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

• French Cut Pork Chops 
• Ancho Espresso Rub 

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.