Reverse Sear Pork Chops

Here is an easy and delicious and yet not a traditional take on cooking pork chops. It involves using the reverse sear cooking method.

While you may be used to first searing the chops first and then cooking them in an oven, the reverse sear pork chops are prepared using an opposite cooking method.

This technique ensures that the internal part of the meat is fully cooked through at a lower and consistent temperature first, and then the outside is finished up with a quick sear at a high temperature.

It is recommended that you cook the pork chops with the bone-in as it insulates the meat and helps retain the moisture in the meat during the cooking.

When prepared and cooked correctly, reverse sear pork chops will be tender and juicy and evenly cooked on the inside, and beautifully seared on the outside.

Ingredients for preparing reverse sear pork chops

  • Lake Geneva Country Meats pork chops – 2 (cut to a thickness of at least 1-inch)
  • Kosher salt – 2 tablespoons
  • Vegetable oil – 2 tablespoons
  • Butter – 2 tablespoons
  • Garlic crushed – 4-6 cloves
  • Thyme sprigs – 6-8 sprigs

Instructions for making the reverse sear pork chops

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  1. Dry brine the meat by placing it on a baking sheet on a wire rack and seasoning it liberally with kosher salt on all sides. The pork chops should be left to sit uncovered in the refrigerator for up to 24 hours for proper brining. If you don’t have the time for it, you can skip the brining and season the pork chops with salt and other seasonings of your preference.
  2. Take the pork chops out of the fridge, and preheat the oven to 250 degrees Fahrenheit. When the oven is heated, place the pork chops as they are – on the wire rack and baking sheet into the oven.
  3. Let the pork chops roast in the oven for 25 minutes or until their internal temperature reaches 110 degrees Fahrenheit.
  4. When the desired temperature is reached, remove the pork chops from the oven and heat up a skillet with some vegetable oil on the stovetop until it starts smoking. Then place the pork chops in the hot pan and one side of each pork chop for just 1 minute.
  5. Flip over the pork chop and add the thyme, garlic, and butter to the skillet.
  6. Start basting the pork chops with the butter and herb mixture and flipping them until they are all brown on each side.
  7. Make sure that you sear the sides too so that any remaining fat there is rendered.
  8. Cook the pork chops in the skillet for about 2-3 minutes, or when the internal temperature of the meat reaches at least 145 degrees Fahrenheit, your preferred doneness temperature.
  9. Let the pork chops rest, and serve them covered with the remaining butter sauce from the pan.

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