Sous Vide Pork Chops

Ingredients

• 2 pork chops (Bone-in or boneless, about 1½ inches thick)
• salt and black pepper (Season to taste; season again before searing)
• 1 tbsp vegetable oil (Can substitute canola oil)
• 2 tbsp butter
• 3 cloves garlic (Smashed; optional)
• fresh herbs (Rosemary, thyme, or other fresh herbs; optional. Estimate a small handful, about 5 g.)

Steps

1. 1

   Set the sous vide circulator to 140°F (60°C).

2. 2

   Place the pork chops in a FoodSaver or other sous vide bag and seal it with a vacuum sealer. Alternatively, use the water-displacement method: lower the partially sealed bag into the water until the water pressure pushes out the air, then finish sealing it.

3. 3

   Place the sealed bag in the 140°F water bath. Position it so the bag does not block the circulator’s intake or output. Cook for the desired time, 1 to 4 hours; the structured recipe specifies 60 minutes. If cooking the chops from frozen, add 1 hour.

4. 4

   Remove the pork chops from the bag and place them on a paper-towel-lined plate. Pat them extremely dry with additional paper towels; thorough drying is important for browning.

5. 5

   Season the pork chops again on all sides with salt and pepper.

6. 6

   Heat the vegetable oil in a large cast-iron skillet over high heat until it is shimmering and sizzling hot.

7. 7

   Add the pork chops to the skillet and sear for 30 seconds to 1 minute, until the exterior is golden brown.

8. 8

   Add the butter, smashed garlic, and fresh herbs, if using, to the skillet.

9. 9

   Flip the pork chops and sear the second side for another 30 seconds to 1 minute. While they cook, continuously spoon the foaming butter, garlic, and herb mixture over the chops.

10. 10

    Remove the pork chops from the skillet and let them rest for 5 minutes before serving.

Notes

Pork chops can be cooked anywhere from 1 to 4 hours sous vide; cooking longer than 4 hours may cause the texture to become mushy. The recipe author prefers seasoning after the sous vide step because the chops must be patted dry before searing. The recipe can be doubled; keep the cooking time the same and double the oil, butter, garlic, and herbs. Optional serving suggestions include Cajun seasoning, red beans and rice, red wine onion gravy, green mojo sauce, or gremolata.

Nutrition per serving

• main
• pork
• sous vide
• cast-iron seared
• high-protein
• gluten-free
• low-carb
• weeknight dinner