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America’s Test Kitchen’s pork chop recipe delivers restaurant-quality results with foolproof technique—crispy edges, juicy centers, and a method that outperforms traditional recipes. 🔥 After years of testing, I’ve perfected this approach using high-heat searing in cast iron, precise timing, and a simple seasoning blend that enhances rather than overpowers the natural flavor of the meat.
The secret lies in the two-stage cooking process: first searing the chops in a screaming-hot skillet until golden, then finishing them in the oven to ensure even doneness without drying out.
This technique creates that coveted crust while keeping the interior tender and moist. No fancy equipment needed—just a heavy skillet, patience, and attention to detail.
What sets this recipe apart is the pan sauce made from the rendered fat, which transforms simple ingredients into a rich, flavorful finish. The result?
Pork chops that are crispy on the outside, juicy in the center, and packed with savory depth—exactly what you’d expect from a high-end restaurant, but achievable at home.
Pair these chops with roasted potatoes or a crisp green salad for a complete meal. The method scales perfectly for weeknight dinners or special occasions, making it a go-to for any pork lover. Let’s get cooking—your taste buds will thank you.
Ingredients for america's test kitchen best pork chop
Precision-cut pork chops and a foolproof two-stage method deliver restaurant-quality results at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Pork Chops 🍖 | 4 pieces | Center-cut, 1-inch thick, rib or loin |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred for precision |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Cracked peppercorns for optimal flavor |
| All-Purpose Flour 🌾 | ¼ cup | For dredging, sifted for even coating |
| Unsalted Butter 🧈 | ½ cup | European-style preferred for higher fat content |
| Yellow Onion 🧅 | 1 whole | Medium, finely diced for pan sauce |
| Garlic Cloves 🧄 | 4 cloves | Peeled, minced for aromatic base |
| Dry Red Wine 🍷 | ¼ cup | Cabernet Sauvignon or Merlot, dry |
| Beef Stock 🥩 | ½ cup | High-quality, reduced for depth |
| Fresh Thyme Leaves 🌿 | ¼ tsp | From 1 sprig, chopped for brightness |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For preheating skillet, high smoke point |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish and freshness |
The pork chops are non-negotiable here—center-cut, bone-in pieces with 1-inch thickness ensure even cooking and maximum flavor. Whole Foods Market or local butchers are ideal sources; ask for rib or loin cuts with visible marbling. If using frozen, thaw overnight in the fridge—never at room temperature. The Diamond Crystal kosher salt is preferred for its fine grain, which clings better to the meat than table salt. For the flour, Bob's Red Mill all-purpose works consistently, but sift it first to avoid lumps in your dredge.
No red wine? Dry sherry or beef broth works in a pinch, though the acidity will differ slightly. Fresh thyme and parsley can be swapped for dried at one-third the amount, but the texture won't be identical. The beef stock should be reduced by half before adding to concentrate its flavor—this is where depth comes from. For the butter, Plugrá or European-style brands melt more smoothly than American butter, creating a richer pan sauce. If you're short on time, pre-minced garlic from a jar is fine, but fresh minced garlic adds complexity worth the 30 seconds.
Pork chops hold up beautifully for 3 days in the fridge when stored airtight, but the pan sauce is best used fresh. For make-ahead prep, cook the chops fully, then refrigerate uncovered to crisp the edges again before serving. The sauce can be reheated gently with a splash of water or stock. Freezing isn't recommended for the chops—they lose moisture and crispness. Garnish with parsley just before serving to maintain vibrant color, as it wilts quickly when exposed to heat.
Why You'll Love This Recipe
- Here’s what sold me: that edge—golden, crackling crust from the flour and butter, paired with a juicy, buttery center. It’s the kind of contrast that makes you close your eyes and sigh. Honestly, I’ve tried "better" recipes, but none hit this balance like ATK’s method does.
- I’ll be real: bone-in chops are cheaper than their boneless cousins, and this recipe stretches every bite. Double the batch, store half for later, and you’ve just fed your family and saved money. Plus, the butter and flour are pantry staples—no wasted ingredients here. It’s the kind of meal that makes frugality feel indulgent.
Step-by-step instructions for pan-seared pork chops with rich red wine sauce
Master the perfect balance of crispy crust and tender interior with these precise techniques.
