Go Back

Garlic Pork Bites

Garlic pork bites are pan-fried pork cubes tossed in a sizzling garlic butter sauce for crispy, golden edges in under 15 minutes. The skillet method delivers quick browning, then finishes with fresh thyme, lemon juice, and parsley.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork bites base
  • 1.5 lb pork tenderloin or chops Cut into 1-inch cubes
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.25 salt and black pepper to taste
  • 2 tbsp olive oil
  • 3 tbsp butter
  • 6 garlic minced
  • 1 tsp fresh thyme leaves
  • 1 tbsp fresh parsley chopped
  • 1 tbsp lemon juice

Equipment

  • 1 cast iron skillet

Method
 

Season the pork
  1. Toss the pork cubes with garlic powder, smoked paprika, and salt and black pepper until evenly coated. Make sure every surface looks speckled with seasoning.
Sear until golden
  1. Heat the olive oil in a large cast iron skillet over medium-high heat until shimmering. The oil should look glossy, not smoking.
  2. Add the pork in a single layer without crowding and cook undisturbed for 3–4 minutes until golden. Avoid moving the cubes so they brown evenly.
  3. Flip the pork and cook for 2–3 more minutes until the second side is golden. The cubes should feel nicely browned around the edges.
Make garlic butter and coat
  1. Push the pork to the edges, add the butter, garlic, and fresh thyme to the center, and cook for 30 seconds until fragrant. Keep it moving in the center so the garlic doesn’t scorch.
  2. Toss the pork in the garlic butter to coat and cook for 1 more minute. The skillet should look slick and foamy as the sauce clings to the bites.
Finish and serve
  1. Finish with lemon juice and fresh parsley, then toss once more to distribute. Serve immediately while the pork is hot and the crust stays crisp.

Notes

Pro tip: don’t crowd the skillet—work in a single layer so the pork can brown instead of steam. Store leftovers in the fridge up to 3 days; reheat in a skillet over medium heat until warmed through (avoid microwaving if you want to keep crisp edges). Freezing: not recommended because the pork texture softens. For a lighter option, use olive oil for the sauce and reduce butter to 1 tbsp (or use plant-based butter) while keeping the garlic and thyme the same.