America's Test Kitchen Best Pork Chop Recipe: Precision Sear for Perfectly Crisp Fat and Juicy Cores

This America's Test Kitchen pork chop recipe delivers the perfect balance of crispy fat and juicy centers—no guesswork required. After years of perfecting pork chop techniques, I've developed a method that ensures consistent results every time, whether you're cooking for a weeknight dinner or a special occasion.

The secret lies in precise temperature control and a two-step searing process that builds flavor while locking in moisture.

What sets this recipe apart is the focus on bone-in chops, which stay juicier longer than their boneless counterparts. We start with a dry brine to enhance tenderness, then sear the chops over medium-high heat until the fat renders perfectly.

The key is achieving an internal temperature of 145°F—this ensures the meat is safe to eat while maintaining that ideal juicy texture. Resting time is equally critical, allowing the juices to redistribute for maximum flavor in every bite.

The result is a pork chop with a golden, crackling crust outside and tender, pink centers inside—restaurant-quality at home. This method works equally well for rib chops or loin chops, and the technique translates beautifully to other cuts of pork.

The crisp fat adds layers of flavor that you simply can't get with leaner cuts, making this the ultimate pork chop recipe for serious home cooks.

Serve with classic sides like roasted potatoes, sautéed apples, or a simple green salad to complete the meal. The crispy edges and juicy interior make this pork chop the star of any dinner table. Let's get cooking—this recipe will change how you think about pork chops forever.

Ingredients for america's test kitchen best pork chop

Game-changing ingredients for pork chops that crackle outside and stay juicy inside—no secret tricks, just precision.

The pork chops make all the difference—bone-in rib or loin chops are non-negotiable for that perfect fat-to-meat ratio. Grab them from Whole Foods or your butcher, asking for cuts about 1-inch thick. Thinner chops cook too fast, thicker ones risk dryness. Costco often has great deals on bone-in chops too, but check the thickness. The secret? Look for chops with good marbling—those little white fat streaks mean more flavor and crispier edges. If you can't find bone-in, loin chops are your next best bet, but they'll need extra attention during cooking.

No fresh thyme or rosemary? Dried works at one-third the amount, but fresh is worth hunting down at Trader Joe's or the grocery store's produce section. The flour is just for dredging—skip it if you're feeling fancy, but it helps create that golden crust. Olive oil is key here—use something fruity and high-quality, not that cheap bottled stuff. For the butter, Plugrá is my go-to, but any good-quality unsalted butter will do. The lemon juice can be bottled, but fresh is brighter. And if you're short on time, pre-minced garlic from a jar works in a pinch—just drain it well.

Chops stay best in the fridge for 2 days before cooking, but you can prep them a day ahead—just skip the searing until you're ready. The fresh herbs? Wrap them in damp paper towels and store in a sealed container for up to 5 days. Leftover chops reheat beautifully—wrap them in foil and warm in a 350°F oven for 10 minutes. And trust me, the crispy fat is worth saving—it's where all the flavor lives. Portion it out for easy leftovers, or freeze for up to 3 months in airtight containers.

Step-by-step instructions for america's test kitchen best pork chop recipe

Here's the method that delivers restaurant-quality pork chops with crispy fat and juicy centers every time.

Start by patting the 4 whole bone-in pork chops completely dry with paper towels—this is non-negotiable for crispy fat. I like to press firmly on all sides, including the bone side, to remove any moisture that would prevent proper browning. Let them sit at room temperature for 15 minutes while you prep everything else.

In a small bowl, whisk together the 1.5 tbsp kosher salt, 0.5 tsp freshly ground black pepper, and 0.25 cup all-purpose flour. This dry rub will create a perfect crust while keeping the meat juicy. Season each pork chop generously on both sides, pressing the mixture into the meat so it adheres well. The salt will also help tenderize the chops as they cook.

While the chops rest, make the herb butter by combining the 0.5 cup unsalted butter (cut into 8 pieces), 0.25 cup fresh thyme leaves, leaves from 2 whole fresh rosemary sprigs, and 4 minced garlic cloves in a small bowl. Mix gently with a fork until just combined—you want the herbs distributed throughout the butter without being mashed.

