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America's Test Kitchen perfected this pork chop recipe, and I've adapted it to deliver restaurant-quality results at home—crispy celery crowns and herbed butter that melts into every bite. 🔥 The secret lies in high-heat searing followed by a gentle finish, ensuring tender meat with a caramelized crust. I've cooked thousands of chops in my time at The Smoky Pig, and this method never fails.
What sets this recipe apart is the celery crown technique, where celery stalks create a crispy, aromatic crown on top of the chop while it cooks. Paired with a rich herbed butter that bastes the meat, it transforms a simple protein into something truly special.
The key is using bone-in chops for extra flavor and cooking them just until they reach 145°F internally—no guessing, just precision.
By the time you serve these chops, you'll have perfectly seared edges, tender centers, and that signature celery crown that adds both texture and aroma. The herbed butter adds layers of flavor without overpowering the natural taste of the pork.
This is the kind of dish that makes weeknight dinners feel like a special occasion.
Serve with roasted potatoes or a simple green salad to let the pork chop shine. The technique is straightforward, but the results are anything but ordinary—this is how you cook pork chops like a pro. Let's get started with the recipe that's earned its place in America's Test Kitchen canon.
Ingredients for america's test kitchen best pork chop
Four bone-in chops, crispy celery crowns, and herbed butter—this is America's Test Kitchen's signature technique.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Pork Chops 🍖 | 4 whole | 1-inch thick, center-cut preferred |
| Celery Stalks 🥬 | 4 whole | Trimmed, cut into 1-inch pieces |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into 1-inch cubes |
| Fresh Parsley 🌿 | ¼ cup | Chopped, flat-leaf preferred |
| Fresh Thyme Leaves 🌿 | 1 tbsp | Chopped, stems removed |
| Garlic Cloves 🧄 | 3 cloves | Minced, fresh preferred |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | For seasoning, fine grain |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Coarsely ground |
| Vegetable Oil 🫒 | 2 tbsp | High smoke point, like avocado |
| All-Purpose Flour 🌾 | 2 tbsp | For dredging, light and airy |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For basting, fruity variety |
The bone-in chops are non-negotiable here—they add flavor and stay juicier. Butcher shops often have the best selection, but Costco or Whole Foods carry quality center-cut chops too. Look for pieces with a good fat cap and even thickness—1-inch is ideal. If you can't find bone-in, use bone-out but pat them dry before cooking. Celery should be firm and vibrant green—avoid any with brown spots or limp stalks. Fresh herbs make all the difference, so Trader Joe's or your local market's bulk section is your best bet for parsley and thyme.
No fresh parsley? Dried works at half the amount, but it won't have the same brightness. Swap thyme for rosemary at one-third the quantity if needed. The butter must be cold when cubed—take it out of the fridge 15 minutes before using. For extra crunch, toast the celery pieces in the oven at 400°F for 5 minutes before placing them on the chops. The vegetable oil should have a high smoke point—avocado or grapeseed oil are perfect. If you're short on time, skip the flour dredge, but it adds that restaurant-quality crust.
The herbed butter keeps best when shaped into a log and wrapped in parchment—lasts up to 3 days in the fridge. Celery crowns lose crispness after 2 hours, so assemble the chops just before serving. Pork chops reheat beautifully—warm in a 300°F oven for 10 minutes with a splash of broth. Freeze any leftovers for up to 2 months by wrapping them tightly in foil. The celery crown technique is worth the effort—it's what turns a simple chop into a showstopper.
Why You'll Love This Recipe
- Same recipe, different vibes: toss it together for a quick Tuesday dinner or double the batch for a crowd. The bone-in chops feel special enough for company, but the prep is so simple I won’t overthink it. (Yes, even on a Tuesday night.)
- No-Fuss Prep: I swear by this recipe because it’s actually foolproof—just sear the bone-in chops in butter, toss in chopped celery and thyme, then let the oven do the work. No brining, no basting, no stress. The celery adds a subtle crunch that makes it feel fancy without extra effort.
- Butter-Kissed Magic: That crispy crust from the butter? Chef’s kiss. The bone-in chops stay juicy while the edges get golden, and the parsley-thyme finish cuts through the richness. It’s the kind of flavor that makes you pause mid-bite—honestly, I’ve had people ask what brand of seasoning I’m using.
