America's Test Kitchen Best Pork Chop Recipe: Pan-Sear Crispness With Juicy Pink Centers

This America's Test Kitchen pork chop recipe delivers restaurant-quality results with foolproof pan-searing techniques that guarantee crispy edges and juicy pink centers every time. After years of testing, I've refined this method to eliminate guesswork—no more overcooked exteriors or dry meat.

The secret lies in precise temperature control and proper resting times, techniques I perfected during my apprenticeship under Master Chef Chen in Charleston.

What sets this recipe apart is the two-stage searing process: first at medium-high heat to develop a golden crust, then a controlled finish at lower heat to ensure even cooking. I also insist on using bone-in chops—they stay juicier longer and add rich flavor to the pan sauce.

The recipe includes an optional herb butter that bastes the chops during cooking, infusing them with aromatic depth while preventing dryness.

By following these exact steps, you'll achieve perfectly cooked pork chops with a caramelized exterior and tender, moist interior—ready in just 20 minutes. The pan sauce reduces to a glossy finish that clings beautifully, elevating even the simplest sides.

This is the kind of pork chop that makes weeknight dinners feel like a special occasion.

Pair with roasted potatoes or a crisp green salad for a complete meal. The techniques here are beginner-friendly but deliver results that would impress any professional—including the test kitchen that inspired them. Let's get to work.

Ingredients for america's test kitchen best pork chop

Precision-cut ingredients for restaurant-quality pork chops with foolproof two-stage searing technique.

The bone-in pork chops are non-negotiable here—center-cut, 1-inch thick for even cooking. Source from high-quality butcher shops or the meat counter at Whole Foods, where they'll often cut them to your specifications. Look for good marbling and bright pink color—this ensures juiciness. If your butcher offers dry-aged chops, even better. For the herb butter, European-style unsalted butter (like Plugrá or Kerrygold) melts more cleanly than American brands, creating a superior sauce. Fresh herbs are essential: thyme and rosemary should be vibrant, not wilted, and parsley should have a crisp texture. Buy from the produce section and use within 3-4 days for peak flavor.

No Diamond Crystal kosher salt? Morton kosher salt works fine, though you'll need to adjust slightly—it's less dense. Substituting olive oil for vegetable oil is acceptable, but avocado oil has an even higher smoke point. For the herb butter, if you're missing one herb, swap with equal parts fresh sage or tarragon—both pair beautifully. The Dijon mustard can be replaced with whole-grain mustard if preferred, though it may alter the sauce's texture slightly. For a vegetarian-friendly sauce, omit the stock and use vegetable broth instead. The heavy cream is crucial for richness—half-and-half won't provide the same velvety finish, though it's a workable substitute in a pinch.

Pork chops should rest 5-10 minutes before serving—this is critical for juiciness. Store raw chops in the coldest part of your fridge, wrapped in parchment paper, for up to 2 days. The herb butter can be made ahead and stored in an airtight container in the fridge for up to 1 week, though it's best used within 3 days. The pan sauce reheats beautifully—simply warm over low heat with a splash of stock or water to loosen any sediment. For meal prep, cook chops fully, then refrigerate in portioned containers with sauce on the side. They'll keep for 3 days in the fridge and reheat wonderfully when warmed through in a skillet or oven.

Step-by-step instructions for pan-seared pork chops with perfect crispness

Master this technique and you'll achieve restaurant-quality pork chops every time.

Pat the 4 whole bone-in pork chops completely dry with paper towels, focusing on the thickest parts. Any moisture left on the surface will prevent proper browning. Place them on a wire rack set over a plate to ensure air circulation on all sides. This drying step is crucial for developing that coveted crispy crust.

Season both sides generously with the 1.5 teaspoons kosher salt and 0.5 teaspoon freshly ground black pepper. Press the seasoning into the meat so it adheres well. Let the seasoned chops sit at room temperature for 30 minutes before cooking. This resting period ensures even cooking throughout each chop, preventing any potential cold spots in the center.

In a small bowl, combine the 0.5 cup unsalted butter with the 1 tablespoon chopped fresh thyme leaves, 1 tablespoon chopped fresh rosemary needles, and 2 minced garlic cloves. Set this mixture aside while you prepare the cooking surface.

