Reverse Sear Pork Chops (Thick Cut)
Learn how to Reverse Sear Pork Chops! I’ll show you the quickest and easiest way to get tender, juicy thick cut pork chops in the oven (with grill and smoker instructions) for a deliciously cooked bone in or boneless pork chop to pair with your favorite side dishes!
I’m never surprised to see how many people shy away from cooking pork chops. They are famously a cut of meat that seems to get dry easily, so I get it. But maybe you haven’t found the right cooking method yet! As much as I love making sous vide pork chops, air fryer pork chops, or an entire frozen pork tenderloin in the air fryer, I still think that reverse searing is the best way to cook a thick pork chop while keeping the tender juicy flavor in tact!
The reverse sear method is a simple cooking technique that involves finishing meat under the broiler or a torch after it has been cooked slowly at a lower temperature and its so easy to learn!
You can also use this same method to reverse sear: Pork Shoulder, Pork Tenderloin, or Pork Loin Roast!
🥩Ingredients and Tools
- Pork Chops – You’ll want to use thick-cut pork chops for this recipe. For best results, find pork chops that are 1.5-2 inches thick. If you can’t find that thick, you can cut a pork loin into chops or have a butcher do it for you. The pork chops can be boneless or bone-in.
- Seasonings – You can use just about anything to season your meat. I love dry brining with a simple blend of kosher salt, garlic, and black pepper. Just mix in a small bowl with a spoon before dry rubbing onto the meat.
- Cooking Oil – An oil such as, avocado oil, coconut oil or another high smoke point oil is best for broiling the pork after its been reverse seared. You can also use ghee or butter.
- Oven Safe Cooking Rack – Use this on top of a rimmed baking sheet to ensure the heat gets circulated all around the surfaces of the meat.
- Meat Thermometer – A quality kitchen thermometer with a long probe is key to reverse searing any meat. For a top-of-the-line thermometer, use the Meater. For an inexpensive option, try the ThermPro.
📖How To Reverse Sear Pork Chops In The Oven
1️⃣Preheat the oven: Preheat oven to 250 degrees F. While the oven is preheating, let the pork chops sit at room temperature for 25-30 minutes to take off the chill.
2️⃣Season the pork chops: Pat the meat dry with a paper towel. Season the pork chops with your favorite seasonings.
3️⃣Place the pork on a rack: Place the pork roast on a wire rack over a baking sheet and place in the oven.
4️⃣Cook until the internal temperature reaches 140 degrees F: Cook the pork chops in the oven until the internal temperature reaches 140 degrees Fahrenheit, about 30-40 minutes per pound. Use an oven-safe instant-read thermometer for accurate results.
5️⃣Remove from the oven and let rest for 5-10 minutes: Remove the pork from the oven and place foil over top for 15 minutes.
6️⃣Sear in skillet: Add the oil to a skillet and turn it to high heat. Pat the pork chops dry again with paper towels, then sear them for about 1 minute each side until a golden brown crust forms. You can also do this on a gas grill, grill pan, or smoker.
7️⃣Remove from the heat and let rest for 10 minutes: Remove the pork from the heat and add foil back to the top. Let it rest for 10 minutes before slicing and serving.
On a pellet grill
Preheat your pellet grill to 225°F. Season the thick-cut pork chop with your favorite rub, then place it on the grill for 45 minutes to an hour until the internal temperature reaches 110°F. Increase the grill temperature to 450°F, then sear each side of the pork chop for 2-3 minutes until the internal temperature reaches 145°F. Let the pork chop rest for 5 minutes before serving.
On a gas grill
Preheat one side of your gas grill to low heat, leaving the other side off. Season the thick-cut pork chop with your favorite rub, then place it on the cool side of the grill and cook for 45 minutes to an hour until the internal temperature reaches 110°F. Move the pork chop to the hot side and sear each side for 2-3 minutes until the internal temperature reaches 145°F. Let the pork chop rest for 5 minutes before serving.
👩🏼🍳Tips For The Juiciest Pork
- Always pat the meat dry: This will help the seasonings stick to the meat and prevent unwanted moisture.
- Take the chill off: Letting the meat rest before cooking is important because it lets the proteins relax, keeping the meat from getting tough when going from hot to cold.
- Use an oven-safe meat thermometer: This will allow you to accurately cook the meat to the correct temperature without opening the oven door and letting out heat. Use a temperature probe thermometer inserted into the thickest part of the meat.
- Rest the meat after searing: Resting the meat allows the juices to redistribute, resulting in juicier and more flavorful pork.
- Sear at high temperature: Whether you are pan searing in a cast iron skillet, grilling, or smoking, ensure that the temperature is very hot before searing. Low temperatures will cause the meat to stay in longer, further increasing the internal temperature making it dry.
🧄Pork Chop Seasoning Ideas
- Cajun seasoning: This blend of paprika, garlic powder, cayenne pepper, onion powder, and oregano is perfect for pork.
- Greek seasoning: A mix of garlic powder, onion powder, oregano, basil, and thyme gives the pork a Mediterranean flavor.
- Jamaican jerk: Allspice, ginger, cloves, thyme, and habanero peppers give this pork a spicy kick.
- BBQ rub: A blend of paprika, chili powder, garlic powder, onion powder, and cumin will give the it a smoked pork chops flavor.
- Lemon herb: Perfect for summer, this blend of lemon zest, garlic, rosemary, thyme, and basil is refreshing and light.
- Chinese five spice: A mix of star anise, cloves, cinnamon, fennel, and Sichuan pepper gives the pork an exotic flavor.
- Chasu: A Japanese-inspired seasoning of ginger, garlic, and onion powder with a touch of cumin is perfect for reverse seared pork that’s great to use thinly sliced on top of ramen or other Japanese dishes.
Yes! The bone can add extra flavor and will help keep the meat even more moist. Just follow the same instructions but use a kitchen thermometer and check near the bone in the thickest part to make sure it comes to the right temperature before removing.
Reverse Sear Pork Chops
Equipment
- Oven Safe Cooking Rack
- Meat Thermometer
Ingredients
- 2 pounds Pork Chops (1.5″-2″ thick)
- 2 tsp Salt
- 1 ½ tsp Paprika
- 1 tsp Garlic Powder
- ½ tsp Black Pepper
Instructions
- Preheat oven to 250 degrees F. While the oven is preheating, let the pork chops sit at room temperature for 25-30 minutes to take off the chill.
- Pat the meat dry with a paper towel. Season the pork chops with your favorite seasonings.
- Place the pork chops on a wire rack over a baking sheet and place in the oven.
- Cook the pork in the oven until the internal temperature reaches 140 degrees Fahrenheit, about 30-40 minutes. Use an oven-safe kitchen thermometer for accurate results.
- Remove the pork from the oven and place foil over the top for 15 minutes.
- Pat the pork chops dry again, then place the oil in a cast iron skillet and turn to medium-high heat. Once the oil is very hot, sear the pork chops on each side for 60 seconds per side. You can also do this on the grill or grill pan over high heat.
- Remove the pork from the heat and add foil back to the top. Let it rest for 10 minutes before slicing and serving.
