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Old 01-20-2015, 12:16 PM   #11
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Originally Posted by Roll_Bones View Post
How long did you cook them and whats "reverse sear"?

I have not had much luck cooking chops slow. My best results are when I treat them like steaks.
Pork chops as pictured take about 8-10 minutes to fry.
I cooked them at 300* until 120* and removed them. I opened the vents and got the Akorn to 650* and put the chops back on to sear them. They were good.
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Old 01-20-2015, 01:29 PM   #12
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Originally Posted by Roll_Bones View Post
How long did you cook them and whats "reverse sear"?

I have not had much luck cooking chops slow. My best results are when I treat them like steaks.
Pork chops as pictured take about 8-10 minutes to fry.
Reverse sear is just searing at the end of the cooking process instead of the beginning. I've only seen it in recipes for roasts, but that's because steaks and chops are usually not done slow.
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Old 01-20-2015, 03:16 PM   #13
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Reverse sear is just searing at the end of the cooking process instead of the beginning. I've only seen it in recipes for roasts, but that's because steaks and chops are usually not done slow.
Yep. I like my steaks rare so I would not use reverse sear on them. But, with pork chops nearly 2" thick, it works well.
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Old 01-21-2015, 12:14 PM   #14
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Thanks. I like my pork chops medium. A little pink.
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