Double-Cut Bone-In Pork Chop | Golden's Cast Iron Cooker

May 23, 2020
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Double-Cut Bone-In Pork Chop | Golden's Cast Iron Cooker

Reverse Seared Double-Cut Bone-In Pork Chop with Tangy Vinegar, Orange Marmalade Glaze with Heath Riles
Prep Time 30 mins
Cook Time 40 mins
Resting Time 30 mins
Total Time 1 hr 40 mins
Course Main Course
Cuisine Pork Chops
Servings 2 people


  • Remove bone-in loin from package and dry off moisture, cut 2" thick chops from bone-in loin if cutting on your own, if not, you already have your cut pork chops from your local butcher
  • Apply binder to meat, in the video we used grapeseed oil
  • Season chops with a light layer of Heath Riles BBQ Everyday Rub on all sides
  • Season chops with a heavy layer of Heath Riles BBQ Honey Chipotle Rub on all sides
  • Let chops sit for about 20 mins while you get your grill ready
  • Get Golden's Cast Iron cooker (or the grill of your choice) up to about 225° using Royal Oak Charcoal, remember to set up for a 2 zone fire to reverse sear
  • Once your cooker is up to temp, add a piece of wood if you choose (we used hickory wood)
  • Put chops on cooker, remember to put them on the cool side in order to get the smoke going before searing
  • Flip chops after about 20-25 minutes or once they reach about 90° cook them for another 20-25 minutes until they reach 125°
  • Make glaze, 1 cup of Heath Riles BBQ Tangy Vinegar sauce and 1 cup of orange marmalade, reduce down to form a glaze
  • Once your chops are 120-125°, remove them and crank your fire up to 500-550° to sear them.
  • Glaze chops with sauce/marmalade reduction before putting back on grill.
  • Put chops on to sear flipping after a couple of minutes to get your chops to an internal temp of 145-150°



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Keyword pork chops
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