If you’re looking for a pork chop recipe that feels like a backyard upgrade, these reverse-seared Glazed Santa Fe Pork Chops are the move. Thick-cut, bone-in chops get a fast sear for that crave-worthy crust, then finish over indirect heat until juicy and tender. But the real magic happens in the skillet — where rosemary butter, garlic, and The Notorious P.I.G. BBQ Sauce from PS Seasoning come together into a sticky, glossy glaze that clings to every bite.
This recipe is built to showcase three heavy hitters from our "Sizzle All The Way" box: Hi-West Santa Fe Woodfire Seasoning, Livia’s Salt Pepper Garlic, and The Notorious P.I.G. BBQ Sauce by PS Seasoning. The Santa Fe seasoning brings smoky Southwest depth, Livia’s SPG builds that classic savory backbone, and the Notorious P.I.G. finishes it all with a rich BBQ sweetness that balances perfectly with the butter and herbs.
Best part? It’s simple enough for a weeknight cook, but impressive enough to serve when you’ve got people coming over. Whether you’re firing up the smoker or just running a hot grill, this is one of those recipes that makes you look like you really know what you’re doing — without overcomplicating a thing.
A pitmaster’s spin on holiday pork chops that's crave-worthy all year long, featuring a smoky-sweet BBQ glaze and bold Southwest seasoning. The reverse sear method locks in flavor, while the pan sauce brings everything together for a hearty, festive main dish.
Preheat the grill or smoker to medium-high heat (around 400°F). Use charcoal for classic flavor, or a gas/pellet grill for convenience.
Season the pork chops: Use a thin coat of olive oil as a binder. Season each chop with a light coating of Livia’s Salt Pepper Garlic and a heavier sprinkle of Hi-West Santa Fe Woodfire Seasoning. Let sit at room temperature for 5–10 minutes.
Sear over direct heat: Place pork chops over direct coals or flame for 2 minutes per side to build color and crust. Then move them to indirect heat to finish cooking, about 10 minutes per side, or until internal temp reaches 135°F.
Build the glaze: In a cast iron skillet over medium heat, melt the butter and add two sprigs of rosemary. Add the pork chops and baste them with the rosemary butter for 3–5 minutes.
Make the BBQ pan sauce: Remove the chops and stir in sliced garlic, 1/2 cup The Notorious P.I.G. BBQ Sauce, and the remaining rosemary. Simmer for 2–3 minutes to thicken. Add a splash of water or stock if needed.
Finish & serve: Return chops to the pan to coat with the glaze, or plate and drizzle sauce over top. Optional: Serve with a spoonful of warm Horseradish Sauce by Terrapin Ridge Farms for extra contrast and heat.
Recipe Note
Pro Tips: For deeper flavor, marinate the pork chops overnight with your seasonings and a bit of BBQ sauce. Always rest the chops for 5–10 minutes before slicing to keep them juicy!
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