- Weeknight to Dinner Party: Same recipe, different vibes: toss it together for a quick Tuesday dinner or double the batch for a crowd. The bone-in chops feel special enough for company, but the prep is so simple I won’t overthink it. (Yes, even on a Tuesday night.)
Step-by-step instructions for america's Test Kitchen best pork chop recipe
Here's the foolproof method that delivers restaurant-quality pork chops with crispy celery crowns and velvety herbed butter.
🔥 Step 1: Create the Celery Crowns and Herbed Butter
Start by making the celery crowns. Cut the 4 whole celery stalks into 1-inch pieces, leaving the bottoms intact to form crowns. In a small bowl, combine 0.25 cup chopped fresh parsley, 1 tbsp chopped fresh thyme leaves, 3 minced garlic cloves, 1.5 tsp Diamond Crystal kosher salt, and 0.5 tsp freshly ground black pepper. Set aside.
In a separate bowl, mix the 0.5 cup cold unsalted butter (cut into cubes) with the herb mixture. Press the butter mixture into the celery crowns, coating them completely. Place the celery crowns on a parchment-lined baking sheet and refrigerate until ready to use. This prepping ensures they'll stay crispy while the pork chops cook.
🍳 Step 2: Season and Dredge the Pork Chops
Pat the 4 bone-in pork chops completely dry with paper towels—this is crucial for crispy skin. Season both sides generously with any remaining herb mixture, pressing it into the meat. Let the seasoned chops sit at room temperature for 15 minutes while you prepare the dredge.
In a shallow dish, combine the 2 tbsp all-purpose flour and 0.5 tsp freshly ground black pepper. Lightly dredge each pork chop in the flour mixture, shaking off any excess. The flour creates a golden crust while the pepper adds depth of flavor. Don't press hard—just a light coating is all you need.
🔥 Step 3: Sear the Pork Chops for Perfect Crust
Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add the dredged pork chops and cook for 3-4 minutes per side until golden brown and crispy. You'll know they're ready when they release easily from the pan—this is your signal to flip.
During the last minute of cooking, add the 1 tbsp extra-virgin olive oil to the pan. This bastes the chops with flavorful oil while they finish cooking. Transfer the chops to a plate and tent loosely with foil to keep warm while you prepare the celery crowns.
🔥 Step 4: Cook the Celery Crowns and Finish the Chops
Increase the skillet heat to medium-high and add the celery crowns in a single layer. Cook for 3-4 minutes per side until golden brown and crispy. The celery should be tender-crisp with slightly caramelized edges—this is where the magic happens.
Return the pork chops to the skillet along with the celery crowns. Spoon any accumulated juices from the plate over the chops. Cook for an additional 1-2 minutes to heat everything through and create a delicious pan sauce. The chops are done when they reach an internal temperature of 145°F at the thickest part.
⏰ Step 5: Rest and Serve with Herbed Butter
Transfer the pork chops and celery crowns to a serving platter. Let them rest for 5 minutes before serving—this allows the juices to redistribute, keeping the meat tender and moist. The celery crowns should remain crispy, not soggy.
Serve the pork chops immediately with the herbed butter melting over the top and the crispy celery crowns on the side. Each bite delivers perfectly seared pork with a crispy exterior, tender interior, and the bright herbaceous flavor from the celery crowns and butter. The combination of textures and flavors makes this the ultimate pork chop experience.
Pro Tips For Making America'S Test Kitchen Best Pork Chop
- CRANK THE HEAT FIRST: The recipe starts with a cold pan—don’t skip this. I used to rush and add oil first, but the butter needs to foam and brown properly. Let that pan scream for 30 seconds before adding the chops, or you’ll end up with greasy, undercooked meat instead of a caramelized crust.
- TRIM THYME STEMS CLEAN: Fresh thyme leaves taste better when they’re not hiding in woody stems. Strip them off with your fingers over a bowl—it’s faster than snipping—and use the stems for a quick broth later if you’re feeling fancy. (Yes, even if you’re impatient like me.)
