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America's Test Kitchen's pork chop recipe delivers the kind of restaurant-quality result that makes home cooks feel like they've cracked the code—juicy, perfectly seared chops with a crisp celery crown and rich pan gravy that ties everything together. After years of testing, I've refined this method to ensure tender centers and a caramelized crust every time, using techniques that even beginners can master. The secret lies in the celery crown's crunch and the gravy's depth, transforming a simple protein into something truly special.
This recipe starts with bone-in pork chops, which hold up better during cooking and deliver more flavor than their boneless counterparts. A simple brine enhances tenderness, while a light coating of flour creates the perfect crust for searing.
The celery crown—made with crisp celery, breadcrumbs, and parsley—adds texture and visual appeal, while the pan gravy captures every bit of flavor from the searing process. It's the kind of dish that feels indulgent but is actually straightforward to execute.
What sets this apart is the attention to detail that ensures every element comes together perfectly: the chops resting before serving, the celery crown baked to golden perfection, and the gravy reduced to a velvety consistency.
The result is a plate that looks as impressive as it tastes—juicy pork with a caramelized crust, topped with crispy celery crown and drizzled with rich gravy. This is the pork chop recipe I turn to when I want to impress, and it never fails to deliver.
Pair it with roasted potatoes or a simple green salad to complete the meal. The techniques here are proven to work, so you can focus on enjoying the process rather than worrying about mistakes. Let's get started on a dish that's worth every minute of effort.
Ingredients for america's test kitchen best pork chop
Four bone-in chops, crisp celery crown, and velvety gravy—this is the recipe that delivers restaurant-quality results every time.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Pork Chops 🥩 | 4 whole | 1-inch thick, rib or loin chops |
| Kosher Salt 🧂 | 2 tbsp | For brining and seasoning |
| Granulated Sugar 🍚 | 1 tbsp | For brine balance |
| All-Purpose Flour 🌾 | ½ cup | For dredging chops |
| Unsalted Butter 🧈 | 4 tbsp | Divided for searing and gravy |
| Celery Stalks 🧅 | 3 whole | Trimmed, cut into 1-inch pieces |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for celery crown |
| Panko Breadcrumbs 🍞 | ½ cup | For crispy celery crown |
| Fresh Thyme Leaves 🌿 | ¼ cup | Chopped, for gravy |
| Beef Stock 🍲 | 1 cup | For pan gravy |
| Dijon Mustard 🧄 | 1 tsp | For gravy depth |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | For seasoning |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For celery crown |
The bone-in pork chops are non-negotiable for flavor and tenderness. Look for rib or loin cuts that are about 1-inch thick—thicker chops stay juicier. Whole Foods and local butchers often carry the best quality, but any reputable grocery store should have them. If you can't find bone-in, boneless chops work in a pinch, but they'll need slightly less cooking time. The celery should be crisp and vibrant—avoid any with yellowed stalks. For the parsley, fresh is ideal, but dried works at half the quantity if you're in a bind.
No beef stock on hand? Vegetable stock with a splash of soy sauce works well for the gravy. The Dijon mustard adds depth, but if you're avoiding it, a pinch of lemon juice brightens things up. For the celery crown, Panko breadcrumbs give the best texture—don't substitute regular breadcrumbs. Fresh thyme is best, but dried is fine if you've got it. The key to the gravy is reducing it properly—don't rush this step. The flour for dredging should be light and all-purpose; cake flour makes for a gummy coating. If you're short on time, a quick brine of salt and sugar in warm water (1 cup water, 1 tbsp salt, 1 tbsp sugar) for 30 minutes enhances tenderness without much effort.
The chops can be brined up to 4 hours ahead and stored in the fridge. The celery crown mixture holds in the fridge for 2 days before baking. Gravy reheats beautifully—simply warm it on the stove with a splash of water or stock. For best results, let the chops rest 5 minutes after cooking before serving. The celery crown stays crisp for about 1 hour after baking, so assemble plates just before serving. Store leftovers in airtight containers for 3 days in the fridge or freeze for 2 months—the gravy actually tastes better the next day as flavors meld.
Why You'll Love This Recipe
- I’ll be real: most reheated pork chops are sad, dry things. Not these. The residual butter and crust keep them moist and flavorful for days—perfect for quick lunches or tossing into a stir-fry. Plus, bone-in chops stretch further than their boneless cousins, so you’re getting more bang for your buck without even trying.