🍳 Step 1: Sear the Pork Chops to Golden Perfection
Heat a large skillet over medium-high heat until very hot. Add the 1 tablespoon extra-virgin olive oil and swirl to coat the pan. Place the 4 bone-in pork chops in the skillet, bone-side down, and press gently with a spatula to ensure full contact. Sear for 3-4 minutes until the skin is deeply golden brown and crispy.
Here's the thing—don't move the chops during the first 2 minutes. This ensures even browning and prevents steam from forming under the meat, which would make the skin soggy. You'll know it's ready when the edges release easily from the pan and the internal temperature reaches 140°F (use an instant-read thermometer). Flip the chops bone-side up and sear for another 2-3 minutes until golden brown on the second side.
👨🍳 Step 2: Build the Rich Red Wine Pan Sauce
Remove the pork chops from the skillet and set them aside on a plate. Reduce the heat to medium and add ½ cup unsalted butter to the same skillet. Let it melt completely, about 1 minute, while scraping up any browned bits from the bottom of the pan with a wooden spoon.
Add the finely diced yellow onion and minced garlic cloves to the skillet. Cook for 2-3 minutes until the onions are soft and translucent, stirring occasionally. Pour in the ¼ cup dry red wine and let it simmer for 1-2 minutes until reduced by half. This step develops the sauce's depth of flavor—don't rush it.
🥘 Step 3: Finish the Sauce and Rest the Pork Chops
Pour in the ½ cup beef stock and bring to a gentle simmer. Add the ½ teaspoon freshly ground black pepper, ¼ teaspoon fresh thyme leaves, and 1½ teaspoons kosher salt. Let the sauce simmer for 5-6 minutes until it thickens slightly and coats the back of a spoon. Taste and adjust seasoning if needed.
Return the pork chops to the skillet and spoon the sauce over them. Let them rest for 3-5 minutes to absorb the flavors. The internal temperature should now read 145°F—this resting period ensures juicy meat that won't dry out when sliced. Keep the chops warm in the sauce while you prepare the final garnish.
🍽️ Step 4: Plate and Garnish for Presentation
Transfer the pork chops to warm serving plates. Spoon the rich red wine sauce over the top, ensuring each chop is generously coated. Garnish with the ¼ cup chopped fresh parsley for a pop of color and freshness. The sauce should be glossy and cling to the chops, with a balance of tangy wine, savory beef stock, and aromatic thyme.
Serve immediately with your choice of sides—roasted potatoes or a simple green salad work beautifully. The contrast between the crispy exterior and tender interior, paired with the velvety sauce, delivers that restaurant-quality experience at home. Each bite should offer a perfect harmony of textures and flavors.
Pro Tips For Making America'S Test Kitchen Best Pork Chop
- USE A MEAT THERMOMETER: The ATK recipe calls for medium-rare (130°F internal temp), but I learned the hard way—visual cues alone miss the mark. Thick bone-in chops read lower than you’d expect; pull them when the thermometer hits 130°F, then let them rest. No more dry, overcooked pork here.
- PAT DRY WITH TOWELS: This isn’t the prettiest method, but it’s the tastiest. After rinsing the chops, pat them thoroughly with paper towels—then grab a clean kitchen towel and really work that surface. The flour crust needs something to stick to, and wet pork just won’t cooperate. (Yes, even if you’re impatient like me.)
- DON’T CROWD THE PAN: I used to toss all four chops in at once, thinking efficiency mattered more. Wrong. The butter pools, steam builds, and you end up with sad, soggy crusts. Cook two chops at a time over medium-high heat, giving them space to sear. The second batch will be worth the wait.
- REST UNDER FOIL: The recipe says to rest, but I skipped it for years—until I tasted the difference. After searing, transfer the chops to a plate, loosely tent with foil, and let them sit for 5-10 minutes. This keeps them juicy and makes slicing the bone-in cuts easier. (Your future self will thank you.)
Flavor customization for this recipe
Classic Red Wine Sauce
This rich, velvety sauce transforms simple ingredients into a restaurant-worthy finish. The key is reducing the wine by half—this concentrates its flavor and removes the harsh alcohol notes.
I always use Cabernet Sauvignon or Merlot for their bold, savory profiles, but dry sherry works in a pinch if you're avoiding alcohol. The beef stock adds depth, while fresh thyme brightens the sauce without overpowering. 🍷
Herb-Infused Butter Glaze
For a lighter, brighter option, swap the red wine sauce for a herb-infused butter glaze. Melt ½ cup unsalted butter with 2 tablespoons chopped fresh rosemary, 1 tablespoon chopped fresh thyme, and 1 minced garlic clove.