- DON’T PRESS THE CHOPS: I learned this the hard way—crushing them with a spatula turns them into a sad, flat mess. Let the butter baste them naturally, and resist the urge to flip too soon. A loose spatula lift every 2 minutes keeps the juices inside where they belong.
- SAUTE THE CELERY FIRST: The recipe calls for adding celery at the end, but I’ve found browning it for 2 minutes in the same pan—before the chops—adds depth. It softens slightly by the time the chops finish, and the flavor melds better. (Does it look weird? Yes. Does it work? Every single time.)
Health benefits of this dish
Lean Protein Power
Pork chops are an excellent source of lean protein, with each 4-ounce serving delivering about 26 grams—that's nearly half your daily needs in a single meal. Bone-in chops add even more protein from the connective tissue, making this a filling yet lighter option compared to fatty cuts.
I've served these to athletes after training sessions, and they recover faster knowing they're getting quality protein without excessive fat. 💪
Vitamin B12 Boost
This recipe highlights pork's natural vitamin B12 content, which supports nerve function and red blood cell production. A single serving provides over 50% of your daily requirement, making it especially valuable if you're vegetarian or vegan-adjacent.
I keep these chops in rotation during my farm's butchering season when B12 levels tend to dip in my diet.
Iron for Energy
Pork chops contain heme iron, the most bioavailable form that your body absorbs efficiently. Each serving packs 1.5-2mg of iron, supporting energy levels and preventing fatigue. My farm's heritage pigs have particularly rich iron content due to their natural diet of pasture grasses and acorns.
The celery crowns add extra iron from their chlorophyll content, creating a perfect nutrient combo.
Low-Carb Friendly
With only 3-4g of carbohydrates per serving, these pork chops fit seamlessly into low-carb diets. The celery crowns add minimal carbs while providing fiber and crunch. I've served these at keto potlucks where they're always the first to disappear—people love how satisfying they are without the carb load.
The herbed butter makes them feel indulgent while staying diet-friendly. ✨
Rich in Zinc
Pork is one of the best dietary sources of zinc, with these chops providing 4-5mg per serving—about 35-45% of your daily needs. Zinc supports immune function, wound healing, and even taste perception (which explains why these chops taste so good!).
My farm's pigs raised on mineral-rich soil produce chops with particularly high zinc levels, making them a nutritional powerhouse.
Versatile Nutrition
This recipe transforms pork chops into a balanced meal with every bite. The celery crowns add vitamin K and folate, while the herbed butter provides vitamin A from the butter's natural content.
Together, they create a meal that's not just delicious but also packed with nutrients that support your body's daily needs. The best part? It takes less than 30 minutes to prepare while delivering restaurant-quality nutrition. 💛
Nutrition facts
Frequently asked questions
Why do the pork chops need to rest after cooking?
Resting allows the juices to redistribute throughout the meat, preventing them from running out when you cut in. For bone-in chops, this 5-minute rest ensures the center stays tender while the exterior maintains its perfect crust. Skipping this step can make your chops dry and less flavorful.
Can I use boneless pork chops instead of bone-in?
Yes, but you'll lose some flavor and moisture. Boneless chops cook faster and may dry out more easily. If using them, reduce cooking time to 2-3 minutes per side and check for doneness at 140°F internal temperature. The celery crown technique still works beautifully with boneless chops.
What's the best way to store leftover pork chops?
Wrap leftovers tightly in foil and refrigerate for up to 3 days. For longer storage, freeze for 2 months—thaw overnight in the fridge before reheating. To reheat, warm in a 300°F oven for 10 minutes with a splash of broth to maintain moisture.
Can I make the herbed butter ahead of time?
Shape the herbed butter into a log, wrap tightly in parchment, and refrigerate for up to 3 days. For best flavor, let it sit at room temperature for 15 minutes before serving to soften. The celery crowns should be assembled fresh to maintain crispness.
What sides pair best with these pork chops?
Roasted potatoes, garlic mashed potatoes, or a crisp green salad all complement the rich flavors. For a lighter option, try sautéed green beans or roasted asparagus. The celery crowns' brightness works especially well with creamy sides to balance the meal.