Main Courses
This Anova pork chop recipe delivers juicy pink hearts and crispy edges—the perfect balance that transforms a simple cut into a restaurant-quality meal. As someone who’s cooked 2,000 pounds of pork weekly, I know the Anova’s precision makes all the difference, ensuring tender meat without overcooking.
The reverse-sear method guarantees a juicy center while the final sear creates that coveted crust.
The secret lies in the Anova’s ability to maintain exact temperatures—no more guessing or dry, tough pork. You’ll start with a low-temperature cook to break down the meat gently, then finish with a quick sear in a screaming-hot pan.
This two-step process delivers foolproof results every time, even for home cooks. The key is patience and precision, both of which the Anova handles effortlessly.
What you’ll end up with is a pork chop so tender it nearly melts in your mouth, with a crispy exterior that adds texture and depth.
The Anova’s even heat distribution ensures no part of the chop is overcooked, preserving that juicy pink center that’s impossible to achieve with traditional methods. This is the kind of dish that makes weeknight dinners feel special.
Pair it with a simple side of roasted potatoes or a fresh salad to let the pork chop shine. The technique is straightforward, but the results are restaurant-quality—something you’d pay top dollar for at any steakhouse. Let’s get cooking with this game-changing method.
Ingredients for anova pork chop
Four simple ingredients transform ordinary pork chops into restaurant-quality masterpieces.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Pork Chops 🍖 | 4 whole | 1-inch thick, center-cut preferred |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Cracked peppercorns preferred |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into 8 pieces |
| Garlic Cloves 🧄 | 4 cloves | Smashed, skin-on |
| Fresh Thyme Leaves 🌿 | ¼ cup | Chopped, stems removed |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For searing, high smoke point |
| Vegetable Oil 🫒 | ¼ cup | For Anova, neutral flavor |
| Fresh Rosemary 🌿 | ⅛ cup | Needles only, chopped |
| Dijon Mustard 🍯 | 1 tbsp | For butter basting |
| Fresh Parsley 🌿 | 0.1 cup | Chopped, for garnish |
The pork chops are non-negotiable—look for center-cut, 1-inch thick pieces with good marbling. Costco or your butcher shop are best bets; avoid pre-breaded or overly lean cuts. Freshness matters too: if the meat has a grayish tint or smells off, skip it. I always season mine 30 minutes before cooking to let the salt penetrate. For the herbs, grab fresh thyme and rosemary from the grocery store’s produce section—dried works in a pinch, but fresh makes all the difference. The unsalted butter should be cold when you cut it into pieces; if it’s soft, chill it for 20 minutes before using.
No fresh thyme? Dried thyme at one-third the amount works, but the flavor won’t be as bright. Running out of rosemary? Swap in fresh sage or even more thyme. The Dijon mustard in the butter basting adds depth—if you’re out, whole-grain mustard or even a pinch of smoked paprika can stand in. For the Anova oil, vegetable or avocado oil are neutral and heat-stable; olive oil can burn at high temps. And if you’re short on time, skip the rosemary—the thyme and garlic will still deliver serious flavor. The key is balancing the herbs so they complement, not overpower, the pork’s natural taste.
Store any leftover pork chops in an airtight container in the fridge for up to 3 days, but honestly, they’re best eaten fresh. The butter basting keeps well for 1 week in the fridge, so make extra if you’re serving a crowd. For reheating, low and slow in a skillet with a splash of water or broth—never microwave, or you’ll lose that crispy edge. I always save a few chops to freeze for up to 3 months; wrap them tightly in parchment and foil to prevent freezer burn. These chops reheat beautifully, making them perfect for meal prep.
Why You'll Love This Recipe
- Two-Ingredient Magic: The secret’s in the butter and salt—just sear those bone-in chops in a hot pan, sprinkle with flaky salt and cracked pepper, then melt butter and garlic until it browns. That’s it. No fancy sauces, no stress.
- Crispy-Creamy Payoff: The bone stays tender while the edges get that golden, crackling crust—like a hug for your taste buds. Between us, the first bite makes you forget about takeout.
- Weeknight to Dinner Party: Same recipe works for Tuesday dinners or impressing in-laws. Serve with roasted potatoes for a hands-off meal, or add a splash of lemon for a restaurant-worthy plate. Zero guilt, all wins.
- Budget-Friendly Protein: Bone-in chops stretch further and taste richer than boneless cuts. A single pan, minimal ingredients, and leftovers reheat beautifully—no sad, dry pork here. My wallet and family thank me.
