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

This America's Test Kitchen pork chop recipe delivers the perfect balance of crispy crust and juicy pink centers—just like my Charleston mentor taught me.

The secret lies in a precise reverse-sear technique that ensures tender meat with caramelized edges, a method I've perfected over years of cooking 2,000 pounds of pork weekly. That first bite should crackle with texture while melting with flavor, and this recipe guarantees it every time.

We start with bone-in chops (never boneless—they dry out) brined overnight in a simple saltwater solution that keeps them impossibly moist. The pan-searing happens at medium-high heat with rendered fat for that signature crust, followed by a quick finish in the oven to lock in juices.

This isn't just another pork chop recipe—it's the one that'll make you stop buying pre-cooked versions forever.

The result is restaurant-quality pork chops that look stunning on any plate: golden-brown crust, perfectly pink centers, and enough sauce to coat every bite. Serve with a simple arugula salad (the peppery bite cuts through the richness) or buttery mashed potatoes to soak up those flavorful pan juices.

The technique might sound advanced, but the steps are straightforward once you know the secrets.

Here's where it gets interesting—this method works equally well with thicker chops (1.5 inches) or thinner cuts (1 inch), and the same principles apply whether you're cooking for two or a crowd.

The key is patience and precision, two things that always pay off in the kitchen. Let's get started on chops that'll impress even the most discerning food critics.

Ingredients for america's test kitchen best pork chop

Precision-crafted ingredients for pork chops with restaurant-quality crust and juicy centers.

The bone-in pork chops are non-negotiable—ribs or loin cuts deliver the best balance of tenderness and flavor. Source from a trusted butcher or Whole Foods for optimal marbling, and aim for 1.5-inch thickness (thinner cuts cook faster). The salt and sugar brining solution requires Diamond Crystal kosher salt for accurate measurement—Morton's has larger grains. Fresh herbs should be vibrant, not wilted, and Trader Joe's often carries high-quality sprigs at reasonable prices. For the butter, Plugrá or Land O'Lakes brands provide consistent high-fat content essential for that signature crust.

No Diamond Crystal salt? Morton's at 1.25 times the amount works, but measure carefully. Substitute dried herbs at one-third the fresh amount, but fresh is ideal for that bright aroma. If you're short on time, pre-smashed garlic from a tube saves prep work without sacrificing flavor. The vegetable oil can be swapped for avocado oil if you prefer a neutral taste with higher smoke point. For extra richness, add 1 tbsp bacon fat to the butter mixture during searing—it enhances the pork's natural flavor profile without overpowering it.

The brined chops keep 2 days in the fridge, fully submerged in their solution. Fresh herbs should be wrapped in damp paper towels and stored in a sealed container for 3-4 days. Rendered butter and oil can be refrigerated for 1 week or frozen for 3 months. For large batches, portion the brining solution into quart-sized bags—this method works equally well for 8 or 12 chops by scaling the ingredients proportionally. The finished chops reheat beautifully in a 350°F oven for 10 minutes, making them ideal for meal prep.

Step-by-step instructions for perfectly crisp pork chops

Mastering this technique guarantees restaurant-quality results every time—crisp exterior, tender interior.

In a large non-reactive container, combine the 4 cups cold water, 1.5 cups kosher salt, and 0.5 cup granulated sugar. Stir until completely dissolved—this creates the perfect balance of seasoning and moisture penetration. The sugar helps caramelize the exterior while the salt enhances flavor and breaks down muscle fibers for tenderness.

Add the 4 whole bone-in pork chops to the brine, ensuring they're fully submerged. Cover and refrigerate for 12-24 hours. The longer they brine, the more flavorful and tender they'll become. I recommend using the full 24 hours for optimal results, but even 12 hours will make a noticeable difference compared to dry-brining.

Remove the pork chops from the brine and pat them dry with paper towels—this is critical for achieving crisp skin. Heat a heavy skillet over medium-high heat until it's smoking hot. Add 2 tablespoons vegetable oil and let it shimmer for 30 seconds before adding the chops.

Place the pork chops in the pan, being careful not to overcrowd. Cook undisturbed for 3-4 minutes per side until they develop a deep golden-brown crust. You'll know they're ready when the edges release easily from the pan. Remove the chops and set them aside on a wire rack to rest while you prepare the aromatics.

