Lane's Ancho Espresso Pork Chops

Lane's Ancho Espresso Pork Chops

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


Ingredients


Method

  1. Let your porkchop sit out for about 10 minutes and rub with Lane's Ancho Espresso Rub
  2. Reverse sear method: Cook in the oven at 275-300 until pork chop reaches an internal temperature of 140F. 
  3. While the pork chop is cooking crank the grill to 500F+
  4. 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.


Leave a comment

Please note, comments must be approved before they are published