Smoked Pork Chops (Reverse Sear Method)
Try this Smoked Pork Chops Reverse Sear Method recipe or contribute your own.
Try this Smoked Pork Chops Reverse Sear Method recipe or contribute your own.
- Carbohydrate 5.79615459842234 g
- Cholesterol 0 mg
- Fat 0.0128477071290944 g
- Fiber 0.062499034572888 g
- Protein 0.14857803468444 g
- Saturated Fat 0.00255337186897881 g
- Serving Size 1 1 chop (11g)
- Sodium 432.525462099274 mg
- Sugar 5.73365556384945 g
- Trans Fat 0.00331699421965318 g
- Calories 23 calories
Step-by-step
- Rub the pork chops with Worcestershire sauce and let sit for about 15 minutes while you are starting your grill. Dry the meat with a paper towel, then evenly apply the salt, sugar, spices and the garlic.
- Now, place the chops on preheated grill/smoker and smoke over indirect heat at about 200F-225F for about an hour to 1 ½ hours, until the internal temperature of the pork chops reaches 130F.
- Move the pork chips over to direct heat and sear over high heat on both sides until the internal temperature reaches 145F.
- Remove the chops from the grill/smoker, cover with foil and let rest for 5 minutes before serving.
Kosher salt drives this entire preparation, penetrating dense muscle fibers when applied after a brief rest in Worcestershire sauce. Many cooks rush this phase and end up with gray, rubbery meat because moisture blocks the smoke ring from forming. Surface dryness is mandatory before the spice rub goes on, or the smoke will slide right off the exterior fat and lean. Dry the chops thoroughly with paper towels after their fifteen-minute marinade. Smoke at 200F to 225F using indirect heat, pulling the meat off the smoker precisely at 130F internal temperature before transferring it to a high-heat sear zone. Finishing over direct fire brings the core temperature up to 145F while crisping the exterior spices. Leftover smoked chops present a unique challenge due to the lack of intramuscular fat in modern lean cuts. Reheating them in a microwave guarantees toughness. Instead, slice cold leftovers paper-thin and fold them into a warm pan with eggs, or chop the meat finely to build a rich base for fried rice where residual smoke acts as a seasoning agent. Equipment setups vary wildly between pellet grills and offset smokers, but maintaining steady low heat matters far more than the specific brand of hardwood pellets used. Rest the finished meat for five minutes under foil to allow muscle fibers to relax and redistribute juices.