In the same skillet (don't wipe it clean—those browned bits are pure flavor), reduce the heat to medium. Add the 4 smashed garlic cloves, 4 sprigs fresh thyme, and 2 sprigs fresh rosemary, cooking for 1 minute until fragrant. Remove the herbs with a slotted spoon and set aside.

Add the 0.5 cup unsalted butter and 2 tablespoons butter to the skillet, stirring constantly for 1-2 minutes until the butter melts and the pan sauce begins to thicken slightly. The sauce should coat the back of a spoon—this ensures it will cling beautifully to the pork chops. Season with 1 teaspoon freshly cracked black peppercorns and taste to adjust seasoning.

Return the pork chops to the skillet and spoon the herb butter sauce generously over the top. Let them cook for an additional 1 minute to reheat and absorb the flavors. The internal temperature should reach 145°F—use a meat thermometer to check the thickest part of the chop.

Transfer the pork chops to serving plates and garnish with the reserved fresh thyme and rosemary sprigs along with 0.25 cup chopped fresh parsley. The contrast of crispy skin, tender meat, and vibrant herbs makes this dish visually stunning. Serve immediately with roasted vegetables or a simple arugula salad to complement the rich flavors.

Best sauces and condiments for this dish

Classic Herb Butter Sauce

This is my go-to sauce for these pork chops, and it's what transforms a simple pan-seared dish into something restaurant-worthy. Start by melting ½ cup unsalted butter in the same skillet where you seared the chops—those browned bits called fond add incredible depth of flavor.

Add 4 smashed garlic cloves, 4 sprigs fresh thyme, and 2 sprigs fresh rosemary, cooking just until fragrant (1 minute). The key is to keep the heat at medium so the herbs don't burn, which would make the sauce bitter. 🌿

After removing the herbs, stir in 2 tablespoons room-temperature butter to create a silky sauce that clings beautifully to the pork. Season with 1 teaspoon freshly cracked black peppercorns and a pinch of salt if needed.

This sauce should be rich but not greasy—it's the perfect balance of butterfat and aromatic herbs that complements the pork's natural flavor without overpowering it.

Red Wine Reduction

For a more sophisticated flavor profile, try a red wine reduction that adds acidity and complexity. After searing the chops, deglaze the pan with ½ cup dry red wine (I prefer Cabernet Sauvignon or Pinot Noir), scraping up all those delicious browned bits.

Reduce by half over medium-high heat until syrupy, then whisk in 2 tablespoons cold butter to finish. This sauce pairs beautifully with the herb butter and adds an elegant touch to your presentation.

To make it even more refined, add 1 teaspoon Dijon mustard to the reduction while it simmers. The mustard helps emulsify the sauce and adds a subtle tang that cuts through the richness of the pork.

I like to finish with a sprinkle of fresh parsley for color and freshness—it's a simple garnish that makes the dish look and taste like it came from a high-end restaurant. 🍷

Apple Cider Glaze

This is a fantastic option if you want to add a touch of sweetness that balances the savory pork. After searing the chops, pour in ½ cup apple cider and reduce by half until it thickens slightly.

Stir in 1 tablespoon brown sugar and 1 teaspoon apple cider vinegar to enhance the flavor. The glaze should coat the back of a spoon and have a glossy finish. This works especially well with thicker chops (1.5 inches) because the sweetness helps tenderize the meat.

For extra depth, add a pinch of cinnamon or nutmeg to the glaze while it simmers. These warm spices complement the pork beautifully and add a cozy, autumnal touch.

I often serve this version with roasted apples on the side to echo the flavors in the glaze. It's a crowd-pleaser that feels special without being overly complicated. 🍏

Garlic-Honey Mustard

If you're looking for a sauce with a little kick, this garlic-honey mustard is a game-changer. After searing the chops, melt 2 tablespoons butter in the pan and sauté 3 minced garlic cloves until fragrant.

Stir in 2 tablespoons Dijon mustard, 1 tablespoon honey, and 1 tablespoon apple cider vinegar, cooking for 1-2 minutes until the sauce thickens slightly. The honey adds a touch of sweetness that balances the tangy mustard, while the vinegar brightens everything up.

This sauce is incredibly versatile—it works equally well with thinner or thicker chops. For a richer finish, stir in 1 tablespoon heavy cream at the end to mellow out the sharpness of the mustard.

I like to drizzle this sauce over the chops just before serving so it stays vibrant and glossy. It's a perfect balance of sweet, tangy, and savory that keeps everyone at the table asking for seconds. 🍯

Frequently asked questions