Reverse sear question

Put chops in the oven at 250 degrees until they reach somewhere in between 110 - 120 degrees.

A quick sear should bring the final temperature for the pork chops to 130 - 140 degrees for medium territory.

I've never worn pork chops before. I would imagine though, that it would really attract dogs and other wild animals?

Make sure you use a digital meat thermomter, preferably the kind that sits outside the oven so you can monitor the progress. Don't go by time, that kinda defeats the purpose of reverse sear.

And I would go with no higher than 225 for the oven temp, that also somewhat defeats the purpose by going higher.

It should work well, but not as well as sous vide reverse sear for pork chops since you're using a dry heat which could dry out the chops. Don't over cook them or you'll be eating shoe leather.

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Btrtigerfan - Remember when you wear them to turn frequently so they don't over cook.

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I have never tried wearing a porkchop. Should I make a war medal out of it, or have it set in a manly ring.

2 inch chops always make me feel too tall. Perhaps you should sear them.

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In the hope of keeping them moist I currently have the pork chops brining in an apple cider vinegar, brown sugar, salt and mustard solution.

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I sure hope there was some water in there...