutes before serving, spooning extra glaze from the pan over the chops.

The glaze caramelizes into a glossy, restaurant-worthy finish while keeping the pork tender—no dry chops here!

Tip: For extra flavor, brush a little extra glaze on during the last 2 minutes of baking.

Pork Chops with Garlic and Rosemary

These juicy pork chops get a fragrant punch from garlic and rosemary, making them a simple yet impressive weeknight dinner.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup low-sodium chicken broth
• 1 tbsp unsalted butter

Instructions:

1. Pat the pork chops dry with paper towels. Season both sides evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear the pork chops for 4–5 minutes per side until deeply golden. Transfer to a plate.
3. Reduce heat to medium. Add 4 minced garlic cloves and 1 tbsp rosemary to the skillet; sauté for 30 seconds until fragrant.
4. Pour in 1/2 cup chicken broth, scraping up any browned bits. Simmer for 2 minutes, then stir in 1 tbsp butter until melted.
5. Return the pork chops to the skillet, spooning the sauce over them. Cook for 1–2 more minutes to warm through.

The garlic-rosemary pan sauce is the star here—it’s rich, aromatic, and clings perfectly to each bite.

Tip: Let the chops rest for 5 minutes before serving to keep them extra juicy.

Pork Chops with Caramelized Onions

These juicy pork chops smothered in sweet, golden onions are a weeknight hero—simple enough for busy days but fancy enough to impress.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 2 large yellow onions, thinly sliced
• 2 tbsp olive oil, divided
• 2 tbsp butter
• 1 tbsp brown sugar
• 1 tsp salt, divided
• 1/2 tsp black pepper, divided
• 1/2 tsp dried thyme
• 1/4 cup chicken broth
• 1 tbsp balsamic vinegar

Instructions:

1. Season pork chops evenly with 1/2 tsp salt, 1/4 tsp black pepper, and dried thyme.
2. Heat 1 tbsp olive oil in a large skillet over medium-high. Sear chops for 4–5 minutes per side until browned. Transfer to a plate.
3. In the same skillet, melt butter with remaining 1 tbsp olive oil. Add onions, brown sugar, remaining 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 15 minutes, stirring often, until deeply golden.
4. Pour in chicken broth and balsamic vinegar, scraping up any browned bits. Return pork chops to the skillet, nestling them into the onions. Simmer for 3–4 minutes until chops reach 145°F.

The magic here? The onions melt into a jammy, tangy-sweet glaze that clings to every bite of pork.

Tip: For extra depth, deglaze the pan with a splash of red wine before adding the broth.

Pork Chops with Honey Sriracha Glaze

These juicy pork chops get a sweet-spicy kick from a sticky honey sriracha glaze—perfect for weeknights when you crave big flavor with little fuss.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/3 cup honey
• 2 tbsp sriracha
• 1 tbsp soy sauce
• 2 cloves garlic, minced
• 1 tbsp unsalted butter

Instructions:

1. Pat pork chops dry and season evenly with 1/2 tsp salt and 1/4 tsp black pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high. Sear pork chops for 4–5 minutes per side until deeply golden. Transfer to a plate.
3. Reduce heat to medium. Add 1/3 cup honey, 2 tbsp sriracha, 1 tbsp soy sauce, and 2 cloves minced garlic to the skillet. Simmer for 1 minute, stirring.
4. Stir in 1 tbsp butter until melted. Return pork chops to the skillet, spooning glaze over them. Cook 1–2 more minutes until glossy and caramelized.

The magic here? The glaze doubles as a quick pan sauce—no extra dishes, just glossy, finger-licking goodness.

Tip: For extra-tender chops, let them rest for 5 minutes after cooking. The juices will redistribute perfectly!

Pork Chops with Lemon Garlic Butter

These juicy pork chops get a bright, restaurant-worthy finish with a silky lemon garlic butter that’s ready in minutes.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 3 tbsp unsalted butter, divided
• 3 garlic cloves, minced
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tbsp chopped fresh parsley

Instructions:

1. Pat pork chops dry and season evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Sear pork chops for 4–5 minutes per side until golden and cooked through (145°F internal temperature). Transfer to a plate.
3. Reduce heat to low. Add remaining 2 tbsp butter, 3 minced garlic cloves, 2 tbsp lemon juice, and 1 tsp lemon zest to the skillet. Cook for 1 minute, stirring constantly, until fragrant.
4. Return pork chops to the skillet, spooning the lemon garlic butter over them. Sprinkle with 1 tbsp chopped parsley and serve immediately.

