Reverse Seared Pork Chops

Two cooked pork chops in a silver skillet.

Get the most juicy and delicious pork chops with this easy reverse seared method of cooking. Marinated with apple juice and maple syrup, this is a foolproof way of cooking your pork chops perfectly!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 35

Marinating Time 2

Total Time 40

Servings servings

Calories 455kcal

Author Slow The Cook Down

Ingredients

2 thick pork chops (bone-in)
2½ cups apple juice (600ml)
½ cup maple syrup (120ml)
2 garlic cloves (roughly chopped)
½ teaspoon salt
½ teaspoon pepper
2 tablespoon oil (divided)
1 tablespoon salted butter

Instructions

Whisk together the apple juice, maple syrup, garlic, salt, pepper and 1 tablespoon of oil in a large bowl or large ziplock container. Add in the pork chops, cover and refrigerate for at least 2 hours or overnight.
When ready to cook, take the chops out of the fridge and allow to warm up to room temperature for 30 minutes.
Preheat the oven to 250F / 120c.
Take the pork chops out of the marinade and place on a lined baking sheet.
Place in the oven until they register at 110F / 43c with an instant read thermometer. This will take around 25 to 30 minutes depending on the thickness of your chops. Take them out of the oven when they hit temperature.
Place 1 tablespoon of oil and the butter in a skillet on a high heat. Once bubbling, add in the pork chops to sear.
Cook on the first side for 3 minutes, then flip them over. As they sear on the other side (another 3 minutes), baste the top with the butter and oil in the pan.
Remove from the pan, place on a cutting board and tent with foil for 5 minutes before slicing and serving.

Notes

Use thick bone-in pork chops for the best results.
Make sure that the chops are fully covered in the marinade, add more apple juice if needed.
Let the pork chops sit at room temperature for 30 minutes before baking in the oven.
Make sure the skillet is hot when you add in the pork chops to sear them. the butter should be bubbling.
Do let them rest for at least 5 minutes on a board, tented with foil before serving. This allows the juices to redistribute so that they are extra juicy.

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