I was considering calling these “Patient Pork Chops” due to the cooking time required, but it’s easy, hands-off cooking. This is a technique called “reverse sear”. That’s because it’s been proven searing doesn’t “seal” the meat or “lock in” any juices. It just browns the outside, adding lovely flavours thanks to the Maillard Reaction and that’s better done after the meat is slowly cooked through to keep it tender and juicy edge to edge.

With so few ingredients, the key here is to use top quality pork and that’s not “the other white meat” at the supermarket. That’s flavourless, hog barn pork and it doesn’t hold a candle to the darker-hued pastured pork I recommend. Find yourself a local butcher that specializes in “natural” meats and thank me later.

Time: 3 hours plus brining time

Serves: 4


4 end cut bone-in pork chops – approximately 300g each
8g kosher salt
1.5g fresh ground black pepper
30g grapeseed or other neutral-flavoured oil



Place the chops on the rack of a roasting pan, applying the salt and pepper evenly to both sides. Refrigerate for one to twelve hours.

Preheat your oven to 105C.

Place the roasting pan with the chops in the oven, cooking the chops to an internal temperature of 55C (approximately 2 to 2.5 hours).

Preheat a heavy frying pan on high heat and add the oil. Sear the chops one at a time for 30 seconds on each side.

Remove from heat and serve immediately.

Get the PDF and nutrition info

Leave a Reply

Your email address will not be published. Required fields are marked *