The garlic butter juicy pork chops recipe, buttered with garlic, is so tasty because of the incredible butter sauce. It will take only 15-20 minutes for you to make these pork chops with this recipe.

You will amaze your guests, and they will enjoy this delicious pork chop with butter garlic flavor, as this recipe is one of the best recipes of pork chops I’ve cooked. This roast pork chop is so delicious, thanks to the buttery sauce.

You will use this recipe repeatedly because it is the simplest way to make pork chops in the oven. In just 5 minutes, you prepare everything you need, and in 20 minutes, these pork chops will be on your plate. The butter sauce is straightforward to make.

When melting butter in a microwave oven, just add ground garlic and chopped thyme and mix it well. After that, pour butter sauce over the pork chops and bake them. 

This wafer of white butter is the secret of this roast recipe of pork chops, as it will help keep the pork so juicy and moist.

The best part of this recipe is that it requires a few essential ingredients, but it is so tasty.

What you need for perfect Pork Chops:

• Garlic
• High-quality Butter
• Salt and pepper
• Fresh Pork Chops
• Thyme

Leave the Pork chops in the oven until they reach the temperature of 150 degrees F. Measure it with a meat thermometer by placing it in the thick part of the pork chops.

Also, check out these garlic butter pork chops in an air fryer!

How to make Garlic Butter Juicy Pork Chops Recipe

In my variant, the best way to make a delicious and gentle pork chop is to cook them on the stove using a cast iron skillet and bake them in the oven. This way, pork chops will get a golden brown and beautiful bark from the outside, but from the inside, they will stay juicy and delicate.

Baking Pork Chops in the Oven:

• Heat the oven to 380 ° Fahrenheit. Then use salt and pepper to season them well. You decide the amount of salt and pepper according to your taste.
• Place five small spoonfuls of butter in a bowl and place in a microwave or regular oven. Add garlic and thyme (mother’s whey) once it melts. Stir well and leave it to rest. Warm the olive oil in the pan on medium heat, and when the frying pan is really hot, add pork chops and cook them until they get brown.
• Take the pork chops and pour the butter sauce over them and put the pan in the oven. Bake the pork chops until they reach 150F. You can measure temperature with a meat thermometer to be sure it has reached the desired doneness. After it’s done, remove them from the oven and pour some of the juicy butter sauce into the remaining sauce. I hope you’ve enjoyed it as much as I did; please let me know in the comments below!

Share the image below on your Pinterest board if you like these pork chops!!!

Ingredients

• 3 sprigs of thyme
• 4 cloves of minced garlic
• 2 tablespoons of grass-fed butter, melted
• 2 medium-sized pork chops, heritage breed
• salt and pepper to your liking
• 1 Tablespoon of olive oil

Instructions

• First, heat the oven to 380°F.
• Season the pork chops well with salt and pepper, and do it according to your liking.
• Third, make the butter sauce by melting five small spoonfuls of butter in the microwave or stove. You can add more butter if you wish.
• Once it’s melted nicely, add the thyme and garlic (chopped). Stir well, and put aside to rest.
• Take a cast iron pan, heat the olive oil over medium heat, and once the pan is hot, add your pork chops, and sear them till they have a nice golden brown look. It should take around four minutes for each side.
• Take the garlic butter mixture and pour it over the pork chops, and place the skillet in the oven.
• Cook till the pork chops reach an inside temperature of 145 – 150ºF. Again, according to your taste.
• Take the pan away from the oven, and with a spoon, pour the delicious butter sauce that has been left in the pan onto the pork chops before serving.

• 374 calories 
• 36 grams of fat
• 17 grams of saturated fat
• 1.5 grams of polyunsaturated fats 
• 10 grams of monounsaturated fat 
• 95mg of cholesterol: 
• 463mg of sodium
• 183mg potassium 
• 1 grams of Sugar 
• 15 grams of protein

See more pork recipes:

Easy Instant Pot Pulled Pork

Brown Sugar Pork Chops with Garlic and Herbs

Pork Tenderloin With Balsamic And Thyme

This Oreo Cheesecake Recipe is just awesome. You can’t go wrong with Oreo in combination with cream cheese, it melts in your mouth while having a crunchy texture of Oreo biscuits. Yummy!

