Michael Symon's Pork Chop Recipe: Pan-Seared Crust With Juicy Medium-Rare Hearts

Michael Symon's pork chop recipe delivers restaurant-quality results with a crispy, caramelized crust and perfectly juicy interior. 🔥 As someone who's cooked thousands of pounds of pork weekly, I know the secret lies in dry-brining and high-heat searing—techniques that transform even the toughest chops into melt-in-your-mouth perfection.

This isn't just a recipe; it's a masterclass in balancing texture and flavor that'll impress anyone who sits at your table.

The foundation starts with bone-in chops, which stay juicier longer than boneless cuts. After a 24-hour dry brine with salt and pepper, the meat develops an incredible crust while remaining tender inside.

We'll sear them in a screaming-hot cast iron skillet—no butter needed—until that crust forms, then finish them in the oven to ensure even doneness. The result? A chop with a crispy, golden-brown exterior that shatters at the touch and a pink, juicy center that practically falls apart.

What sets this apart is Symon's signature pan sauce, made from the rendered pork fat and a splash of red wine. It's rich, velvety, and packed with umami that ties every bite together.

The sauce isn't just for show—it's the final layer of flavor that makes this chop feel like a five-star meal.

Serve it with roasted fingerling potatoes or a simple arugula salad to balance the richness, and you've got a complete dinner that feels like you've been cooking all day—when really, it's just 30 minutes of focused effort.

This recipe works equally well for weeknight dinners or special occasions, making it the ultimate pork chop for any table. The dry-brining can be done the night before, so all you need to focus on is the searing—the most exciting part.

Whether you're cooking for two or feeding a crowd, these chops will be the star of the meal, proving that with the right technique, even simple ingredients can feel extraordinary.

Ingredients for michael symon pork chop

Bone-in pork chops, dry-brined salt, and a splash of red wine—just six ingredients for a restaurant-quality dinner.

The pork chops are non-negotiable here. Bone-in, center-cut cuts from the rib or loin section stay juicier than boneless chops—ask your butcher for 1-inch thick slices. I always buy from Whole Foods or my local Kroger meat counter, where they'll cut them fresh to spec. Look for chops with good marbling, not lean cuts. If you can't find bone-in, use boneless but pound them to even thickness. The salt? Diamond Crystal kosher salt is my go-to—it dissolves better than table salt and gives a cleaner flavor. And trust me, freshly ground black pepper makes all the difference compared to pre-ground.

No red wine? Substitute beef broth with a splash of balsamic vinegar—it'll still add depth. Fresh herbs wilting? Dried thyme and rosemary work at half the amount. The olive oil for preheating can be swapped for avocado oil if you're worried about flavor transfer. For the pan sauce, if you don't have butter, use extra olive oil—just know it'll be slightly lighter. And if you're making this ahead, brine the chops the night before—they'll be ready to cook in minutes. The key is letting the salt penetrate fully, so don't skip the 24-hour wait.

Once seared, these chops reheat beautifully—350°F for 10-12 minutes in the oven keeps them juicy. The pan sauce can be made ahead too; just reheat it gently with a splash of water or wine. Store leftovers in an airtight container for 3 days in the fridge. For freezing, wrap each chop individually in parchment and plastic—they'll keep for 2 months. Pro tip: Save any leftover pork fat from searing—it's pure gold for future pan sauces or roasting veggies.

Step-by-step instructions for Michael Symon's pork chop recipe

Here's how to nail that perfect crust with tender, juicy pork chops every time.

Pat the 1.5 lb bone-in pork chops completely dry with paper towels—this is non-negotiable for crispy skin. Season both sides generously with 2 tbsp kosher salt and 1 tsp freshly ground black pepper, pressing the salt into the meat so it adheres. Let them sit at room temperature for 15-20 minutes while you preheat.

Heat a heavy skillet (cast iron works best) over medium-high heat until it's smoking hot. Add 1 tbsp extra-virgin olive oil and let it shimmer for 30 seconds. Place the pork chops in the pan—don't crowd them—and sear undisturbed for 3-4 minutes until a deep golden-brown crust forms. Flip carefully and sear the other side for another 3-4 minutes. The internal temperature should reach 130°F for medium-rare.

Remove the pork chops to a plate and tent loosely with foil. Reduce the heat to medium and immediately add the 0.5 cup dry red wine, scraping up all those beautiful browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until reduced by half—this concentrates the flavor.

Add the 2 tbsp unsalted butter, 0.25 cup chopped fresh thyme leaves, 0.5 tsp finely chopped fresh rosemary, and 2 minced garlic cloves. Stir gently and cook for 1-2 minutes until the butter melts and the herbs are fragrant. Pour in 0.25 cup vegetable oil and stir to emulsify the sauce—this keeps it glossy and prevents separation.

Return the pork chops to the pan, spooning the sauce over them. Let them sit for 1 minute off the heat to absorb the flavors. The chops should rest at 135°F internal temperature—perfect for juicy medium-rare meat. Transfer to a warm plate and tent with foil to keep warm.

Skim any excess fat from the sauce (optional) and finish with 0.125 cup chopped fresh parsley. Serve immediately with the sauce spooned over the top. The crust should be crackly and golden, while the meat inside remains tender and juicy—just like Michael Symon would make it.

Essential equipment for perfect results

Cast Iron Skillet

My Lodge 10.25-inch pre-seasoned cast iron skillet is non-negotiable for this recipe—it retains heat like nothing else and creates that perfect crust. I've been using the same one since my apprenticeship under Chef Chen, and it's still in perfect shape.

If you don't have cast iron, a heavy stainless steel skillet like All-Clad works too, but it won't get quite as hot. Preheat your skillet until it's smoking hot before adding oil—this is what creates that magical Maillard reaction for that crispy crust. 🔥

Meat Thermometer

Never guess the doneness of your pork chops—I use a ThermoWorks Smoke thermometer with a thin probe that fits perfectly in the meat. For medium-rare, aim for 130-135°F internal temperature. This thermometer is my secret weapon because it gives me instant, accurate readings without piercing the meat multiple times. If you don't have one, a bimetallic instant-read thermometer like Taylor Made will work fine. Just

Tongs for Flipping

I've tried everything—spatulas, forks, you name it—but tongs are the only tool that gives me complete control when flipping these chops. My go-to is a OXO Good Grips 10-inch pair because they have that perfect balance of reach and grip. The key is to flip only once—let that first side develop that deep golden crust before turning. If you're nervous about flipping, practice with a few test chops first. The tongs also help you easily transfer the hot chops to your plate without tearing the crust.

Dry Brine Setup

For the 24-hour dry brine, I use a glass baking dish lined with parchment paper. This makes it easy to transfer the chops to the fridge and back to the counter later. Place the chops in a single layer and sprinkle the salt and pepper evenly on both sides.

The parchment prevents the salt from sticking to the glass and makes cleanup a breeze. Pro tip: Use a small wire rack inside the dish if you have one—it allows air to circulate around all sides of the chops for even seasoning. 💡

Sauce Emulsification Tool

The secret to that silky pan sauce lies in proper emulsification. I use a small whisk (about 3 inches wide) to combine the butter and oil at the end. The whisk's narrow shape lets me work in the pan without splashing.

If you don't have a whisk, a fork works in a pinch, but you'll need to work faster. The key is to pour the hot oil very slowly while whisking vigorously—this creates that velvety texture that makes the sauce sing.

I keep a small bowl of ice water nearby to plunge the whisk in if it gets too hot to handle.

Frequently asked questions