Sous Vide Steakhouse Pork Chops
Juicy and flavorful pork chops cooked to perfection.
Equipment
- Sous Vide Cooker
Ingredients
- 2 pork chops, double cut, 1 1/2 inch thick
- vegetable oil
- salt & pepper
- fresh rosemary, chopped
- 2 cloves garlic, minced
- 4-6 tbsp butter
Instructions
- Fill a large pot with water. Set Sous Vide in the pot and set temperature to 144 degrees.
- While water is coming up to temperature prepare chops.
- Heat oil in a heavy bottomed skillet.
- Season chops with salt and pepper. Sear chops until browned on both sides. Remove from heat and allow chops to cool slightly.
- Using a morat & pestle, create a paste with rosemary sprigs, minced garlic, salt & pepper.
- Season chops with with herb/spice paste.
- Place seasoned chops in a gallon sized ziplock bag
- Add a pats of butter to each chop.
- Seal bag, squeezing out excess air.
- When water temperature reaches 144 degrees, submerge bag in the pot of water, and cook for 90 minutes.
- To finish chops, heat 2 tablespoons butter in a large skillet.
- Pat chops lightly with a paper towel to dry them.
- Sear chops a second time for 1-2 minutes per side; pour juices from ziplock bag into the skillet, spooning butter and juices onto the chops as they cook.
- Remove chops from the pan and slice to serve.