A quick post for a Monday night. As if weren’t enough that we ate our faces off over the weekend, I had 4 pork chops in the fridge that needed to be sorted out. What better way than to use a tried and tested method of “reverse searing” and come up with an amazing dish?
When you’re ready to prep, take your chops out of the fridge, give them a rinse under cold water and pat them dry. Drizzle a bit of vegetable oil on the chops and sprinkle a good helping of your favourite rub. Last night I used a pre-made rub (I know, I know…I just couldn’t be asked to make my own!) The rub I used was Cape Herb & Spice, Smoky BBQ Braai seasoning. Braai is the South African style of grilling and I suppose this spice was meant to reflect a typical Braai rub which included brown sugar, coriander, paprika, black pepper and something quite dodgy called “flavour.” Give it a good coating and pop it back in the fridge until you’re ready to grill.
Set up your grill for indirect heat and stabilise at 225F (107C). When ready, place your chops on the grid and make sure you’ve got a good probe thermometer to track your progress. I had a few chops that were different in size and thickness so to be extra sure, I used my Thermapen which gives you lightning fast readings without you losing too much knuckle hair.
Flip your chops ever 15 minutes or so until they all reach about 125F (52C) then pull them off and tent them with some aluminium foil. Now the fun part….
Remove the plate setter or simply turn up the grill to maximum temperature. I removed the plate setter and inserted my trusty “Grill Grates” to get that extra special sear! When you hit “stupid hot” paint your pork with your favourite sauce and place the chops on the grid. 2 minutes later, give them a quick 45 degree spin for another two minutes. Now flip and do the same thing adding a bit more sauce. Grill for 2 minutes, 45 degree turn and then grill for another 2 minutes. Check your temperature with a probe thermometer as you’re finishing the sear. Note that you should remove your wired probe when you’re searing. The heat off the grid will render your probe absolutely “kaput!” This is where a thermapen comes in really handy.
Pull the chops off at 143F (62C) and let them rest for about 5 minutes under a lose tent of aluminium foil.
We served up these chops with some garlic fried rice and cheesy broccoli. Absolutely easy and absolutely tasty!
Overall Heather Rating: 8/10 (her personal preference, not the recipe…so she says!)
That’s one monster chop