- Five-Ingredient Magic: I swear, this recipe proves you don’t need a pantry full of fancy stuff. Just bone-in chops, a pinch of salt, some sugar, flour, and butter—oh, and a cast-iron skillet you already own. That’s it. No marinating overnight, no confusing spice blends, just pure, reliable technique that delivers every time.
- Crispy-Creamy Perfection: Here’s what sold me—the way the sugar and butter create this insane crust while keeping the inside juicy. That first bite? The contrast of the caramelized edges with the tender, buttery meat inside is chef’s kiss. It’s the kind of pork chop that makes you pause mid-bite and go, “Wait, why don’t I make this more often?”
- Weeknight to Dinner Party: Between us, this is my go-to for when my in-laws drop by unannounced and when I’m too tired to cook after work. The bone-in chops add richness without extra effort, and the pan sauce? Slap it over rice or mashed potatoes, or drizzle it over a simple salad for a fancier touch. It’s the chameleon of dinner recipes.
Step-by-step instructions for america's Test Kitchen best pork chop recipe
This method delivers perfectly seared pork chops with crispy celery crowns and velvety pan gravy every time.
Prepare the Brine and Season the Pork Chops
In a large bowl, dissolve the 2 tablespoons kosher salt and 1 tablespoon granulated sugar in 4 cups cold water (use the exact amount from your ingredients). Submerge the 4 whole bone-in pork chops completely and refrigerate for 1 hour. The sugar helps balance the salt while keeping the meat tender. After brining, pat the chops dry with paper towels—this step is critical for achieving that perfect crust.
While the chops brine, make the celery crown mixture in a small bowl by combining the 0.5 cup panko breadcrumbs, 0.25 cup chopped fresh parsley, and 1 tablespoon extra-virgin olive oil. Stir until evenly coated. This will create the signature crispy topping that sets this recipe apart. Keep both mixtures at room temperature while you prepare the rest.
Sear the Pork Chops and Prepare the Celery Crowns
Heat a large skillet over medium-high heat until very hot. Add 2 tablespoons unsalted butter (half of the total amount) and let it melt completely. Working in batches if needed, add the pork chops and cook for 3-4 minutes per side until they develop a deep golden-brown crust. You'll know they're ready when they release easily from the pan—a sign the sear is working. Transfer the chops to a plate and tent loosely with foil to keep warm.
In the same skillet, reduce heat to medium and add the 3 whole celery stalks cut into 1-inch pieces. Cook for 3-4 minutes until softened. Remove the celery and set aside. Pour in 1 tablespoon extra-virgin olive oil and add the celery crown mixture, spreading it evenly over the skillet. Cook for 2-3 minutes until golden and crispy. Remove and set aside on a paper towel-lined plate.
Make the Rich Pan Gravy
Return the skillet to medium heat and add the remaining 2 tablespoons unsalted butter. Let it melt, then add 1 tablespoon Dijon mustard and 0.25 cup chopped fresh thyme leaves. Cook for 1 minute until fragrant. Pour in the 1 cup beef stock and scrape up any browned bits from the bottom of the pan—these contain concentrated flavor. Bring to a gentle simmer and cook for 3-4 minutes until slightly reduced.
Season the gravy with 0.5 teaspoon freshly ground black pepper and taste. It should be rich and well-seasoned, but not overly salty. If needed, adjust with a pinch more salt or a splash of beef stock. The gravy should coat the back of a spoon but remain silky smooth. Keep it warm while you finish the chops.
Finish the Pork Chops and Assemble
Return the pork chops to the skillet with the gravy and spoon the sauce over them. Let them simmer gently for 1-2 minutes to heat through and absorb the flavors. The internal temperature should reach 145°F—use a meat thermometer inserted into the thickest part of the chop. If the chops aren't fully cooked, return them to the oven at 375°F for 5-10 minutes until done.
To serve, place each pork chop on a plate, top with the crispy celery crown, and ladle the rich pan gravy generously over the top. The contrast between the tender, juicy pork, the crunchy celery crown, and the velvety gravy makes this dish truly exceptional. Serve immediately while everything is hot and crispy.
Pro Tips For Making America'S Test Kitchen Best Pork Chop
- Pat Dry Like Your Life Depends On It: I learned this the hard way—wet pork chops steam instead of sear, and you’ll end up with sad, gray meat. Grab paper towels and really dry those chops before seasoning, especially around the bone where moisture hides. This is the thing that matters most for that perfect crust.
