Last week I made Pork Chops, but even though they looked great, they tasted like cardboard. They where cooked alright, but BLAND!
A couple of you, @Jeremiah
made some suggestions that I tried last night with pretty awesome results.
I used a rub instead of trying to marinade, and I reverse seared the suckers. The RS was a first time technique, but I think it is freaking great. The chops came out tasting great, even though the marks where not exactly perfect.
I am excited to try the RS with a Bone In Ribeye...
And here is the plate....
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