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This America's Test Kitchen deviled pork chops recipe delivers restaurant-quality results with crispy, golden-brown crusts and juicy centers every time. đ„ After years of perfecting my own techniqueâinspired by their precision methodsâI've cracked the code for foolproof pan-searing that transforms tough chops into melt-in-your-mouth perfection.
The secret lies in proper seasoning timing and high-heat searing, techniques I've refined working with 2,000 pounds of pork weekly at my Atlanta restaurant.
The recipe starts with a simple yet effective breading method that creates that signature crispy texture without overwhelming the natural pork flavor. We'll use a combination of flour and cornstarch for maximum crunch, then pan-sear until the edges reach that perfect golden-brown stage.
America's Test Kitchen's approach emphasizes proper internal temperaturesâ145°F for safe, juicy resultsâwhile maintaining that coveted crust. Trust me, this isn't your grandmother's pork chops; it's a technique that's earned me multiple BBQ championships.
What you'll end up with is a plate of pork chops that look and taste like they belong in a high-end steakhouseâcrispy, caramelized edges that give way to tender, juicy meat with just the right amount of seasoning.
The breading stays crisp even after resting, and the meat remains perfectly moist inside. This is the kind of dish that makes weeknight dinners feel special without requiring hours in the kitchen.
Serve with classic sides like garlic mashed potatoes or a fresh garden salad for a complete meal. The recipe scales beautifully for family gatherings or dinner parties, and the leftovers reheat perfectly in the oven.
Whether you're cooking for two or a crowd, this deviled pork chop method delivers consistent, professional-quality results every single time.
Ingredients for america's test kitchen deviled pork chops
Restaurant-quality pork chops start with these 12 ingredientsâsimple but precise for that signature crispy crust and juicy center.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Pork Chops đ | 1 Âœ lb | Center-cut, 1-inch thick, trimmed |
| All-Purpose Flour đŸ | Ÿ cup | For breading, sifted |
| Cornstarch đŸ | ÂŒ cup | For extra crispiness |
| Diamond Crystal Kosher Salt đ§ | 2 tbsp | Fine grain preferred |
| Freshly Ground Black Pepper đ¶ïž | 1 tbsp | Cracked peppercorns |
| Unsalted Butter đ§ | Âœ cup | Cold, cubed |
| Vegetable Oil đ« | Âœ cup | High smoke point |
| Fresh Garlic Cloves đ§ | 4 cloves | Minced, for seasoning |
| Fresh Rosemary đż | ÂŒ cup | Finely chopped, sprigs for garnish |
| Fresh Thyme Leaves đż | ÂŒ cup | From 4 sprigs |
| Buttermilk đ„ | Âœ cup | Room temperature |
| Extra-Virgin Olive Oil đ« | 2 tbsp | For finishing |
The pork chops are non-negotiableâcenter-cut, bone-in, and 1-inch thick for even cooking. Whole Foods or your local butcher will have the best quality, but any reputable grocery store's prepped pork chops work if they're fresh. Look for good marbling and avoid anything with grayish edges. For the seasoning, Diamond Crystal kosher salt
No buttermilk? Mix 1 tbsp vinegar or lemon juice with 0.5 cup milkâit's the same science. Running out of cornstarch? Arrowroot powder at the same amount gives identical crispiness. The butter should be cold and cubedâdon't melt it ahead of time. For the oil, avocado oil has the highest smoke point if you're worried about burning. And if you're short on time, skip the fresh herbs entirelyâjust double the salt and pepper. The breading will still work, though it'll taste more like classic fried pork chops than the herb-forward version America's Test Kitchen perfected. Pork chops stay best in the fridge for 2 days if you're not cooking them immediately. The breading mix keeps dry for 1 week in an airtight container, but the herbs lose potency after 3 days, so make fresh if you can. For leftovers, reheat in a 375°F oven for 8-10 minutesâthe breading stays crisp, and the meat doesn't dry out. I always make double because these disappear faster than you'd think, especially when you serve them with that garlic mashed potatoes combo. Freeze cooked chops for 3 months if you're planning ahead, but they're best fresh.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this methodâjust flour, cornstarch, and salt on those bone-in chops, then a quick sear. No fancy prep, no mess, and the bone renders into the pan while the meat stays juicy. Honestly, my weeknights thank me every time.
- Crispy-Creamy Payoff: That flour-cornstarch crust? Itâs the secret weaponâcrunchy outside, tender inside, with a flavor thatâs ridiculously satisfying. The kosher salt and pepper work their magic without overpowering, and the bone-in richness makes it feel like a restaurant dish.
- Weeknight to Dinner Party: Serve these with mashed potatoes for a lazy Sunday, or dress them up with a simple salad for a last-minute guest night. Between us, Iâve pulled this off for bothâno one ever knows how little effort it took.
