Lane's Ancho Espresso Pork Chops

The crust on this Ancho Pork chop is out of this world. You’ll never make pork chops another way again. 


French Cut Pork Chops 

Lane’s BBQ Ancho Espresso Rub 


Reverse sear method: Cook at 275-300 until pork chop reaches 140F. 

Crank the grill to 500F+. Sear on each side until you get a killer crust. 

You can sear directly over flames or by using a cast iron skillet.

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