Boneless Pork Chops

Dry rub pork chop with liquid smoke

Author

Matt Robinson

I Love to cook all types of foods and try out new recipes. If it sucks the first time, adjust what you didn’t like and try it again.

Prep Time: 00:10

Recipe Time: 01:00

Temperature : 172F / 77.8C

Ingredients

• Pork chop
• Pork rub
• Liquid smoke
• Lime seasoning

Directions

1. Set your Anova Sous Vide Precision Cooker to 77.8ºC / 172.0ºF
2. Rub your meat
3. Send your bag swimming with your sealed dry rubbed chops
4. Hour long bath

Grille

1. Remove from bath and cut open the bag
2. Remove chops from bag, Pat dry w paper towels
3. Sear on high 500• heat grille or cast iron 1 minute per cross cross
4. Flip 1-2 more minutes on other side. 145-150 deg internal temp
5. Let rest 2 minutes. Cut on the bias