Reverse Seared Pork Chops
One of the most common ways of cooking chops or steaks is to sear them in a skillet, then put them in the oven to finish cooking through. This results in tasty meat, but have you tried the reverse sear? By cooking in the oven at low heat first, then finishing on high heat, you get a result that’s evenly cooked, with a yummy sear on the outside. This pork chop recipe uses a reverse sear, combined with a dry brine and a simple pan sauce to make out of this world delicious pork chops. Watch our recipe video for instructions, or read the recipe below. Let us know what you think, and enjoy!
Dry brine your pork chops by putting them on a wire rack over a baking sheet. Season on all sides with the salt. Refrigerate the pork chops, uncovered for 1 – 24 hours. You can skip this step if you don’t have time. Instead, season the chops to your taste with salt and proceed with recipe.
Remove the pork chops from your refrigerator. Preheat your oven to 250ºF, and put the pork chops in the oven. Keep them on the wire rack over the baking sheet. Roast for 25 minutes, until they reach 110ºF.
After roasting, remove the pork chops from the oven. Heat the vegetable oil in a large skillet over high heat until smoking. Put the pork chops in the skillet, and sear for one minute. Flip the pork chops and add butter, garlic, and thyme to the skillet. Start basting the pork chops with the butter mixture. Continue cooking over high heat, flipping the chops regularly to cook evenly, and brown on all sides, basting as you flip. Be sure to sear the sides as well to render any fat on the sides.
Cook for 2-3 minutes per side total, until the pork chops reach 145ºF, or your desired doneness, and the outside is completely seared. Serve the remaining butter pan sauce over the pork chops as a sauce. Enjoy!
Get more great recipes at lakegenevacountrymeats.com
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Pairs great with:
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