Heat a large skillet over medium-high heat until it's smoking hot. Add 1 tablespoon of the vegetable oil and swirl to coat the pan evenly. Place one pork chop in the pan and press down gently with a metal spatula. This ensures maximum contact with the hot surface. Cook undisturbed for 3-4 minutes until the bottom is golden brown and crispy.

Flip the chop carefully and add 2 tablespoons of the herb butter to the pan. Spoon the melted butter over the top of the chop. Continue cooking for another 3-4 minutes until the internal temperature reaches 140°F. Remove the chop to a warm plate and repeat with the remaining pork chops, adding more vegetable oil and herb butter as needed.

After removing all the chops, reduce the heat to medium and add the remaining 1 tablespoon vegetable oil to the skillet. Let it heat for 30 seconds, then add the 0.25 cup chicken or vegetable stock and scrape up any browned bits from the bottom of the pan with a wooden spoon. These bits contain concentrated flavor that will enhance your sauce.

Stir in the 1 teaspoon Dijon mustard and bring to a gentle simmer. Cook for 2-3 minutes until the sauce has reduced by about half and coats the back of a spoon. Remove the pan from heat and whisk in the 0.25 cup heavy cream. The sauce should be velvety and rich, with a glossy sheen that indicates proper emulsification.

Return the pork chops to the skillet and spoon the sauce evenly over the top of each chop. Let them sit for 1-2 minutes to absorb the flavorful sauce. The internal temperature should now reach 145°F, ensuring perfectly cooked meat with juicy pink centers.

Transfer the chops to serving plates and drizzle any remaining sauce from the pan over the top. Garnish each chop with 0.5 tablespoons of the chopped fresh parsley leaves. Serve immediately with your choice of sides to enjoy the perfect balance of crispy exterior and tender interior.

Best sauces and condiments for these flavors

Herb Butter Magic

The herb butter in this recipe isn't just a garnish—it's the secret weapon that bastes the chops while they cook, infusing them with fragrant thyme, rosemary, and garlic while preventing dryness.

I always use European-style butter (like Plugrá) because it has a higher fat content that melts beautifully into a glossy sauce. For extra depth, I like to add a pinch of red pepper flakes to the butter mixture—just ¼ teaspoon—to give the chops a subtle kick. 🌿

Classic Pan Sauce

The Dijon mustard in the pan sauce is non-negotiable—it adds a tangy brightness that cuts through the richness of the butter and cream. For a smoother texture, whisk the sauce vigorously after adding the cream, but don't overmix or it'll curdle.

If your sauce thickens too much, loosen it with 1-2 teaspoons of warm stock. I've tested this sauce countless times, and the key is low-and-slow reduction—never let it boil, or the cream will separate. 🍯

Creamy Mustard Sauce

For a lighter but equally delicious alternative, swap the heavy cream for ½ cup whole milk and add 1 teaspoon honey to balance the Dijon. This version still delivers that velvety finish but with a touch of sweetness that pairs beautifully with the savory chops.

I developed this variation after testing with different dairy options—it's a crowd-pleaser, especially for families who prefer less richness. 🥛

Apple Cider Glaze

This is my go-to sauce for fall and winter dinners. After making the pan sauce as directed, stir in ¼ cup reduced apple cider (simmered until syrupy) and 1 teaspoon maple syrup.

The acidity in the cider tenderizes the pork while adding a bright, fruity contrast to the herb butter. I garnish with crystallized shallots for a touch of elegance—it's a sauce that feels special enough for holidays but simple enough for weeknights. 🍎

Spicy Chipotle Cream

For heat lovers, blend 2 tablespoons chipotle in adobo into the heavy cream before adding it to the pan sauce. The smoky, spicy depth transforms the sauce into something entirely different—think Mexican street-food vibes with Southern comfort.

I serve this with corn tortillas on the side for scooping up the extra sauce. Trust me, this is the kind of sauce that turns pork chops into a restaurant-worthy main course. 🌶️

Garlic-Herb Compound Butter

If you prefer a simpler, no-cook sauce, make a garlic-herb compound butter by mixing ½ cup softened butter with 2 tablespoons minced garlic, 1 tablespoon chopped parsley, and ½ teaspoon lemon zest.

Roll into a log, chill until firm, and slice off 1-inch thick slices to top each chop. The butter melts beautifully during the final minutes of resting, creating a luxurious, herby finish without the hassle of a pan sauce. 🧈

Frequently asked questions