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Pork chop reverse Sear?

Fescobar5
Fescobar5 Posts: 7
in EggHead Forum
Hello all!!! Newbie here. Been an egghead for over two years and have been doing most everything wrong so I joined you guys..... I hope to share and learn from you as well!! Can you sear a pork chop and if so can you reverse sear? Which produces better flavor?? Thank you for any advice!!
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  • SGH
    SGH Posts: 28,988
    Yes, yes and it depends. You can sear anything if you so chose. You can also reverse sear anything if you so chose. However sometimes it's not ideal. Sometimes it is ideal. With chops, if they are 3/4 inch or less, I just grill them. However when they go over 3/4 of a inch in thickness they become a prime candidate for the reverse sear. With thinner cuts, the reverse sear offers little to nothing over just grilling it. However with the thicker cuts the reverse sear offers some advantages. It allows you to get the inside up to target temp without scorching the outside. The numbers I stated above is just a rule of thumb for me. They are not law. Again, you can sear or reverse sear anything. Sometimes one is more ideal than the other. More often than not, thickness is what determines when to use which. 

    Location- Just "this side" of Biloxi, Ms.

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    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,988
    Here is a great way to sear on your egg. A grid sitting on a spider. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Fescobar5
    Fescobar5 Posts: 7
    That's interesting!! Thank you!! 
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  • SGH
    SGH Posts: 28,988
    Fescobar5 said:
    Thank you!! 
    You are more than welcome my friend. Here is a link to the spider if you are interested in one.


    http://www.ceramicgrillstore.com/large-spider-big-green-egg.html

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • stemc33
    stemc33 Posts: 3,567
    Welcome. Great advice from @SGH as usual. I usually do thick chops and often sear first then toss in my homemade extended grill to reduce radiant heat while it finishes. I did some thin chops last week and grilled straight through. Very tasty. 
    http://eggheadforum.com/discussion/1185695/old-school-pork-chops#latest

    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • piney
    piney Posts: 1,478
    Welcome aboard! And as SGH advised grill the thinner reverse dear the thick ones (Iowa Cut). I like to brine mine for a couple hours before cooking. I use a brine of kosher salt, brown sugar, water put in ziplock bag in fridge, remove from bag rinse well, coat with coffee rub and then reverse sear. They are very moist and tender.
    Lenoir, N.C.
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  • Griffin
    Griffin Posts: 8,200
    Are those briquettes @SGH ? Gasp. Oh no. Somebody is gonna have a conipition over tha. lol

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • SGH
    SGH Posts: 28,988
    Griffin said:
    Are those briquettes @SGH ? Gasp. Oh no. Somebody is gonna have a conipition over tha. lol
    Yes sir, they are briquettes. I use them here and there at times. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Fescobar5
    Fescobar5 Posts: 7
    Thank you guys very much for the info!! I appreciate it!! I don't get on here as much as I would like, but hope to soon! Will def try brining them first! Thanks again!!
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  • Legume
    Legume Posts: 15,936
    edited August 2015
    good luck, don't brine too long.  I did overnight and they were the best tasting salt bombs I've ever made, I usually stick to just a couple of hours now - and definitely cook pork chops to temp, 145 is a great place to start, if you go 160 they start to get dry and tough.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • DMW
    DMW Posts: 13,836
    Legume said:
    good luck, don't brine too long.  I did overnight and they were the best tasting salt bombs I've ever made, I usually stick to just a couple of hours now - and definitely cook pork chops to temp, 145 is a great place to start, if you go 160 they start to get dry and tough.
    Yep, thick chops only need about 2 hours or so in brine.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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