Côtelettes de porc sous vide

Ingrédients

• 2 boneless pork chops ((about 1" thick))
• olive oil
• kosher salt
• freshly ground pepper
• fresh herbs (, such as thyme and rosemary)
• 4 smashed garlic cloves
• canola oil
• 2 tablespoons unsalted butter

Préparation

1. 1

   Drizzle some olive oil on the pork chops and heavily season on all sides with kosher salt and freshly ground pepper. Add a few sprigs of fresh thyme and a sprig of rosemary to the chops, then place in a zip lock freezer bag or a vacuum seal bag.

2. 2

   Refrigerate for 1 hour (this is optional, but will allow the salt and flavors to season the inside of the pork).

3. 3

   Bring the water bath to the desired temperature (140 degrees F recommended for medium).

4. 4

   Submerge the bag into the sous vide water bath for the desired time (1 to 3 hours). See note 2 below for how to remove air from the bag.

5. 5

   Remove the bag from the water bath and the chops from the bag. Pat as dry as possible with paper towels.

6. 6

   --- To sear finish the chops ---

7. 7

   Heat a heavy cast iron skillet over high heat until it starts to smoke. Drizzle in canola oil to coat the bottom of the skillet.

8. 8

   Carefully place the chops in the skillet. Lightly press the chops into the hot oil and sear for 30 seconds to 1 minute. While they sear, add 2 tablespoons butter, a few thyme sprigs, rosemary sprigs and smashed garlic cloves (optional) to the skillet. Continually baste the butter and herbs over the chops with a large spoon.

9. 9

   Flip the chops and continue to baste for 30 seconds. Remove and rest the chops for 5 minutes before serving.