Debbie’s Brined Pork Chops

Ingredients for 2

• Brine mixture:

• 2 cups water

• 2 T. Kosher salt

• 2 T. Brown sugar

• 1 t. Red chili flakes

• 1 t. minced or freeze dried chopped garlic

• 1 t. cracked or coarse black pepper

• 1 bay leaf

• 2 cups ice cubes

• 2-4 thick cut, boneless pork chops

• Fresh thyme sprigs

• Salt & Pepper, to taste

• 1-2 T. Oil

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 145ºF / 62.8ºC

• Step 2

  Combine brine ingredients (2 c. water, kosher salt and brown sugar) and MW in a 4 cup glass container until salt dissolves. Add garlic, coarse black pepper, red chili flakes and bay leaf and stir. Add ice to increase brine mixture to 4 cups. Using a gallon size freezer ziplock bag, marinate pork chops in this brine mixture for 12-24 hours in the refrigerator.

• Step 3

  When ready to cook, remove pork chops from brine, rinse, and pat dry.

• Step 4

  Insert pork chops into vacuum saver bags and add a sprig of fresh thyme to each. Vacuum seal.

• Step 5

  Add to preheated sous vide and cook for 1-2 hours (4 hours maximum).

• Step 6

  Remove from sous vide and remove from bags; discard thyme sprigs. Pat dry and season with salt and pepper.

• Step 7

  SEE FINISHING STEPS

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• Step 0

  Heat a cast iron skillet over medium high heat until very hot. Add oil and heat a minute longer.

• Step 1

  Add pork chops and cook 2 minutes on each side. Serve & enjoy!

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