Mary Ann's Blog

Tender to The Bone

Oh those dried out pork chops! Never again.

Try this method of reverse searing for great flavor and caramelization. For two center cut bone-in chops, combine 2 Tablespoons sugar and 2 Tablespoons fine sea salt. Mix and rub well into both sides of chops. Refrigerate on a rack over a baking sheet uncovered for 8 hours or overnight.

When ready, bring chops to room temperature at least one hour before cooking, then preheat oven to 250F and bake them until an internal temperature of 120F is reached (about 30 minutes).

Remove from oven and heat 2 tablespoons butter or oil in a large sauce pan and over high heat, sear the chops well on both sides. 

This should take about 3 minutes each side depending on how thick the chops are. I like mine cooked to between 145-150F internally. They will be nicely browned, flavorful and not dry. What's on top of the chop you ask? Apple cider sauce.


  1. Linda Allen Clifton's avatar

    Linda Allen Clifton

    I really like pork chops but rarely cooked them as they usually did get dried out! Tried this method and was very, very happy! Tender and juicy and so delicious!! Thank you Mary Ann!
  2. Eleanor Steiger's avatar

    Eleanor Steiger

    Please post recipe fpr apple cider sauce.

Leave a Comment

Looking for even more photos and recipes?
Order my latest book.

Ciao Italia: My Lifelong Food Adventures in Italy

Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.

Order using this link and receive a signed book plate.

Available now!