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    Home » Recipes » Pork

    How to Reverse Sear Pork Chops 

    Published: Feb 28, 2024 · Modified: Apr 14, 2025 by Karin and Ken · This post may contain affiliate links. Leave a Comment

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    These super juicy and tender Reverse Sear Pork Chops are going to be your new favorite dinner item. The outside is perfectly golden brown while the middle is cooked to perfection!

    A plate with a reverse sear pork chop, mashed potatoes with gravy, and steamed broccoli.

    Cooking pork perfectly doesn’t have to be a skill that’s only for professional chefs. It is something that you can achieve at home with minimal effort and ingredients.

    These seared pork chops are some of the tastiest I’ve ever eaten! The meat is still moist while you get a perfect crust on the outside. Pair it with your favorite side dish recipes and you’ll have a meal that’s out of this world.

    You can reverse-sear other proteins, too. Try this recipe for Reverse Seared Chicken Breast!

    What is Reverse Searing?

    To reverse sear, you cook your meat in the oven first and then finish it in a hot skillet. Traditionally, you would sear first and bake after.

    When you reverse sear, you have more control over the cooking process. You can ensure that it is cooked to the correct temperature before searing it over high heat. Remember, searing is for color and flavor!

    Why You’ll Love This Reverse Seared Pork Chops Recipe

    • Easy to Make: There are not a lot of steps involved in achieving perfectly cooked pork chops using this method. It’s super quick!
    • Budget Friendly: All you need for this recipe is pork chops, oil, butter, and spices. Pork chops are a very affordable cut and super delicious when cooked well!
    • Customizable: Change the herbs and spices to fit your flavor preference. There are so many possibilities!

    Ingredients

    You will need minimal ingredients to make this tasty oven and skillet pork chops recipe!

    Ingredients needed to reverse sear pork chops.
    • Pork chops: I use bone-in pork chops for this recipe but you can also use boneless if you like. Just be sure to watch the temperature so they don’t overcook. Whichever type of pork you use thick pork chops work best.
    • Butter: Salted or unsalted is great. This is to make a flavorful garlic butter to coat the chops in before cooking in the oven.
    • Garlic: Fresh garlic is one of my favorite ingredients! Garlic powder can be substituted if it’s all you have or based on personal preference. 
    • Seasoning: I keep it nice and simple with salt and pepper. Add additional spices if you like.
    • Oil: Olive oil is my go-to but avocado oil is a fantastic substitute for searing.
    • Reserved Pan Drippings: Add flavor to your pan sauce.
    • Chicken or Vegetable Broth: The base for your sauce.
    • Flour: Optional thickening agent.

    See the recipe card below for the exact quantities of each ingredient.

    Variations

    • Asian Style: Create an Asian marinade with soy sauce, garlic, and ginger. Allow the pork chops to soak it up for a couple of hours or overnight before cooking.
    • Spicy: Season with cayenne pepper, red pepper flakes, or chipotle powder for a nice kick. If you prefer using homemade seasonings try my jalapeno powder or smoked jalapeno powder. You can also serve up our homemade hot pepper sauce on the table as well.
    • BBQ Rub: BBQ flavors pair so well with pork! Use your favorite blend or season the pork chops with paprika, chili powder, cumin, and brown sugar.

    How to Reverse Sear Pork Chops

    Here are the easy-to-follow instructions for this easy pork chop recipe.

    • Preheat the oven. Preheat your oven to 350 degrees F.
    • Make butter mixture. Melt butter and add garlic and seasonings. 
    • Dredge pork chops. Coat the pork chops in the butter mixture and place on a baking sheet with a rack.
    • Bake. Place the pan in the oven and bake for 35-40 minutes.
    • Sear. Over high heat sear pork chops on both sides until golden brown.
    Raw pork chops on a plate, with a brush applying oil, next to a bowl of oil, seen from a top-down perspective, ready for the Reverse Sear Pork Chops recipe.
    • Prepare butter mixture.
    Four raw pork chops on a wire rack over a baking tray, set on a marble countertop, ready for the reverse sear technique.
    Three raw pork chops seasoned with spices on a metal cooling rack placed inside a baking tray, set on a marble countertop, ready for the Reverse Sear Pork Chops method.
    • Bake.

