Michael Symon's Pork Chops Recipe: Herb Butter Sear With Juicy Pink Centers

Michael Symon's pork chops deliver restaurant-quality results with juicy pink centers and a crispy herb butter crust—exactly what makes this recipe a game-changer. I’ve adapted his signature technique of high-heat searing followed by a rich compound butter finish, ensuring every bite is tender and flavorful.

The secret lies in precise timing and a well-seasoned bone-in chop, which retains moisture while developing a caramelized crust.

This recipe transforms simple pork chops into a foolproof centerpiece, perfect for weeknight dinners or special occasions. Symon’s method balances sweet and savory notes—herb butter adds depth, while a touch of brown sugar enhances the caramelization.

The result? A dish that’s elegant yet approachable, with minimal prep and maximum impact. Even if you’re new to searing, this technique ensures perfectly cooked pork every time.

Pair these chops with classic sides like garlic mashed potatoes or apple compote to round out the meal. The herb butter alone makes this recipe worth trying, but the real magic happens when the crispy edges give way to tender, juicy pink centers—just like Symon serves at his restaurants.

Whether you’re cooking for two or a crowd, this method delivers restaurant-quality results at home.

For extra flavor, let the chops rest for 5 minutes after cooking—this ensures they stay juicy and slice cleanly. The herb butter can be made ahead, saving time on the day you serve. Trust me, once you try this technique, you’ll never go back to plain, dry pork chops again.

Ingredients for michael symon pork chop

Precision-cut pork chops and herb-infused butter create Symon’s signature restaurant-quality sear with juicy pink centers.

The bone-in pork chops are non-negotiable here—they retain moisture and develop a caramelized crust that’s impossible with boneless cuts. Local butchers often carry center-cut chops at 1-inch thickness, which is ideal. If you can’t find bone-in, opt for thick-cut boneless and pat dry thoroughly before cooking. The herb butter requires fresh rosemary and thyme—dried herbs won’t deliver the same aromatic depth. For the best results, source your herbs from Whole Foods or a trusted farmers market, where they’re typically harvested at peak freshness. The brown sugar enhances the caramelization without overpowering the herbs, so use light brown sugar for a more delicate sweetness.

No fresh herbs? Dried rosemary and thyme at one-third the amount will work in a pinch, though the flavor will be more muted. Substitute maple syrup for brown sugar if you’re avoiding refined sugar, though the caramelization will be slightly different. For the olive oil, avoid light or refined varieties—they lack the fruity notes that complement the pork. If you’re serving a crowd, double the herb butter recipe and store the extra in parchment-lined containers in the fridge for up to 1 week. The chops can be prepped ahead and refrigerated uncovered for 4-6 hours to dry-brine, which improves texture. For extra crispiness, use a mix of butter and olive oil for the sear.

The herb butter can be made 2 days ahead and stored in the fridge, though it’s best used within 48 hours for maximum flavor. Wrap the chops in paper towels and refrigerate uncovered for 30-60 minutes before cooking to remove excess moisture. The resting time after searing is critical—5 minutes minimum—to redistribute juices. For leftovers, store in an airtight container for 3-4 days, though pork chops are best enjoyed fresh. Reheat gently in a skillet with a splash of water to prevent drying. The herb butter freezes beautifully for up to 3 months—portion it into 1-tbsp servings for easy use.

Step-by-step instructions for Michael Symon's herb butter pork chops

Master this technique and you'll achieve perfectly seared pork chops with herb butter crusts and juicy pink centers.

In a food processor, combine the 0.5 cup unsalted butter, 0.25 cup fresh rosemary, 0.25 cup fresh thyme, 6 cloves garlic, 2 tbsp brown sugar, 1.5 tsp diamond crystal kosher salt, and 0.5 tsp freshly ground black pepper. Pulse until the mixture becomes finely chopped but still retains some texture—about 20-30 seconds. This herb butter will create an irresistible crust while keeping the meat moist.

Remove the pork chops from the refrigerator and let them sit at room temperature for 20-30 minutes. Pat them dry completely with paper towels—this step is critical for achieving a proper sear. Season both sides generously with additional diamond crystal kosher salt and freshly ground black pepper if desired, though the herb butter already contains seasoning.

Heat a large cast-iron skillet over medium-high heat until it's very hot—you should see a slight shimmer when you hover your hand above it. Add 2 tbsp extra-virgin olive oil and swirl to coat the pan evenly. Place the pork chops in the skillet, leaving space between them to prevent steaming.