Ingredients

• 200 g of Oreo biscuits
• 4 tablespoons melted butter or margarine
• 500 g cream cheese
• 200 g of sugar   
• 1 spoon of vanilla extract  
• 1/2 l warm sweet sour cream   
• 6 spoons of melted chocolate   
• 2 tablespoons of gelatin

Directions

• First what you want to do is to put your Oreos in the blender. Add the butter and mix until they blend nicely together. Place the mixture on the bottom of a round mold with a diameter of 20 centimeters.
• Mix the cream cheese with sugar and vanilla extract and wipe it with a mixer. Heat the sweet-sour cream to be warm / no hot / put in gelatin and stir well to dissolve, and then combine it with mixed cream cheese and sugar. Distribute the resulting mixture into four bowls of different sizes.
• Back to the first bowl. Pour 3 cups of the mixture obtained and do not add chocolate to it. So it remains white. After that, in the second bowl pour 2 cups of the resulting mixture and mix with 1 tablespoon of melted chocolate. The third bowl needs to be filled with 2 1/2 cups of the resulting mixture and mix with 3 tablespoons of melted chocolate.
• In the fourth bowl pour 1 cup of the resulting mixture and mix with 2 tablespoons of melted chocolate. Take those fills of different colors and pour one by one, from the brightest to the darkest over the bark of Oreo biscuits. Leave in the refrigerator overnight.

Share the image below to your Pinterest board if you’ve liked this Oreo Cheesecake!

Fatigued with wedding cakes that cost too much and leave a hole in your pocket? If you’re looking, you can stop right here! This do-it-yourself bohemian wedding cake is perfect for couples who want to save money on their wedding.

It’s simple and classy, and it’s made with delicious vanilla-almond cake and rich buttercream frosting. Plus, you’ll get two cupcakes that you can freeze and eat on your first wedding anniversary.

Imagine eating something tasty that reminded you of your big day a year later.

So instead of going to a traditional bakery, why not try making this tasty Homemade masterpiece cake on your own?

When paired with fresh flowers and berries, this semi-naked frosting method is easy enough for a cake-decorating newbie to master.

If you want to make a wedding cake that rivals anything purchased from a bakery, don’t let a lack of experience stop you.

Ingredients you’ll need

All-purpose flour: The base of the cake in this recipe is made with all-purpose flour, which is a classic choice. This ingredient is easy to find in most stores, and it helps the cake hold together.

Sugar: We added granulated sugar to give it some sweetness. If you want a deeper flavor, you can use brown sugar instead, but keep in mind that it might change the color of the cake a little.

Baking powder & salt: Baking powder makes the cake light and fluffy, and a pinch of salt gives it a little flavor profile.

Butter: We used regular butter to make the cake taste rich and creamy and keep it fresh for a long time. If you want to try something new, you can use unsalted butter instead.

Heavy cream: We’ve added heavy cream to the frosting to give it a rich texture. If you want, you can also use whipped cream, but don’t use low-fat or non-fat alternatives.

Vanilla & almond extract: We added vanilla and almond extracts to the cake and frosting to make them taste better. You can use only vanilla, or if you want to try something new, you could use lemon extract instead. Note: If you want the cake and frosting to be completely white, it’s best to use artificial vanilla extract instead of pure vanilla extract, which will give the frosting a little color.

Egg whites: The egg whites give the cake shape and stability, and the sour cream gives it a tangy flavor.

Sour cream: You can use Greek yogurt with full fat instead.

Powdered sugar: Most frostings can’t be made without powdered sugar, which is also called confectioner’s sugar. If you don’t have any, it’s easy to make your own by blending together granulated sugar and cornstarch.

Oil: Lastly, we’ve added a neutral-tasting oil like avocado, grapeseed, canola, corn, or peanut oil to tie everything together. Choose your favorite or try something different.

