SmokED Stuff Pitching Wedge Pork Chops
Reverse searing is a two‑stage cooking method that gives you deep flavor, perfect doneness, and a killer crust without overcooking the interior. Instead of searing first and then finishing low, you flip the script.
It’s basically: Low and slow → Rest → High‑heat sear.
SmokED Stuff Pitching Wedge is the perfect choice because it has no sugar, which burns at high heat. You can turn up the heat without worrying about a burned crust.
SmokED Stuff Pitching Wedge Reverse-Sear Pork Chops
Servings 4 Servings
Equipment
- 1 Smoker Optional
- 1 Cast Iron Pan Optional
Ingredients
- Thick-cut pork chops 1.25–1.5 inches
- SmokED Stuff Pitching Wedge seasoning
- Neutral oil optional
- Butter optional
Instructions
- Preheat smoker to 225°F using hickory, pecan, or apple wood.
- Season pork chops generously with SmokED Stuff Pitching Wedge. Let rest 15–20 minutes.
- Place chops in smoker with space between them. Smoke until internal temperature reaches 130–135°F. Usually 30 - 35 minutes.
- Remove chops and rest for 5–10 minutes.
- Preheat cast iron, flat-top, or grill to high heat (500–600°F).
- Sear chops 45–60 seconds per side until a dark, peppery crust forms.
- Pull chops at 140°F internal and let carryover cooking reach 145°F.
- Optional: Brush with melted butter and a pinch of Pitching Wedge before serving.
Notes
Pitching Wedge adds bright pepper heat and a crisp finish.