Smoked Pork Chops Recipe with Reverse Sear
Jazz up boring old pork chops by reverse searing them. Slowly smoke them for an hour then finish over high heat to sear the flavor.
Servings: 2 servings
Cost: $16.00
Ingredients
- 2 1 1/2 inch Bone in Pork Chops
- 2 tablespoons extra virgin olive oil
- 2 tablespoons Ultimate Dry Rub
- 4 tablespoons unsalted butter
- 4 sprigs fresh thyme
- 4 leaves of fresh sage
Instructions
- Preheat smoker to 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 130 degrees (F) and then remove (about 45 minutes).
- When your temperature gets close to 130 degrees (F), preheat large cast iron skillet on stove top.
- Place butter into the preheated skillet, then chop, then herbs.
- Butter will melt quickly, be sure to quickly start basting the pork chops with the melted butter in the pan. Use a large spoon to do this. 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. The internal temperature of the pork should be about 135 - 140 degrees (F).
- Cut and serve with your favorite sauce, we used the brown butter sauce from the pan. Just drizzle it right over the chops.
Video
Notes
Best Dry Rubs to use:
Basic Dry Rub
The Ultimate Dry Rub for Pork or Chicken
Nutrition
Calories: 340kcal | Carbohydrates: 3g | Protein: 1g | Fat: 37g | Saturated Fat: 16g | Cholesterol: 61mg | Sodium: 5mg | Potassium: 27mg | Fiber: 1g | Sugar: 1g | Vitamin A: 900IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 2mg