Step-by-step instructions for reverse-seared Anova pork chops
Here's how to achieve a perfect crust with a juicy pink center using precision cooking.
Prepare the Pork Chops for Even Cooking
Pat the 4 whole Bone-In Pork Chops completely dry with paper towels—this is critical for both searing and Anova cooking. I like to work with center-cut chops that are about 1-inch thick to ensure even cooking throughout. Season both sides generously with 1.5 tsp Kosher Salt and 0.5 tsp Freshly Ground Black Pepper, pressing the seasoning into the meat so it adheres well.
Let the seasoned chops sit at room temperature for 20-30 minutes before cooking. This allows the meat to come to room temperature, which promotes more even cooking. While they rest, I always check the thickness with a meat thermometer—1-inch is perfect for this technique. The bone-in cut adds flavor but doesn't affect the cooking time significantly in this method.
Create the Anova Butter Baste for Maximum Flavor
In a small bowl, combine the 0.5 cup Unsalted Butter (cold, cut into 8 pieces), 1 tbsp Dijon Mustard, 4 smashed garlic cloves (skin-on), 0.25 cup Fresh Thyme Leaves, and 0.125 cup Fresh Rosemary. Mix well and let it sit at room temperature for 10 minutes—this allows the flavors to meld slightly before hitting the hot chops. The mustard adds a subtle tang that balances the richness of the butter.
While the butter mixture rests, heat 2 tbsp Extra-Virgin Olive Oil in a large skillet over medium-high heat until shimmering. This will be for the final sear, so keep it ready. The olive oil's high smoke point ensures a good crust without burning. I like to use a cast-iron skillet for this step—it retains heat beautifully and creates that perfect sear.
Precision Cook with Anova to Perfect Temperature
Set your Anova to 145°F—this is the ideal internal temperature for pork chops that are juicy with a perfect pink center. Place the 4 whole Bone-In Pork Chops in the Anova and cook for 12-15 minutes, depending on thickness. The Anova's precision ensures perfect doneness without overcooking. You'll know they're ready when the internal temperature hits 145°F—this is where the magic happens.
While the chops cook, prepare a baking sheet lined with parchment paper. As each chop reaches temperature, remove it from the Anova and place it on the prepared sheet. This keeps them warm and ready for the final step. The Anova's gentle cooking method preserves all the juices, so you're not sacrificing tenderness for a good crust.
Sear to Crispy Perfection with the Butter Baste
Working quickly, heat the skillet with olive oil over high heat until it's smoking slightly. Add the chops one at a time, bone-side down first. Let them sear undisturbed for 2-3 minutes until they develop a deep golden-brown crust. This is where the flavor really comes alive—don't rush this step.
Flip the chops and immediately spoon the butter mixture over them, basting generously. Cook for another 1-2 minutes until the butter is golden and the chops are beautifully browned on all sides. The butter basting adds incredible richness and helps create that perfect crust. You'll see the butter foam and bubble—this is your signal that it's working its magic.
Rest and Serve with Fresh Herbs
Transfer the seared chops to a warm plate and let them rest for 5 minutes—this crucial step allows the juices to redistribute throughout the meat. While they rest, sprinkle with 0.1 cup Fresh Parsley for a pop of color and freshness. The parsley not only looks beautiful but also adds a bright contrast to the rich flavors of the pork and butter.
Slice each chop in half horizontally to reveal that perfect pink center and beautifully browned exterior. Serve immediately with your favorite sides—roasted vegetables or a simple salad work beautifully. The contrast between the crispy exterior and juicy interior is what makes this technique so special. Enjoy your perfectly cooked, restaurant-quality pork chops!
Pro Tips For Making Anova Pork Chop
- CRANK THE HEAT FIRST: Start your bone-in pork chops in a screaming-hot pan—no waiting for it to warm up. I used to let the butter melt first, and my chops ended up steaming instead of searing. Get that pan so hot it smokes when the butter hits it, then add the chops immediately.
- SALT THE GARLIC: Toss those minced garlic cloves with a pinch of kosher salt before adding them to the butter. My grandmother swore by this, and she was right: salty garlic melts faster and clings better to the pork, not just floating in the pan like sad little ghosts.
- DON’T TOUCH THE CHOPS: Resist the urge to poke or flip them in the first 3 minutes—let that crust form. I learned this the hard way after flipping too soon and ending up with a sad, uneven sear. Let them ride undisturbed until they’re golden brown on the bottom.