    PRO TIP: When cooking in a skillet, you may want to turn your exhaust fan on.

    Four pork chops cooked with a sprig of rosemary and a slice of butter in a cast iron skillet followed by an easy pan sauce, on a marble surface.
    Top view of a black cast iron skillet with Reverse Sear Pork Chops and a wooden spoon on a marble countertop.
    • Sear and make easy pan gravy, if desired.

    ⭐️ Hint: Make sure the pork chops are cooked to an internal temperature of 110 degrees F before removing them from the oven.

    If you love recipes like this, you may also enjoy this sous vide pork chops recipe, Broiled Pork Chops, Bacon Wrapped Pork Chops, Maple Glazed Pork Chops or Oven Baked Bone-In Pork Chops.

    Two slices of reverse sear pork chops on a white plate, garnished with herbs, with more chops and rosemary in the background.

    Serving Suggestions

    Here are some great ideas for serving up these juicy pork chops.

    • Pair these reverse-seared pork chops with any vegetable side you like! Some of my favorites are Balsamic Green Beans and Skillet Roasted Broccoli.
    • You can’t go wrong with potatoes! Mashed potatoes and pork chops are the perfect combo! Try classic mashed potatoes, Supreme Mashed Potato Casserole, or Mashed Potato Patties.
    • Make your pork chops with a sauce. Texas Roadhouse Steak Sauce and Brandy Cream Sauce go well with beef and pork. 

    Need a bit more inspiration for planning your meal? Check out What to Serve with Pork Chops for more ideas.

    Tips

    • Let the pork chops rest. Allow 5-10 minutes in between baking and searing to ensure the pork chops stay juicy.
    • Don’t sear too long. Only about 1 minute per side to get a nice crust is enough. You do not want to burn or overcook the pork chops.
    • Use a thermometer. Checking the internal temperature after the pork chops bake ensures they will cook to perfection.
    • Bring the pork to room temperature before cooking. This allows for more even cooking and better results.
    • Tips for Storing. Store leftover pork chops in an airtight container for up to 3 days or in the freezer for up to three months. Heat it up in a 350° F oven for 10-15 minutes in a covered baking dish with a bit of water until heated through.
    • Use Your Exhaust Fan. Searing at a high temperature generally is a bit smoky so you may want to use your fan to help pull some of it out of your kitchen.

    FAQ

    Can I reverse-sear boneless pork chops?

    Yes. I like to reverse sear bone-in pork chops because the bones add more flavor. As long as you watch the temperature of the boneless chops, they will come out great, too!

    What thickness of pork chops works best for reverse searing?

    You want to choose pork chops that are on the thicker side. Aim for 1-1.5 inches for the best results. It's also important to make sure the pork chops are even in thickness and have adequate marbling.

    A fork lifting a juicy, reverse sear pork chop with more sliced pieces and steaks in the background on plates, garnished with herbs.

    More Delicious Pork Chop Recipes

    Do you like pork chops for dinner? Here are some recipes you may also like to try!

    • Pineapple Glazed Pork Chops.
      Pineapple Soy Glazed Pork Chops
    • No flour pork chops pan fried inside a skillet.
      Easy Pan Fried Pork Chops (No Flour)
    • Closeup photo of Mom's Pork Chops and Tomato Gravy inside a large dish on the table.
      Smothered Pork Chops with Tomato Gravy
    • A sous vide pork chop on a plate with broccoli on the side.
      Sous Vide Pork Chops Recipe

    Ready to get cooking? Remember that you can print this recipe if you would like.

    Close-up of a plated reverse sear pork chops with crispy skin and a garnish of herbs, with a fork picking up a slice.

