Pork Chop

Slow, precise cooking, followed by high heat, gives you perfectly even results with a nice crisp crust for the juiciest pork chops ever.

Edge-to-edge perfection. No skill required.

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Step 1

Set your Anova Sous Vide Precision Cooker to 140.0ºF / 60.0ºC.
Step 2

Season pork chops generously with salt and pepper. Place in sous vide bags along with herbs, garlic, and shallots (if using) and distribute evenly. Seal bags and place in water bath.

Step 0

Finish in a Pan: Turn on your vents and open your windows. Remove pork from water bath and bag and carefully pat dry with paper towels. Add vegetable, canola, or rice bran oil to a heavy cast iron or stainless steel skillet, place it over the hottest burner you have, and preheat skillet until it starts to smoke. Working in batches if necessary, gently lay pork chops in skillet, using your fingers or a set of tongs. If desired, add 1 tablespoon butter; for a cleaner-tasting sear, omit butter at this stage. Carefully lift and peek under pork as it cooks to gauge how quickly it is browning. Let it continue to cook until the crust is deep brown and very crisp, about 45 seconds.
Step 1

Flip pork chops. If desired, add 1 more tablespoon butter, along with thyme, rosemary, garlic, and/or shallots. Spoon butter over pork chops as they cook. Continue cooking until second side is browned, about 45 seconds longer.
Step 2

When pork is browned, pick it up with a pair of tongs, rotate it sideways, and make sure to brown the edges as well. Transfer cooked pork chops to a wire rack set over a rimmed baking sheet and repeat with remaining pork chops as necessary.
Step 3

Just before serving, reheat the drippings in the pan until sizzling-hot, then pour them over pork chops in order to re-crisp their exteriors. Serve immediately.