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This bold and flavorful pork chops and shrimp recipe brings together two delicious proteins in one fast and easy skillet meal. Juicy pork chops pair with buttery garlic shrimp, all enhanced by fresh herbs and a splash of lemon. It’s ideal for busy weeknights or casual entertaining when you want something satisfying but also a breeze to whip up. Everything cooks in one pan, making this tasty surf and turf dinner simple to prepare and easy to clean up afterward.
Pork chops and shrimp cook together in one pan with garlic, lemon and herbs. It’s a fast surf and turf style meal that delivers big flavor every time you make it.
You might also enjoy this shrimp ceviche, some pork carnitas or this salt and pepper pork chop bites dish for lunch or dinner.
Why You’ll Love It
Fast and easy: Ready in about 15 minutes with minimal prep.
One pan meal: Fewer dishes and everything cooks together for rich flavor.
Great flavor balance: Butter, garlic and lemon complement both shrimp and pork.
Versatile: Pairs well with potatoes, salad or your favorite vegetables.
Surf and turf twist: A simple way to enjoy a restaurant-style treat at home.
Pork Chops with Shrimp Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Shrimp: These cook quickly and soak up the herb butter beautifully. Use small, medium or even large shrimp. It’s easier to use peeled, de-veined shrimp. I used tail-off but you could use tail-on for the presentation if you prefer.
Pork chops: Bone-in chops bring juiciness and flavor to the skillet.
Olive oil: Helps get that golden sear on both proteins.
Butter: Creates a rich base for the garlic and herbs.
Garlic cloves: Add bold flavor and aroma. Feel free to use extra!
Fresh herbs: Parsley and thyme bring brightness and depth.
Lemon: Lemon adds a tangy finish and balances out the richness.
How to Make Pork and Shrimp Turf and Turf
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prep the meat: Pat dry the shrimp and pork chops.
Sear in oil: Heat oil in a skillet and sear pork chops on one side, shrimp on the other.
Add flavor: Reduce heat and add butter, garlic, parsley and thyme.
Finish with lemon: Squeeze in the juice and toss in quartered lemon pieces.
Rest and serve: Remove from heat and let it rest for 2 minutes before plating.
Substitutions and Variations
Use boneless chops: If preferred, boneless pork chops work just as well.
Try different herbs: Swap thyme and parsley for rosemary or oregano.
Add heat: A pinch of red pepper flakes adds a spicy kick.
Use chicken: Boneless chicken thighs can replace pork for a different twist.
Make it creamy: Add a splash of cream at the end for a richer sauce.
Serving Suggestions
With potatoes or another carb: Pair your pork chops and shrimp with sweet potato wedges, parmesan baby potatoes, rice or pasta.
With veggies: Roasted rainbow carrots would be good, or perhaps some bacon wrapped green bean bundles.
With a salad: Try it with Olivier salad or fennel and orange salad.
How to Store Pork Chops and Shrimp
Store: Keep leftovers in an airtight container in the refrigerator and eat within 3 days.
Freeze: You can freeze it in an airtight container for up to 3 months.
Thaw: Defrost it in the refrigerator overnight.
Reheat: You can warm it back up in a pan on the stove or in the microwave.
Top Tips
Dry before searing: This helps get a golden crust on both proteins.
Don’t overcrowd the pan: Give everything space to brown evenly.
Use a heavy skillet: A cast iron or stainless pan works best for searing.
Perfect doneness: Use an instant-read meat thermometer to check the pork. It’s rare at 145°F, medium between 150 and 155°F, and then 155 to 160°F would give you medium well. If you prefer your pork well done, you’ll need to get the meat up to 160°F. As for the shrimp, they’re done once they’re pink and slightly curled into a C-shape, and the timing depends on their size.
Rest before serving: Letting the meat rest helps retain its juices.
Pork Chop and Shrimp Surf and Turf FAQs
If you happen to have leftovers, either pork or shrimp (or both) you can chop them and add to another dish the next day. Throw them into a pasta dish or risotto. They would also be good in an omelet or frittata!
This recipe uses bone-in pork chops for the steakhouse pan seared style of dish. However, boneless pork chops would work, too.
Butter Herbed Shrimp and Pan Seared Pork Chops Recipe
Pork Chops and Shrimp
Equipment
- Skillet Large Nonstick
Ingredients
- 1 Pound shrimp
- 4 pork chops, bone in
- 2 Tablespoons olive oil
- 3 Tablespoons butter, unsalted
- 5 Cloves garlic, minced
- 1/4 Cup parsley, fresh
- 1 Teaspoon thyme, fresh
- 1 lemon, in 4 wedges
Instructions
- Rinse and pat dry shrimp and pork chops.
- Heat a large nonstick pan on medium high heat with olive oil until it smokes hot.
- Lay pork chops on one side and shrimps on the other side of the pan. Sear chops on both sides for 4 or 5 minutes and shrimps until nicely pink.
- Reduce heat to medium and add butter, garlic, parsley and thyme. Stir well. Now squeeze the lemon to get the fresh juice out and add the lemon quarters to the pan and stir again.
- Remove from heat and let rest for 2 minutes. Serve hot.
Notes
Don’t overcrowd the pan: Give everything space to brown evenly.
Use a heavy skillet: A cast iron or stainless pan works best for searing.
Perfect doneness: Use an instant-read meat thermometer to check the pork. It’s rare at 145°F, medium between 150 and 155°F, and then 155 to 160°F would give you medium well. If you prefer your pork well done, you’ll need to get the meat up to 160°F. As for the shrimp, they’re done once they’re pink and slightly curled into a C-shape, and the timing depends on their size.
Rest before serving: Letting the meat rest helps retain its juices.
Nutrition
This pork chops and shrimp skillet is a go-to for when you want something hearty but easy. With bright herbs, garlic butter and lemon tying everything together, it’s satisfying without being heavy. The simplicity of the method and the big flavor payoff make it perfect for weeknights or relaxed dinners with friends. This butter herbed shrimp and pork dish is one of those recipes that becomes a staple after just one try, and you’ll find yourself wanting it every week. I love pork and shrimp recipes and this one is a real favorite.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Your photos are making me hungry! Excited to give this recipe a go.
This was a flavor explosion. Absolutely amazing!
Always scared to cook with pork chops, but you changed my mind with this!
I cooked this tonight. It was delicious!! Everyone loved it. I didn’t have any lemons, but I did have an orange. I put a little lemon juice and added the orange slices. This is a definite keeper!! Thank you for sharing.
I never thought in combining pork and prawns
Shrimp and porkchops sounds so good! Great combo
What a great recipe for shrimp and pork chops! It’s a unique combo but the flavors come together perfectly. Loved it and will make it again.
My kids would be all about this. They love their shrimp!
OMG shrimp and pork chops sound amazing together. I wonder why I’ve never tried this combo before.