The juiciest reverse smoked/seared double rack pork chop recipe, served with kimchi fried rice, chilli crisp, green onions and a fried egg.
Reverse Smoked/Seared Double Rack Pork Chops with Kimchi Fried Rice
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The reverse-sear method is the absolute best way to cook a pork chop to ensure it’s juicy every single time. Cook pork chops low and slow, either on indirect heat or in the smoker, at a consistent low temperature to cook it through and then sear it on a raging hot plancha to seal in the juiciness and get a great char and crust on the outside. While your pork chop is smoking at 275F in the Alchemy's lower smoker compartment, you can simultaneously use the top plancha grill to make the most epic kimchi fried rice. The hot plancha caramelizes the kimchi and gives it a sweeter, milder taste, mixed in with day-old cooked rice (it’s a must for any fried rice), soy sauce, garlic, ginger, shallot, and eggs. So easy and so so tasty.By:
Chef Matt Basile
1 Double rack pork chop
1 cup cooked, day old rice
1 large shallot, finely chopped
2 inch piece ginger, chopped
2 cloves garlic, minced
Juice from 1 lemon
3 tbsp soy sauce
2 tbsp oyster sauce
Alchemy Brown rub (stay tuned)
4 tbsp kimchi
3 eggs, divided
1 tbsp chilli crisp
2 sprigs green onion, chopped on a bias
Preheat your smoker to 275F.
Score the fat cap of your double pork chop in a diamond pattern. Drizzle both sides of your pork chop with canola oil. Spread a thin layer of oyster sauce on both sides of the pork chop and then season with Alchemy brown rub. Smoke the double rack pork chop for about 45 minutes or it reaches an internal temp of 135F-140F.
While the pork chop is smoking, prepare your kimchi fried rice. Finely chop your shallot, garlic and ginger. Chop your green onion on a bias and set aside. Add the shallot, ginger and garlic to the plancha and drizzle with canola oil, allow to cook, about 1-2 minutes, mix and allow to cook about a minute more until slightly softened and translucent. Add the kimchi to the plancha and allow to cook and caramelize, mixing occasionally. Add your day old, pre-cooked rice to the plancha, drizzle with soy sauce and mix, allowing to cook about 1-2 minutes. Create two small wells in your rice and then crack an egg into each one, mix together to break up the eggs. Add in the kimchi mixture and continue to move everything around so the egg cooks and scrambles into the rice. Once cooked and crispy, remove from the grill and into a shallow bowl for serving.
Once your pork chop has reached an internal temp of 135F-140F, remove from the smoker. Finish it by searing on the plancha. Squeeze half a lemon over the pork chop, allow to cook about a minute. Flip the pork chop and squeeze the other half lemon over top of the other side of the pork chop. Once the pork is seared on both sides, remove from the grill.
While the pork chop sears, crack an egg on the plancha to fry sunny side up. Once done, remove the fried egg from the grill and place on top of your kimchi fried rice.
To plate, remove the bone from your pork chop and slice the meat, placing it on top of your kimchi fried rice, next to your fried egg. If you want, include the bone in your bowl, too. It's great to eat the meat off the bone. Garnish with chilli crisp, any juice from the plate/cutting board where you cut your pork chop and green onions.