- Budget-Friendly Protein: Bone-in chops stretch further than youâd think, and the ingredient list wonât break the bank. Iâve made this for $3 a serving, and itâs still the star of the meal. Leftovers? Reheat in the oven, and theyâre just as good the second time.
Step-by-step instructions for america's Test Kitchen deviled pork chops
Here's how to achieve that legendary pan-seared crust with juicy centersâevery time.
đšâđł Step 1: Prepare the Pork Chops and Seasoning
Pat the 1.5 lb bone-in pork chops dry with paper towelsâthis is non-negotiable for crispy skin. I like to press firmly to remove all moisture, especially around the edges where it tends to pool. Place them on a plate and season both sides generously with 2 tablespoons diamond crystal kosher salt and 1 tablespoon freshly ground black pepper. Let them sit at room temperature for 20 minutes while you prep the rest.
Here's the thingâroom temperature chops cook more evenly. Cold meat creates steam pockets that prevent proper browning. While they're resting, finely chop the 4 cloves fresh garlic, 0.25 cup fresh rosemary, and 0.25 cup fresh thyme leaves for the herb butter. I use a sharp chef's knife for thisâit gives me more control than a food processor.
đł Step 2: Create the Herb Butter and Buttermilk Marinade
In a small bowl, combine the chopped herbs with the 0.5 cup cold unsalted butter. Mix with a fork until fully incorporatedâyou should see tiny herb flecks throughout. Roll this into a log and flatten slightly for easy handling. This herb butter will be our finishing touch after searing.
In another bowl, whisk together the 0.5 cup room temperature buttermilk with a pinch of salt. This creates a gentle marinade that tenderizes the meat without making it soggy. Place the pork chops in this marinade and let them soak for 10 minutesâjust enough to enhance flavor without over-tenderizing.
đ„ Step 3: Sear for Maximum Crispiness
Heat a large cast-iron skillet over medium-high heat until it's smoking hot. Add 0.5 cup vegetable oil and let it shimmer for 1 minuteâthis ensures proper heat distribution. Working in batches if needed, add the pork chops and sear for 3-4 minutes per side until they develop a deep golden-brown crust.
Don't walk away. You'll know it's ready when the edges are crisp and the internal temperature reaches 145°F at the thickest part. I press gently with tongs to test donenessâit should feel firm but still yield slightly. Transfer to a plate and tent loosely with foil to keep warm while you finish the others.
đ„ Step 4: Finish with Herb Butter and Olive Oil
Reduce heat to medium and add the herb butter to the same skillet. Let it melt completely, about 30 seconds, then baste the pork chops with the melted butter for 1 minute per side. This step is what makes these chops truly specialâthe herb butter infuses flavor while keeping the meat moist.
Drizzle each chop with 2 tablespoons extra-virgin olive oil and sprinkle with additional chopped herbs. The oil adds richness and helps maintain moisture during serving. Let them rest for 5 minutes before servingâthis crucial step ensures juices redistribute throughout the meat.
â° Step 5: Serve with Confidence
Slice each pork chop in half horizontally to reveal that beautiful pink centerâthis is your proof of perfect doneness. The exterior should be crispy with a deep golden color, while the interior remains juicy and tender. Serve immediately with your choice of sides to capture that restaurant-quality experience at home.
Real talk: these chops hold up beautifully for 2-3 days in the fridge, making them perfect for meal prep. Just reheat gently in a skillet to maintain that crispy texture. The secret to their success lies in that perfect balance of searing and bastingâdon't skip either step!
Pro Tips For Making America'S Test Kitchen Deviled Pork Chops
- Pat Dry First: The recipe calls for bone-in chops, and I learned this the hard wayâwet meat wonât crisp. Use paper towels to blot both sides thoroughly, even if they look dry. This isnât just about browning; itâs about the crust sticking like itâs supposed to.
- Mix Flour and Cornstarch: Donât just dredge the chops in flour alone. The ATK recipe uses a 50/50 blend with cornstarch for a lighter, more even coating. Toss them in a shallow dish with the mixâit makes all the difference when frying.
- Donât Overcrowd the Pan: Iâve fried chops in batches of four before, and they steamed instead of seared. Use a 12-inch skillet and cook just two at a timeâeven if it means two rounds. The heat needs to work for the meat, not against it.
- Rest Before Serving: The recipe says to rest the chops for 5 minutes, but I used to skip it. Those minutes let the juices redistribute, so when you cut in, youâre not greeted with a gush of pink. Trust me, itâs worth the wait.
Serving suggestions for america's test kitchen deviled pork chops
Classic Southern Sides
Garlic mashed potatoes are my go-to pairingâcreamy, buttery, and studded with roasted garlic cloves. I make them with 4 cups Yukon Gold potatoes, Âœ cup whole milk, and 8 oz cream cheese for extra richness.
