Reverse Searing Isn’t Just For Beef

Jared’s Take On Preparing A Thick-Cut Pork Chop Using The Reverse Searing Method.

If you’re reading this, you likely already know we’re big fans of reverse searing here at Hagberg’s. We feel that this cooking method is the best way to prepare just about anything from our meat case perfectly. Many of our customers think so, too.

After trying reverse searing for the first time, we often hear from our customers, “That was the most amazing steak I’ve ever had!” A follow-up question that we often get is, “Reverse searing works incredible for beef. What methods do you suggest for preparing (insert a different protein here)?”

The answer is simple – reverse searing.

The reverse searing method can be used to prepare just about any cut or type of protein. In fact, we’ve even had people tell us they use this method with vegetables. When you think about it, it makes total sense. Reverse searing means that you cook your meat low and slow until it reaches the desired internal temperature. Then, you finish it off quickly with high heat to achieve the desired outer texture and flavor.

Here is an interesting and amazingly simple approach to reverse searing a thick-cut bone-in pork chop on our own Jared’s grill.

Preheat the grill to 200-230°F.
Stand the cops vertically (see picture) on the bone end and cook until the internal temperature is 130°F. This will take about 50 minutes. Standing the chops vertically allows them to cook slowly with indirect heat over the main meat surfaces.

Once the meat achieves the proper temperature, sear each side for about 5 minutes over the hot heating elements (or coals) to create a nice “crust” and lock in the juices.

Remove from heat and rest for five minutes under tented aluminum foil to allow the natural juices released during cooking to be reabsorbed back into the meat.

Carve, serve, and enjoy!

Thanks to Jared for the pics and tips.

Know when done is done. Find a chart for USDA-recommended internal meat temps here.