Thick Cut Pork Chops (Reverse-Seared in Tallow) - For the Carnivore Diet
This carnivore-friendly pork chop keeps things simple: quality chops, proper salting, and hot fat. The reverse-sear method gently brings the meat up to temperature so the final pan sear can focus on crust and fat rendering without overcooking the interior.
Dry salting (a short or overnight rest) firms the surface and seasons the meat throughout. Tallow handles the high heat for the sear, while a quick butter baste enriches the crust and adds a savory finish.
Aim for an internal temperature of 140–145°F after resting for a juicy, slightly blushing center. Sear the fat cap briefly on its edge to render and crisp it; that bite should be as satisfying as the loin meat.
If you prefer a single-pan method, you can sear first and finish in the oven; the reverse-sear simply gives you a wider doneness window. Leftovers slice beautifully for cold plates or can be gently rewarmed in broth or butter.
Serve the chops as-is or with a side of eggs or a mug of warm bone broth for a fully animal-based plate.
Ingredients
- 2 thick-cut bone-in pork chops (1.25–1.5 inches thick, 12–14 oz each)
- 2 teaspoons kosher salt, divided (or to taste)
- 1–2 tablespoons beef tallow (for searing)
- 1 tablespoon unsalted butter (optional, for basting)
Instructions
- Pat the pork chops very dry. Season all sides with the salt (about 1 teaspoon per chop). Refrigerate uncovered for at least 15 minutes, or up to 24 hours for a deeper dry brine.
- Preheat the oven to 250°F (120°C). Set a wire rack over a rimmed baking sheet.
- Place the chops on the rack. If you have a probe thermometer, insert it into the center away from bone. Roast until the internal temperature reaches 120°F (49°C), about 25–35 minutes depending on thickness.
- Remove the chops and let them rest 5 minutes while you preheat a cast-iron skillet over high heat until just smoking.
- Add the beef tallow to the hot skillet. Lay the chops in and sear 60–90 seconds per side until a deep brown crust forms.
- Use tongs to hold each chop on its edge and sear the fat cap 30–60 seconds to render and crisp.
- Add the butter to the pan during the last 30 seconds and baste the chops, tilting the skillet and spooning the foaming fat over the meat.
- Check internal temperature; target 140–145°F (60–63°C) after the final rest. If under, reduce heat to medium and cook another 30–60 seconds per side.
- Transfer to a warm plate and rest 5 minutes. Taste and add a pinch more salt if desired, then serve.