Reverse Sear Pork Rib Chops with Jalapeño and Green Apple Chimichurri

Juicy pork rib chops are given a fresh lift with a green apple and jalapeño dressing. Credit: Crush Magazine

Prep Time24 minsCook Time45 minsTotal Time1 hr 9 mins

Ingredients

 4 Thick-cut rib chops (at least 5 cm, ask your butcher to cut)
 Sea salt
 Brown sugar
 Oil for frying
Green Apple & Jalapeño Chimichurri
 1 Green apple, sliced into small cubes
 1 Green jalapeno, finely chopped
 A big handful of flat-leaf parsley, chopped
 A handful of fresh oregano, chopped

Timer

Directions

Reverse Sear Pork Chops
1

Pat the chops dry and place and then place them onto a rack.

2

Season generously with salt and sugar on both sides and place them into the fridge overnight.

3

The salt will draw out moisture and the salt and sugar will be reabsorbed into the meat, seasoning it.

4

Ensure you remove the pork chops from the fridge a while before you intend to cook them, they need to reach room temperature in order to brown nicely.

5

Preheat the oven to 120 C.

6

Place the chops into the oven and slowly cook for 25 minutes.

7

At the 25 minute mark check the chops with a digital thermometer – you are aiming for 50 C internal temperature.

8

Keep checking the chops every 5 minutes or so until you hit 50 C.

9

The idea is to cook the chops until the internal temperature is correct and then finish them quickly in a hot pan to give them colour – which is the reverse sear method.

10

Remove the chops from the oven and allow to rest while you make the chimichurri.

Green Apple & Jalapeño Chimichurri
11

To make the chimichurri, add the apple, jalapeno, parsley, oregano and garlic to a small bowl. Add the oil and vinegar and mix well to combine.

12

Add the lemon and season to taste.

13

Heat a large cast-iron pan over high heat for a few minutes to warm the pan.

14

Add a good splash of oil and allow it to heat up until it begins to smoke.

15

Cook the chops two at a time and flip them every 30 seconds for 2 minutes to build up a caramelised crust.

16

Stack the chops on top of each other and sear the fat for a minute.

17

Remove the chops from the heat and repeat the process with the other two chops.

18

Serve the chops immediately with a generous helping of chimichurri.