Ingredients:
- French Cut Pork Chops
- Ancho Espresso Rub
Instructions:
1. Let your porkchop sit out for about 10 minutes and rub with Lane’s Ancho Espresso Rub
2. Reverse sear method: Cook in the oven at 275-300 until pork chop reaches an internal temperature of 140F.
3. While the pork chop is cooking crank the grill to 500F+
4. Once you pull the Pork Chop from the oven move to grill and sear on each side until you get a killer crust. About 1 minute on each side.
If you don’t want to fire up the grill you can sear on the stovetop using a cast-iron skillet on med-high.
Recipe Provided by Lanes BBQ