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America’s Test Kitchen’s pork chop recipe delivers the perfect balance of crisp crust and juicy pink centers—no overcooking, no guesswork, just foolproof results. After years of testing, I’ve refined this method to ensure every chop emerges from the pan with a golden-brown crust that shatters at the touch while staying tender inside. The secret lies in precise timing, high heat, and a simple technique that transforms even the toughest cuts into melt-in-your-mouth perfection.
What sets this recipe apart is the focus on technique over ingredients—no fancy marinades or complicated sauces required. We start with bone-in chops (they stay juicier) and sear them in a hot cast iron skillet until the crust forms, then finish in the oven to ensure even cooking.
The result? A chop that’s restaurant-quality at home, with a flavorful crust that locks in moisture and a center that’s just shy of well-done—exactly how pork chops should be served. This method also works for boneless chops, making it versatile for any meal.
Pair these chops with a bright apple-cider pan sauce or a simple side of roasted potatoes to round out the plate. The sauce cuts through the richness of the pork, adding a tangy sweetness that complements the crust without overpowering it.
Whether you’re cooking for a weeknight dinner or a special occasion, this recipe delivers consistently juicy, perfectly cooked pork chops every single time.
For those who love leftovers, these chops reheat beautifully—just warm them in the oven or skillet to restore that crispy crust. And if you’re feeling ambitious, try brining the chops overnight for even more tenderness.
The key is patience: let them rest before serving, and you’ll be rewarded with pork chops that taste like they came from a high-end steakhouse.
Ingredients for america's test kitchen best pork chop
Four bone-in chops and twelve simple ingredients transform into restaurant-quality pork chops.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Pork Chops 🍖 | 4 whole | 1-inch thick, center-cut preferred |
| All-Purpose Flour 🌾 | ¼ cup | For dredging, fine texture |
| Diamond Crystal Kosher Salt 🧂 | 1 tbsp | Fine grain for even coating |
| Freshly Ground Black Pepper 🌶️ | 1 tsp | Cracked peppercorns preferred |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into 8 pieces |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | High smoke point preferred |
| Garlic Cloves 🧄 | 4 cloves | Minced, for pan sauce |
| Shallots 🧅 | 2 whole | Thinly sliced, for pan sauce |
| Apple Cider Vinegar 🍎 | ¼ cup | For pan sauce acidity |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Chicken or Vegetable Stock 💧 | ½ cup | Low-sodium preferred |
| Granulated Sugar 🍬 | 1 tsp | Balances acidity in sauce |
| Fresh Thyme Leaves 🌿 | ¼ cup | Chopped, for pan sauce |
Bone-in chops are non-negotiable here—they stay juicier than boneless cuts. Local butchers often have the best quality, but grocery store brands like Boar's Head work perfectly. Look for chops with a 1-inch thickness and visible marbling for tenderness. If you can't find bone-in, use boneless chops but don't skip the brining step—it's essential for moisture. The flour should be fine-textured (like Gold Medal all-purpose) to create that perfect crust without clumping.
No kosher salt? Diamond Crystal is the gold standard, but any fine sea salt works in a pinch. For the pan sauce, shallots can be swapped for onions, but shallots add a subtle sweetness that complements the apple cider. Heavy cream is crucial—half-and-half won't give the same richness. If you're avoiding dairy, substitute with coconut cream, though the flavor will differ slightly. The sugar in the sauce might seem odd, but it's there to balance the vinegar's acidity and round out the flavors. Fresh thyme is ideal, but dried thyme at one-third the amount works if you're in a bind.
Chops reheat best in a 350°F oven for 10 minutes—just cover them loosely with foil to restore moisture. The pan sauce keeps for 5 days in the fridge and freezes beautifully for 3 months. I always double the sauce recipe because it disappears faster than the chops. Store it in a sealed jar, and reheat gently on the stove—never microwave, or it'll curdle. The chops themselves? Use within 2 days for peak tenderness, or freeze raw for up to 3 months.
Why You'll Love This Recipe
- No-Fuss Crispiness: I swear by the butter-basted crust here—just a quick flour dredge and a hot pan, no fancy marinating. That golden crust forms in minutes, while the bone-in chops stay juicy inside, like a restaurant-quality shortcut.
