Easy Sous Vide Pork Chops
Equipment
- Heavy Pan
- Sous Vide Immersion Circulator
- Cooking Container
Ingredients
- 4 pork chops
- high heat oil such as duck fat, peanut or grapeseed
- Coarse salt & freshly ground black pepper
Instructions
- Using the sous vide equipment of your choice, preheat a water bath to 142°F (for medium-rare) or 145°F (for medium).
- Heat a heavy pan over high heat. Remove chops from the refrigerator, brush both sides with oil. Sear chilled chops on both sides, about one minute per side.
- Transfer pre-seared chops to the vacuum bags, 2 chops per bag. Add a few tablespoons of oil. Vacuum and seal.
- Cook chops in the water bath for 45 minutes.
- When cooked, remove chops from bags and dry lightly with a paper towel. Season with salt and pepper.
- When cooked, remove chops from bags and dry lightly with a paper towel. Season with salt and pepper.
Notes
Experiment by adding your favorite aromatics to the vacuum bags.
