80 minutes
Tender and flavorful pork chops cooked sous vide and finished with a perfect sear or grill.
Bone-in Pork Rib Chops, 1.5 inches thick each
0 lb
to taste
to taste
Vegetable Oil, divided
tablespoons
Unsalted Butter, divided
tablespoons
Thyme Sprigs, divided
sprigs
Garlic Clove, divided
cloves
Shallots, thinly sliced, divided
each
1. Prep the Water Bath
Begin by placing your immersion circulator in a water bath. Allow the water to come to the recommended temperature for pork, which ensures even cooking and guarantees juiciness.
2. Season the Pork Chops
Generously season the pork chops on all sides with kosher salt and freshly ground black pepper. This simple step enhances the natural flavors of the meat, setting the foundation for a delicious meal.
3. Cook Sous Vide
Seal the seasoned pork chops in vacuum-seal or zipper-lock bags. Once sealed, place the bags into the preheated water bath. Allow the pork chops to cook for the recommended time according to your sous vide chart. This slow-cooking method ensures that the pork chops are perfectly tender and evenly cooked throughout.
4. Finish in the Pan
After the sous vide cooking is complete, remove the pork chops from the water bath and their bags. Pat them dry thoroughly with paper towels to ensure a good sear later.
5. Heat the Skillet
Preheat a heavy cast iron or stainless steel skillet on your hottest burner. Add 2 tablespoons of vegetable oil to the skillet and heat until it starts to smoke. The high heat is crucial for achieving a crisp, browned crust on the pork chops.
6. Sear the Pork Chops
Lay the pork chops in the hot skillet. Add 1 tablespoon of butter, half of the thyme, garlic, and shallots if desired. Sear the pork chops for about 45 seconds per side, until they develop a deep brown and very crisp crust. This step caramelizes the surface, locking in the juices and adding a wonderful texture.
7. Brown the Edges
Using tongs, hold each pork chop on its side to brown the edges. This only takes a moment but ensures every part of the chop is beautifully seared.
8. Rest the Pork Chops
Transfer the pork chops to a wire rack set over a rimmed baking sheet. Let them rest for 3 to 5 minutes. Resting allows the juices to redistribute throughout the meat, ensuring each bite is succulent.
9. Reheat and Pour Drippings
Reheat any drippings left in the skillet until they are sizzling-hot. Pour these flavorful drippings over the resting pork chops. This step adds an extra layer of richness and flavor to the final dish.
10. Serve
Transfer the pork chops to a cutting board or serving platter and serve immediately. Enjoy the perfectly cooked, juicy pork chops with your favorite sides.
11. To Finish on the Grill (Optional)
If you prefer a grilled finish, light one chimney full of charcoal and preheat your grill. If using a gas grill, preheat it for about 10 minutes.
12. Grill the Pork Chops
Place the pork chops on the hot grill, turning them every 15 to 30 seconds for about 1.5 to 2 minutes total. This frequent turning helps to develop an even, deep crust on the outside.
13. Serve
Transfer the grilled pork chops to a cutting board or serving platter and serve immediately. The grill adds a delightful smoky flavor that complements the juicy, tender meat.
Serve with a fresh chimichurri made of parsley, garlic, vinegar, and oil for a bright, herby flavor.
Apply the sous vide technique to chicken or beef, adjusting the temperature and time accordingly for different proteins.
Make a mushroom sauce with the pan drippings after searing, adding white wine or stock and a touch of cream.
Marinate with a mixture of soy sauce, grated ginger, garlic, and honey for savory depth.
Create a glaze with reduced apple cider, brown sugar, and mustard for the pork chops.
Pat the pork chops dry after sous vide cooking and sear in a hot pan with high-smoke-point oil. Add butter, herbs, and garlic in the last minute for an aromatic finish.
Start with high-quality, bone-in pork chops that are at least 1 to 1.5 inches thick. The bone helps to keep the meat juicy and adds flavor during cooking.
Sous vide pork chops at 140°F (60°C) for medium. This temperature retains moisture while ensuring a texture that’s pleasing to most palates.
Remove as much air as possible from the bag to ensure even cooking. Use the water displacement method with a zip-top bag if a vacuum sealer is not available.
Cook pork chops for at least one hour, but not more than four hours to prevent the meat from becoming mushy.
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