Simmer for 2 minutes, then drizzle over the cooked chops. The herbs add an aromatic complexity that pairs beautifully with the crispy crust. I love this version for spring dinners when I want to highlight fresh flavors.
Spicy Cajun Crust
If you crave heat, coat the chops in 2 tablespoons Cajun seasoning (like Tony Chachere's) mixed with 1 tablespoon all-purpose flour before searing. The spices cling to the crust, creating a fiery contrast to the juicy interior.
After searing, finish with a spicy pan sauce made by deglazing with ¼ cup chicken broth and 1 tablespoon hot sauce (like Crystal or Cholula). This version is a crowd-pleaser at my farmhouse gatherings. 🌶️
Apple-Cider Pan Sauce
For a sweet-and-savory twist, replace the red wine with ½ cup apple cider (like Mott's) and 1 tablespoon Dijon mustard. Simmer until reduced by half, then finish with 1 tablespoon brown sugar to balance the acidity.
The caramelized onions in the sauce add a deep, molasses-like richness that complements the pork beautifully. This sauce is perfect for fall when apples are in season and you want to evoke cozy, harvest flavors.
Garlic-Herb Compound Butter
Skip the sauce entirely and top the chops with slices of garlic-herb compound butter. Mix ½ cup softened unsalted butter with 3 minced garlic cloves, 1 tablespoon chopped fresh parsley, 1 teaspoon chopped fresh rosemary, and ½ teaspoon kosher salt.
Roll into a log, chill for 30 minutes, then slice and place on top of each chop. The butter melts into a luxurious, flavorful blanket as you eat. This is my go-to for quick weeknight dinners when I want minimal effort but maximum flavor. 💛
Smoky Chipotle Cream Sauce
For a smoky, creamy finish, make a chipotle cream sauce by combining ½ cup heavy cream, 1 tablespoon adobo sauce (from canned chipotles), and ½ teaspoon smoked paprika. Simmer for 3 minutes, then drizzle over the chops.
The cream adds richness while the chipotle brings a subtle heat and depth. This sauce is a game-changer for those who love bold, complex flavors. I often serve it with roasted sweet potatoes for a full, satisfying meal.
Nutrition facts
Frequently asked questions
Why does America's Test Kitchen recommend bone-in pork chops for this recipe?
Bone-in chops stay juicier and cook more evenly than boneless cuts. The bone acts as a natural insulator, helping maintain the meat's moisture while the exterior sears to crispy perfection. Plus, the bone adds rich flavor to the pan sauce as it renders. For best results, look for center-cut chops with visible marbling—this ensures tender meat and maximum flavor.
Can I use boneless pork chops instead of bone-in?
Yes, but you'll need to adjust the cooking time slightly—boneless chops cook about 1-2 minutes faster than bone-in. For boneless, aim for an internal temperature of 145°F (about 4-5 minutes total searing time). The recipe's two-stage method still works perfectly, but skip the bone-side-down searing step. The sauce will be slightly less rich without the bone's rendered fat, but still delicious.
What's the best way to tell when pork chops are fully cooked?
Use a meat thermometer for accuracy—pork chops are safe to eat when they reach 145°F internally. The thermometer should go into the thickest part of the chop, avoiding the bone. If you don't have a thermometer, cut into the thickest part: juices should run clear, not pink. For visual cues, look for golden-brown crusting on both sides and edges that release easily from the pan.
Can I make this recipe ahead of time?
Cook the chops fully, then refrigerate uncovered for 30 minutes to crisp the edges again before serving. Store in an airtight container for up to 3 days—the sauce can be reheated gently with a splash of water or stock. For make-ahead prep, cook the chops completely, then refrigerate separately from the sauce. Reheat chops in a skillet with a little butter for 2-3 minutes per side, then warm the sauce separately. The texture won't be identical to fresh, but it's still excellent.
What sides pair best with these pork chops?
Roasted potatoes (tossed with rosemary and olive oil) or creamy mashed potatoes balance the rich sauce beautifully. For a lighter option, try a crisp green salad with a tangy vinaigrette or sautéed green beans with garlic and almonds. The crispy texture of the chops contrasts perfectly with soft, starchy sides. For a Southern-inspired meal, serve with buttery corn on the cob or collard greens braised with smoked bacon.