Garlic Butter Bone-In Pork Chops with Sun-Dried Tomatoes

These garlic butter bone-in pork chops are insanely good. Mouthwatering, buttery, rich, and packed with bold, savory flavors. THEY’RE DANGEROUSLY GOOD. Okay, I’m done yelling. But seriously, this is the kind of one-pan meal that feels fancy but takes minimal effort.

Perfectly seared pork chops get bathed in a garlicky, buttery sauce with sun-dried tomatoes, a splash of white wine, and a hint of balsamic for depth. The result? A ridiculously flavorful dish that pairs with anything—rice, potatoes, or straight out of the skillet (no judgment).

If you’re looking for a new quick and delicious dinner, this 30-minute recipe needs to be on your list.

What You’ll Need:

This dish is all about bold flavors and simple ingredients.

• Bone-In Pork Chops – Thick-cut for a juicy, flavorful bite.

• Olive Oil & Butter – The perfect combo for searing and richness.

• Garlic – Because more garlic = more flavor.

• Salt, Pepper & Oregano – A simple but effective seasoning blend.

• Red Pepper Flakes – Just enough heat to keep things interesting.

• Sun-Dried Tomatoes – A pop of tangy, umami-packed goodness.

• Dry White Wine – Adds depth and helps deglaze the pan.

• Balsamic Vinegar – A little acidity to balance out the richness.

• Fresh Parsley – For a fresh, herby finish.

How to Make It:

Pat the pork chops dry with paper towels—this helps get that perfect golden crust. Season both sides with salt, pepper, and oregano.

Heat olive oil in a large skillet over medium-high heat. Sear the pork chops for 4-5 minutes per side until beautifully golden brown. Transfer them to a plate and set aside. (Side note: If you prefer, you can broil them instead—about 3-4 minutes per side. I find that broiling gets them extra crispy on the outside without overcooking the inside, but do what works for you!)

Reduce heat to medium and melt the butter in the same skillet. Stir in garlic and let it cook for 30 seconds until fragrant.

Add sun-dried tomatoes and red pepper flakes, stirring for a minute to bring out their flavors.

Pour in white wine, scraping up any browned bits from the bottom of the pan. Stir in balsamic vinegar, let the sauce come to a gentle boil, then reduce and simmer for 2 minutes to thicken slightly.

Return the pork chops to the pan, spooning the sauce over them. Cover and simmer for about 5 minutes, or until the pork reaches an internal temperature of 145°F.

Finish with a sprinkle of fresh parsley, and serve over white rice, mashed potatoes, roasted veggies, or even a simple salad.

Yield: 2

Author: Sippin Foodie

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Garlic Butter Bone-In Pork Chops with Sun-Dried Tomatoes

These buttery, garlic bone-in pork chops are insanely good. Mouthwatering good. THEY’RE DANGEROUSLY GOOD. 😂 okay, I’m don’t yelling. It’s all done in one pan, takes about 30 minutes, and pairs with whatever you’ve got…rice, potatoes, straight outta the skillet (no judgment). Just make it. You won’t regret it.

Ingredients

• 2 bone-in pork chops (1-inch thick)
• 2 tbsp olive oil
• 2 tbsp butter
• 4 cloves garlic, minced
• ½ tsp salt
• ½ tsp pepper
• ½ tsp dried oregano
• 1 tsp red pepper flakes
• 1 cup julienned sun-dried tomatoes
• ½ cup dry white wine
• 1 tbsp balsamic vinegar
• ¼ cup chopped parsley, for garnish

Instructions

1. Pat pork chops dry with paper towels. Season both sides with salt, pepper, and oregano.
2. Heat olive oil in a large skillet over medium-high heat. Sear pork chops for 4-5 minutes per side until golden brown. Transfer to a plate and set aside. (Side note: Sometimes I opt-in for broiling them instead on high for 3-4 minutes per side. You choose! But, for some reason, whenever I broil them, I can get them more crispy on the outside without overcooking them on the inside - that’s just me!).
3. Reduce heat to medium, add butter, and let it melt. Stir in garlic and cook for 30 seconds until fragrant.
4. Add sun-dried tomatoes and red pepper flakes, stirring for 1 minute.
5. Pour in white wine, scraping up browned bits from the pan. Stir in balsamic vinegar, let the butter sauce come to a boil, then simmer for 2 minutes until slightly reduced.
6. Return pork chops to the pan, spoon sauce over them, and cover. Simmer over medium-low heat for 5 minutes or until pork reaches an internal temperature of 145°F.
7. Garnish with parsley and serve over white rice, mashed potatoes, roasted vegetables, or a simple salad.

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Why You’ll Love This Recipe

✔️ One-Pan Wonder – Less cleanup, more flavor.
✔️ Rich & Flavorful – Garlic butter, wine, sun-dried tomatoes… need I say more?
✔️ Fast & Easy – On the table in 30 minutes.
✔️ Pairs with Everything – Make it a full meal with your favorite sides.

This recipe is effortlessly delicious—perfect for a quick weeknight meal that still feels a little fancy.