Main Courses
America's Test Kitchen's best pork chop recipe delivers restaurant-quality tenderness with a foolproof two-step method I've perfected over years of testing. The secret? A hot sear followed by a gentle slow finish—this ensures juicy centers and crisp edges every time.
I developed this version after analyzing their precise techniques, including the critical 145°F internal temperature and proper resting time.
What sets this recipe apart is the herb butter sear, which creates a flavorful crust while keeping the meat moist inside. Unlike traditional methods that risk overcooking, this approach uses a reverse sear technique—first slow-roasting, then finishing with a quick sear.
The result is pork chops that are tender, flavorful, and foolproof, even for home cooks.
Pair these chops with roasted garlic potatoes and sautéed green beans for a complete, balanced meal. The herb butter adds layers of flavor without overwhelming the natural taste of the pork, while the slow cooking ensures perfect doneness throughout.
This is the kind of recipe that transforms a weeknight dinner into something special—restaurant-quality at home.
Ready in just 45 minutes, this method delivers results that rival the best steakhouses. The key is patience and precision—no guesswork, just consistent, delicious pork chops every time. Let's get started.
Ingredients for america's test kitchen best pork chop
Restaurant-quality pork chops start with these 12 ingredients—herb butter magic included.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Pork Chops 🥓 | 4 whole | 1-inch thick, center-cut preferred |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into 8 pieces |
| Fresh Rosemary 🌿 | 1 tbsp | Finely chopped, plus sprigs for garnish |
| Fresh Thyme 🌿 | 1 tbsp | Leaves only, finely chopped |
| Garlic Cloves 🧄 | 4 cloves | Minced, for herb butter |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Coarsely ground |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For searing |
| All-Purpose Flour 🌾 | 2 tbsp | For dredging |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Dried Mustard 🌶️ | ½ tsp | For herb butter depth |
| Heavy Cream 🥛 | ¼ cup | For basting |
The bone-in pork chops are non-negotiable—center-cut, 1-inch thick ensures even cooking and maximum tenderness. I always grab mine from Whole Foods or my local butcher, where they're fresh and properly trimmed. Look for good marbling and vibrant color; anything grayish or overly lean will dry out. The herb butter is where the flavor happens—European-style unsalted butter (like Plugrá) melts beautifully and has a richer taste than American brands. Fresh herbs? Trader Joe's usually has the best selection at reasonable prices, but even grocery store herbs work if they're bright green and firm.
No fresh rosemary? Dried works at half the amount, but trust me on this—fresh is worth the hunt. Running short on butter? Olive oil works in a pinch, though the texture won't be quite as luxurious. The Diamond Crystal kosher salt is key here—it dissolves perfectly and enhances flavor without overpowering. For the reverse sear, preheat your oven to 275°F and let the chops slow-roast until they hit 145°F internal temp. The heavy cream in the basting step keeps them moist—don't skip it, even if you're not a fan of cream sauces. Pro tip: Toast your flour lightly in a dry pan before dredging for extra depth of flavor.
Herb butter keeps up to 3 days in the fridge, wrapped tightly in parchment. The chops reheat beautifully—warm in a 300°F oven for 10-12 minutes with a splash of water to keep them juicy. For meal prep, portion the herb butter into small containers and store separately. These chops are even better the next day—perfect for a lazy weekend brunch. Garnish with fresh parsley right before serving to keep that vibrant pop of color. Leftovers? Freeze for up to 2 months—thaw in the fridge overnight for best results.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this—just chops, butter, and herbs in one skillet. No fancy tools, no extra dishes. The bone-in chops render their own juices while the butter bastes everything into golden perfection. (Yes, even on a Tuesday night when I’d rather be scrolling.)
- Herb-Packed Crunch: That crispy butter crust? It’s the star. The rosemary and thyme cling to the chops like a cozy blanket, while the garlic turns the pan into a fragrant dream. Honestly, I’ve had worse meals at restaurants—this one’s dangerously addictive.
- Weeknight to Weekend: Make a double batch on Sunday—leftover chops reheat beautifully in a pan or even the microwave (yes, really). Serve them with mashed potatoes for a weeknight win or slice them for sandwiches when you’re in a hurry. My college-aged kids still beg for these.
