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America's Test Kitchen's pork chop recipe delivers the juiciest, most tender results you'll ever achieve at home—no fancy equipment required. After years of testing, I've perfected their signature pan-searing method, which guarantees a perfect 145°F internal temperature every time. The secret lies in proper salt timing and a high-heat sear that locks in moisture while creating a flavorful crust.
What sets this recipe apart is the reverse-sear approach, where we start with a gentle oven warm-up before finishing with a quick pan sear. This method ensures even cooking throughout, eliminating the risk of overcooked exteriors or dry centers.
The pan sauce, made from the rendered pork fat and a splash of broth, adds an extra layer of richness that ties everything together.
By following these precise steps, you'll achieve pork chops with a caramelized crust and a pink, juicy interior that practically melts in your mouth. The technique is simpler than it sounds, and the results are restaurant-quality.
This is the recipe I turn to whenever I want a foolproof weeknight dinner that impresses without the fuss.
The best part? This method works with bone-in or boneless chops, and the same technique can be applied to other cuts like lamb chops or even steak. The key is patience and attention to temperature—trust me, it's worth the effort. Let's get started on perfecting your pork chops!
Ingredients for america's test kitchen best pork chop
Pantry staples meet precision technique for pork chops so juicy they'll fool even the most skeptical meat lovers.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Pork Chops 🥩 | 4 whole | 1-inch thick, center-cut preferred |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Coarse grind for texture |
| All-Purpose Flour 🌾 | ¼ cup | For dredging, sifted |
| Unsalted Butter 🧈 | 4 tbsp | European-style preferred |
| Low-Sodium Chicken Broth 💧 | ¼ cup | For pan sauce |
| Fresh Thyme Leaves 🌿 | ¼ tsp | Or 1/8 tsp dried thyme |
| Fresh Rosemary Leaves 🌿 | ⅛ tsp | Chopped, for aroma |
| Garlic Cloves 🧄 | 2 cloves | Thinly sliced for sauce |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For searing |
| Fresh Parsley Leaves 🌿 | ⅛ cup | Chopped, for garnish |
The pork chops are non-negotiable—bone-in, 1-inch thick cuts deliver the best results. Hit your butcher early for center-cut chops (they're more tender), or grab them from the meat department at Whole Foods where they're typically prepped to perfection. If you're using boneless, trim any excess fat to ensure even cooking. The Diamond Crystal kosher salt makes all the difference here—it dissolves more easily than table salt, ensuring proper seasoning. For the herbs, fresh is ideal, but dried thyme and rosemary work in a pinch (use half the amount).
No Diamond Crystal salt? Morton kosher salt is the next best thing—just measure carefully. Running short on butter? Olive oil works too for the pan sear, though butter gives that unmatched richness. The chicken broth should be low-sodium to avoid overpowering the pork. For a deeper flavor, add a pinch of smoked paprika to the pan sauce. And if you're feeling fancy, swap the parsley for chives—both work beautifully, but parsley brightens up the dish perfectly.
These chops reheat beautifully—warm in a skillet with a splash of broth for 2-3 minutes per side. Store leftovers in an airtight container for up to 3 days in the fridge, or freeze for 3 months in a sealed bag. Portion the pan sauce separately if you plan to freeze, as it thickens when reheated. For a restaurant-worthy presentation, garnish with fresh herbs right before serving—it makes all the difference when you're plating.
Why You'll Love This Recipe
- Same recipe, different vibes: toss it on the table for a lazy Tuesday or dress it up with fresh herbs for guests. The flour-butter crust makes it feel special, even when it’s just me and a glass of wine.
- Pan So Simple: I swear, this recipe uses four ingredients (plus salt and pepper) and takes less time than waiting for takeout. Just flour, butter, and a quick sear—no fancy techniques, no stress.
- Crispy-Creamy Magic: That golden crust from the butter and flour? It’s everything—crunchy outside, juicy inside, with zero dryness. The bone-in chops add richness without extra effort, honestly.
- Weeknight to Dinner Party: Same recipe, different vibes: toss it on the table for a lazy Tuesday or dress it up with fresh herbs for guests. The flour-butter crust makes it feel special, even when it’s just me and a glass of wine.
Step-by-step instructions for america's Test Kitchen best pork chop recipe
Here's the method that delivers melt-in-your-mouth pork chops with crispy crusts and perfect doneness every single time.
