Tender and Juicy Reverse Sear Pork Chops Recipe

These bone-in reverse sear pork chops are a hit time and time again in our house. The juicy and tender pork chops get baked in the oven and then seared to perfection in a hot skillet to create an incredible golden brown crust. Serve them with these creamy mashed potatoes or this delicious mixed vegetable casserole, or top them with this addicting gravy, and you've got a meal the whole family will love!

Why You'll Love These Reverse-Seared Pork Chops

Reverse sear pork chops are the easiest way to get thick chops that are juicy inside and beautifully browned outside without stress. Baking first cooks the pork gently and evenly, so you don’t end up with that classic problem where the outside is dark, but the center is still underdone. Then the quick hot sear at the end gives you that golden crust and big flavor in just a couple of minutes.

The salt and sugar rub is the secret weapon here. The salt seasons the meat all the way through and helps it stay juicy, and the sugar helps the exterior brown faster and taste slightly caramelized when it hits the skillet. It’s simple, reliable, and turns pork chops into a restaurant-level dinner without a complicated process.

Ingredients

• 4 Pork chops- bone in, cut to about half an inch thickness.
• 2 tbsp. Salt- kosher salt, to taste.
• 2 tbsp. Sugar- white, helps to caramelize the pork.
• 2 tbsp. Olive oil- to help the pork sear to golden brown perfection.

How to Make Reverse-Sear Pork Chops

Step 1: Season the pork chops

Clean and dry the pork chops. Place them on a wire rack over a baking tray. Then, in a small bowl, combine the salt and sugar. Sprinkle the salt and sugar mixture all over the pork chops on both sides. Lastly, transfer the pork chops to the fridge and let them rest for one day - if you have the time. If not, don't worry, you can cook them immediately after seasoning.

Step 2: Cook the pork chops

Preheat the oven to 200ºC and bake for 35-40 minutes or until golden brown.

Step 3: Sear the chops

Heat a heavy skillet to medium-high and add the oil. Once it just starts to smoke, sear the chops until golden brown - a couple of minutes per side.

Step 4: Serve

Let the pork chops rest for about 5 minutes and serve with your choice of sides.

Expert Tips for The Best Reverse Sear Pork Chops

• Use thick, bone-in chops if you can. Reverse sear shines with thicker pork chops because the oven cooks them evenly from edge to center. Thin chops can overcook fast, so if yours are thin, shorten the oven time and rely on a thermometer.
• Pat the chops very dry before the salt-sugar rub. Moisture is the enemy of browning. Dry chops hold seasoning better and sear faster, which means a better crust without overcooking the inside.
• Don’t skip the thermometer. Reverse sear is all about precision. Pull the chops from the oven around 140°F so they finish during the sear and rest. Pork goes from juicy to dry quickly, and the thermometer keeps you in the sweet spot every time.
• Let them rest briefly after the oven, before the sear. Give the chops 5 minutes on the counter while your skillet heats. This helps the surface dry out a bit more for better browning and keeps the meat from dumping juices in the pan.
• Cast iron gives the best crust, but any heavy pan works. A cast iron skillet holds heat and gives you that golden, steakhouse-style sear. If you don’t have one, use the heaviest skillet you own. The key is heat retention.
• Get the pan smoking hot, then sear fast. Add oil, wait until it’s shimmering and just starting to smoke, then sear 1–2 minutes per side until deeply golden. You’re only building crust here, not cooking the pork through, so keep it quick.
• Sear the fat edge too. If your chops have a fat cap, stand them up with tongs for 20–30 seconds to render and crisp the fat. It adds flavor and keeps the bite from feeling chewy.
• Seasoning upgrades that actually work. Your salt-sugar base is great, but if you want more flavor, add garlic powder, onion powder, smoked paprika, or black pepper to the rub. Keep it simple and don’t overload it, reverse sear highlights the pork.
• Finish with butter if you want extra flavor. After the sear, drop in a small pat of butter and spoon it over the chops for 15–20 seconds. It adds richness fast without messing with the crispy crust.
• Rest after searing before slicing. Let the chops rest 5 minutes so juices redistribute and the inside stays juicy. Slice too soon and you’ll lose moisture onto the board.

How to Store and Reheat Leftover Pork Chops

Store in the fridge: Let the pork chops cool completely, then store them in an airtight container in the refrigerator for up to 2 days. If you’re stacking chops, add a piece of parchment between them to prevent them from sticking together.

Store in the freezer: Cooked pork chops freeze well for up to 3 months. Cool completely, wrap tightly in plastic wrap, then place in a freezer-safe bag and remove as much air as possible before freezing.

Reheat without drying them out: Reheat in a 325°F oven until warmed through. For best results, place the chops in a baking dish with a small splash of broth or water, cover loosely with foil, and heat until hot. Uncover for the last couple of minutes if you want the outside to crisp slightly again.

Reverse Sear Pork Chop FAQS

What is reverse searing?

Reverse searing is cooking meat gently in the oven first, then finishing with a quick sear in a hot skillet. The oven gives you even doneness and a juicy interior, and the fast sear adds that deep golden crust and caramelized flavor you want.

What internal temperature should pork chops be for reverse sear?

For juicy pork chops, pull them from the oven around 140°F, then sear and rest. They’ll finish cooking from carryover heat. If you prefer them more done, you can take them a little higher, but the key is not overshooting during the sear.

How long do I sear pork chops after baking?

Just long enough to build a crust, usually about 1–2 minutes per side in a smoking-hot skillet. The chops are already cooked through from the oven, so the skillet step is for browning, not for “finishing the cook.”

Why should I use bone-in pork chops?

Bone-in chops tend to stay juicier and feel more flavorful because the bone helps slow down cooking and adds a little insulation. That said, boneless works too, you just need to watch temperature closely since they can cook faster.

Do I need to let pork chops rest?

Yes, it’s worth it. Resting lets the juices redistribute so the pork stays juicy. If you slice immediately, those juices run onto the plate and the chop can taste drier.

Why did my pork chops turn out dry?

The most common cause is overcooking. Pork chops go from juicy to dry quickly, especially lean ones. Use a thermometer and pull around 140°F before searing. Also keep the sear quick and don’t leave them in the pan too long.

Why didn’t my pork chops get a good crust?

Usually the pan wasn’t hot enough, the chops weren’t dry enough, or the skillet was crowded. Pat the pork dry, heat the oil until shimmering and just starting to smoke, and sear in a single layer without moving the chops too soon.

Can I reverse sear boneless pork chops?

Yes. Boneless chops work great, just expect them to cook a little faster in the oven. Use the same method and rely on internal temperature rather than the clock.

Can I reverse sear pork chops without a cast iron skillet?

Yes. Cast iron is great for crust, but any heavy-bottomed skillet works. The key is heat retention and a very hot pan for a fast sear.

Other Pork Chop Recipes To Try Next

• Pork chop casserole
• Crock Pot pork chops
• French onion pork chops
• Shake and bake pork chops
• Pan seared thin pork chops