Anyone tried searing a pork chop or steak?

I tried reverse searing a pork chop last night and I burned the hell out of it. I had the Le griddle on high and the temperature gauge I have said it was about 450. I put down avocado oil and pressed down on the pork chop. After about 2 minutes I went to flip and it was black :(

I’m wondering if I should try lower temp or if I should have flipped sooner, or maybe searing on this isn’t a good idea to begin with.