Sous Vide Boneless Pork Chops

If you've ever battled with dry overcooked pork chops before, these sous vide boneless pork chops are for you!

📝 Ingredients

• 2 boneless pork chops (1 1/2 to 2" thick)
• 1 tablespoon avocado oil (for searing)
• 1-2 teaspoons salt (adjust depending on size of chops)
• 1/4 teaspoon black pepper
• 2 teaspoons brown sugar (plus 1 teaspoon (for sauce))
• 1 teaspoon fresh grated ginger
• 1/4 cup apple cider
• 1 apple (peeled and diced)
• 2 tablespoons unsalted butter (divided)
• 1/3 cup brandy

👨‍🍳 Instructions

1. 1Heat a sous vide water bath to 140F degrees.
2. 2Season the pork chops with salt and pepper and place them in a vacuum seal bag with the ginger, apple cider and 2 teaspoons of brown sugar.
3. 3Seal and cook for 2 hours.
4. 4Remove pork chops from bag, reserving the bag sauce in a bowl, and pat the pork chops dry, thoroughly, with paper towels.
5. 5Heat a skillet over medium heat and add 1 tablespoon of the butter and let it melt.
6. 6Add the apples and cook undisturbed for 2-3 minutes, allowing it to brown.
7. 7Stir and cook another 2-3 minutes to continue browning.
8. 8Add the brandy, brown sugar and the bag sauce and let it cook until the sauce thickens, about 2-3 minutes. Add last tablespoon of butter, remove from heat and set aside.
9. 9Heat a cast iron skillet over high heat until smoking, then add the avocado oil.
10. 10Add the pork chops and brown for 30-60 seconds on each side (depending on thickness), until a crust forms.
11. 11Remove and serve with the sauteed apples and brandy sauce.