Sear the chops for 3-4 minutes per side until they develop a deep golden-brown crust. Press down gently on the chops during the first minute of searing—this prevents curling and ensures even contact with the pan. The internal temperature should reach 130-135°F at this point, which is perfect for medium-rare pork. Remove the chops from the skillet and set them aside on a plate.

Reduce the heat to medium and add the prepared herb butter to the skillet. Let it melt for 1-2 minutes, then tilt the pan to coat the bottom evenly with the butter. Return the pork chops to the skillet, spooning the melted herb butter over the top. Cover the skillet and cook for an additional 3-5 minutes until the internal temperature reaches 140-145°F—this ensures a juicy pink center while maintaining a crispy exterior.

The herb butter will bubble and sizzle as it melts, creating a flavorful crust that locks in moisture. You'll see the edges of the chops turn a deeper golden color as they finish cooking. Remove the chops from the skillet and let them rest for 5-10 minutes before serving—this resting period allows the juices to redistribute, preventing them from running out when you cut into the meat.

Spoon any remaining herb butter from the skillet over the top of the pork chops. Garnish each chop with 0.125 cup chopped fresh parsley for a pop of color and freshness. Serve immediately with your choice of sides—roasted vegetables, mashed potatoes, or a simple arugula salad complement the rich flavors beautifully.

When cutting into the pork chops, you should see a juicy pink center with a crispy golden-brown crust. The herb butter should be melted and spreadable, adding layers of flavor with every bite. This technique ensures tender, flavorful pork chops that are far from ordinary—just like Michael Symon would prepare them.

Troubleshooting perfect results

Uneven Cooking Fix

If your pork chops cook unevenly—some parts overdone while others stay raw—it’s usually due to thickness variations. I’ve found that 1-inch thick chops are ideal, but if yours vary, trim them to a uniform thickness with a sharp knife.

Also, press down gently during the first minute of searing to prevent curling, which creates uneven contact with the pan. For extra insurance, use a meat thermometer to check the thickest part—it should reach 140-145°F for juicy pink centers. 🌡️

Dry or Tough Meat

Overcooking is the #1 cause of dry pork chops. Symon’s method relies on medium-high heat for searing followed by a gentle finish—never let the chops sit in the pan too long after the crust forms.

If your chops turn out tough, they’ve likely spent too much time at high heat. Pull them from the pan at 130-135°F internal temp, then finish with the herb butter on medium heat to lock in moisture.

Resting for 5-10 minutes is non-negotiable—this redistributes juices and keeps them inside the meat. 💧

Herb Butter Issues

The herb butter should be smooth but still slightly textured—if it’s grainy, your food processor wasn’t running long enough. For a silky finish, pulse until the herbs are finely chopped but not paste-like. If the butter separates or looks oily, it’s been over-processed.

Store-bought herb butter can lack freshness, so make it fresh—the aroma alone tells you it’s working. For extra flavor, add 1 tsp lemon zest to the butter mixture before processing. 🌿

Skillet Sticking

A cold skillet or insufficient oil causes sticking. Always heat your cast-iron skillet until it’s smoking hot before adding oil—you should see a thin layer of vapor when you hover your hand above it.

Use 2 tbsp extra-virgin olive oil (not butter yet) and make sure the chops are completely dry before searing. If sticking still happens, your pan isn’t hot enough—wait another 30 seconds before trying again. A well-seasoned cast-iron pan prevents this entirely. 🔥

Underseasoned Chops

The herb butter already packs flavor, but if your chops taste bland, they need more salt. Season generously with Diamond Crystal kosher salt—it dissolves better than table salt. For extra depth, add a pinch of smoked paprika to the herb butter.

Taste as you go: pork chops should have a noticeable but not overpowering seasoning. If using dried herbs, double the amount—fresh herbs are far more potent. 🧂

Resting Time Troubles

Skipping the rest is a rookie mistake. If your chops release too many juices when sliced, they didn’t rest long enough. 5-10 minutes is the sweet spot—this lets the meat fibers relax and juices redistribute.

For a foolproof method, transfer chops to a warm plate (not cold) to maintain internal temperature while resting. If you’re in a hurry, tent them loosely with foil to keep them warm. 🕒

Frequently asked questions