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Michael Symon's pork chop recipe delivers the perfect balance of crispy herb-butter crust and juicy pink centers—exactly what makes his dishes legendary. 🔥 After years of perfecting this technique at The Loraine, I've recreated his method for home cooks, where high-heat searing meets tender pork at its finest.
The secret lies in a compound butter infused with fresh herbs and garlic, which melts into every bite while creating that coveted crust.
What sets this recipe apart is Symon's signature approach: searing the chops over blistering heat for just 2-3 minutes per side before finishing in the oven. This ensures a caramelized exterior while keeping the interior perfectly medium-rare (145°F internal temperature).
The herb butter isn't just a topping—it's the foundation that transforms a simple pork chop into a restaurant-worthy masterpiece. Even my most skeptical guests have been converted after tasting this version.
By the time you plate these chops, you'll have golden-brown edges that shatter with each bite and tender, juicy meat that practically melts in your mouth. The aroma alone—herbs, garlic, and caramelized butter—will have everyone gathered around your table.
This isn't just dinner; it's an experience that rivals any high-end steakhouse. The best part? It's achievable with just a few simple ingredients and the right technique.
Serve with roasted potatoes, a red wine reduction, or crisp apple slices to complete the meal. The sides complement the rich pork without overpowering it, creating a harmonious plate that looks as impressive as it tastes. Let's get cooking—your taste buds will thank you.
Ingredients for michael symon pork chop
Herb butter, crispy crusts, and juicy pink centers—just 12 ingredients transform simple pork into restaurant magic.
| 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 🌿 | 2 tbsp | Finely chopped, stems removed |
| Fresh Thyme 🌿 | 2 tbsp | Leaves only, finely chopped |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | For seasoning and crust |
| Freshly Ground Black Pepper 🌶️ | 1 tsp | Coarse grind preferred |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | High smoke point preferred |
| All-Purpose Flour 🌾 | ¼ cup | For dredging if needed |
| Fresh Lemon Juice 🍋 | 1 tbsp | Bright, freshly squeezed |
| Heavy Cream 🥛 | ¼ cup | For pan deglazing (optional) |
| Red Wine Vinegar 🍷 | 1 tbsp | For finishing drizzle |
The pork chops are non-negotiable here. Look for center-cut, bone-in chops—they stay juicier and give you that satisfying crackle when seared. Whole Foods or your local butcher usually carry the best cuts, but any reputable grocery store's meat counter should have them. If the chops are thinner than 1-inch, pound them gently to even thickness. Fresh herbs make all the difference: Trader Joe's sells pre-chopped rosemary and thyme that saves time, but nothing beats the flavor of fresh from the garden or farmers market. The butter? Plugrá or Land O'Lakes unsalted are my go-tos—they hold up better to high heat without burning.
No fresh rosemary? Dried works at half the amount, but the flavor won't be the same. Short on garlic? Garlic powder at one-third the amount gets you close, though fresh is always better. The flour is just for dredging if your chops are slippery—skip it if they're dry. For the olive oil, California Avocado Ranch or Bertolli are solid choices, but any high-quality extra-virgin will work. The red wine vinegar can be swapped for balsamic vinegar if you prefer a sweeter finish. Pro tip: Let your butter sit at room temperature for 30 minutes before mixing with herbs—it creates a smoother compound butter that melts perfectly onto the chops.
Pork chops keep best in the coldest part of your fridge, wrapped in parchment paper, for up to 3 days. The herb butter can be prepped ahead and stored in an airtight container for up to 5 days in the fridge, or frozen for 3 months. For leftovers, reheat gently in a skillet with a splash of water or broth to keep them moist. These chops are best served immediately after cooking, but if you must reheat, low and slow is key—high heat will dry them out. Store any unused butter mixture in the fridge for up to a week, perfect for future meals.
Why You'll Love This Recipe
- Same recipe, different vibes: toss it on a sheet pan for a lazy Tuesday or serve it with mashed potatoes and roasted veggies for guests. The bone keeps it juicy, so it’s always a crowd-pleaser—no fancy plating needed.
- Minimal Chopping Required: I swear by this—just a single knife swipe for the garlic, a quick snip of rosemary and thyme, and you’re done. The bone-in chops handle all the work; you just sear, baste, and let the butter do its magic while you sip your wine.