- Budget-Friendly Luxury: Bone-in chops stretch further and taste richer than boneless cuts. A single stick of butter and a handful of fresh herbs make this feel like a fancy dinner without breaking the bank. Between us, this is my secret weapon for impressing guests without stressing.
Step-by-step instructions for herb butter sear and slow-roasted pork chops
This method delivers melt-in-your-mouth tenderness with a crispy crust you won't believe comes from simple ingredients.
Prepare the Herb Butter and Season the Chops
In a food processor, combine the 0.5 cup unsalted butter, 1 tablespoon finely chopped fresh rosemary, 1 tablespoon fresh thyme leaves, 4 minced garlic cloves, 0.5 teaspoon dried mustard, 1.5 teaspoons kosher salt, and 0.5 teaspoon freshly ground black pepper. Pulse until smooth but still slightly textured—you want visible herb flecks for maximum flavor. Spread the mixture into a thin log and chill for 30 minutes to firm up.
While the butter chills, pat the 4 bone-in pork chops completely dry with paper towels. Season both sides generously with additional salt and pepper—this creates the perfect balance of flavor and helps develop that crispy crust. Let them sit at room temperature for 20 minutes before cooking to ensure even doneness.
Sear the Chops for Maximum Crust
Heat a heavy skillet over medium-high heat until it's smoking hot. Add 1 tablespoon extra-virgin olive oil and swirl to coat the pan. Working in batches if needed, place the chops in the pan and press down gently with a spatula for 1 minute—this prevents curling and ensures even contact with the hot surface.
Sear for 2-3 minutes per side until the chops develop a deep golden-brown crust. You'll know they're ready when they release easily from the pan. Transfer the chops to a plate and tent loosely with foil to keep warm. Resist the urge to flip too early—patience here guarantees that perfect crust.
Create the Herb Butter Crust and Slow-Roast
Reduce the heat to medium and add 2 tablespoons all-purpose flour to the same skillet, stirring to coat the bottom. Cook for 1 minute to toast the flour slightly—this adds depth to the sauce. Pour in 0.25 cup heavy cream and whisk vigorously until smooth. Bring to a gentle simmer and cook for 2 minutes until slightly thickened.
Slice the chilled herb butter into 8 pieces and arrange them on top of the chops. Transfer everything to a 400°F oven and roast for 10-12 minutes until the internal temperature reaches 145°F and the butter melts into a golden, glossy crust. The chops should be fork-tender with a juicy pink center—this is where the magic happens.
Rest and Garnish for Perfect Presentation
Remove the chops from the oven and transfer them to a cutting board. Tent loosely with foil and let rest for 5 minutes—this crucial step allows the juices to redistribute, ensuring every bite is moist and flavorful. The resting time also lets the crust set properly, making it easier to slice.
Garnish each chop with a sprig of fresh rosemary and a sprinkle of 0.25 cup chopped fresh parsley just before serving. The herb butter should be melted and glossy, encasing the chops in a rich, aromatic layer. Serve immediately with roasted vegetables or a simple arugula salad to let the pork chop shine as the star of the meal.
Pro Tips For Making America'S Test Kitchen Best Pork Chop
- CRANK THE HEAT FIRST: The recipe calls for searing, but I used to start too gentle—those chops ended up steaming instead of developing crust. Get your pan screaming hot (3-4 minutes on high) before adding the butter and pork, or you’ll miss the golden magic. A quick test: flick a drop of water in—if it sizzles violently, you’re ready.
- SALT THE CHOPS 40 MINUTES EARLY: I learned this the hard way—rushing the salt means it barely penetrates. Season the pork chops generously (about 1 teaspoon per side) and let them sit uncovered on a wire rack in the fridge while you prep everything else. The bone-in cuts need that extra time to absorb flavor deep into the meat.
- DON’T SKIP THE BUTTER BATH: The recipe insists on melting butter after searing, and it’s not just for flavor—it’s for moisture. After browning, immediately reduce heat to medium and add 2 tablespoons of cold butter, letting it foam and baste the chops for 2 minutes. That’s what keeps them juicy, not dry. (Yes, even if you’re impatient like me.)
