This dinner combined several interesting concepts. Black Hogg is a restaurant in Silverlake that during Covid has stopped serving prepared food. Each week they feature several different meats or fish that are easy to prepare. They also include an appropriate sauce to use with the cooking. This week one of the items was Snake River Pork Chops. We like all of the Snake River products, so this was a no-brainer for us. We really enjoyed the meat and the sauce. In addition, they introduce us to a different way to cook the meat a Reverse Sear. Traditionally you sear meat then cook at a lower temperature in the oven or atop the range. With Reverse Sear, you cook the meat in the oven to the desired temperature and then quickly sear it to create the caramelized crust. This method works. We will play with it.
each pack serves 4-6 ppl
gluten-free
these pork chops are amazing. they are actually from SNAKE RIVER FARMS, some of THE BEST pork you will find.
1. Remove pork chops from bag, DO NOT THROW AWAY THE SAUCE IN THE BAG, you will use it to baste the chops after reverse searing.
2. THE REVERSE SEAR: Preheat oven (convection 250 degrees / standard 275 degrees). Place chops on a foil-lined baking sheet and cook for 15 minutes, flip and cook for 15 minutes more (little longer if chops are on the thicker side).
grill method (get grill hot while chops are reverse searing):
3. Keep chops on baking sheet and spoon on remaining sauce. Coat the chops well.
4. Place chops on hot grill and quickly brown and sear the chops. Feel free to repeat baste while grilling.
5. Let chops rest for 5 minutes, then slice and enjoy.
skillet method (cast iron or heavy bottomed skillet works well):
3. Get skillet hot. Add a thin layer of cooking oil to skillet.
4. Place chops onto skillet and brown and sear quickly.
5. Toward middle of sear, add desired amount of remaining sauce to skillet and baste chops while they finish browning.
6. Let chops rest for 5 minutes, then slice and enjoy.
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