Reverse Sear Porterhouse Cut Pork Chops

Reverse Sear Porterhouse Cut Pork Chops

1-2 Porterhouse cut chops, at least 1 inch thick

Coarse kosher salt

2 cloves garlic, peeled and cut in half

Freshly ground black pepper

Olive oil to coat the bottom of the pan

Salt the chops generously on both sides, and let rest at room temperature at least 45 minutes.

Preheat oven to 275 Fahrenheit.

Before placing in the oven, rub each chop thoroughly with the cut side of the garlic cloves. Generously season with freshly ground black pepper.

Roast 30-45 minutes, checking at 30 minutes for an internal temperature of 120-125 Fahrenheit.  If it is over that temp it will still be good, just not as juicy as it could be.

Heat oil in the cast iron skillet over medium-high heat for 5 minutes. Sear the chops 2 minutes on each side, and be sure to take the time to turn them on edge and sear the edges too.

Let them rest for 10 minutes before serving.