Thick-cut pork chops reverse sear or?

Powak

last night I did thick-cut pork chops, reverse sear. 275 for the roast until they hit 137 internal and 600 or so for the sear. They came out pretty good. Semi pink interior and very juicy. They just didn't seem tender. I recall another good method for cooking these where they came out with good crust, juicy and tender too by cooking them close to the coals the whole time and turning once. Anyone know about that or another method?

jtcBoynton

Thick cut pork chops - reverse sear - yes.  What was the final internal temp?  They may have been slightly overcooked.  May have just been a piece that was not as tender to start.  Internal temp will dictate the tenderness regardless of the cooking method.

Mattman3969

You gotta give this a try.  CTs brine and glaze are awesome. 

http://eggheadforum.com/discussion/1155810/best-pork-chop-ive-ever-had/p1