Prep 15 mins
Cook 45 mins
Entered for safe-keeping, from J. Kenji López-Alt, Chief Creative Officer of Serious Eats. The ultimate solution to dry pork chops! Meat cooked sous-vide is less likely to overcook, and can be left in the water bath until ready to serve (up to 3 hours). The meat cooks to an even temperature throughout. For appearance's sake, the chops are best pan-seared or grilled just before serving. You can vary the seasoning to your personal taste; I'm likely to grab my Paula Deen House Seasoning. A double-cut bone-in pork chop is about 1 1/2 inches thick, with 2 rib bones. For more information: http://www.seriouseats.com/2013/09/sous-vide-101-double-cut-pork-chops.html, including the discussion that follows about internal cooking temperatures. If you are still nervous about trichinosis, raise the sous-vide temperature to 140 degrees for medium for 1 hour. Kenji offers some DIY alternatives to expensive sous-vide immersion circulators and chamber-sealers, made possible by a cooking time of an hour or less. My prep time does not include time for water bath to reach desired temperature.
- 1 double-cut bone-in pork rib chop (about 1 1/4 pounds total)
- kosher salt & freshly ground black pepper, to taste (or your preferred seasoning)
- 1 tablespoon canola oil or 1 tablespoon vegetable oil
- 2 tablespoons unsalted butter
- Set sous-vide cooker to 135 degrees Fahrenheit for medium-rare or 140 degrees Fahrenheit for medium. (Or go to DIY SOUS-VIDE ALTERNATIVE, Step 9.).
- Season pork chop generously with salt and pepper, or seasonings of your choice. Seal in a FoodSaver-style vacuum packer.
- Cook pork chop in sous-vide for at least 45 minutes and up to 4 hours. (If using DIY alternative, do not leave pork chop in much longer than minimum time because the beer cooler cannot maintain the temperature.).
- Remove pork chop from cooker or cooler, open bag, and carefully pat dry on paper towels. (It won't be pretty, hence the next step!).
- Heat oil and butter in a small skillet over high heat until foaming has subsided and butter begins to brown and smoke slightly.
- Add pork and cook, turning occasionally, until well-browned on both sides, about 4 minutes total, lowering heat if butter turns black or smokes excessively.
- Using tongs, lift chop and hold sideways against the skillet, pressing firmly until all the edges are browned and fat is crisped, about 2 minutes longer.
- Transfer pork to cutting board and let rest for 2 minutes. Serve as-is, or carve before serving. (Kenji likes to separate the chop into the ribs, the loin, and the fat cap/deckle: with a sharp knife, 1) cut all meat off the bone, following the contour of the ribs; 2) cut through the strip of fat that separates the large eye of meat from the fatty deckle attached to the top; 3) slice both the loin part and the deckle part thinly, and split the ribs.).
- DIY SOUS-VIDE ALTERNATIVE.
- Fill a large beer cooler with hot water. Use a kettle of boiling water to adjust heat to 3 degrees Fahrenheit hotter than the suggested target temperature (would be 138°F for medium-rare or 143°F for medium).
- Season pork chop generously with salt and pepper (or your seasoning choice).
- Place chop in a heavy-duty zipper lock bag and seal, leaving a 1-inch section unsealed. Slowly lower into sous-vide cooker, pressing out air as you go. Seal bag completely just before the seal goes under water to completely remove air from bag.
- Return to Step 3.