Thick pork Chops Searing

Patriot

I tried reverse searing some thick (1 1/2") pork chops last night that I had brined for 2 hours. Cooked them raised direct at 400* until internal temp of 135* then pulled them. Cranked the Egg up to 650* and put them back on for 1 minute per side. Sorry to say they turned out dry. When I have done chops before and pulled them at 135*, but no reverse searing they turned out perfectly moist. My conclusion - don't try to reverse sear pork chops. They are so lean it does not work. Comments?

northGAcock

I normally cook mine raised direct on a MM, so there is not a lot of distance between lump and grate level. I normally don't have a prob with dryin out. I do use a heavy coating of rub though, get a nice crust using grill mates smokehouse maple. Keep experimenting....you will figure it out. 

dstearn

Patriot said:

I tried reverse searing some thick (1 1/2") pork chops last night that I had brined for 2 hours. Cooked them raised direct at 400* until internal temp of 135* then pulled them. Cranked the Egg up to 650* and put them back on for 1 minute per side. Sorry to say they turned out dry. When I have done chops before and pulled them at 135*, but no reverse searing they turned out perfectly moist. My conclusion - don't try to reverse sear pork chops. They are so lean it does not work. Comments?

I am not a big fan of reverse searing. 

I have cooked bone in Chops using grill grates at 400 no reverse sear. Just turn twice then flip and turn twice. Then leave on the grates until they register 135 internal. No issues with drying out. I usually marinate in Jerk Seasoning before grilling.

Kayak

Seems kinda hot for the initial part of the cook. When I reverse sear, I usually aim for 250-300. Probably had a lot of carry-over cooking. What was the final IT?

Legume

Kayak said:

Seems kinda hot for the initial part of the cook. When I reverse sear, I usually aim for 250-300. Probably had a lot of carry-over cooking. What was the final IT?

Agree.  I reverse sear thick chops like I would a thick steak, 250ish, pull, sear at 500+

Simcan

Agreed, I think doing the first part at such a high temp would have the middle at your temp with everything else well over target, plus more carryover.  Of course, other variables like the pork itself, the temp it started at, etc., enter into it before you swear off reverse searing pork chops.  I have done them (at 250) and had them turn out great after a sear.  That said, I have more or less replaced the reverse sear for sous-vide then sear, myself, and not just for pork.

jtcBoynton

My comment is that cooking at 400º is searing from the start.  You cannot reverse sear if you are cooking that hot the whole time.  Cooking thick chops at a high temp for the entire time leads to dry chops.  It wasn't the reverse sear part that caused the dryness.  Reverse sears call for two heat cooking - low and then a sear (I prefer the low to be 250-275º).

tarheelmatt

A few issues I have noticed about your method.  

1 - Your reverse part of the cook is too hot.  Try going 250°-275° instead.  At 400° you're searing basically.  

2 - Pulling at 135°.  You probably carried over into 140-145° just by the rest and then you seared, which probably took it another 5-7°, if not more.  


In conclusion, the posted method is a great recipe for shoe leather.  

Give some of this advice a try and see if you can turn your decision around reverse searing.  

Patriot

Thanks for all the valuable insights. The consensus seems to be that cooking at 400* was too high. Even though the temp in the thickest part was 135 the rest of the meat was probably much higher - then searing at 650 just took it over the top. I will try again cooking at a lower temp before searing.