The crust on this Ancho Porkchop is out of this world. You’ll never make pork chops another way again.
- French Cut Pork Chops
- Ancho Espresso Rub
- Let your porkchop sit out for about 10 minutes and rub with Lane's Ancho Espresso Rub
- Reverse sear method: Cook in the oven at 275-300 until pork chop reaches an internal temperature of 140F.
- While the pork chop is cooking crank the grill to 500F+
- Once you pull the Pork Chop from the oven move to grill and sear on each side until you get a killer crust. About 1 minute on each side.
If you don't want to fire up the grill you can sear on the stovetop using a cast-iron skillet on med-high.