- Weeknight Magic: Between us, this is my go-to when I’m staring at the fridge at 6:30 PM wondering what to feed everyone. Bone-in chops cook faster than boneless, and the kosher salt + pepper combo? It’s the kind of simple seasoning that actually works—no overthinking required.
- Leftovers That Shine: Cold pork chops the next day? Still delicious. I’ll slice them into salads, toss them into grain bowls, or even repurpose them for sandwiches. The butter keeps them rich, so they don’t dry out—unlike those sad, rubbery leftovers from other recipes.
- Budget-Friendly Protein: Bone-in chops are cheaper than their boneless cousins, and this method uses just enough butter to make them feel special without breaking the bank. Plus, the flour crust stretches to feed four for under $15—my wallet thanks me every time.
Step-by-step instructions for perfectly crisp pork chops with rich pan sauce
This method delivers a restaurant-quality crust while keeping the centers tender and pink.
Prepare and Season the Pork Chops
Pat the 4 whole bone-in pork chops completely dry with paper towels—this is critical for achieving a good crust. I like to press firmly, especially around the edges where moisture tends to linger. Season both sides generously with 1 tablespoon diamond crystal kosher salt and 1 teaspoon freshly ground black pepper, pressing the seasoning into the meat so it adheres well.
Let the seasoned chops sit at room temperature for 15-20 minutes before cooking. This ensures even cooking throughout. While they rest, measure out the 0.25 cup all-purpose flour in a shallow dish. The flour will create a light crust when seared, but don't dredge the chops just yet—we'll do that right before cooking for maximum crispiness.
Sear the Pork Chops to Golden Perfection
Heat a large skillet over medium-high heat until it's very hot—you should see a slight shimmer when you drop a few drops of water. Add 2 tablespoons extra-virgin olive oil and let it heat for 1 minute. Working in batches if needed (to avoid crowding), dredge each pork chop in the 0.25 cup all-purpose flour, shaking off any excess.
Place the floured chops in the hot skillet and cook undisturbed for 3-4 minutes until the underside is deep golden brown with crisp edges. Flip carefully and cook the other side for another 3-4 minutes. The internal temperature should reach 140°F—this ensures perfectly pink centers while maintaining the crisp crust. Transfer the chops to a warm plate and tent loosely with foil to keep warm.
Build the Flavorful Pan Sauce
Reduce the heat to medium and add 0.5 cup cold unsalted butter, cut into pieces, to the same skillet. Let it melt completely, then add the 4 cloves minced garlic and 2 whole thinly sliced shallots. Cook for 1-2 minutes until the garlic is fragrant and the shallots are softened but not browned.
Pour in the 0.25 cup apple cider vinegar and scrape up any browned bits from the bottom of the pan—these contain concentrated flavor. Let the vinegar simmer for 1-2 minutes until it reduces by about half. This step balances the richness of the butter with bright acidity, creating depth in the sauce.
Finish the Sauce and Plate
Add the 0.5 cup heavy cream, 0.5 cup chicken or vegetable stock, 1 teaspoon granulated sugar, and 0.25 cup chopped fresh thyme leaves to the skillet. Stir well and bring to a gentle simmer. Let it cook for 3-4 minutes until the sauce thickens slightly—it should coat the back of a spoon but still be pourable. Taste and adjust seasoning with additional salt or pepper if needed.
Return the pork chops to the skillet, spooning the sauce generously over the top. Let them sit for 1 minute to absorb the flavors, then transfer to serving plates. Spoon any remaining sauce from the skillet over the chops. The result should be a perfectly balanced dish: crispy, golden-brown crusts with juicy pink centers and a velvety, aromatic sauce.
Pro Tips For Making America'S Test Kitchen Best Pork Chop
- Salt the Chops Twice: First, season both sides with kosher salt before dredging in flour—this ensures the crust sticks properly. Then, after searing, hit them with another pinch of salt while they rest; the residual heat will draw it in. I used to skip this, and the crust would either fall off or taste bland.
- Use Cold Butter: Pull the butter out of the fridge and let it sit just until it’s soft but still cool—about 10 minutes. Hot butter will melt too fast, drowning the crust instead of basting. I learned this the hard way after a batch turned into soggy pork cutlets.
