So I reverse seared a couple of 1.5 inch new york strips yesterday and they turned out awesome. In the MES 30 til an IT of 115 then on to the superheated gas grill for 90 seconds per side...perfectly between med rare and medium (sorry no Q-view).
Now my question...I have always had trouble grilling thick cut pork chops and keeping them juicy. I brine and cook to an IT of 145 with ok results. Would/Could I reverse sear a thick cut (1.5 inch) chop an have a better result?