How to make Bohemian Wedding Cake

Set up your station, so you’re ready to make some tasty cakes.

This means greasing your cake pans, lining them with parchment paper, and setting your oven to 350F. Mix the flour, sugar, baking powder, and salt together in a bowl. Slowly add the softened butter while the mixer is on low speed.

Mix it until it looks like wet sand and no big chunks of butter are left. Scrape the bowl’s sides and bottom to ensure everything is mixed well.

Next, add the egg whites and mix just until they’re all mixed in. Then, add the sour cream, the extracts of almond and vanilla, and the oil. Mix until everything is just combined, then scrape the sides and bottom of the bowl again before giving the mixture one last stir.

Put the same amount of batter in each of your cake pans. If you want to be exact, use a kitchen scale to ensure everything is evenly spread out. If you don’t have one, just use your best judgment.

Bake the cakes until the toothpick test shows that they are fully cooked. It will take about 35–40 minutes to bake a 9-inch cake, 31–35 minutes to bake a 6-inch cake, and 20–23 minutes to bake cupcakes.

When the cakes are done, take them out of the oven and let them cool for about 10 minutes in their pans before turning them over onto a cooling rack to finish cooling.

Buttercream frosting

The next step is making the buttercream frosting. This recipe makes enough for a semi-naked frosting on the two tiers and a few extra cupcakes to celebrate an anniversary. If you want the cake to look fully frosted, just cut the recipe in half and make it again.

Start by beating the butter and salt on medium speed for about two to three minutes or until it becomes soft and fluffy.

Mix the butter on low while slowly adding the powdered sugar. The mixture will start to get thicker as you add more powdered sugar. When this happens, add the cream and powdered sugar in turns until everything is mixed together well.

Mix in the vanilla and almond extracts until they are completely mixed in. If the frosting is too thick, add a tablespoon of cream at a time until it is the right consistency.

Assemble the cakes

Now it’s time to put the cakes together.

Attach the bottom layer of the cake to the cardboard cake round with a bit of frosting. Between each layer, spread an even layer of frosting all the way to the edge.

Then, spread a thin layer of frosting on the outside of the cake and smooth it out with an offset spatula or bench scraper.

If you want the cake to look fully frosted, let the frosting set before adding a thicker layer.

Once the frosting is how you like it on the 9-inch cakes, hold up a plastic dowel to see where the cake should be cut. Cut the dowels to the right length with a knife with a serrated edge or with very strong scissors.

Set a 6″ round or pan on top of the 9″ cake in the middle of the top, and press down slightly to make a hole in the frosting.

Place the dowels about 2″ apart and press them into the cake within the 6″ circle you just made. The dowels should be very close to the edge of the cake.

If the first one isn’t, take it out, trim it, and then trim the rest of the dowels before moving on.

Use an offset spatula to lift the 6-inch cake and put it on top of the dowels. Keep frosting the top and sides of the 6-inch cake, and then do the same thing with the 4-inch cake.

To finish, frost the top of the 4-inch cake and decorate it however you like.

Wedding cake tips & tricks

• One tip is to work in stages. You can make the cake up to a month ahead and freeze it, and you can make the buttercream up to a week ahead and put it in the fridge.
• Before decorating the cake, let the buttercream come to room temperature and give it a quick whipping.
• For extra safety, you can use parchment paper in the cake pans to keep the cake from sticking and losing its shape.
• Also, it’s important to keep the design simple and to use dowels and cake rounds to keep the tiers stable as you stack them.
• When you need to focus on something else, don’t hesitate to ask for assistance and delegate the responsibility of decorating the cake to someone else.