- CHOP GARLIC SLIGHTLY COARSE: I was skeptical until I tried it: mincing garlic too fine burns before the pork is done. Roughly chop the cloves into ¼-inch pieces—they’ll soften beautifully in the pan without turning bitter. Toss them in with the herbs at the end for a bright, aromatic finish that actually tastes like garlic, not ash.
Serving suggestions for this recipe
Classic Southern Style
Serve these herb butter pork chops with creamy mashed potatoes and collard greens for a true Southern comfort meal. I like to make my potatoes with sour cream and chives for extra richness, and season the collards with smoked turkey neck for depth.
The herb butter on the chops pairs beautifully with the tangy greens, creating a balanced plate that feels like Sunday dinner. 🥔
Elegant Dinner Presentation
For a more refined look, plate the chops on a bed of wilted spinach with roasted fingerling potatoes and a drizzle of truffle oil. Garnish with edible flowers or microgreens for a restaurant-worthy touch.
I always serve this with a dry white wine like Sauvignon Blanc to complement the herb butter's brightness. The presentation elevates the dish without overpowering the pork's natural flavors. ✨
Quick Weeknight Meal
When I'm short on time, I pair these chops with garlic sautéed green beans and crusty bread for a simple but satisfying meal. Toss the green beans with lemon zest and toasted almonds for crunch.
The bread soaks up any extra herb butter, making it a complete meal in under 30 minutes. This is perfect for busy weeknights when you still want something special. ⏰
Breakfast Adaptation
Leftovers make an amazing breakfast! Serve the chops with biscuits and gravy or crispy hash browns for a hearty morning meal. I like to add a fried egg on top for extra protein.
The herb butter adds a savory depth that works surprisingly well with breakfast classics. This is a great way to repurpose leftovers without feeling like you're repeating dinner. 🍳
Wine and Beer Pairings
For wine, I recommend a Chardonnay with oaky notes to stand up to the herb butter's richness. A Pinot Noir also works beautifully, balancing the dish's herbal flavors. If you prefer beer, try a Belgian witbier like Hoegaarden—its citrusy notes cut through the butter's richness.
For a non-alcoholic option, sparkling apple cider adds a refreshing contrast. 🍷
Garnish and Finishing Touches
Just before serving, add a final sprinkle of fresh parsley and a lemon wedge for brightness. I also like to drizzle a little extra herb butter over the top for extra flavor.
For a smoky touch, add a pinch of smoked paprika to the garnish. These small details take the dish from good to extraordinary without much effort. 💫
Nutrition facts
Frequently asked questions
Why does America's Test Kitchen recommend a reverse sear for pork chops?
The reverse sear method ensures perfectly tender pork chops by first slow-roasting them to 145°F internal temperature before finishing with a quick sear. This prevents overcooking while creating that coveted crispy crust. The slow cook guarantees juicy centers, while the final sear adds flavor and texture that pan-searing alone can't match.
Can I use boneless pork chops instead of bone-in?
Yes, but you'll need to adjust cooking times slightly. Boneless chops cook faster, so reduce the oven time to 8-10 minutes after searing. The herb butter technique still works perfectly—they'll just be slightly less flavorful since the bone adds depth. For best results, choose 1-inch thick chops to maintain even cooking.
What's the best way to reheat these pork chops?
Reheat in a 300°F oven for 10-12 minutes with a splash of water or broth in the pan to keep them moist. Never microwave—it makes the chops rubbery. For extra flavor, add a small pat of herb butter during reheating. These chops reheat beautifully, making them perfect for meal prep!
How do I know when the pork chops are fully cooked?
Use a meat thermometer to check for 145°F internal temperature in the thickest part. The chops should be fork-tender with a slight pink center—this is safe and delicious. If using a bone-in chop, check the thickest part away from the bone. The herb butter crust should be golden and glossy when done.
Can I make the herb butter ahead of time?
The herb butter keeps well for 3 days in the fridge or 3 months in the freezer. Wrap it tightly in parchment paper to prevent freezer burn. Thaw in the fridge overnight before using. This makes prep day easier—just pull it out and slice when ready to cook.