Reply to are porkchops ever good?

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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]Ask the butcher to give you a roast with however many thick bone-in pork chops you need (3 or more) either unseparated or tied tightly together with the string they use.  Then let the roast get to room temperature, roast it at 300 or a little lower for an hour+ until it’s very close to your desired internal temperature, take it out, get the oven to 500, and put it back in briefly until it has the desired color.  This is called a reverse sear.  [/quote]

Uhhh I don’t know what this is called but it’s not a reverse sear and it makes no sense to do this [/quote]

? Lots of people use this technique. [/quote]

No, they definitely don’t. First of all the oven temp too high to start with. And why would you keep the chops together as a roast? The middle one(s) won’t come up to temp at the same time as the outer ones. Roasting at high temp to finish isn’t searing in any culinary definition I’ve ever heard and won’t give a good crust and at 500 degrees will be way over temp and sawdust by the time it has some color. [/quote]

PP was talking about a pork rib roast, which is the section chops come from before they are carved. Not about putting them together aftet they are carved. The “reverse sear” works really well for thick steaks and beef rib roasts and is definitely a thing. Never tried it for a pork roast but don’t see why it wouldn’t work.

Here’s the reverse sear method for prime rib: https://www.seriouseats.com/perfect-prime-rib-beef-recipe

I can vouch that it comes out perfectly evenly! But I figured out that I actually like the variety of doneness in the trad method. [/quote]

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