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Reverse seared pork chops
Posted on 5/27/16 at 8:26 pm
Posted on 5/27/16 at 8:26 pm
I have 4, 2" thick porterhouse pork chops ordered for tomorrow. I want to try the reverse sear method to cook them for lunch on Sunday. I've had great results using this method with rib eyes cut 1 1/2" thick.
Anyone ever try this with pork chops? I would like to hear if you have any experience doing this and wouldn't mind giving me some pointers. Instruction and recipes from an internet search were all over the place and somewhat vague.
TIA
Anyone ever try this with pork chops? I would like to hear if you have any experience doing this and wouldn't mind giving me some pointers. Instruction and recipes from an internet search were all over the place and somewhat vague.
TIA
1
Posted on 5/27/16 at 10:19 pm to bbqguy
Never reverse-seared pork chops but if I had some 2" thick ones (not stuffed) I'd give it a try. I'd set up an indirect section on my pit and get the temp around 250. Throw in a couple of apple chunks and let them go until the internal reached 140. Pull them and raise the coals and leave the lid open (or do what you have to do to get the pit very hot) then sear them babies quick, fast and in a hurry. Internal should finish around 150 or so. Glaze with a peach/pepper jelly sauce sprinkled with crushed red pepper flakes.
Posted on 5/28/16 at 6:17 am to GeauxTigers0107
quote:
Never reverse-seared pork chops but if I had some 2" thick ones (not stuffed) I'd give it a try. I'd set up an indirect section on my pit and get the temp around 250. Throw in a couple of apple chunks and let them go until the internal reached 140. Pull them and raise the coals and leave the lid open (or do what you have to do to get the pit very hot) then sear them babies quick, fast and in a hurry. Internal should finish around 150 or so. Glaze with a peach/pepper jelly sauce sprinkled with crushed red pepper flakes.
Sounds great! I would do it like that but have a problem with keeping my grill, a Weber Kettle, at a consistent low temperature. The kettle is a great grill for high temp grilling, but not so good for low temp work. I'll use my oven for the low temp work and use my screaming hot grill for the caramelizing sear at the end.
To get more flavor in the pork chops, I plan on using a brine before cooking. I'll post the good or bad results after the cooking.
Posted on 5/28/16 at 8:16 am to bbqguy
Sounds delicious. Let us know how tender/tough They turn out.
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