Sous Vide 2" Thick Bone-In Pork Chop

62.78°C (145° F)
Temperature
Sous vide time
1 Person
Serves
Medium
Difficulty
G

Ingredients

  • 2" Bone in Pork Chop
  • Kosher salt
  • Coarse ground pepper
  • Pinch Thyme
  • Pinch Tarragon
  • 1 tsp olive oil

Comments

Joan Williames
Going to try this
4 months ago

Directions

  1. Thoroughly season both sides with salt and pepper
  2. Add a pinch of Thyme and Tarragon and rub into Chop
  3. Seal Chop in vacuum or zip lock bag with a tsp of olive oil
  4. Place in 145 degree water bath for 1 hour or up to 2 hrs
  5. When ready, remove from bag and dry all sides. Heat 2 tbs canola oil in cast iron pan until oil shimmers. Add Chop to pan and put a pat of butter on top of the Chop. Brown for 90 seconds on medium high heat, basting the top surface with the butter and oil from the pan. Flip and brown the other side the same way. Repeat if necessary until you have a nice brown crust. Remove and serve immediately.

Comments

Joan Williames
Going to try this
4 months ago