Chuletas de cerdo al vacío

Ingredientes

• 2 pork chops (bone-in or boneless, about 1 1/2 inches thick)
• Salt & Pepper
• 1 Tablespoon vegetable oil ( or canola oil)
• 2 Tablespoons butter
• 3 cloves garlic (smashed, optional)
• Fresh herbs (Rosemary, Thyme, etc. (optional))

Preparación

1. 1

   Set sous vide to 140-degrees.

2. 2

   Slide the pork chops into a FoodSaver bag and seal using vacuum sealer. Alternatively, you can use the water displacement method.

3. 3

   Place the bag in the water bath, making sure not to block the intake or output sections of the sous vide, and cook for the desired time (1 to 4 hours).

4. 4

   Remove pork chops from bag and place on a paper towel-lined plate. Pat them very dry with paper towels then season again with salt and pepper.

5. 5

   Heat oil in a large cast iron skillet over high heat.

6. 6

   Once sizzling hot, add pork chops and sear for 30 seconds to 1 minute, until golden. Add butter and garlic and herbs (if using).

7. 7

   Flip the pork chops and cook for 30 seconds to 1 minute longer, while continually spooning the butter mixture over the chops. Remove from skillet and let rest 5 minutes before serving.