Bone in pork chop, reverse sear method. Aka seriouseats is srs

[Ns1]

Been whoring seriouseats a lot lately, trying to step up my cooking game. These pork chops are a game changer - most certainly not the cooked to hell pork chops of my childhood.

1) I started w/ a fairly big pork chop - a full 16oz, which has NOT been pre-brined. Very important IMO. Then I pre-salted/seasoned 1 day in advance, per seriouseats suggestion. This allows the salt to draw the moisture out of the chop, and then re-absorb. Aka a dry-brine. I let this sit in the fridge for 20 hours.

2) Put it on a rack and then moved it to the oven for ~1 hour, around 250 degrees. The end goal here is to pull the chop out of the oven when it's around 95 degrees. I messed up and pulled it out around 110 degrees.

3) Ripping hot cast iron pan w/ corn oil (highest smoke point oil I have). Put the chops in there, first flip in 45 seconds. After flipping, put a shitload of butter on the chop and added my aromatics: thyme, shallots, garlic. Kept basting and flipping that mother fucker ever ~45 seconds for 5 minutes total cook time on the cast iron. If I pulled it out when it was ~95' I would've extended this closer to 6-7 minutes. End result:

OG reference article:
http://www.seriouseats.com/2014/03/the-food-lab-pork-chops-blah.html

(Yes I know I'm 5' over his suggested serving temp. I'm working on it!)

 

[Mr.IncrediblyBored]

That's a good looking chop.

I stopped doing the cast iron technique since it smokes the hell out of my house. Made some great steaks that way though.

 

[smackababy]

Looks great!

I really only cast iron during the winter because I can use a proper grill in the summer.

 

[Howard]

No pic

 

[CraKaJaX]

Christ that looks good. I picked up a pack of chops last night and was just looking for new recipes. I usually do a marinade of some BBQ, liquid smoke, red wine (if I've got any), whatever else sounds good. I may have to try this... but my chops aren't that thick. What was your seasoning with the pre-salting suggestion?

 

[Ns1]

Christ that looks good. I picked up a pack of chops last night and was just looking for new recipes. I usually do a marinade of some BBQ, liquid smoke, red wine (if I've got any), whatever else sounds good. I may have to try this... but my chops aren't that thick. What was your seasoning with the pre-salting suggestion?

I have a kosher garlic salt grinder and something called "unicorn salt". Also added a touch of Emeril's rustic rub (google it).

If I lacked those I would use straight up kosher salt/paprika/pepper. And then some nice finishing salt.

I like salt.

The first time I did this I used thinner chops, it's harder to get the deep color on the crust with thinner chops.