Double-Cut Bone-In Pork Chops Recipe on the Golden's Cast Iron Cooker
May 26, 2020
For these Double Cut, Bone-in Pork Chops, we pulled out all the punches. I reverse seared them, used our Tangy Vinegar sauce and topped it with an orange marmalade glaze. They were delicious!
INGREDIENTS:
1 Heritage Cheshire Farms 10 Rib Rack Bone-in Loin Roast OR 2" Double-Cut Bone-In Pork Chops from your local butcher
Binder for meat (mustard or oil of choice i.e. olive, grape-seed, avocado)
Remove bone-in loin from package and dry off moisture, cut 2" thick chops from bone-in loin if cutting on your own, if not, you already have your cut pork chops from your local butcher
Apply binder to meat, in the video we used grape-seed oil
Let chops sit for about 20 mins while you get your grill ready
Get Golden's Cast Iron cooker (or the grill of your choice) up to about 225° using Royal Oak Charcoal, remember to set up for a 2 zone fire to reverse sear
Once your cooker is up to temp, add a piece of wood if you choose (we used hickory wood)
Put chops on cooker, remember to put them on the cool side in order to get the smoke going before searing
Flip chops after about 20-25 minutes or once they reach about 90° cook them for another 20-25 minutes until they reach 125°