Bohemian Wedding Cake Recipe

Ingredients

For 9-inch Cake + 2 Cupcakes

• 4 Cups All-purpose flour (500g)
• 4 Cups sugar (800g)
• 3tsp of baking powder
• 2tsp kosher salt
• 2 ½ sticks of room-temperature butter
• 2tsp of vanilla Extract
• 2tsp of Almond Extract
• 1 ½ CupsEgg Whites
• 2 Cups room temperature Sour Cream(You can use full-fat Greek yogurt instead)
• 2 ½ Tbsp of neutral-flavored vegetable Oil

For 6-inch Cake

• 2 Cups All-purpose Flour (255g)
• 2 Cups sugar (around 400g)
• 2 tsp of baking Powder
• 1 tsp kosher Salt
• 1 ½ sticks of room-temperature butter
• 1 tsp of vanilla Extract
• 1 tsp of Almond Extract
• ⅔Cup of room temperature egg whites
• 1 Cups room temperature Sour Cream(You can use full-fat Greek yogurt instead)
• 1 ¼Tbsp of neutral-flavored Vegetable Oil

Buttercream Frosting

• 3 Cups of room-temperature butter
• 10 Cups of powdered sugar
• 2 tsp of kosher salt
• 2/3 Cup of heavy cream
• 1 Tbsp vanilla Extract
• 1 tsp of almond Extract

Note: If you want your cake fully frosted, add 50% more of all of the ingredients

Instructions

Bake 9-inch Cakes and Cupcakes and 6-inch Cakes separately

Prepare cake pans and preheat the oven:

Set your oven to 350°F and grease and line your cake pans with parchment paper to prepare them.

Mix Dry Ingredients with Butter:

Combine the flour, sugar, baking soda, and salt in a mixing basin.

With the mixer running on low, gradually add the softened butter until there are no noticeable butter chunks left and the mixture resembles wet sand.

To make sure everything is thoroughly combined, scrape the bowl’s bottom and sides.

Mix in the egg whites:

Mix in the egg whites until they are just barely mixed in.

Add Sour Cream, Oil and Extracts:

Add the sour cream, the extracts of almond and vanilla, and the oil.

Mix until everything is just combined, then scrape the sides and bottom of the bowl again before giving the mixture one last stir.

Divide Batter Between Cake Pans:

Put the same amount of batter in each of your cake pans. If you want to be exact, use a kitchen scale to make sure everything is spread out evenly. If you don’t have one, just use your best judgment.

Bake your Cakes:

Bake the cakes until they are done and can be checked with a toothpick.

It will take about 35–40 minutes to bake a 9-inch cake, 31–35 minutes to bake a 6-inch cake, and 21–24 minutes to bake cupcakes.

Chill your Cakes:

Take the cakes out of the oven when they are done and let them cool for about 10 minutes in the pans before turning them over onto a cooling rack to finish cooling.

Buttercream Frosting

To make buttercream frosting, beat the salt and butter on medium speed for about 2 to 3 minutes or until the mixture becomes light and fluffy.

Slowly add the powdered sugar to the butter with the mixer on low. The mixture will start to get thicker as you add more powdered sugar.

When this occurs, alternate between adding the powdered sugar and cream until everything is well blended.

Add Extracts:

Mix in the almond and vanilla extracts until they are completely mixed in. If the frosting is too thick, add a tablespoon of cream at a time until it is the right consistency.

Frosting your Cakes:

Connect the bottom layer of the cake to the cardboard cake round with a bit of frosting. Spread a layer of frosting evenly between each layer, all the way to the edge.

Then, spread a thin layer of frosting on the cake’s exterior and smooth it out with an offset spatula. If you want the cake to look fully frosted, let the frosting set before adding a thicker layer.

Assembly

Add Dowels and Stack Tiers:

Once the 9-inch cakes are frosted the way you like, hold a plastic dowel up to see where the cake should be cut.

Cut the dowels to the right size with a knife with serrated edges or very strong scissors.

Put a 6-inch round pan on top of the 9″ cake in the middle of the top, and press down slightly to make a depression in the frosting.

Put the dowels about 2 inches apart and press them into the cake using the 6-inch circle as a guide. The dowels should be very close to the edge of the cake.

If the first one doesn’t work, take it out and cut it as needed.

Prepare to tie the knot with this recipe for a delicious bohemian wedding cake. If you are as excited about it as we are, pin it to your Pinterest board to remember it.