This post may contain affiliate links via Amazon's affiliate advertising program. See privacy policy
Crisp-Edged, Juicy-Centered: Reverse Seared Pork Chops with a Silky Pan Sauce Drip
Now listen here, flavor peeps —your boy, Marwin got somethin’ smokin’ just for you. Imagine thick, juicy bone in pork chops—reverse seared to lock in that rosy, tender center, then kissed with a golden-brown crust so crisp it could star in a slow jam. We talkin’ patience meets precision, about 45–60 minutes of low-temp oven love before we crank the skillet to high heat and let the cast iron skillet do its thing.
That silky pan sauce draped over the top? Rich with caramelized drippings, butter, and a tangy hit to cut through the fat—it hits right on time.
This recipe solves the heartbreak of dry, flavorless chops with science and soul—delivering pork that bites back smooth, bold, and real.
Beats and Eats (music to pair with these pork chops)
Rare Essence's "Do You Know What Time It Is" brings that bold, syncopated go-go groove—just like a reverse-seared pork chop that builds slow, then hits hard with a seared, savory crust and herb-laced pan sauce. The layered rhythm section mirrors the flavor build: low-and-slow brined juiciness meets high-heat sizzle, then finishes with a sharp, soulful pan sauce that knows exactly what time it is—flavor o’clock.
Marwin's Flavor-philes and Liner Notes
Cooking tips to elevate flavor and texture based on tried and true recipe testing
The reverse sear method is a cooking technique that flips the traditional searing process. Instead of searing meat first and finishing it in the oven, you slow-cook the meat at a low temperature (usually in the oven or sous vide) until it’s nearly done, then sear it quickly in a hot pan or on a grill at the end to develop a flavorful, crispy crust.
Why it works:
- Even cooking: Gently bringing the meat up to temperature helps it cook more evenly from edge to center, reducing the risk of overcooked edges and undercooked centers.
- Better crust: Searing at the end, when the meat’s surface is dry, creates a deep, golden-brown crust full of flavor.
- Juicier results: Because the internal temperature is raised slowly, juices stay locked in, and the meat stays moist.
I highly recommend using a brine to prevent drying out especially for thick pork chops. This brown sugar brine not only locks in flavor, but also guarantees juicy pork chops. The sugar helps promote browning through caramelization during searing, giving you that golden, crusty edge with every bite.
For an elevated dish don't skimp on the pan sauce. Make use of all that great flavor left behind in the pan after cooking the rib chops. Top the pork chops liberally or dip pieces in the sauce.
Serving Suggestions
IMO the best pork chops meals include a nice big ole pot of Southern Collard Greens with smoked turkey and cheesy baked mac and cheese. I'm not sure there is room for anything else!
Make This Pork Chop Recipe
If you make this pork chop recipe or any other from the site, please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.
You can also keep up with my food exploits as well as original recipes! You can find me on Instagram, Facebook, Twitter, and Pinterest. If you like any of the music you find on the site, visit me at Spotify to find curated monthly playlists.
Lastly, go to my YouTube channel and subscribe to be notified when new weekly videos are uploaded.
Ingredients
For the Pork Chops
- 2 10 oz Bone-in Pork Chops
- 1 ½ teaspoons Paprika
- 1 teaspoon Kosher Salt
- 1 teaspoon Black Pepper
- ½ teaspoon Ground Allspice
- 1 tablespoon butter
- 1 clove garlic
For the Brine
- 4 cups Water
- 1 ½ cups Brown Sugar
- 2 tablespoons Kosher Salt
- 6 whole Black Peppercorns
- 6 whole Allspice Berries
- 3 sprigs Fresh Thyme
For the Pan Sauce
- 1 ½ cups Chicken Stock
- ¼ cup Apple Cider Vinegar
- ½ cup Dijon Mustard
- 1 sprig Fresh Thyme
- 1 leaf Fresh Sage
Instructions
Brine the Chops
- Place all the brine ingredients in a large mixing bowl and mix until sugar and salt fully dissolve. Place the pork chops in a large sealable ziplock bag or container with a lid. Add the brine and refrigerate overnight.
Cook the Chops
- Remove the chops from the refrigerator, remove from the brine and allow to reach room temperature. Pat chops dry with a paper towel. Mix all the spices together in a small bowl or ramekin. Season the pork chops liberally with seasoning mix.
- Place the seasoned pork chops on a wire rack-lined baking sheet. Bake at 250 degrees F for 30 minutes. Remove pork chops from the oven and prepare to sear them in cast iron skillet.
- Heat skillet on high heat. Add a high smoke point oil like avocado oil or ghee (clarified butter).
- Sear the chops for 1-2 minutes (depending on thickness) per side in a cast iron pan. Sear the fat cap for 30 seconds holding the chops upright with a set of tongs.
- Level up by adding butter and garlic clove to the pan during searing. Baste the pork chops with the butter
Make The Sauce
- Remove the pork chops from the pan and allow to rest while you make the sauce. Add the chicken stock and allow to cook on medium high heat for 2-3 minutes.
- Add the cider vinegar, mix in well, and deglaze the pan by scraping up all the brown bits. Add the thyme, sage, and mustard. Stir well then reduce to thicker consistency.
Notes
-
Tips for Maximizing Flavor
- Choose Quality Pork: Opt for high-quality, well-marbled pork chops. The marbling contributes to juiciness and enhances the flavor during cooking.
-
- Brining: Consider brining the pork chops before cooking. Brining involves soaking the pork in a mixture of water, salt, sugar, and sometimes spices, enhancing flavor and moisture retention.
-
- Season Well: Season the pork chops generously with a blend of spices, herbs, salt, and pepper. Common choices include garlic, thyme, rosemary, paprika, or a pre-made pork seasoning mix.
-
- Allow Time to Rest: Allow the seasoned or marinated pork chops to rest at room temperature for about 30 minutes before cooking. This helps them cook more evenly and enhances flavor.
-
- Sear for Flavor: Sear the pork chops in a hot skillet or pan with a bit of oil to develop a flavorful crust on the outside. Searing locks in juices and adds a caramelized flavor.
-
- Use Herbs and Aromatics: Cook the pork chops with fresh herbs (e.g., thyme, rosemary) and aromatics (e.g., garlic, shallots) to infuse additional flavors.
-
- Rest Before Serving: Allow the cooked pork chops to rest for a few minutes before serving. This helps redistribute the juices within the meat, ensuring a juicy and flavorful bite.
-
- Pair with Complementary Flavors: Serve the pork chops with complementary flavors like apple sauce, caramelized onions, or a fruit chutney to enhance the taste