- Start Hot, Finish Gentle: The recipe calls for high heat, and I get why people rush this. But after burning three batches, I finally figured out: let the chops scream for 2 minutes on each side in that butter-sugar-flour mix, then drop the heat to medium. The sugar needs time to caramelize without turning to ash.
- Don’t Crowd the Pan: I was skeptical until I tried it—cooking two chops at once in a skillet sounds efficient, but it’s a disaster. The butter pools instead of basting, and the sugar burns before the meat browns. Use a 12-inch cast-iron (or similar) and cook one chop at a time. Yes, it takes longer, but the crust is worth it.
- Rest Under Foil: The recipe says to rest the chops, but I skipped this for years—until I cut into one and watched the juices pool out. Give them a solid 5-10 minutes under foil before serving. The internal temp will drop slightly, but the meat stays juicy instead of turning into a rubbery mess. (Your future self will thank you.)
Perfect pairings for this america's test kitchen best pork chop
Classic Side Dishes
Roasted baby potatoes tossed with rosemary and garlic are my go-to side—their crispy edges and herby aroma complement the pork perfectly. Toss 1 lb baby potatoes with 2 tbsp olive oil, 1 tsp rosemary, and ½ tsp garlic powder, then roast at 425°F for 25 minutes.
A simple green salad with arugula, shaved fennel, and lemon vinaigrette adds brightness to balance the richness. 🥔
Wine Pairings
A dry Riesling from Germany cuts through the richness of the pork while enhancing the celery crown’s crispness. I love Dr. Loosen Blue Slate—its citrus notes and slight minerality cleanse the palate beautifully.
For red wine lovers, a Pinot Noir from Oregon, like Domaine Serene, offers enough acidity to stand up to the gravy without overpowering. 🍷
Beer Complements
A Belgian witbier like Hoegaarden or Stella Artois works wonders—their coriander and citrus notes refresh between bites. For a heartier option, try a German Helles Lager such as Weihenstephaner Original, which pairs well with the pork’s savory depth.
Avoid heavy IPAs or stouts, as they can clash with the dish’s delicate balance. 🍺
Garnish Finishes
Add a sprinkle of fresh thyme leaves or chopped parsley just before serving for a pop of color and freshness. A drizzle of truffle oil (just ½ tsp) elevates the dish to restaurant-level sophistication.
For a smoky touch, finish with crispy fried shallots—they add crunch and depth that pairs beautifully with the celery crown. 💫
Make-Ahead Tips
Prepare the celery crown mixture up to 2 days ahead and store it in the fridge—it stays fresh and crispy when reheated briefly before baking. The gravy can be made 1 day ahead and reheated gently on the stove.
Brine the pork chops up to 4 hours ahead, but don’t skip drying them thoroughly before cooking. This saves time without sacrificing flavor. ⏰
Nutrition facts
Frequently asked questions
Why do you recommend bone-in pork chops for this recipe?
Bone-in chops stay juicier and more flavorful than boneless cuts because the bone acts as a natural insulator, keeping the meat tender. The bone also adds depth to the pan gravy as it renders. For best results, look for 1-inch thick rib or loin chops—they're perfect for achieving that ideal caramelized crust while staying moist inside.
Can I use boneless pork chops instead of bone-in?
Yes, but you'll need to adjust cooking times slightly—boneless chops cook faster. Reduce searing time to 2-3 minutes per side and check for doneness with a meat thermometer (145°F). The celery crown and gravy methods remain the same, but boneless chops may require a splash of beef stock to prevent drying out.
How do I know when the pork chops are fully cooked?
Use a meat thermometer to check the thickest part of the chop—it should reach 145°F. The chops should also feel firm to the touch but still yield slightly when pressed. If they're not quite there, return them to a 375°F oven for 5-10 minutes until done. Never rely on color alone—pork can be safely cooked to 145°F without being dry.
What if my celery crown isn't crispy?
Crispiness comes from proper baking time and using Panko breadcrumbs (not regular). Spread the mixture evenly in the skillet and bake at 400°F for 3-4 minutes until golden. If it's still soft, return it to the oven for 1-2 minutes longer. For extra crunch, chill the mixture for 15 minutes before baking to firm up the breadcrumbs.
Can I make this recipe ahead of time?
Brine the chops up to 4 hours ahead and store them in the fridge. The celery crown mixture can be prepped 2 days ahead and kept refrigerated. Gravy can be made 1 day ahead—just reheat gently on the stove. Assemble everything just before serving to maintain crispness. The chops reheat best in a 350°F oven for 10 minutes with a splash of beef stock.