Easy Sous Vide Pork Chops

Cook Time 50 minutes

Yield serves 4

RECIPE Ingredients

4 Pork NY Strip Chops, Pork Rib Chops, Frenched, or Berkshire Pork Porterhouse Chops
High-heat oil (such as duck fat, peanut, or grapeseed)
Coarse salt & freshly ground black pepper

Recipe notes

This basic sous vide recipe is a great foundation for tender, juicy pork chops. Experiment by adding your favorite aromatics to the vacuum bags.

RECIPE Preparation

Using the sous vide equipment of your choice, preheat a water bath to 142 degrees F (for medium-rare) or 145 degrees F (for medium).
Heat a heavy pan over high heat. Remove chops from the refrigerator, brush both sides with oil. Sear chilled chops on both sides, about one minute per side.
Transfer pre-seared chops to the vacuum bags, 2 chops per bag. Add a few tablespoons of oil. Vacuum and seal.
Cook chops in the water bath for 45 minutes.
When cooked, remove chops from bags and dry lightly with a paper towel. Season with salt and pepper.
Heat heavy pan over high heat and add enough oil to coat. Transfer chops back to pan, quickly sear again on both sides. Serve immediately with your favorite side dishes.