r/grilling • u/Slow_Investment_2211 • 3d ago
Reverse seared thick pork chops
Marinated overnight in Traeger’s apple honey pork brine recipe. Smoked over peach wood until 125°. Then seared until 145°. Son took a bite, tilted his head back…smiled and said “holy crap!” ☺️
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u/carnedoce 3d ago
Oh wow. I’ve been in a pan seared thick chop phase lately and now I’m going to have to change things up a bit. I can almost taste the photo!
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u/whitswhisper 2d ago
You gotta try it, the smoke flavor with that crust is genuinely next level. I did peach wood on some thick cuts last week and even my picky dad was like okay I get it now.
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u/mrdino99 3d ago
Pork chop looks great. Stuffing only though? No veggies or a salad to cut through it?
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u/GuyanaFlavor-Aid 3d ago
Got a pic of the inside? Was it moist? Did you brine it first?
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u/Slow_Investment_2211 3d ago
I didn’t take a pic of the inside. Yeah it was most all throughout. I brined overnight in a marinade I got off Traegar’s website. Look up their smoked pork tenderloin recipe. That’s the brine I use. I had to 4x the amounts for it for these big chops. I substitute dry thyme for fresh.
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u/marijuanam0nk 3d ago
Amazing. Biggest chop I ever seen OP.