Enlarged Reverse Seared Pork Chops - 4 Can Pork Chops be Grilled Like Steaks? Absolute­ly! In fact, it’s the only way to grill them. Now that the USDA has deter­mined that pork need only to be cooked to 145 (medi­um rare), it makes it an absolute must. Pork chops don’t need all that much, sim­i­lar to steaks. Salt, pep­per, a lit­tle gar­lic, oh and may­be some bacon?! Every­thing is bet­ter with bacon. Oh and but­ter. Same deal as bacon! The hottest method for grilling steaks the­se days, and just about any­thing else, is the reverse sear method. So I’m going to show how to per­fect­ly grill pork chops like steaks with the reverse sear method but with a twist. Of course the twist comes at the end.

Ingre­di­ents:

1 Smith­field Orig­i­nal Mar­in­tat­ed Fresh Pork Loin Filet
1 slice of bacon for each pork chop
Butcher’s twine
Salt
Pep­per
Gran­u­lat­ed gar­lic
1 pat of but­ter per pork chop

Time to prove whether or not pork chops can be grilled like steaks.

Direc­tions:

Start with the pork loin. I part­nered with Smith­field Fresh Pork on this post so, nat­u­ral­ly, I’m going to use their great prod­ucts:

Reverse Seared Pork Chops - 18

Slice the pork loin into thick pork chops:

Reverse Seared Pork Chops - 19

We’re going to do the­se pork chops filet mignon style. Wrap each one with a piece of bacon and tie them with butcher’s twine (you could use tooth­picks if you can’t find the twine) and then sea­son with the salt, pep­per, and the gran­u­lat­ed gar­lic:

Reverse Seared Pork Chops - 2

Don’t go crazy with the sea­son­ing. The pork is so good on its own, it doesn’t need much:

Reverse Seared Pork Chops - 4

All lined up and ready for the smok­er:

Reverse Seared Pork Chops - 20

Pre­pare the grill for 225 degrees and place the pork chops we are going to grill like steaks in the smok­er for the first part of the reverse sear:

Reverse Seared Pork Chops - 1 (1)

Some are won­der­ing why I’m not sear­ing them first. Sear­ing caramelizes the pro­teins and makes meat taste great, right? Yes it does, but we also want some smoke fla­vor. Once meat gets to about 140–160 degrees on the out­side, it doesn’t take on much smoke. So if I sear and then smoke, there will be lit­tle smoke fla­vor. If I smoke first and sear at the end, I get the best of both worlds.

Once the pork chops reach 130 degrees inter­nal tem­per­a­ture time to sear them. Time to bust out the char­coal chim­ney and a grill grate:

Reverse Seared Pork Chops - 6

Wait, what? You read that right. This is that twist I warned you about. A char­coal chim­ney is like a small blast fur­nace and can do some wicked sear­ing. Be very care­ful here. The big­ger the grill grate and the nar­row­er the chim­ney the less sta­ble this set up is. But it’s a glo­ri­ous set up. Also watch for flare ups from the bacon grease:

Reverse Seared Pork Chops - 13

How’s that fla­vor crust?

Reverse Seared Pork Chops - 21

Don’t for­get to crisp up the bacon around the edges:

Reverse Seared Pork Chops - 9

And just because I love the­se action shots and smoke of the fire, here’s one more:

Reverse Seared Pork Chops - 8

Once they hit 145 degrees inter­nal, plate them:

Reverse Seared Pork Chops - 22

And final­ly, hit them with a pat of but­ter each:

Reverse Seared Pork Chops - 23

And here’s shot of them sliced:

Reverse Seared Pork Chops - 17

The word you are look­ing for is glis­ten.

I have to say that the­se chops were fan­tas­tic. Dad and I were grilling and graz­ing all day. When the­se came off we still mowed a bunch of them down. They were just that good. So to answer the ques­tion, Can Pork Chops be Grilled Like Steaks? Yes, absolute­ly, yes!

For more great grilling tips and recipes, head over to Smith​field​Throw​down​.com! The site fea­tures some amaz­ing tips, tricks and recipes from award-win­ning celebri­ty pit­mas­ters Moe Cason and Tuffy Stone.

Smith­field is the Pre­sent­ing Spon­sor of the 37th Amer­i­can Roy­al World Series of Bar­be­cue®, the world’s largest bar­be­cue com­pe­ti­tion, which will be held on Octo­ber 28–30 at the Kansas Speed­way. The World Series of Bar­be­cue® will also mark the finale of the Smith­field Hog Wild Throw­down con­test, where six final­ists will go head-to-head and throw down in front of Moe & Tuffy. One lucky win­ner will take home the title of Smith­field Hog Wild Throw­down cham­pi­on and get to dri­ve home in a new 2016 Ford F-150 XL pick­up truck, plus $2,000 cash.

Smith­field com­pen­sat­ed me for this post.

If you have any ques­tions or com­ments, feel free to leave them below or send me an email

Can Pork Chops be Grilled Like Steaks?
Author: 
Recipe type: Entree
Cuisine: BBQ
Prep time: 
Cook time: 
Total time: 
 
Prov­ing that Pork Chops can be Grilled like steaks — I reverse sear the chops by smok­ing them first and then sear­ing over a char­coal chim­ney for max­i­mum fla­vor crust action
Ingre­di­ents
  • 1 Smith­field Pork Loin Filet
  • 1 slice of bacon for each pork chop
  • Butcher’s twine
  • Salt
  • Pep­per
  • Gran­u­lat­ed gar­lic
  • 1 pat of but­ter per pork chop
Instruc­tions
  1. Slice the Smith­field pork loin into thick chops
  2. Wrap a slice of bacon around the out­er edge of the pork chop and secure with either butcher’s twine or tooth­picks.
  3. Sea­son with salt, pep­per and gran­u­lat­ed gar­lic
  4. Pre­pare the smok­er for 225 degrees, place the chops inside, and close the lid
  5. When the chops get to about 110 degrees, light a char­coal chim­ney
  6. When the chops get to 130 degrees, put a grill grate over the char­coal chim­ney and sear the chops on both sides as well crisp­ing up the bacon around the edges
  7. When the chops reach 145 degrees, remove from the grill and plate
 

 

 

Scott Thomas

Scott Thomas

Scott Thomas, the Orig­i­nal Grillin’ Fool, was sent off to col­lege with a suit­case and a grill where he over­cooked, under­cooked and burned every piece of meat he could find. After thou­sands of fail­ures, and quite a few suc­cess­es, near­ly two decades lat­er he start­ed a web­site to show step by step, pic­ture by pic­ture, fool­proof instruc­tions on how to make great things out of doors so that oth­ers don’t have to repeat the mis­takes he’s made on the grill.
Scott Thomas

@GrillinFool

https://t.co/lVWgniik3V#Grill­Porn abounds here. All meat, all the time!
I nor­mal­ly go burg­er instead of cheese steak sam­mich, but then I saw this absolute stun­ner… https://t.co/wnMIEkbCIA https://t.co/70F5Ro5H82 — 4 hours ago
Scott Thomas

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