Reverse Seared Pork Chops

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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?…

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!

Ingredients

Prep Time

25 min

Total Time

2.5 hrs

Yield

Feeds 2 people
  • 2 LGCM Pork Chops ( cut at least 1" thick)
  • 2 Tbsp Kosher Salt
  • 2 Tbsp Vegetable Oil
  • 2 Tbsp Butter
  • 4-6 clove Garlic ( crushed)
  • 6-8 sprig Thyme

Directions

  • 1

    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.

  • 2

    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.

  • 3

    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.

  • 4

    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

Recommended Pairings

Pinot Noir

Pinot Noir

Pinot Noir is a thin-skinned grape that produces light red wines. The best Pinot Noirs are fruity, earthy and spicy and very easy to drink!


Top Regions:

  • Burgundy, France
  • Sonoma, California
  • Oregon

Pairs great with:

  • Pinot Noir can work with a variety of foods from salmon to pork to mushrooms
 

Belgian Style Ales

Belgian Style Ales

A very traditional style of beer, Belgian style beers come in lighter and darker varities, but they all show rich malt notes.


Favorites from our shelves:

Pairs great with:

  • Grilled steaks, stews and abbey style cheeses

Reviews

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