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JAHZKITCHEN Montreal Pork Chops Reverse Seared

Montreal Pork Chops

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Pork Chops Seasoned with Montreal Steak Seasoning and Seared in Rendered Pork Fat. This recipe outlines 2 basic methods, To Sear and season afterwards or to season and sear, finishing in the oven or reverse sear if needed.
Servings: 2 portions
Prep5 minutes
Cook 20 minutes
Reverse Searing36 minutes

Equipment

  • 1 Large Skillet
  • 1 Broiler Pan For Reverse Seared Pork Chops

Ingredients

  • 2 Pork Chops - Bone In or Boneless
  • As Needed Oil - or JAH Meat Oil
  • As Needed Montreal Steak Spice

Instructions

  • Completely thaw the Pork Chops. Trim off any excess fat, leaving a bit on the Pork Chops, and save this to render out later.
    Brush Oil and Season the Pork Chops with Montreal Steak Spice, cover and refrigerate for at least 1 hour. Remove the Pork Chops from the Fridge and let stand at room temp for 30 minutes to an hour.
    Unless you plan on seasoning afterwards, in which case just leave the Pork Chops on the counter to come to room temp. No need to brush with oil.
  • Chop the trimmed fat into small pieces.
    Render the Fat in a Large Skillet over medium heat until golden crisp and there is adequate fat in the pan to coat the bottom. Discard the Crackling.
    Add more fat if needed, using Lard or Oil, and allow the pan to get hot again.

Searing Seasoned Pork

  • The Skillet is now primed for searing, which is limited to 3 minutes per side as to not burn up the seasoning.
    If your Seasoned Pork Chops are about 1/2 ", sear for 2–3 minutes per side. Remove and sprinkle more Montreal Steak Spice on before resting.
    If the Seasoned Pork Chops are 3/4" you can push the sear to 4 minutes per side, but you do risk burning the spices. Optionally finish them off in the oven after a 3 minute per side sear.
    With 1" or thicker Seasoned Pork Chops, you will need to finish the pork chops off in the oven until the desired internal temp is reached or reverse sear the Pork Chops. See notes.

Seasoning after Searing

  • Sear the Pork Chops until the desired level of doneness.
    Use the below guideline. Adjust the times for the desired internal temperature.
    1/2" - Sear for 2–3 minutes per side.
    3/4" - Sear for 4 minutes per side.
    1" - Sear for 5 minutes per side.
    Add about an extra minute or so if Bone in.
    Season the Pork Chops again with some Montreal Steak Spice and let rest.

Notes

 

Pork Chop Internal Temperature

  • 145 F - 150 F for Medium Rare
  • 150 F - 155 F for Medium
  • 155 F - 160 F for Medium Well
  • 160 F for Well Done

 

Reversed Sear Pork Chops

Brush the Pork Chops with Oil and Season with Montreal Steak Spice. Cover and refrigerate for at least 1 hour.  Place Seasoned Pork Chops on a broiler pan and into a preheated oven at 300 F. Let cook for 30 minutes, or until the internal temperature is 15 degrees below your target internal temp.
Times will vary depending on the thickness of your Pork Chops. For best results, use a thermometer.
When 8–10 minutes of cook time remain, start heating up the skillet with the rendered fat over medium heat.
Remove the Pork Chops from the oven when done, and go directly to searing for 3 minutes per side. Sprinkle more Montreal Steak Spice and let rest.
 
 
 
Course: Main Course
Cuisine: Canadian
Keywords: Montreal Chicken Spice, Montreal Pork Chops, Montreal Seasoning, Montreal Steak Seasoning, Montreal Steak Spice
Author: JAH