    How To Reverse Sear Pork Chops with Easy Pan Sauce

    Karin and Ken
    Prep Time: 5 minutes Cook Time: 32 minutes Total Time: 37 minutes Makes 4 servings
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 42 minutes mins
    Total Time 47 minutes mins
    Course Main Course
    Cuisine American
    Servings 4 servings
    Calories 453 kcal

    Equipment

    • Measuring cups and spoons
    • large bowl
    • whisk
    • rimmed baking sheet
    • wire rack
    • cast iron skillet
    • spatula

    Ingredients
      

    • 4 bone-in pork chops ¾-1 inch thick
    • 4 tablespoon butter melted
    • 2 cloves garlic minced
    • Sprigs of rosemary optional
    • 1 teaspoon salt
    • ½ teaspoon pepper
    • 2 tablespoon olive oil

    Pan Sauce

    • Reserved pan drippings
    • 1 ½ cups chicken or vegetable broth
    • 1 tablespoon flour optional, for thickening
    • Salt and pepper to taste
    Get Recipe Ingredients

    Instructions
     

    • Preheat your oven to 250ºF (120ºC).
    • In a large bowl, melt the butter. Add minced garlic, salt, and pepper, and mix well.
    • Dredge each pork chop in the butter mixture, ensuring they're evenly coated. Place them on a baking sheet with a rack to allow air circulation.
    • Bake the pork chops for 35-40 minutes or until the internal temperature reaches 110ºF (43ºC). This slow baking process helps to cook the pork chops evenly.
    • Once the pork chops reach the desired internal temperature, remove them from the oven. In a large cast iron skillet, heat olive oil over high heat until it begins to smoke.
    • Carefully place the pork chops in the hot oil. Sear each side for about 1 minute or until nicely browned. Add 2 sprigs of rosemary and 2 tablespoons of butter, then baste the pork chops with the butter.
    • Once both sides are seared, remove the pork chops from the pan and allow the excess butter and oil to drip off. Set the pork chops aside to rest while you make the pan sauce.
    • Pour off any excess oil from the skillet, but keep the flavorful browned bits in the pan. Over medium heat, deglaze the skillet by adding chicken or vegetable broth, scraping up any browned bits from the bottom of the pan.
    • Thicken (Optional): If you like, you can thicken the sauce by whisking in a tablespoon of flour. Simmer until the sauce thickens slightly.
    • Taste the sauce and season it with salt and pepper if needed. Serve the pork chops with the pan sauce.

    Notes

    •  
    • Let the pork chops rest. Allow 5-10 minutes in between baking and searing to ensure the pork chops stay juicy.
    • Don’t sear too long. Only about 1 minute per side to get a nice crust is enough. You do not want to burn or overcook the pork chops.
    • Use a thermometer. Checking the internal temperature after the pork chops bake ensures they will cook to perfection.
    • Bring the pork to room temperature before cooking. This allows for more even cooking and better results.
    • Tips for Storing. Store leftover pork chops in an airtight container for up to 3 days or in the freezer for up to three months. Heat it up in a 350° F oven for 10-15 minutes in a covered baking dish with a bit of water until heated through.
    • Use Your Exhaust Fan. Searing at a high temperature generally is a bit smoky so you may want to use your fan to help pull some of it out of your kitchen.
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    Nutrition

    Calories: 453kcalCarbohydrates: 1gProtein: 35gFat: 34gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 147mgSodium: 765mgPotassium: 594mgFiber: 0.1gSugar: 0.02gVitamin A: 362IUVitamin C: 0.5mgCalcium: 40mgIron: 1mg
    Keyword pan seared pork chops, reverse sear pork chops, reverse searing pork chops
    Tried this recipe?Let us know how it was!
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    We are the kitchen divas: Karin and my partner in life, Ken.

    We have been attached at the heart and hip since the first day we met, and we love to create new dishes to keep things interesting. Variety is definitely the spice of life!

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