Cast Iron Reverse Seared Pork Chops

NewBerlinEggprentice

While the preference for me is always bone in, these boneless chops were on sale so what the heck. My plan to reduce the chance of drying out was to brine for a few hours. Simple brine of water, salt and brown sugar.  I got them out of the brine and patted the dry. I cooked them on the LBGE indirect at 375°. Once internal temperature was 130°  I pulled them off, removed the place setter for direct heat and cranked it up to 550°. I put my cast-iron pan in to warm up to smoking hot.  I then seared them off in butter, oil, garlic and rosemary.
The plan worked as they were moist and tender and the crust provided a great contrasting flavor and texture. Although I like the bone for a handle (pork chips are finger food right?), these really good I thought. 


Lesson learned: less fat in the pan will reduce the risk I destroy another pair of pants with the greasy splatter!

ChrisgrillsSTLMO

Well done, looks great!

JMCXL

I am having pork chops tonight and just started a simple brine. hope mine come out as good as yours