Pork loin chops (boneless)

Ok, so usually I do these dry brined for probably too long, and sear, getting me to the temp I want. Usually get these bone in, but with the grocery shortage… With the covid boredom having long set in, I wanted to try reverse searing them like I occasionally do with steaks, but the recipes I’ve found have been for whole loins or bone-in chops. Anyone know if the cooking times for bone in are the same, or have something to suggest for how to adjust for a boneless loin chops reverse sear?

Just in case you haven’t seen it, I use The Food Lab’s Guide to Pan-Seared Pork Chops

I have been using the same temps with boneless. I think there is a picture here somewhere.

Thanks - will give it a shot! Who knows, maybe I’ll finally take plating seriously enough to post it in the wfd thread!

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