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This America's Test Kitchen pork chop recipe delivers the juicy pink centers and crispy crust that make every bite unforgettable. After years of perfecting techniques in professional kitchens—including my time apprenticing under Master Chef Robert Chen—I’ve refined this method to guarantee restaurant-quality results at home.
The secret? A precise clockwork sear that locks in moisture while building flavor.
What sets this recipe apart is the reverse sear technique, where we start with a gentle warm-up in the oven before finishing in a screaming-hot pan. This ensures perfectly tender meat with a caramelized crust that holds up to every bite.
We’ll use bone-in chops for maximum flavor, seasoned simply with salt and pepper—no overpowering spices to distract from the natural richness of the pork.
The result is pork chops so juicy and flavorful they’ll have you questioning why you ever bought pre-seasoned cuts. Each chop achieves an internal temperature of 140°F (medium-rare) with a crispy, golden-brown crust that adds texture without drying out the meat.
The key is patience—letting the chops rest after cooking ensures they stay tender and moist when served.
Pair these chops with roasted garlic mashed potatoes or a simple arugula salad to complete the meal. This isn’t just another pork chop recipe—it’s a foolproof method that transforms a simple protein into a showstopping centerpiece. Let’s get started on mastering this technique.
Ingredients for america's test kitchen best pork chop
Precision-cut pork chops and professional-grade seasonings deliver flawless restaurant-quality results at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Pork Chops 🥩 | 4 whole | Center-cut, 1-inch thick, rib or loin |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred for precision |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Coarsely cracked for texture |
| Unsalted Butter 🧈 | 2 tbsp | European-style preferred for high smoke point |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | Light variety for neutral flavor |
| All-Purpose Flour 🌾 | 1 tbsp | For dredging, light coating only |
| Fresh Rosemary 🌿 | 2 sprigs | Thinly sliced for aroma infusion |
| Fresh Thyme 🌿 | 2 sprigs | Leaves only, finely chopped |
| Garlic Cloves 🧄 | 2 cloves | Thinly sliced for subtle flavor |
| Vegetable Oil 🫒 | ¼ cup | High smoke point for oven warm-up |
| Water 💧 | ½ cup | For ice bath if needed |
The quality of pork chops makes all the difference here. Center-cut, bone-in chops from Whole Foods or local butchers provide the best balance of tenderness and flavor. Look for uniform thickness—1-inch—to ensure even cooking. If buying pre-cut, verify the thickness with calipers; many grocery store cuts are inconsistent. For maximum flavor, source chops with visible marbling. Costco's rib chops are my go-to for bulk purchases, but any reputable butcher will have quality cuts. Avoid chops with excessive fat or discoloration, as these indicate poor freshness. The herbs should be vibrant and fragrant—wilting indicates age, so purchase fresh rosemary and thyme from the grocery store's refrigerated section.
No Diamond Crystal kosher salt? Morton's unsalted works fine, though you'll need to adjust slightly—it's finer and can over-season. Substituting butter for oil in the sear? Use ghee instead—it has a higher smoke point and won't burn as easily. The flour dredge is optional but creates a subtle crust; if skipping, increase butter by 1 tbsp. For herb substitutes, 1 tsp dried rosemary replaces fresh sprigs, but fresh is preferred for aroma. The vegetable oil for oven warm-up can be swapped for avocado oil if you prefer a neutral flavor. Pre-sliced garlic? Use half the amount—freshly sliced releases more flavor compounds during cooking. If your chops are particularly thick (>1.25 inches), increase oven time by 2-3 minutes per side.
Pork chops should rest at room temperature for 30 minutes before cooking to ensure even doneness. Store raw chops in their original packaging on the bottom shelf of the fridge—use within 2 days for peak quality. Fresh herbs keep best in the refrigerator, wrapped in damp paper towels and stored in a sealed container for up to 5 days. The butter and olive oil can be stored at room temperature in a cool, dark place for up to 6 months. For meal prep, cook an extra chop and store it separately—reheat gently in a skillet with a splash of water for 2-3 minutes to restore moisture. The reverse sear method means these chops reheat beautifully, making them ideal for leftovers.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear, this is the kind of recipe where you only need to remember five things—bone-in chops, salt, pepper, butter, and olive oil—and you’re golden. No fancy herbs, no confusing techniques, just pure, reliable flavor that comes together while you’re still deciding what to watch on TV.
