smoked pork chop

Jazz up boring old pork chops by reverse searing them. Slowly smoke them for an hour then finish over high heat to sear the flavor.

Smoked Pork Chops Recipe with Reverse Sear

1 1/2 inch Bone in Pork Chops

extra virgin olive oil

Ultimate Dry Rub

unsalted butter

thyme

sage

Preheat Smoker

Preheat smoker to 225 degrees (F) using oak or apple wood.

Season Pork Chops

Coat pork chops with olive oil and liberally apply the dry rub.

Smoke

Place the pork chop on the smoker and cook until internal temperature is 130 degrees (F) and then remove (about 45 minutes).

Preheat Skillet

When your temperature gets close to 130 degrees (F), preheat large cast iron skillet on stove top.

Sear the Chops

Place butter into the preheated skillet, then chop, then herbs.

Baste

Butter will melt quickly, be sure to quickly start basting the pork chops with the melted butter in the pan. Use a large spoon to do this. Flip after 2 minutes and repeat the basting for 2 more minutes.

Remove and Rest

Remove pork chops from pan and let rest for 10 minutes tented with aluminum foil to let the juices redistribute. The internal temperature of the pork should be about 135 - 140 degrees (F).

Slice and Serve

Cut and serve with your favorite sauce, we used the brown butter sauce from the pan. Just drizzle it right over the chops.

https://content.jwplatform.com/videos/EdCGqTx7.mp4

Jazz up boring old pork chops by reverse searing them. Slowly smoke them for an hour then finish on a hot grill for amazing flavor.

Reverse Sear Smoked Pork Chops

Get ready to sink your teeth into juicy and succulent perfection with this mouth-watering grilled tomahawk pork chop recipe! With its impressive size and striking presentation, this dish is sure to impress your family and friends at any gathering or special occasion.

Tomahawk Pork Chop Recipe

Tomahawk Pork Chops

BBQ Dry Rub (of choice)

Parsley (minced)

Cilantro (minced)

Shallot (minced)

Jalapeno (seeds removed and minced)

Garlic (Minced)

Red Wine Vinegar

Olive Oil

Sea Salt

tsp Black Pepper

Add all the chimichurri sauce ingredients together in a mixing bowl and set aside.

Preheat the smoker to 225 degree S and set it for indirect heat.

Remove the tomahawk pork chops from the packaging and pat them dry with paper towels to remove the excess moisture.

Lightly coat each pork chop in olive oil on all sides. Then lightly season all over with a BBQ dry rub of your choice.

Place the tomahawk pork chops onto the grill grates and let them smoke until the internal temperature hits 115-120 F. about 20-25 minutes depending on the thickness of the chop.

Remove and let the tomahawk pork chops rest about 10-15 minutes and increase the grill temperature to over 500 F. and set it for direct grilling.

Sear each pork chop 1-2 minutes per side for a total of 4-5 minutes or until the pork chop reaches your desired level of doneness. Please not that the FDA recommends cooking pork to a minimum temperature 145 F. internally.

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Smoked Pork Chops Recipe with Rever...

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Top 2 smoked pork chop recipes from across the web

The most viewed smoked pork chop recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Smoked Pork Chops Recipe with Rever...

Tomahawk Pork Chop Recipe

The most viewed smoked pork chop recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine