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Garlic Pork Bites

Garlic pork bites with crispy, golden 1-inch cubes pan-fried in a cast iron skillet and tossed in a foamy garlic butter sauce. Ready fast in under 15 minutes with thyme and a bright finish of lemon juice and parsley.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork cubes
  • 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 (use to season).
Garlic butter sauce
  • 2 tbsp olive oil
  • 3 tbsp butter
  • 6 garlic Minced (6 cloves).
  • 1 tsp fresh thyme leaves
  • 1 tbsp fresh parsley Chopped.
  • 1 tbsp lemon juice

Equipment

  • 1 cast iron skillet

Method
 

Season and sear
  1. Toss pork cubes with garlic powder, smoked paprika, and salt and black pepper until evenly coated, so every surface looks lightly dusted.
  2. Heat olive oil in a large cast iron skillet over medium-high heat until shimmering, with a thin sheen that moves when you tilt the pan.
  3. Add pork in a single layer without crowding and cook undisturbed for 3–4 minutes until golden on the bottom, then flip and cook 2–3 more minutes until browned.
Garlic butter finish
  1. Push the pork to the edges, add butter, garlic, and thyme to the center, and cook for 30 seconds until fragrant and lightly foamy in the middle.
  2. Toss the pork in the garlic butter to coat and cook for 1 more minute, letting the sauce cling to the cubes and gloss the surface.
  3. Finish with lemon juice and fresh parsley, then serve immediately while the bites are crisp and the sauce is bubbling.

Notes

For extra crisp edges, keep the pork in a single layer and resist flipping early—golden bottoms form first. Store leftovers in the refrigerator up to 3 days; reheat in a skillet over medium heat until warmed through (best within 24 hours). Freezing isn’t recommended because pork can dry out and the garlic butter texture changes. Dietary swap: use salted butter and reduce added salt, or use plant butter if needed for a dairy-free version (sauce may brown slightly faster).