Reverse-Seared Maple Garlic Pork Chops
Juicy reverse-seared pork chops with maple garlic seasoning. Marinate, low-roast to target temp, then sear for a caramelized crust.
The maple sugar in the Great North Maple Garlic caramelizes perfectly, forming this delicious quasi glaze/crust.
Yield: 1 serving
- Marinate chops in soy or teriyaki overnight for flavor and moisture.
- Roast low at 225 F until near target temp, then sear in a hot pan to caramelize the maple sugar crust.
- Aim for a safe final temp of 145 F with a short rest; use an instant-read thermometer to avoid overcooking.
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Preparation Instructions:
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Frequently Asked Questions
What is reverse searing and why use it?
Reverse searing means you cook the pork low and slow first, then finish with a quick, hot sear. This gives even doneness inside and a browned crust outside. It helps keep the chop juicy while forming a caramelized maple garlic crust.
What internal temperature should I cook pork to for safety?
The USDA recommends 145 F followed by a 3 minute rest. Because searing raises temperature a bit, you can pull the chop from the oven a few degrees below 145 F if you plan to sear it immediately so the final temp finishes at 145 F.
How long should I marinate the chops and can I skip marinating?
Marinating overnight gives best flavor and moisture. If short on time, 1 to 2 hours still helps. You can skip marinating, but the soy or teriyaki adds salt and depth that pairs well with the maple garlic seasoning.
How do I prevent the maple sugar from burning during sear?
Use a very hot cast iron pan and a small amount of high smoke point oil. Pat the chops dry before searing so the sugar caramelizes instead of steaming. Sear briefly one side at a time and watch closely. If sugar starts to blacken, lower the heat slightly.
Can I use boneless pork chops or different thicknesses?
Yes. Thicker bone-in chops are ideal for reverse searing because they handle low heat well. For boneless or thinner chops, reduce oven time and watch temps closely since they cook faster.
Should I rest the chops before or after searing?
For best results, remove from the oven, pat dry, and sear right away so you get a good crust without losing heat. After searing, let the meat rest 5 to 10 minutes before slicing so juices redistribute.
What can I substitute for Great North Maple Garlic seasoning?
You can use a mix of maple sugar or brown sugar plus garlic powder, salt, and a little smoked paprika. A light brush of maple syrup before searing will boost caramelization but watch for burning.
What sides and serving tips work best?
Serve with roasted or mashed sweet potatoes, Brussels sprouts, or broccoli. Slice across the grain and spoon any pan juices or a quick pan sauce over the meat for extra flavor.
What is reverse searing and why use it?
Reverse searing means you cook the pork low and slow first, then finish with a quick, hot sear. This gives even doneness inside and a browned crust outside. It helps keep the chop juicy while forming a caramelized maple garlic crust.
What internal temperature should I cook pork to for safety?
The USDA recommends 145 F followed by a 3 minute rest. Because searing raises temperature a bit, you can pull the chop from the oven a few degrees below 145 F if you plan to sear it immediately so the final temp finishes at 145 F.
How long should I marinate the chops and can I skip marinating?
Marinating overnight gives best flavor and moisture. If short on time, 1 to 2 hours still helps. You can skip marinating, but the soy or teriyaki adds salt and depth that pairs well with the maple garlic seasoning.
How do I prevent the maple sugar from burning during sear?
Use a very hot cast iron pan and a small amount of high smoke point oil. Pat the chops dry before searing so the sugar caramelizes instead of steaming. Sear briefly one side at a time and watch closely. If sugar starts to blacken, lower the heat slightly.
Can I use boneless pork chops or different thicknesses?
Yes. Thicker bone-in chops are ideal for reverse searing because they handle low heat well. For boneless or thinner chops, reduce oven time and watch temps closely since they cook faster.
Should I rest the chops before or after searing?
For best results, remove from the oven, pat dry, and sear right away so you get a good crust without losing heat. After searing, let the meat rest 5 to 10 minutes before slicing so juices redistribute.
What can I substitute for Great North Maple Garlic seasoning?
You can use a mix of maple sugar or brown sugar plus garlic powder, salt, and a little smoked paprika. A light brush of maple syrup before searing will boost caramelization but watch for burning.
What sides and serving tips work best?
Serve with roasted or mashed sweet potatoes, Brussels sprouts, or broccoli. Slice across the grain and spoon any pan juices or a quick pan sauce over the meat for extra flavor.
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