Weeknight Reverse Seared Pasture Raised Pork Chops in the Oven I Hill Country Homestead Texas
Usually a nice cut of meat, for us, is grilled outdoors in nature on the Trager Grill. Unfortunately grilling isn’t ideal for me to use on nights the boys will be out of the house late for sports. If I’m left to chasing toddlers all evening I need something easy and still healthy and delicious. These pork chops take little prep work and just a hint of acual stove time and still deliver a slightly crispy grilled exterior and a juicy interior. A quick batch of green beans in the oven or pan fried and that’s a meal.
Weeknight Reverse Seared Pasture Raised Pork Chops
Description of Recipe
Makes: 2 chops
- 2 Pasture Raised Pork Chops (Ours are from 1915 Farm, They Deliver in Texas!
- Organic Olive Oil
- Salt and Pepper a dash
- Cast Iron Skillet
- Wire Rack to sit on top of cast iron and catch juices
- Preheat oven to 350 degrees
- Place wire rack on top of cast iron skillet
- Place uncooked pork chops on wire rack
- Cover pork chops in olive oil on both sides and sprinkle with salt and pepper
- Bake in the oven for 30 minutes or until the interior of the pork chop reaches 165 degrees
- Once the temperature of the meat reaches 16 degrees, remove from oven and turn it off
- Place the pork chops on a plate and set aside
- Turn on stovetop to medium- high heat and place cast iron skillet on the stove top to heat up
- When the cast iron skillet is nice and hot, replace pork chops in skillet and quickly sear the chops on both sides. Enjoy!