Reverse Seared Smoked Pork Chop

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.
Course Entree
Cuisine American
Keyword grilled pork chop, pork chop, reverse sear, smoked pork chop
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 2 servings
Author Mary Cressler | Vindulge


  • 2 Bone in Pork Chops, thick cut, roughly 1 ½ pounds total
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons dry rub
  • 4 tablespoons butter
  • 4 sprigs of fresh thyme
  • 4 leaves 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.