The butter’s tangy punch cuts through the richness of the pork, while the garlic caramelizes into golden bits for extra depth. Tip: For extra flavor, let the chops rest in the butter sauce for 2 minutes before serving.

Pork Chops with Brown Sugar and Spice Rub

These juicy pork chops get a sweet-and-savory kick from a simple brown sugar rub that caramelizes into a gorgeous crust.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 2 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. In a small bowl, mix together 2 tbsp brown sugar, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Pat pork chops dry, then rub the spice mixture evenly over both sides.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add pork chops and cook for 4–5 minutes per side, until a deep golden crust forms and internal temperature reaches 145°F.
4. Let rest for 5 minutes before serving.

The brown sugar creates a glossy, crackly crust that balances the smoky spices perfectly—no fancy techniques required!

Tip: For extra caramelization, sprinkle a pinch more brown sugar on the chops right before flipping.

Pork Chops with Creamy Garlic Parmesan Sauce

These juicy pork chops smothered in a rich, garlicky Parmesan sauce are the ultimate comfort food—ready in under 30 minutes!

Ingredients

• 4 boneless pork chops (about 1-inch thick)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp dried thyme
• 1/4 tsp crushed red pepper flakes (optional)

Instructions

1. Season pork chops evenly with 1 tsp salt and 1/2 tsp black pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear pork chops for 4–5 minutes per side until golden and cooked through (145°F internal temp). Transfer to a plate.
3. In the same skillet, sauté 3 cloves minced garlic for 30 seconds until fragrant. Pour in 1 cup heavy cream, scraping up any browned bits.
4. Whisk in 1/2 cup Parmesan, 1/2 tsp thyme, and 1/4 tsp red pepper flakes (if using). Simmer for 3–4 minutes until slightly thickened.
5. Return pork chops to the skillet, spooning sauce over them. Warm for 1–2 minutes.

The magic here? The sauce transforms pan drippings into a velvety, umami-packed blanket for the chops—no fancy techniques required.

Tip: For extra flavor, let the chops rest in the sauce off the heat for 5 minutes before serving.

Pork Chops with Roasted Brussels Sprouts

Juicy, garlicky pork chops meet crispy caramelized Brussels sprouts in this one-pan wonder—perfect for a fuss-free weeknight dinner that feels special.

Ingredients:

• 4 bone-in pork chops (about 1 inch thick)
• 1 lb Brussels sprouts, trimmed and halved
• 3 tbsp olive oil, divided
• 4 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp kosher salt, divided
• ½ tsp black pepper
• 1 tbsp honey
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat oven to 400°F. Toss Brussels sprouts with 2 tbsp olive oil, ½ tsp salt, and black pepper. Spread on a baking sheet and roast for 15 minutes.
2. Meanwhile, heat remaining 1 tbsp olive oil in a large skillet over medium-high heat. Season pork chops with smoked paprika and remaining ½ tsp salt. Sear for 3–4 minutes per side until golden.
3. Push Brussels sprouts to one side of the baking sheet. Place seared pork chops on the empty side and drizzle with honey and vinegar. Roast together for 8–10 minutes, until pork reaches 145°F and sprouts are charred at the edges.
4. Sprinkle minced garlic over everything, return to the oven for 1 minute (just to mellow the raw bite), then serve.

The honey-vinegar glaze doubles as a quick pan sauce, balancing the smokiness of the pork with a sweet-tangy kick. Tip: For extra-crispy sprouts, place them cut-side down on the baking sheet during the first roast.

Conclusion

With 20 quick and easy pork chop dinner recipes, there’s something here for every home cook to love! Whether you’re craving classic comfort or bold new flavors, these dishes are sure to please. Don’t forget to try your favorites, leave a comment below, and share this roundup on Pinterest so others can enjoy these delicious meals too. Happy cooking!