Sous Vide Pork Chops

Tender, juicy, flavorful. The perfect pork chops are cooked sous vide and quickly finished in a skillet.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Drizzle 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. 2Refrigerate for 1 hour (this is optional, but will allow the salt and flavors to season the inside of the pork).
3. 3Bring the water bath to the desired temperature (140 degrees F recommended for medium).
4. 4Submerge 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. 5Remove 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. 7Heat 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. 8Carefully 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. 9Flip the chops and continue to baste for 30 seconds. Remove and rest the chops for 5 minutes before serving.