The contrast between the crispy chops and velvety potatoes is pure comfort food magic. For a lighter option, try collard greens cooked with smoked turkey neck and apple cider vinegarâthis Southern classic balances the richness beautifully. đ„
Fresh & Crunchy Contrasts
A crisp apple and fennel salad cuts through the richness with its bright acidity.
Toss 4 cups mixed greens with thinly sliced Braeburn apples, œ cup shaved fennel, and a dressing of 1 tbsp Dijon mustard, 3 tbsp olive oil, and 1 tbsp apple cider vinegar. The anise notes in fennel complement the rosemary in the chops perfectly.
For extra crunch, add toasted pecans or watercress if you're feeling fancy.
Rich & Saucy Complements
For a heartier meal, serve with apple butter glaze on the side. I make mine with 1 cup unsweetened applesauce, 2 tbsp brown sugar, 1 tsp ground cinnamon, and a pinch of cayenne pepper.
Warm it gently and drizzle over the chops just before servingâit adds a sweet-tangy contrast that elevates the dish. Another winner is brown butter mac and cheese with a crispy breadcrumb topping, made with 2 cups cavatappi pasta and 2 cups sharp cheddar cheese.
The caramelized butter ties everything together. đ§
Bread Basket Essentials
No pork chop meal is complete without fresh bread. I love serving crusty French baguettes or homemade cornbread on the side. For the baguette, brush slices with garlic-infused olive oil and toast until golden. The cornbread?
Mix 1 cup cornmeal, 1 cup all-purpose flour, 1 tbsp baking powder, and 1 cup buttermilkâit pairs perfectly with the herb butter on the chops. Both options soak up any extra juices beautifully.
Drink Pairings
A crisp dry Riesling from Germany or a light-bodied red like Pinot Noir complements the herbaceous notes in the chops without overpowering them. For beer lovers, a Belgian witbier with its citrusy coriander notes provides a refreshing contrast.
If you prefer something non-alcoholic, sparkling apple cider with a cinnamon stick adds a festive touch. The effervescence cleanses your palate between bites of rich, crispy pork. đ·
Make-Ahead Serving Tips
Plan ahead by prepping sides the day before. The mashed potatoes and collard greens reheat beautifullyâjust warm through gently in the microwave or oven. For the salad, store dressing separately and toss with greens right before serving to keep it crisp.
If you're serving a crowd, assemble the cornbread and bread basket in advance and keep them warm in a 200°F oven. The chops themselves reheat best in a skillet over medium-low heat for just 2-3 minutes per side to maintain that crispy texture. đĄ
Nutrition facts
Frequently asked questions
Why do these pork chops need to rest at room temperature before cooking?
Room temperature chops cook evenly and develop that perfect crispy crust because cold meat creates steam pockets that prevent proper browning. The 20-minute rest ensures the heat penetrates consistently, giving you juicy centers and golden edges every time. This is a technique I learned from Master Chef Chenânon-negotiable for restaurant-quality results!
Can I substitute the cornstarch in the breading?
Yes! Use arrowroot powder at the same amount for identical crispiness, or try potato starch if you're out of both. The cornstarch creates that signature crunch by absorbing moisture during cooking, but these alternatives work just as well. For gluten-free options, swap the flour for almond flour or a 1:1 gluten-free blendâjust add an extra 1 tablespoon xanthan gum to maintain texture.
How do I know when the pork chops are fully cooked?
Use a meat thermometer to check the thickest partâit should reach 145°F internally. The edges will be deep golden-brown and crispy, while the center remains slightly pink (this is safe for pork!). If you don't have a thermometer, press gently with tongs: the meat should feel firm but still yield slightly. Overcooking turns pork chops tough, so aim for that 145°F mark precisely.
What's the best way to reheat leftover deviled pork chops?
Reheat in a skillet over medium-low heat for 2-3 minutes per side to maintain crispiness. Avoid the microwaveâit makes the breading soggy. For oven reheating, warm at 375°F for 8-10 minutes on a wire rack (this prevents steam buildup). The herb butter step is optional for reheating, but a quick drizzle of olive oil helps restore moisture. These chops stay delicious for 2-3 days in the fridge!
Can I make these pork chops ahead of time?
Assemble the breading mix and store it dry for 1 week in an airtight container, but prep the chops fresh for best flavor. For complete make-ahead prep, bread the chops and refrigerate them (uncooked) for up to 24 hours. Cook them straight from the fridge, adding 1-2 extra minutes per side to account for the cold start. The herb butter should always be made fresh before finishing the chopsâit's what gives them that signature restaurant-quality taste.