Reverse Seared Pork Chop. Couldn't believe it was this good.

First off I've fallen in love with reverse searing steaks. So why not do the same with pork chops?

Secondly I've been on a hunt to try to find a pork chop that tastes as good as Perry's in Houston and Dallas, best pork chop ever. The ones I'm cooking aren't seven fingers thick but the flavor was incredible!

I did brine the pork chops for 24 hours in a kosher salt, honey, and garlic pepper mix. They were cut around 1-3/4" to 2" thick. 

Got the egg to 300 with applewood and cherry chunks in it and completely coated the pork chops with dizzy pig seasoning and smoked the porkchops until they were around 120-130 internal temp using my Cyberq to watch. Then removed them. 

I took the chops indoors to rest and tented with foil while I opened my vents up on the egg and put my cast iron on the grate, got my cast iron skillet over 600 degrees. I put the porkchops on around 650 with butter in the pan seared 1 minute each side. Had a perfect char and couldn't believe how amazing the taste was. Can't wait to try them again. 

Absolutely incredible and the closest to Perry's amazing flavor that I've eaten outside their restaurant. Father's Day lunch was pretty great I did not expect this to be so good.