- Chef Eric
Weekend Meal Inspiration - Reverse Sear Smoked Pork Chop with Grilled Asparagus
Simple, yet delicious recipe to try out the reverse sear technique on the grill. This is also an easy recipe to make for any number of people, scale it up as you need to.
Bone in, thick cut pork chops
Township27 Mexican Mystery or Plain & Simple blend
Fresh asparagus, cleaned and trimmed
Soak your wood chips in water for 30min
Remove the grates off half of your grill.
Place the soaked chips in the smoker box and place the box on top of the shield above the burners where you just removed the grates.
Light your grill and turn the temperature to high underneath the smoker box. Turn the temperature to low underneath the rest of the grill.
Preheat your grill to a range of 225-250°F.
Rub a generous amount of the spice blend over the meat, let sit for 10-15 min. while the grill heats up
Once the grill is heated to temperature, put your meat on the grill on the side that is turned down to low, or the side without the smoker box on it. Add a fresh sprig of rosemary on top if you want.
Smoke for 35-40, checking the meat periodically for internal temperature.
When internal temperature reaches 130°F has been reached remove the meat and let it rest for 5 minutes.
Let the meat sit while you turn the grill back up to high. When the grill reaches 450-500°F, place the meat back on the hot grill and sear each side for 5min.
When you flip the pork chop, add the asparagus to the grill, turning as it sears.
Remove pork chop and asparagus from grill and let rest 5 minutes before serving. Top with a dollop of butter.
When ready to serve squeeze fresh lemon juice over the pork chop and the asparagus. Sprinkle parmesan cheese over the asparagus and serve.