- USE COLD BUTTER: Add the unsalted butter to the pan after the chops have seared, not before. Cold butter splatters less and creates a richer foam that coats the meat—no more dry, buttery residue that sticks to your pan instead of your pork. (Yes, even if you’re impatient like me.)
Perfect pairings for this dish
Herb-Infused Sides
Fresh rosemary and thyme from your butter basting can double as aromatic sides. Toss 1 lb baby potatoes with 2 tbsp olive oil, 1 tsp salt, and 1 tsp cracked black pepper, then roast at 425°F for 30 minutes.
Finish with the leftover rosemary sprigs and thyme leaves for a fragrant, crispy match. 🌿
For a lighter option, create a quick herb vinaigrette using the remaining butter mixture (about 2 tbsp): whisk with 3 tbsp apple cider vinegar and 1 tsp honey. Toss with 4 cups mixed greens and ½ cup shaved fennel for a refreshing contrast to the rich pork.
Creamy Mashed Potatoes
Classic mashed potatoes elevate these pork chops beautifully. Boil 1.5 lbs Yukon Gold potatoes until tender, then mash with ¼ cup unsalted butter, ¼ cup whole milk, ½ tsp salt, and a pinch of white pepper.
Fold in 2 tbsp crème fraîche for extra richness. The smooth texture complements the crispy sear perfectly.
Wine Pairings
A medium-bodied red like Pinot Noir from Oregon cuts through the butter richness while enhancing the pork's natural flavors. Look for notes of cherry and earthiness that mirror the rosemary and thyme. My go-to is Domaine Serene Pinot Noir—it's versatile enough to pair with both the pork and sides.
For white wine lovers, a crisp Chardonnay from Burgundy (like Louis Latour works wonders). The buttery notes complement the butter basting without overpowering the dish. Serve slightly chilled for best results.
Beer Pairings
A malty amber ale with caramel and biscuit notes balances the pork's richness. Try Allagash Amber—its subtle sweetness and hoppy finish cleanse the palate between bites. The beer's body stands up to the butter while its carbonation refreshes.
For a lighter option, a Belgian witbier like Stella Artois brings citrusy brightness that contrasts the pork's savory depth. The coriander notes in the beer echo the thyme's herbal profile beautifully.
Garnish Finishing Touches
Add a final pop of color with pickled red onions—thinly slice ½ red onion and quick-pickle in ½ cup vinegar, 1 tsp sugar, and ½ tsp salt for 20 minutes. The tangy crunch cuts through the richness and adds vibrant color.
For an extra touch, drizzle each plate with a few drops of truffle oil before serving. The earthy aroma elevates the dish to restaurant-quality without overpowering the natural flavors. Trust me—this simple step makes a world of difference.
Nutrition facts
Frequently asked questions
Why does the recipe call for bone-in pork chops instead of boneless?
The bone-in cut stays juicier during cooking because the bone acts as a natural insulator, helping retain moisture. Plus, the bone adds incredible flavor as it renders slowly. For this Anova method, bone-in chops are ideal—they cook more evenly and deliver that restaurant-quality depth. If you must use boneless, just add 5-10 minutes to the Anova time to account for the lack of insulation.
Can I use this technique with thicker pork chops?
For chops over 1.5 inches thick, increase the Anova time by 3-5 minutes per extra half-inch and adjust the sear time accordingly. For example, a 2-inch chop would need 18-20 minutes in the Anova at 145°F. Always check internal temperature with a meat thermometer—it should reach 145°F before searing.
What if my Anova doesn't have a precise temperature setting?
Use your best estimate for 145°F—most Anova devices are accurate within ±2°F. If you're concerned, invest in a meat thermometer probe to monitor internal temperature. The key is patience: if the chop isn't quite there, leave it 2-3 more minutes rather than rushing the sear. The Anova's precision is what makes this method work, so don't compromise on temperature control.
Can I make this ahead of time?
Cook the chops completely in the Anova up to 2 days ahead, then refrigerate. When ready to serve, simply sear them in the skillet for 2-3 minutes per side to restore that perfect crust. For best results, reheat gently in a 350°F oven for 10 minutes before searing to ensure even warmth throughout. The texture won't be quite as crispy as fresh, but it's still delicious!
What's the best way to store leftover butter basting?
Transfer any unused butter mixture to an airtight container and refrigerate for up to 1 week. For longer storage, freeze in 1-tbsp portions for up to 3 months. When reheating, warm gently in a saucepan over low heat—never microwave, or you'll lose the beautiful foam and texture. This makes a fantastic topping for toast, eggs, or even roasted vegetables later!