Reverse-Seared Pork Chops

We haven’t made pork chops in a long time. A really long time. When I think of pork chops, I think of dry, chewy white meat smothered in apple sauce or gravy. That’s how they were served (at least to me) when I was a kid. But it doesn’t have to be that way!

Our new favorite method of cooking steaks is reserve searing, and it worked beautifully for these pork chops. It does take a while, but most of that time is the baking process. I like that because it means I can spend time reading to or playing with Otto while dinner cooks—parenting win!

Ingredients
6 bone-in pork chops
1 tsp sea salt
1/2 tsp black pepper
1/4 C Dijon mustard
3 garlic cloves, pressed
1/8 tsp cayenne
2 Tbsp avocado oil

Method

Preheat the oven to 225ºF. Blend mustard, garlic, and cayenne in a small bowl.

Pat the pork chops dry, and season both sides with salt and pepper.

Brush with mustard, garlic, and cayenne mixture onto the chops.

Bake the pork chops on a sheet pan for 50 minutes.

Near the end of the bake time, heat your favorite cast iron skillet on high with avocado oil (we like this one from Lodge for the grill marks). Transfer the pork shops from the baking sheet to the cast iron and sear the chops for 2 minutes on each side.

Rest covered with tinfoil for 10 minutes. Serve with your favorite veggies on the side.

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Reverse-Seared Pork Chops

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients
6 bone-in pork chops
1 tsp sea salt
1/2 tsp black pepper
1/4 C Dijon mustard
3 garlic cloves, pressed
1/8 tsp cayenne
2 Tbsp avocado oil

Method

  1. Preheat the oven to 225ºF. Blend mustard, garlic, and cayenne in a small bowl.
  2. Pat the pork chops dry, and season both sides with salt and pepper.
  3. Brush with mustard, garlic, and cayenne mixture onto the chops.
  4. Bake the pork chops on a sheet pan for 50 minutes.
  5. Near the end of the bake time, heat your favorite cast iron skillet on high with avocado oil (we like this one from Lodge for the grill marks). Transfer the pork shops from the baking sheet to the cast iron and sear the chops for 2 minutes on each side.
  6. Rest covered with tinfoil for 10 minutes. Serve with your favorite veggies on the side.

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