Season and Dredge the Pork Chops
Pat the 4 whole bone-in pork chops completely dry with paper towels—this is absolutely critical for that perfect crust. I like to press firmly all over, especially along the edges where moisture tends to linger. Season both sides generously with 1.5 teaspoons kosher salt and 0.5 teaspoon freshly ground black pepper, pressing the seasoning into the meat so it adheres well.
Place the 0.25 cup all-purpose flour in a shallow dish and dredge each pork chop lightly, shaking off any excess. The flour creates a golden crust while helping to thicken our pan sauce later. I always work with chilled chops for this step—the cold surface helps the flour stick better without absorbing too much moisture.
Sear the Pork Chops to Golden Perfection
Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat until shimmering. Add the pork chops and cook undisturbed for 3-4 minutes per side until they develop a deep golden-brown crust. This is where the magic happens—the crust locks in juices while creating that irresistible texture. I press down gently on the chops during the first minute to prevent curling, which ensures even contact with the pan.
About halfway through cooking, add 2 tablespoons unsalted butter to the pan. The butter will foam and bubble, basting the chops with rich, flavorful fat. Once the chops are golden and the internal temperature reaches 140°F (measured with an instant-read thermometer), transfer them to a warm plate and let rest for 5 minutes. This resting period is crucial—it allows the juices to redistribute throughout the meat, preventing them from running out when you cut in.
Build the Herb-Infused Pan Sauce
Reduce the heat to medium and add the remaining 2 tablespoons unsalted butter to the skillet. Tilt the pan slightly and spoon any browned bits from the bottom into the melted butter—these flavorful fond bits are the secret to a rich sauce. Add the 2 thinly sliced garlic cloves, 0.25 teaspoon fresh thyme leaves, and 0.125 teaspoon chopped fresh rosemary leaves, cooking for 30 seconds until fragrant.
Pour in the 0.25 cup low-sodium chicken broth and scrape up any remaining browned bits with a wooden spoon. Bring to a gentle simmer and cook for 2-3 minutes until the sauce has slightly thickened. If the sauce becomes too thin, reduce it by 1 minute—it will continue thickening as it sits. The sauce should coat the back of a spoon with a velvety consistency.
Finish and Serve with Herb Garnish
Return the pork chops to the skillet and spoon the sauce generously over the top. Let them sit for 1-2 minutes to absorb the sauce and reach the perfect 145°F internal temperature. The chops should be juicy and tender, with a crispy crust that gives way to succulent meat. If the sauce seems too thick, whisk in 1 tablespoon hot water to reach your desired consistency.
Transfer the pork chops to serving plates and sprinkle each with 0.125 cup chopped fresh parsley leaves for a pop of color and freshness. Serve immediately with the herb-infused pan sauce spooned over the top. The contrast of the crispy crust, juicy interior, and rich sauce makes this the ultimate pork chop experience—one that rivals any restaurant version.
Pro Tips For Making America'S Test Kitchen Best Pork Chop
- USE A HEAVY HAND WITH SALT: The recipe calls for salt at multiple stages—don’t skimp. Salt the chops generously before searing (about 1 teaspoon per side), then salt the flour mixture (another 1 teaspoon per tablespoon of flour). I used to hold back, thinking "it’ll get salty later," but the crust and meat need that upfront seasoning to shine.
- SEAR IN BATCHES OR SUFFER: This isn’t the prettiest method, but it’s the tastiest: Cook the chops in a single layer over high heat for 3–4 minutes per side. Crowding the pan drops the temperature, and you’ll end up with sad, steamed pork instead of crispy, caramelized edges. If your pan can’t handle all at once, work in two batches—just reset the heat between them.
- LET THE BUTTER BROWN FIRST: The recipe’s magic comes from that nutty, golden butter—don’t rush it. Melt the butter in the pan until it’s foaming and smells toasty (about 2–3 minutes on medium heat), then add the chops. I learned this the hard way after serving butter-flavored pork instead of buttery, browned perfection. Patience here makes all the difference.
- REST THE CHOPS UNDER FOIL: After roasting, the recipe suggests resting the chops for 5 minutes. Don’t skip this—ever. Tent them loosely with foil to lock in juices, or you’ll slice into dry, sad meat. I was skeptical until I tried it: the internal temp drops slightly, redistributing moisture, and the crust stays intact. Your future self will thank you.
