THE ULTIMATE PORK CHOP -- Dry Brined and Reverse Seared

Dry brined and reverse seared thick center cut bone-in pork loin steak cooked to perfection for the ultimate pork chop. Dry brining and reverse searing is a two-step cooking technique that enhances juiciness and tenderness while making for a better surface crust. First, it's dry brined in the fridge with salt then slowly brought to almost final temperature in the oven then seared to finish with a beautiful crust in a hot cast iron or stainless steel skillet. Juicy and tender center cut bone-in pork loin steak beautifully seared and basted with a garlic herb butter sauce.
Shopping List:
1 center cut bone-in pork loin steaks at least 1 inch thick.
1 tbs. high temp cooking oil
2 tbs. salted butter
3-4 roughly crushed garlic cloves
A few sprigs fresh thyme
1 tbs. kosher salt (DO NOT USE TABLE SALT FOR THIS RECIPE)
Your favorite pork rub (I'm using Famous Dave's)
Directions:
Dry brine the pork steak generously with Kosher salt on top and bottom. Place in the fridge (UNCOVERED) for up to 24 hours.
Pre-heat oven to 250 and place pork steak on a rack in a baking pan and cook to about 10 degrees below your target temperature, about 20-35, depending on how thick your chop is. Check the internal temperature after about 25 minutes using an insta-read thermometer. If your chop is 1 1/2 inches or more, it may take 30-45 minutes in the oven.
Remove the pork steak from the oven when the internal is about 135-140, sprinkle on your favorite pork rub and allow to rest about 5 minutes before searing.
Bring your skillet up to high heat with a small amount of high temp oil.
Sear the pork steak 2-3 minutes each side until an internal temperature to your liking. My target was 145. During the last minute, add butter, roughly crushed garlic and fresh thyme and baste over the pork. (TIP: MAKE A SMALL SLIT IN THE SIDE FAT TO REDUCE CURLING UP)
Remove from the skillet and allow to rest 5 minutes before slicing.
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Thanks for watching

[@bobk.3223]

Thank you so much for not weighing your video down with unnecessary filler like what brand your tongs are! Great video-to the point!

[@RICHARDINTHEKITCHEN]

You are so welcome! I try to keep all my videos under 2 minutes. Thanks for watching and commenting.

[@larrygarot8909]

Wow! Just Wow! Trip to the Pork Shop in Queen, AZ is due and then we'll give it a try. Thanks Richard.

[@RICHARDINTHEKITCHEN]

Thanks sir

[@MickSoldermooth]

Yes! This is how I always do my pork chops. Richard you're preaching the gospel.

[@RICHARDINTHEKITCHEN]

Great! Thanks so much for watching.

[@cherylgriffin9242]

That looks so good can't wait to try it

[@RICHARDINTHEKITCHEN]

Thanks so much!

[@sism3028]

Oh my!!

[@RICHARDINTHEKITCHEN]

Thanks so much.

[@brandonlarson9251]

This makes me glad that I just took some chops out.

[@RICHARDINTHEKITCHEN]

It was good. Thanks sir!

[@stevelogan5475]

I made pork chops & pork steaks tonight before you posted, coincidence you did this video, nice recipe

[@RICHARDINTHEKITCHEN]

Lol. Cool

[@stevelogan5475]

@@RICHARDINTHEKITCHEN yes, mine wasn't as fancy though, that chop looked good

[@RICHARDINTHEKITCHEN]

Thanks

[@stevelogan5475]

@@RICHARDINTHEKITCHEN yw pal

[@staceyburge1408]

OMG ! Looks great ! Wow! Thanks.

[@RICHARDINTHEKITCHEN]

Thanks so much for watching.

[@MikeJohnson-qx4rv]

Pork is King in Iowa! Well done sir!

[@RICHARDINTHEKITCHEN]

Thanks so much for watching.

[@NorthTexasBBQAddicts]

cant ever go wrong with pork chops haha

[@RICHARDINTHEKITCHEN]

Thanks so much!

[@beverlyconn5568]

looks great

[@RICHARDINTHEKITCHEN]

Thanks so much!

[@ronniedees6221]

Was that a well done pork chop?

[@RICHARDINTHEKITCHEN]

No sir. Internal was 150 when I took it off.? Thanks for watching.

[@ronniedees6221]

@@RICHARDINTHEKITCHEN thank you

[@RICHARDINTHEKITCHEN]

You’re welcome.