- Don’t Crowd the Pan: Sear the chops in batches if needed—even if it means an extra minute of waiting. Overcrowding steams the meat instead of browning it, and the flour crust will turn to paste. Trust me, two crispy chops beat four sad ones.
- Rest Under Foil: After searing, transfer the chops to a plate, loosely tent with foil, and let them sit for 5–10 minutes. This keeps them juicy while the residual heat finishes cooking the center. I skipped this once and ended up with dry, tough chops—never again.
Dietary considerations for america's test kitchen best pork chop
Gluten-Free Adaptation
Skip the flour dredge entirely—this is the easiest way to adapt the recipe for gluten-free diets. Instead, coat the chops with 1 tablespoon cornstarch or arrowroot powder mixed with ½ teaspoon salt before searing.
The cornstarch creates a similar crisp crust without gluten. For extra insurance, use a gluten-free flour blend like Bob's Red Mill 1:1 (just ¼ cup) if you prefer a slightly thicker crust. 🌾
Dairy-Free Modifications
Replace the butter in the pan sauce with ½ cup coconut oil (melted) or ½ cup dairy-free butter like Miyoko's. For the cream, use ½ cup full-fat coconut milk—it adds richness but has a slightly sweeter note.
If you want to keep the sauce closer to the original, try ½ cup cashew cream (blend ½ cup soaked cashews with ¼ cup water). The sugar and vinegar balance will still work perfectly. 🥛
Low-Carb Options
For a keto-friendly version, omit the flour entirely and sear the chops in 2 tablespoons olive oil with just salt and pepper. Skip the flour crust but keep the pan sauce—it’s already low-carb!
If you want extra flavor without carbs, add 1 teaspoon smoked paprika to the chops before searing. The sauce remains rich and satisfying while keeping net carbs under 5g per serving. 🥑
Allergen-Friendly Swaps
If nut allergies are a concern, swap the cashew cream for ½ cup unsweetened almond milk (though it won’t be as thick). For a nut-free, dairy-free sauce, blend ½ cup silken tofu with 1 teaspoon lemon juice until smooth, then use it in place of the cream.
The texture will be slightly different but still delicious. Always check labels on stocks and vinegars for hidden allergens. 🚫
Protein-Packed Boost
For an extra protein kick, add ½ cup cooked quinoa to the pan sauce at the end—it soaks up the flavors beautifully. Or, serve the chops with a side of cauliflower mash (steam cauliflower, blend with 2 tbsp butter**, salt, and pepper) to keep the meal high-protein and low-carb.
This works especially well for post-workout meals or high-protein diets. 💪
Nutrition facts
Frequently asked questions
Why do you recommend bone-in pork chops instead of boneless?
Bone-in chops stay juicier because the bone acts as an insulator, helping retain moisture during cooking. They also have more flavor since the bone contributes to the overall taste. Plus, the bone adds structure that prevents the chops from curling up while cooking. For best results, look for 1-inch thick chops from local butchers or heritage pig farms.
Can I cook these pork chops in the oven instead of pan-searing?
Yes! Preheat your oven to 425°F and place the seasoned chops on a wire rack over a baking sheet. Roast for 12-15 minutes until the internal temperature reaches 145°F. For extra crispiness, broil for 1-2 minutes at the end. The pan sauce can still be made separately and poured over the chops before serving.
What if my pork chops turn out dry?
This usually happens from overcooking or not letting them rest. Always use a meat thermometer to check for 145°F internal temp and let the chops rest for 5-10 minutes before serving. For extra moisture, try brining the chops overnight in ¼ cup salt per 4 cups water—this keeps them tender even when cooked to perfection.
How do I make this recipe kid-friendly?
For picky eaters, skip the flour crust and sear the chops with just olive oil and salt. Serve with a simple side of apple slices or mashed potatoes instead of the pan sauce. You can also cut the chops into strips for easier eating. The natural flavor of the pork will still shine through without overwhelming flavors.
Can I use this method for other cuts of pork?
This technique works beautifully for pork tenderloin and ribs too! For tenderloin, cut into 1-inch thick medallions and follow the same searing method. For ribs, slow-cook them first (3 hours at 275°F) then finish with a quick sear and sauce. The pan sauce pairs wonderfully with both cuts, adding rich flavor to any pork dish.