Reverse Sear Pork Chops
Posted: Tue Sep 12, 2017 9:09 pm
I've been doing most of my grilling for the past couple of years on my gas grill as I have always struggled with managing the heat, cook speed, and flare ups on my charcoal grill when grilling thicker cuts of meat. It seemed more like luck when something turned out decent (not overcooked, over-charred, or undercooked). But after getting into smoking lately and learning about the reverse sear technique and zoned cooking, I thought time to try a comeback to grilling on my weber kettle. The weber has only been used as a smoker as of late. My local supermarket had some store brand lump on sale cheaper than kingsford blue bag, so I went ahead and ventured out trying some lump charcoal for the first time on this cook. Started with four bone in pork chops that were about 3/4 lb each and about 1-1.25" thick. Lightly coated them with olive oil and dusted on some Chipotle Parmesan Corn on the Cob seasoning.
I was a little pressed for time, so I had to cook indirect at a little higher temp than planned. I had planned to cook at 225 for 45 minutes to 1 hour (internal temp 140) and then finish by searing over direct heat. But I ended up cooking indirect at 300 for about 25 minutes (internal temp about 125-135) before searing (internal temp at 155 when pulled off of grill, finished at 160 degrees after a few minutes sitting off the grill). I couldn't have been happier with how they turned out - tender, juicy, and flavorful. My wife, who is usually not fond of pork chops, even loved them.
Even with the trying the lump charcoal for the first time, I think the combination of more experience controlling cooking temps and monitoring internal temps with recent smoking ventures, slower easier process of reverse searing, and using digital thermometer to monitor grill temps made this comeback to charcoal grilling a success. Wish I had thought to get a pic after it was cut. Will definitely be utilizing the reverse sear method anytime I am grilling a thick cut of meat. Might even be able to justify buying a Slow & Sear now.
I was a little pressed for time, so I had to cook indirect at a little higher temp than planned. I had planned to cook at 225 for 45 minutes to 1 hour (internal temp 140) and then finish by searing over direct heat. But I ended up cooking indirect at 300 for about 25 minutes (internal temp about 125-135) before searing (internal temp at 155 when pulled off of grill, finished at 160 degrees after a few minutes sitting off the grill). I couldn't have been happier with how they turned out - tender, juicy, and flavorful. My wife, who is usually not fond of pork chops, even loved them.
Even with the trying the lump charcoal for the first time, I think the combination of more experience controlling cooking temps and monitoring internal temps with recent smoking ventures, slower easier process of reverse searing, and using digital thermometer to monitor grill temps made this comeback to charcoal grilling a success. Wish I had thought to get a pic after it was cut. Will definitely be utilizing the reverse sear method anytime I am grilling a thick cut of meat. Might even be able to justify buying a Slow & Sear now.
