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Reverse Sear Pork Chops with Quick Shallot Herb Pan Sauce

Preparation 00:10 Inactive Time 24 hours Cook Time 00:40 Total Time 0:50
Serves 6     adjust servings

Dry brining is a super-easy way to make this tender cut of pork chop shine. Reverse searing -- baking at a very low temperature first and then searing in a blazing hot pan on the stovetop to finish -- gives you great control over the cooking process. And a quick, flavorful pan sauce brings it all together without a lot of hassle.


For the dry-brined pork chops

  • 6 bone-in pork rib chops cut 1 1/2 inches thick (see note)
  • 2 teaspoons fine sea salt
  • 1 teaspoon sugar
  • 6 tablespoons vegetable oil, divided

For the pan sauce

  • 2 tablespoons butter
  • 1 shallot, minced
  • 1 sprig fresh time
  • 1 sprig fresh sage
  • 2 tablespoons flour
  • 1/4 cup dry white wine
  • 1 1/2 cups stock
  • 1/4 cup chopped fresh flat-leaf parsley


The night before serving, place a wire rack on a rimmed baking sheet and lay pork chops on top. In a small bowl, combine salt and sugar and rub evenly over chops. Place, uncovered, in refrigerator. Remove from fridge an hour before cooking.

Preheat oven to 250°F with a rack in the center. Place pan in oven as-is and bake chops until an instant meat thermometer reads 110°F, which should take about 30 minutes. Start checking after 25 minutes. (I need you to trust this process -- don't raise the oven temperature, and don't be tempted to cook the chops past 110° at this stage. It will all work out in the end.)

Heat two tablespoons of the oil in a 12-inch cast iron skillet over high heat. Turn on an exhaust fan — things could get exciting.) When the oil begins to smoke, add two pork chops to the pan. Sear for about one minute on the first side without tinkering — chop should be deep golden-brown. Then flip and sear a minute or so on the other side until beautifully golden. Finally, stack the chops and pick them up with tongs, holding the “fat cap” (the fatty side of the chop) against the bottom of the pan to sear. Remove chops to a plate, pour off used oil (but don't wipe pan), and cook remaining chops two at a time in the same way, starting with fresh oil. (Or use multiple skillets).

To make the sauce, pour the used cooking oil out of the pork chop pan and discard, but don't wipe or wash the pan. You want to keep all those good cooked-on bits. Set the pan over low heat and melt the butter. Add shallot, thyme and sage and cook, stirring, for just a minute until the shallot is tender but not too brown. Stir in flour, raise heat to medium, and cook for a minute or two, until very frothy. Stir in wine and stock (along with any accumulated juices from the chops) and sprinkle with salt and pepper. Cook until thickened to a gravy consistency, about 5 minutes. Off the heat, stir in parsley. Spoon sauce over plated pork chops just before serving.


Recipe Notes

Ask your butcher to cut the chops for you. They're thicker than most pre-cut chops, and that really helps to keep them perfectly cooked on the inside. 

Recipe and technique adapted from Serious Eats.

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