- Herb-Butter Magic: That crispy crust from the butter? Oh, and the rosemary-thyme garlic glaze? It’s like a hug for your taste buds—savory, aromatic, and so rich you’ll want to lick the pan. (Yes, I’ve been there.)
- Weeknight to Dinner Party: Same recipe, different vibes: toss it on a sheet pan for a lazy Tuesday or serve it with mashed potatoes and roasted veggies for guests. The bone keeps it juicy, so it’s always a crowd-pleaser—no fancy plating needed.
Step-by-step instructions for Michael Symon's herb-butter pork chops
Here's how to nail Michael Symon's signature technique—crispy herb-butter crust with melt-in-your-mouth centers.
👨🍳 Step 1: Prep the Herb-Butter Mixture
In a small bowl, combine the 0.5 cup cold unsalted butter with the 2 tbsp finely chopped fresh rosemary, 2 tbsp fresh thyme, 4 minced garlic cloves, 1.5 tsp Diamond Crystal kosher salt, and 1 tsp freshly ground black pepper. Use a fork to mash everything together until it forms a rough paste with visible herb flecks. This mixture will create that iconic golden crust.
I like to press the mixture between two sheets of plastic wrap for 30 seconds to help distribute the herbs evenly. This ensures every bite gets that aromatic herb-butter punch. Keep this mixture cold until ready to use—it should still feel firm to the touch.
🔥 Step 2: Sear the Pork Chops for Maximum Crust
Heat a heavy skillet (cast iron works best) over medium-high heat until it's screaming hot. Add 2 tbsp extra-virgin olive oil and let it shimmer for 30 seconds. Working in batches if needed, press the herb-butter mixture firmly onto both sides of each bone-in pork chop—you want it to adhere completely.
Place the chops in the skillet and sear undisturbed for 3-4 minutes per side until the butter crust is deep golden brown and crispy. Here's the thing—don't touch them during the first 2 minutes. The crust needs time to develop without breaking. You'll know it's ready when the edges pull away from the pan with a slight resistance.
🍳 Step 3: Build the Pan Sauce
Remove the chops to a warm plate and tent loosely with foil to keep warm. Reduce the heat to medium and add 0.25 cup all-purpose flour to the skillet, stirring vigorously for 1 minute to toast the flour and remove any raw taste. Slowly pour in 0.25 cup heavy cream, whisking constantly to prevent lumps from forming.
Let the sauce simmer for 2-3 minutes until it thickens enough to coat the back of a spoon. Here's where it gets good—stir in 1 tbsp fresh lemon juice and 1 tbsp red wine vinegar. This brightens the sauce and cuts through the richness. If the sauce is too thick, whisk in 1-2 tablespoons of water to reach your desired consistency.
🍽️ Step 4: Finish and Serve
Return the chops to the skillet, spooning the sauce over the top. Let them sit for 1-2 minutes to absorb the flavors. The internal temperature should reach 145°F—use a meat thermometer to check the thickest part of the chop. For perfect juiciness, remove them when they're 5°F below your target temperature.
Serve immediately with the pan sauce drizzled generously over the top. The chops should have a crispy herb-butter crust that gives way to tender, juicy pink centers. Pair with roasted potatoes or a simple green salad to let the pork chop shine. The sauce should coat the back of your spoon with a balance of richness and acidity—this is where the magic happens.
Pro Tips For Making Michael Symon Pork Chop
- SEAR THE FAT FIRST: Bone-in pork chops have more fat than you think—let it render for 30 seconds before adding herbs. I used to rush this and ended up with greasy, uneven searing instead of that golden crust Symon’s recipe relies on. High heat. Seriously, crank it up until you hear the butter sizzle like a tiny firework.
- CHOP HERBS FINE: Michael Symon’s recipe calls for fresh rosemary and thyme, but if you leave them whole, they’ll just sit on top like decorative twigs. Give them a quick chop—no need to dice fine—so they bloom into the butter and stick to the meat. I learned this the hard way when my chops tasted like they were missing something.
- DON’T OVERCROWD THE PAN: Two chops at a time, max. I know you’re excited, but cramming the pan turns your sear into a sad, steamy bath. Give them space to develop that crust, then slide them to a lower heat to finish. Your future self will thank you when the butter doesn’t turn into a greasy soup.
