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.

Quick Tips

• Pat the chops really dry so they actually sear and do not steam
• If they are thick, let them sit at room temp for ten minutes so they cook more evenly
• Broiling works great if you want a crisp outside without overcooking the inside
• Swap white wine for chicken broth if you want something milder or do not feel like opening a bottle
• Add a splash of cream at the end if you want the sauce richer and smoother
• Throw in a handful of spinach with the sun dried tomatoes if you want a little green in the pan
• Taste the sauce before salting since sun dried tomatoes already bring a salty kick
• Serve it over rice, potatoes, cauliflower mash, or straight from the skillet if the day has been long

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.