Smothered Bacon Jam Pork Chops

Reverse Seared Pork Chops with Bacon Jam and Pimento Cheese

5 from 1 vote

These Smothered Bacon Jam Pork Chops are completely over the top in every way! From the flavor to the presentation, they are sure to impress.

Prep Time5

Cook Time40

Dry Brine12

Total Time12 45

Course: Main Course

Cuisine: American

Servings: Adults

Calories: 554kcal

Author: Spencer Klickman

Equipment

1 Wire Cooling Rack For Dry Brine
1 Large Heavy Bottom Skillet Stainless Steel or Cast Iron

Ingredients

4 Pork Chops Bone In, about 1-inch to 1 ¼-inch thick
½ teaspoon Kosher Salt per pound of meat For Dry Brine
2 teaspoon Granulated Sugar For Dry Brine
6 Tablespoons Unsalted Butter
4 Cloves Garlic
1 Large Sprig of Thyme
1 Cup Down South Pimento Cheese
1 Batch Bourbon Bacon Onion Jam This could be made ahead of time and will take roughly 1 ½ hours total.
Fresh Thyme Minced, for Garnish

Instructions

Dry Brine (More Info on Dry Brining Here)

The day before cooking, rinse your pork chops and pat dry with paper towel. Sprinkle ½ teaspoon of kosher salt per pound of meat and ½ teaspoon of granulated sugar per pork chop. Lightly rub into the meat to evenly coat. Place on a wire rack over a plate or a rimmed baking sheet and refrigerate uncovered overnight.

Reverse Sear

The next day, remove pork chops from the fridge and preheat your oven to 250℉.
Place the pork chops on a baking sheet and bake for 15-minutes. Flip pork chops and bake an additional 10 to 15-minutes until the internal temperature reaches 110℉. Remove from oven.
Towards the end of baking, preheat a large cast iron skillet on the stove top over medium-high heat until the unoiled pan reaches about 400 - 450℉ on an infrared thermometer, approximately 5 - 8 minutes.
Add half of your butter, garlic, and thyme and allow butter to melt. Add pork chops and sear for 3 to 5-minutes per side or until cooked to your desired doneness (145-150⁰F for Medium Rare; 150-155⁰F for Medium; 155-160⁰F for Medium-well, 160⁰F for Well Done).
Remove the pork chops from the pan and immediately spread several tablespoons of Bourbon Bacon Onion Jam, followed by several tablespoons of Pimento Cheese. Cover loosely and allow to rest 5 to 10-minutes .
Wipe your skillet out with a paper towel and allow to come back up to temperature. Repeat the searing and topping process with your remaining pork chops.
Garnish with freshly minced thyme leaves.

Notes

The Bourbon Bacon Onion Jam takes roughly 1 ½ hours to make. If making the same day, start making the Bacon Onion Jam and account for the extra cooking time.

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