Reverse Seared Bone-In Pork Chops with Honey Garlic Sauce
Thick-cut, bone-in pork chops are dry-brined and slow-roasted in the oven before getting a hard sear in cast iron for ultra-juicy, perfectly cooked meat. The chops are finished in a savory, sweet, and tangy pan sauce made with browned garlic, chiles, honey, and butter.
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🍳 Cooking Flow
Dry brine thick-cut pork chops uncovered in the fridge for 4 to 24 hours. → Slow-roast chops in a 250°F oven until internal temperature reaches 115°F-118°F. → Sear chops in a hot cast-iron skillet with lard (fat cap first, then flat sides) to 135°F internal temperature and rest. → Make the pan sauce by sautéing garlic and chile in butter, deglazing with vinegar, then simmering with stock, soy sauce, honey, Dijon, butter, lemon juice, and scallions. → Return chops to the skillet, baste with sauce, garnish, and serve.
Cooking Steps
Brief Cooking Order
Dry brine thick-cut pork chops uncovered in the fridge for 4 to 24 hours. → Slow-roast chops in a 250°F oven until internal temperature reaches 115°F-118°F. → Sear chops in a hot cast-iron skillet with lard (fat cap first, then flat sides) to 135°F internal temperature and rest. → Make the pan sauce by sautéing garlic and chile in butter, deglazing with vinegar, then simmering with stock, soy sauce, honey, Dijon, butter, lemon juice, and scallions. → Return chops to the skillet, baste with sauce, garnish, and serve.
Introduction
Thick-cut, bone-in pork chops are dry-brined and slow-roasted in the oven before getting a hard sear in cast iron for ultra-juicy, perfectly cooked meat. The chops are finished in a savory, sweet, and tangy pan sauce made with browned garlic, chiles, honey, and butter.
Step 1
Optionally French the rib bones by cutting around the bone and scraping off excess meat and tissue for an elegant presentation.
Step 2
Place pork chops on a wire rack set over a parchment-lined baking sheet. Pat thoroughly dry on all sides using paper towels to remove surface moisture.
Step 3
Season the pork chops generously with kosher salt on both sides (using about 1 1/4 to 1 1/2 tsp per pound). Lift the chops to mop up any stray salt on the parchment using the fat cap.
Step 4
Transfer the seasoned chops uncovered to the refrigerator to dry brine for 4 to 24 hours until a shiny, sticky pellicle forms on the surface.
Step 5
Remove the chops from the refrigerator and let them sit at room temperature for a few minutes to take the chill off. Preheat oven to 250°F (120°C) with no convection fan.
Ingredients List
Important Notes
Dry-brining in the refrigerator removes surface moisture and forms a pellicle, which ensures maximum juiciness and promotes a deep, even Maillard crust during searing.
Always insert the meat thermometer probe parallel to your slicing direction so you avoid leaving an unsightly hole through the sliced meat.
Cook only 2 chops at a time in the skillet to avoid overcrowding the pan and dropping the temperature.
Pull the pork from the oven at 115°F-118°F and sear until 135°F; carryover cooking during resting will bring the chops to the ideal 140°F internal temperature with a slight hint of pink.
When making the pan sauce, pour off excess searing grease and cool the pan slightly before adding butter and garlic to avoid scorching.
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