**This recipe was featured on my Instagram or Facebook page via a reel or story. Photos are screenshots from the actual video. This recipe is apart of a casual series I share on social media #whatsfordinnertonight**
Quick notes on the recipe
Pork Chops: I chose to use center cut pork rib chops because they are pretty big and remind me of steak. You can use any cuts of chops you want.
Marinade: I used a braziflian steak marinade on my chops. Feel free to use whatever you like.
Reverse Sear: This is the absolute best method for pork and steak. It helps the meat stay juicy and not be overcooked. You finish the cooking process on top of the stove in a hot skillet or indoor grill.
On IG I served this with Twice Baked Potatoes and Fried Cabbage. If you’re looking for other dinner recipes click here
Reverse Grilled Pork Chop
Notes
You could totally use steak for this method.
Ingredients
- 4 Pork Chops (2 lbs)
- Cooking Oil for Grill/Skillet
Marinade
- 1 Packet Mccormick Brazilian Steakhouse Marinade
- 2 tbsp Worcestershire Sauce
- 1/4 cup Olive Oil
- 1/4 cup Water
- 1 tablespoon Red Wine Vinegar
Instructions
- In a large bowl combine marinade packet, Worcestershire sauce, olive oil, water, and red wine vinegar. Mix until well combined.
- Prep the pork chops before adding to the marinade and make sure they are dry.
- Make sure the chops are evenly coated with the marinade.
- Cover and refrigerate for a minimum of 2 hours.
- Remove chops from the oven about 30 minutes before cooking and preheat oven to 250 degrees Fahrenheit.
- Place chops on a sheet pan with a wire rack. You want the chops to be raised. If you don’t have one that’s fine too.
- Place your chops in the oven for 30 minutes. Remove and let rest before adding to your hot skillet/grill.
- Add oil to skillet/grill and finish cooking chops until internal temperature reads 145 degrees. Allow chops to rest for 3-5 minutes before serving and slicing.
