Reverse seared to 135 degrees from frozen with a honey/hot spice rub @ 200 degrees. Then 450 degrees until it hit 145 degrees. Stayed really juicy!
by shiithead_007
8 Comments
mhambster
Pork chops don’t get enough cred. Those look fantastic. Bravo! Well done.
bounty503
Since steak is so expensive I’ve started marking a lot more pork chops. They’re so good. These looks great
Adventurous_Dust_240
Mmmm ,👍
No_Glove2128
Pork smells better when cooking than steak. I love both. But cooking pork is less stressful than having to hover around the grill to make sure steak’s don’t flair up. I’m a 98.3 % pork fan
jizzmcskeet
What is your honey/spice rub? I like the color it has.
Pocket_Monster
That looks delicious. For me at least, I prefer when pork chops are cut into steaks first before grilling/searing. More surface area for char and milliard reaction means more flavor.
8 Comments
Pork chops don’t get enough cred. Those look fantastic. Bravo! Well done.
Since steak is so expensive I’ve started marking a lot more pork chops. They’re so good. These looks great
Mmmm ,👍
Pork smells better when cooking than steak. I love both. But cooking pork is less stressful than having to hover around the grill to make sure steak’s don’t flair up. I’m a 98.3 % pork fan
What is your honey/spice rub? I like the color it has.
That looks delicious. For me at least, I prefer when pork chops are cut into steaks first before grilling/searing. More surface area for char and milliard reaction means more flavor.
Nice caramelization. Looks yummy.
Proper