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Garlic Pork Bites

Garlic pork bites with crispy, golden pork cubes tossed in a sizzling garlic butter sauce, ready in under 15 minutes. Pan-fried in a cast iron skillet for quick browning and a fragrant garlic-thyme coating.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Garlic pork bites ingredients
  • 1.5 lb pork tenderloin or chops Cut into 1-inch cubes.
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • salt To taste.
  • black pepper To taste.
  • 2 tbsp olive oil
  • 3 tbsp butter
  • 6 cloves garlic Minced.
  • 1 tsp fresh thyme leaves
  • 1 tbsp fresh parsley Chopped.
  • 1 tbsp lemon juice

Equipment

  • 1 cast iron skillet

Method
 

Coat the pork
  1. Toss pork cubes with garlic powder, smoked paprika, salt, and black pepper until evenly coated. Make sure every surface looks speckled and seasoned.
Pan-fry to golden
  1. Heat olive oil in a large cast iron skillet over medium-high heat until shimmering. The oil should look glossy and actively move in the pan.
  2. Add pork in a single layer without crowding and cook undisturbed for 3–4 minutes until golden. Avoid moving the pieces so they develop a crisp sear.
  3. Flip the pork and cook 2–3 more minutes until golden all over. The edges should be browned and the centers should be cooked through.
Make garlic butter sauce & finish
  1. Push pork to the edges, add butter, garlic, and thyme to the center, and cook for 30 seconds until fragrant. Keep it centered so the garlic toasts without burning.
  2. Toss pork in the garlic butter to coat and cook for 1 more minute. Everything should look glossy and slightly foamy.
  3. Finish with lemon juice and fresh parsley, then serve immediately. The surface should look fresh and bright with a light citrus finish.

Notes

Pro tip: Don’t crowd the skillet—work in one layer so the pork can brown instead of steam. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a skillet over medium heat until warmed through (avoid microwaving for best texture). Freezing isn’t recommended due to texture changes. For a lower-fat swap, use 1.5 tbsp butter instead of 3 tbsp, and add a small splash of olive oil to keep the garlic butter coating glossy.