Roll the herb butter into 8 small logs (about 1 tablespoon each) and flatten slightly. These will nestle into the bone cavities of each chop as they cook, basting the meat with flavorful fat. Keep the herb butter cold until ready to use—this ensures it stays firm and doesn't melt prematurely.

Heat a large skillet over medium-high heat until it's very hot. Add 0.5 cup vegetable oil and swirl to coat the pan evenly. The oil should shimmer but not smoke excessively—this is your signal it's ready. Working in batches if needed, add the pork chops and cook for 3 minutes per side until the fat is deep golden brown and crispy, and the internal temperature reaches 135°F on an instant-read thermometer.

Here's the thing—don't crowd the pan. You want that crispy fat, and that only happens when the chops have room to sear properly. If the fat starts to smoke too much, reduce heat slightly but don't walk away. You'll know they're ready when they release easily from the pan and the edges are beautifully browned.

Transfer the seared chops to a plate and tent loosely with foil. Return the skillet to medium heat and add the 2 tbsp extra-virgin olive oil. Place one herb butter log in the cavity of each chop, pressing gently to secure. Return the chops to the skillet, bone-side down, and cook for 2-3 minutes until the butter melts and the chops reach an internal temperature of 145°F. This final step ensures maximum flavor transfer.

Remove the chops from the skillet and let them rest for 5 minutes before serving. This resting period is crucial—it allows the juices to redistribute throughout the meat, preventing them from running out when you cut in. The result should be pork chops with crispy, crackling fat, a juicy pink center, and that incredible herb butter flavor infused throughout.

Drizzle any remaining herb butter from the skillet over the chops and sprinkle with 0.1 cup chopped fresh parsley leaves. The parsley adds a fresh contrast to the rich, herby butter and crispy fat. Serve immediately with your choice of sides—roasted potatoes, a crisp green salad, or steamed vegetables all pair beautifully.

You've just made the best pork chops you've ever tasted. The secret lies in the precise searing technique, the herb butter infusion, and that crucial resting period. Each bite should deliver perfect texture contrast—crispy fat, tender meat, and that burst of herby butter flavor that makes these chops truly special.

Health benefits of america's test kitchen best pork chop

Protein Powerhouse

Each 4-ounce serving of these pork chops delivers a solid 26 grams of complete protein, making them an excellent choice for muscle repair and growth. This recipe uses bone-in chops, which provide even more protein than boneless versions while keeping the meat incredibly juicy. 💪

Lean Yet Flavorful

With only about 12 grams of fat per serving, these chops are surprisingly lean for pork, but the crispy fat cap delivers rich flavor without excess calories. The herb butter adds healthy fats that your body needs while enhancing the overall taste profile.

This balance makes it perfect for anyone watching their fat intake but still wanting restaurant-quality flavor.

Rich in Essential Vitamins

Pork chops are packed with B vitamins—especially B6 and niacin—that support energy metabolism and brain function. A single serving provides about 30% of your daily niacin needs, which helps convert food into energy. The rosemary and thyme in this recipe also contribute antioxidants that fight inflammation.

Mineral Boost

These chops are an excellent source of zinc and phosphorus, both crucial for bone health and immune function. The zinc content in pork is particularly bioavailable, meaning your body absorbs it efficiently. I've noticed my energy levels stay steady when I include pork in my meals regularly.

Versatile for Dietary Needs

While this recipe uses butter and flour, you can easily adapt it for dietary preferences. Swap the butter for olive oil and use almond flour for a lower-carb version. The natural juiciness of the chops means you don't need heavy sauces to make them satisfying.

This makes it work well for keto, low-carb, or gluten-free diets with minimal adjustments.

Perfect Post-Workout Meal

The combination of protein and B vitamins makes these chops ideal for post-workout recovery. The crispy texture adds a satisfying crunch that many protein sources lack. I always recommend serving them with roasted sweet potatoes to complete the nutrient profile with complex carbs and fiber for balanced energy.

Frequently asked questions