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Garlic Butter Baked Pork Chops

Garlic butter pork chops baked at 400°F in pools of browned garlic butter for a glossy, golden top. The chops stay juicy with an internal temperature target of 145°F and one baste during cooking.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

4 bone-in pork chops (1 inch thick)
  • 4 bone-in pork chops About 1 inch thick for even baking.
Garlic butter sauce
  • 4 tbsp unsalted butter Melted; used to coat and baste the chops.
  • 5 garlic Minced.
  • 1 tbsp fresh parsley Chopped.
  • 1 tbsp fresh lemon juice Use juice only.
  • 1 tsp paprika
  • 1 salt To taste.
  • 1 black pepper To taste.
Serving
  • 1 lemon slices For serving.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 400°F and grease a baking dish to prevent sticking.
  2. Mix melted butter with garlic, parsley, lemon juice, and paprika until evenly combined.
Bake the pork chops
  1. Season pork chops with salt and black pepper on both sides, then place them in the baking dish.
  2. Pour garlic butter mixture over each pork chop, making sure both sides get coated and garlic bits are visible in the pooled butter.
  3. Bake 18–22 minutes at 400°F until internal temperature reaches 145°F and the tops are golden.
Finish
  1. Baste with pan drippings once during cooking, then return the dish to the oven to finish baking.
  2. Serve with lemon slices.

Notes

Pro tip: Use an instant-read thermometer to pull the chops at 145°F so they stay juicy as they rest. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a 325°F oven until warmed through. Freezing is not recommended for best texture. If you want a lighter option, use 2–3 tbsp butter and add 1 tbsp olive oil to keep the garlic sauce coating similar.