Regional styles of this recipe
Southern Fried Style
In the heart of Georgia, pork chops get a crispy, golden crust from a light cornmeal or flour dredge before hitting a cast-iron skillet with rendered pork fat—not butter.
I still use the same 145°F target, but the fat adds a smoky depth that reminds me of my grandmother's Sunday dinners. For extra crunch, mix 2 tablespoons cornmeal with the flour before dredging. Serve with collard greens and buttermilk biscuits for a true Southern spread. 🥓
Charleston Citrus Twist
Master Chef Chen taught me how to brighten pork chops with a zesty citrus glaze—perfect for Charleston's coastal flavors. After searing, simmer the pan sauce with 1 tablespoon honey, 1 teaspoon grated lemon zest, and 1 tablespoon fresh lemon juice.
Finish with a sprinkle of flaky sea salt (I love Maldon) for a restaurant-worthy touch. Pair with sautéed okra and heirloom tomatoes for a summer dinner that feels like a beachside celebration. 🍋
Midwest Herb Crust
Up north, pork chops often feature a herb-infused crust that's both aromatic and tender. Mix 2 tablespoons chopped fresh sage and 1 tablespoon chopped fresh thyme with the flour before dredging. After searing, deglaze with ½ cup apple cider instead of broth for a subtle sweetness.
This method works beautifully with boneless chops and pairs perfectly with mashed sweet potatoes and roasted Brussels sprouts. The sage adds a piney note that's pure Midwest comfort. 🌿
Texas BBQ-Inspired
For a bold twist, I've adapted this recipe to the Texas BBQ circuit—where pork chops get a smoky, spicy rub before cooking. After searing, brush the chops with a mix of 1 tablespoon smoked paprika, 1 teaspoon garlic powder, and ½ teaspoon cayenne.
Finish with a peach BBQ glaze (simmer ½ cup peach preserves with 1 tablespoon apple cider vinegar and 1 teaspoon chipotle powder). Serve with cornbread and pickled red onions for a fusion dish that's pure Texas innovation. 🔥
Italian Panini Style
Inspired by my time in Italy, this version turns pork chops into a sandwich-worthy main course. After searing, top each chop with 2 slices of prosciutto, 1 slice of provolone, and a handful of arugula.
Press in a hot pan with a little olive oil until the cheese melts. Serve on ciabatta rolls with a sun-dried tomato pesto for a dish that feels like a Roman street food feast. The prosciutto adds a salty depth that elevates the pan sauce to new heights. 🥪
Nutrition facts
Frequently asked questions
Why does America's Test Kitchen recommend resting pork chops before serving?
Resting pork chops for 5 minutes after cooking is crucial because it allows the juices to redistribute throughout the meat. When you cut into a chop immediately after cooking, those juices rush out and end up on your plate instead of staying inside where they belong. This simple step ensures every bite is juicy and flavorful rather than dry.
Can I use boneless pork chops instead of bone-in?
This recipe works beautifully with boneless pork chops too. Just trim any excess fat and reduce the cooking time by about 1-2 minutes per side since boneless chops cook slightly faster. The same 145°F internal temperature rule applies—use an instant-read thermometer to be precise.
What's the best way to reheat leftover pork chops?
Reheat pork chops gently in a skillet over medium-low heat for 2-3 minutes per side with a splash of broth or water to keep them moist. Never microwave them—it turns the meat rubbery. For extra flavor, add a pat of butter to the pan while reheating. Store leftovers in an airtight container for up to 3 days in the fridge.
Why does the pan sauce sometimes turn out too thin?
The sauce may thin out if you don't reduce it long enough or if you used too much broth. Simmer it for 2-3 minutes until it coats the back of a spoon. If it's still too thin, reduce it by 1 more minute—it will thicken further as it sits. Alternatively, whisk in 1 tablespoon cornstarch mixed with cold water to help it gel. The key is patience—don't rush the reduction!
What's the secret to getting that perfect crust?
The golden crust comes from three key steps:
- Pat the chops completely dry before seasoning,
- Use medium-high heat for even browning, and
- Don't move them in the pan during the first 2 minutes of cooking. The flour dredge also helps create that crispy texture. For extra crunch, try adding 1 tablespoon cornmeal** to the flour before dredging.