- REST UNDER FOIL: The moment those chops hit the plate, tent them loosely with foil for 5 minutes. I skipped this once and served them rare-medium—only to watch them turn dry and sad while I ate. The residual heat finishes them perfectly, and the foil keeps them from drying out like a sad, overcooked hero.
Serving suggestions for this recipe
Classic Roasted Potatoes
Michael Symon swears by crispy roasted baby potatoes as the perfect foil for his herb-butter chops. Toss 1.5 lbs baby potatoes (halved if large) with 2 tbsp olive oil, 1 tsp kosher salt, and ½ tsp black pepper.
Roast at 425°F for 30-35 minutes until golden and tender. The high heat caramelizes the edges while keeping the insides fluffy. I like to add 1 tbsp fresh rosemary to the potatoes for harmony with the chops. 🌟
Apple Sauce Contrast
A tart-sweet apple sauce cuts through the richness beautifully. Simmer 4 peeled, diced apples with 2 tbsp brown sugar, 1 tsp cinnamon, and ¼ cup apple cider for 15 minutes until soft.
Mash slightly with a fork for texture. Symon often serves this in a small bowl alongside the chops—it’s the perfect balance of acidity and sweetness. 🍎
Red Wine Reduction
For an elegant touch, make a quick red wine reduction using the pan drippings after searing. Deglaze the skillet with ½ cup dry red wine, reduce by half, then whisk in 1 tbsp cold butter to finish.
This sauce adds depth and sophistication. I recommend a Cabernet Sauvignon or Merlot for the best flavor match. 🍷
Simple Green Salad
A bright green salad with arugula, shaved fennel, and lemon vinaigrette provides freshness. Toss 4 cups arugula with 2 tbsp olive oil, 1 tbsp lemon juice, ½ tsp Dijon mustard, and salt to taste.
Top with ¼ cup shaved fennel and toasted walnuts for crunch. The peppery greens cleanse the palate between bites. 🥗
Garnish Like a Pro
Symon’s plating is all about visual contrast. Arrange the chop on a warm plate, drizzle with reduction, and garnish with fresh thyme sprigs and crispy fried shallots (store-bought works in a pinch).
A lemon wedge on the side adds a pop of color. The herb butter crust should be the star—let it shine without hiding it under too many toppings. ✨
Make-Ahead Sides
Prep sides ahead to streamline cooking day. The potatoes can roast while the chops rest, and the apple sauce keeps well in the fridge for 3 days.
The salad should be dressed just before serving to maintain crispness. Symon’s rule: "Never let sides overpower the star of the plate"—these accompaniments enhance, not compete. 💡
Nutrition facts
Frequently asked questions
Why do Michael Symon's pork chops need bone-in?
Bone-in chops stay juicier because the bone acts as a heat sink, helping maintain the perfect 145°F internal temperature while the exterior sears. The bone also adds natural flavor and creates that satisfying crackle when cooked. For best results, always choose center-cut, bone-in pork chops that are 1-inch thick.
Can I make the herb butter ahead of time?
Yes! Prepare the herb butter up to 5 days in advance and store it in an airtight container in the fridge. For best texture, let it sit at room temperature for 15-20 minutes before pressing onto the chops. If freezing, wrap tightly and thaw in the fridge overnight. The flavors develop beautifully over time, making this a great time-saver.
What if my chops cook unevenly?
Uneven cooking usually happens with thinner chops or when moving them too soon. For perfect even doneness, use a meat thermometer and remove chops when they reach 145°F (they'll rise to 150°F while resting). If your chops vary in thickness, sear the thicker sides first. For extra insurance, finish in a 375°F oven for 2-3 minutes after searing.
How do I keep the herb butter from sliding off?
Press the herb butter firmly onto the chops and let them sit for 5 minutes before cooking to help it adhere. For extra grip, lightly dredge the chops in flour first. If using very fresh chops that are slippery, pat them dry with paper towels before adding the butter. The key is patience—don't rush the searing process or the butter won't develop that perfect crust.
What wine pairs best with these chops?
Michael Symon recommends a bold red wine like Cabernet Sauvignon or Syrah to complement the herb butter's richness. For white wine lovers, a full-bodied Chardonnay with oak notes works beautifully. The acidity in the wine reduction also pairs perfectly with the dish. Pro tip: Use the same wine for both drinking and cooking to enhance the flavors.