Cheesy Baked Garlic Butter Pork Chops

🛒 Ingredients You Will Need

4 Thick-Cut, Bone-In Pork Chops (approx. 1.5 inches thick): Bone-in chops are preferred for flavor and moisture.
1 tablespoon Olive Oil: For searing.
1 teaspoon Salt: For seasoning.
½ teaspoon Black Pepper: For seasoning.
1 teaspoon Smoked Paprika (Optional): Adds a nice depth of color and flavor.

4 tablespoons (½ stick) Unsalted Butter: The base of the rich sauce.
3-4 cloves Garlic, minced: Essential for the classic flavor.
1 teaspoon Dried Italian Seasoning or Thyme: Adds herbaceous notes.
½ cup Chicken Broth: Thins the sauce and keeps the chops moist during baking.
1 tablespoon Lemon Juice (Optional): Brightens the richness of the sauce.

1 cup Shredded Cheese (Mozzarella, Provolone, or a Pizza Blend): For a beautiful, gooey crust.
2 tablespoons Fresh Parsley, finely chopped: For garnish (as pictured).

Preheat your oven to $400^{\circ}\text{F}$ ( $200^{\circ}\text{C}$ ).
Pat the pork chops completely dry with paper towels (this is key for a good crust). Season both sides generously with salt, pepper, and smoked paprika.
Heat the olive oil in a large, oven-safe skillet (cast iron is perfect) over high heat until shimmering.
Carefully place the pork chops in the hot skillet. Sear undisturbed for 3-4 minutes per side until a deep, golden-brown crust forms. Remove the skillet from the heat.

Remove the seared chops to a plate and set aside.
Lower the heat under the skillet to medium-low. Add the butter and minced garlic. Cook for about 1 minute until fragrant (do not let the garlic burn!).
Stir in the Italian seasoning, chicken broth, and lemon juice (if using). Scrape up any browned bits from the bottom of the pan—that’s pure flavor!

Return the seared pork chops to the skillet, placing them directly into the buttery sauce.
Transfer the skillet to the preheated oven. Bake for 10-12 minutes, or until the internal temperature of the pork reaches about $135^{\circ}\text{F}$ ( $57^{\circ}\text{C}$ ) (it will finish cooking with the cheese).

Carefully remove the skillet from the oven.
Top each pork chop generously with the shredded cheese.
Place the skillet back in the oven and continue to bake for another 5-8 minutes, or until the cheese is completely melted and lightly golden brown, and the internal temperature of the pork reaches $145^{\circ}\text{F}$ ( $63^{\circ}\text{C}$ ).
If you want a more browned topping, switch the oven to the broiler setting for the last 1-2 minutes, watching carefully to prevent burning.

Remove the skillet from the oven and let the chops rest in the sauce for 5 minutes.
Garnish with the fresh chopped parsley before serving.
Spoon the excess garlic butter sauce over the chops as you serve them.

Thick Cut is Best: Thicker chops (1.5 inches) stay moist while searing and baking. Thin chops will dry out too quickly.
Resting Time: Allowing the chops to rest for 5 minutes after cooking is vital. This redistributes the juices, ensuring a tender, moist result.
Using a Thermometer: Always use a meat thermometer! Pork is safe at $145^{\circ}\text{F}$ ( $63^{\circ}\text{C}$ ) and this prevents overcooking.
Skillet Choice: Ensure your skillet is truly oven-safe (no plastic handles!). Cast iron is the ideal choice here.