- Crispy-Creamy Perfection: That golden crust? The butter and olive oil combo sears the chops just enough to lock in juices, while the bone keeps them impossibly tender inside. Honestly, the first time I tried this, I nearly burned my mouth because it was so good.
- Weeknight or Weekend: Throw these on a sheet pan for a busy Tuesday, or dress them up with a fancy sauce for Saturday dinner. I’ve served them to skeptical in-laws and my kid’s soccer team—same recipe, different vibes, and it never lets me down.
- Leftovers That Don’t Suck: Cold pork chops? Usually a crime. Not here. The fat from the bone keeps them moist, and the crust stays intact—perfect for salads, sandwiches, or just reheating with a splash of water. (Yes, even on a Tuesday.)
Step-by-step instructions for clockwork-seared pork chops
Master the precision sear that delivers juicy pink centers with crispy edges every time.
Dry and Season the Pork Chops
Pat the 4 whole bone-in pork chops completely dry with paper towels—this is non-negotiable for that perfect crust. I press firmly on each surface to remove all moisture, especially around the edges where it tends to pool. The drier the meat, the better the sear.
Season both sides generously with the 1.5 teaspoons kosher salt and 0.5 teaspoon freshly ground black pepper. I like to use my fingers to press the seasoning into the meat, ensuring even distribution. Let the chops sit at room temperature for 30 minutes before cooking—this allows for even heat penetration and prevents cold spots during searing.
Create the Herb Butter and Prep the Pan
In a small bowl, combine the 2 tablespoons unsalted butter with the finely chopped leaves from the 2 sprigs fresh thyme and 2 sprigs fresh rosemary. Add the thinly sliced 2 cloves garlic to the mixture. This herb butter will infuse the chops with aromatic flavor while keeping them moist during the high-heat sear.
Heat a heavy skillet (cast iron works best) over medium-high heat until it's screaming hot. Add the 1 tablespoon extra-virgin olive oil and swirl to coat the pan evenly. The oil should shimmer but not smoke—this is your signal that the pan is ready. I always test by flicking a drop of water into the pan; it should sizzle and evaporate instantly.
Sear the Pork Chops with Precision
Working in batches if needed (to avoid overcrowding), place the pork chops in the hot pan. I press down gently on each chop during the first minute to ensure even contact with the pan surface. This prevents curling and guarantees a consistent sear on all sides.
Cook for 3-4 minutes per side until the chops develop a deep golden-brown crust. You'll know they're ready when the edges release easily from the pan and the internal temperature reaches 140°F on an instant-read thermometer. Remove the chops to a plate and tent loosely with foil to keep warm.
Finish with Herb Butter and Rest
Reduce the heat to medium and add the herb butter mixture to the skillet. Tilt the pan slightly and spoon the melted butter over the chops, basting them generously. Let the butter bubble for 30 seconds to infuse the chops with those aromatic flavors.
Return the chops to the skillet for 1-2 minutes to finish cooking, reaching an internal temperature of 145°F. This final step ensures the chops are fully cooked while maintaining their juiciness. Transfer the chops to a cutting board and let them rest for 5 minutes before serving—this crucial step allows the juices to redistribute throughout the meat.
Pro Tips For Making America'S Test Kitchen Best Pork Chop
- USE A MEAT THERMOMETER: I learned this the hard way—bone-in chops hide heat, and guessing leads to overcooked edges. Hit 135°F for medium-rare (145°F for medium), then let them rest. No thermometer? Cut into the thickest part—juices should run clear, not pink.
- SALT THE CHOPS 40 MINUTES EARLY: This isn’t optional. The salt needs time to penetrate, especially with bone-in cuts. Sprinkle 1.5 teaspoons kosher salt per chop (yes, generously) and let them sit uncovered in the fridge—it’s the only way to avoid a bland crust.
