Reverse Sear Smoked Pork Chops
Jazz up boring old pork chops by reverse searing them. Slowly smoke them for an hour then finish on a hot grill for amazing flavor.
grilled pork chop, pork chop, reverse sear, smoked pork chop
Mary Cressler | Vindulge
Bone in Pork Chops, thick cut,
roughly 1 ½ pounds total
extra virgin olive oil
sprigs of fresh thyme
of fresh sage
Preheat smoker to 200 – 225 degrees (F) using oak or apple wood.
Coat pork chops with olive oil and liberally apply the dry rub.
Place the pork chop on the smoker and cook until internal temperature is 135 degrees (F) and then remove (they will be on about 45 minutes - 1 hour).
When your temperature gets close to 135 degrees (F), preheat large cast iron skillet on stove top.
Place pork chops into the skillet and add the butter and fresh herbs.
Butter will melt quickly, be sure to quickly start basting the pork chops with the melted butter in the pan and then flip after 2 minutes and repeat the basting for 2 more minutes.
Remove pork chops from pan and let rest for 10 minutes tented with aluminum foil to let the juices redistribute.
Cut and serve with your favorite sauce, we used the brown butter sauce from the pan.
Best Dry Rubs to use:
Basic Dry Rub
The Ultimate Dry Rub for Pork or Chicken