Reverse Seared Butterflied Pork Chop with Pan Sauce
- By Tom Jackson
- Aug 29, 2017
Chef Tom cooks up a Reverse Seared Butterflied Pork Chop and then creates a basic pan sauce to serve with it.
Reverse Seared Butterflied Pork Chop with Pan Sauce Recipe
- 1 (2.5”) section of boneless pork loin
- Cattleman’s Grill Steakhouse Seasoning
- 3 tbsp shallots, minced
- 1 tbsp garlic, minced
- 2 sprigs fresh thyme
- 1/2 cup white wine
- 1 cup chicken broth
- 2 tbsp House of Q Slow Smoke Gold Mustard Sauce
- 2 tbsp heavy cream
- 1 tbsp unsalted butter
- salt and pepper
Remove the fat cap from the pork loin. Divide the loin in half. Slice each half down almost all the way through, but leave intact as one piece. Butterfly the chop out, for one large double chop. Repeat with the other half.
Rub a small amount of binder (oil, mustard, etc.) on all surfaces of the chops. Season with Cattleman’s Grill Steakhouse Seasoning.
Prepare your Napoleon P500 RSIB-1 for both direct and indirect grilling. Place a smoke box on top the sear plates covering the burners on one end of the grill. Turn on just the burner below the smoke box. Add Cattleman’s Grill Peach Wood Chips to the box and close the lid.
When the smoke box begins to produce smoke, place the chops on the second shelf, on the opposite side of the grill.
On the side burner, preheat a Lodge 10” cast iron skillet over medium heat. When the internal temperature of the pork chops reaches 120ºF, open the lid of the grill, turn the burner inside the grill off, and one at a time, sear the pork chops in the hot skillet. Set the chops aside, loosely covered with foil.
Turn the heat down to medium/low. Add the shallots to the skillet. Cook, moving with a wooden spoon and starting to scrape up some fond. When the shallots are translucent add the garlic and thyme. Continue cooking and stirring another 30 seconds.
Deglaze with white wine. Stirring and reducing until the liquid is almost gone. When the wine is nearly gone, add the chicken broth. Bring to a simmer. Add the House of Q Slow Smoke Gold Mustard Sauce. Reduce by half. Add the heavy cream and butter, stirring constantly. Cook to desired consistency. Taste and adjust seasoning with salt and pepper, as desired.
Remove the sprigs of thyme. Serve the sauce on top of the pork chop.