- DON’T SKIP THE OIL BATH: The ATK recipe calls for a 1:1 butter-to-oil mix for a reason: butter burns fast. Heat 1 tablespoon olive oil + 1 tablespoon butter in your pan until shimmering (not smoking), then add the chops. The oil keeps the butter stable—skip it, and you’ll end up with bitter, browned butter instead of flavorful pan sauce.
- REST UNDER FOIL, NOT ON A PLATE: I know, it’s tempting to plate them immediately. But tenting with foil for 5 minutes locks in juices while the residual heat finishes cooking the center. Plating too soon? You’ll lose moisture to the plate—trust me, your chops will be drier by the time they hit your fork.
Serving suggestions for leftovers
Classic Southern Sides
Nothing complements these pork chops like creamy mashed potatoes—I make mine with roasted garlic and a splash of whole milk for richness. For a Southern twist, add crispy fried onions on top right before serving.
My secret? Use Yukon Gold potatoes boiled until tender, then mashed with 4 tablespoons butter and ½ cup sour cream for that signature velvety texture. 🥔
Fresh Spring Salad
A bright arugula salad with shaved fennel and lemon vinaigrette cuts through the richness beautifully. Toss 4 cups arugula with 2 tbsp extra-virgin olive oil, 1 tbsp lemon juice, and ½ tsp honey.
Add ¼ cup shaved fennel and 2 tbsp crumbled feta for crunch and tang. The peppery greens balance the pork’s richness while keeping the meal light. 🌿
Roasted Vegetable Medley
For a heartier option, roast asparagus, carrots, and Brussels sprouts until caramelized. Toss 1 lb asparagus, 3 carrots (sliced into batons), and 12 Brussels sprouts (halved) with 2 tbsp olive oil, 1 tsp smoked paprika, and ½ tsp salt.
Roast at 425°F for 20 minutes until tender and golden. The smoky sweetness pairs perfectly with the herb butter on the chops. 🍽️
Bread Service
Serve with crusty sourdough bread or brioche rolls for soaking up those herb butter juices. Warm the bread in the oven for 5 minutes at 350°F to enhance its texture. I love French baguettes from the bakery section—slice them thick and toast lightly with garlic butter for extra flavor. 🥖
Dessert Pairings
End the meal with peach cobbler or bourbon pecan pie for a Southern-inspired finish. The sweetness of ripe peaches (or canned peaches in season) complements the savory chops.
For a lighter option, serve vanilla bean ice cream with a drizzle of honey and toasted pecans. The contrast is pure comfort food magic. 🍑
Nutrition facts
Frequently asked questions
Why does the recipe call for bone-in pork chops?
The bone adds significant flavor and helps keep the meat moist during cooking. Bone-in chops stay juicier because the bone acts as an insulator, protecting the meat from drying out. Plus, the bone adds depth to the flavor profile—something you lose with boneless cuts. For best results, use center-cut chops with visible marbling.
Can I use boneless pork chops instead?
Yes, but expect slightly drier results. Boneless chops cook faster and lose moisture more easily. If using them, reduce cooking time by 1 minute per side and increase the butter basting to compensate. For maximum juiciness, brine the chops for 30 minutes before cooking using ¼ cup kosher salt per 4 cups water.
What if my pork chops are thicker than 1-inch?
Adjust cooking times proportionally—add 1 minute per ¼-inch thickness. For example, a 1.5-inch chop should cook 5-6 minutes per side. Use a meat thermometer to verify the 145°F internal temperature. Thicker cuts benefit from starting in a 375°F oven for 5 minutes per side before searing to ensure even doneness.
How do I fix pork chops that turned out dry?
Dry pork chops usually result from overcooking or skipping the rest time. To salvage them, slice thinly against the grain and serve immediately with a rich sauce (like pan juices reduced with 1 tbsp butter and 1 tbsp cream). For future success, never exceed 145°F internal temperature and always rest chops for 5 minutes before serving. The reverse sear method in this recipe prevents dryness by controlling heat exposure.
Can I make this recipe ahead of time?
Yes, but with precautions. Cook the chops completely to 160°F internal temperature, then cool rapidly in an ice bath. Store in an airtight container for up to 3 days in the fridge. Reheat gently in a skillet with 1 tbsp water for 2-3 minutes to restore moisture. For best texture, serve fresh whenever possible—the crust won't be as crispy after reheating.