The “reverse sear” has been an internet darling for nearly a decade, but most cooks have only applied the technique to large-format steaks (rib-eyes, T-bones, etc.) cooked indoors—first cooking the meat in a low-temperature oven, then searing it in a ripping-hot skillet.
But there’s no reason why you can’t bring the reverse sear outdoors and use it on pork chops, chicken, lamb, or any thicker cut of meat. By first cooking the meat over the cool side of a grill or fire, then searing it in a hot cast iron skillet, you’ll end up with a chop that’s evenly cooked throughout with a beautifully burnished crust.
