Damn good pork chops

Something different definitely worth the try!

Author

Josh Hebert

Prep Time: 00:10

Recipe Time: 01:10

Temperature : 139.5F / 59.7C

Ingredients

• Pork chops
• 2 Tbsp olive oil
• 4 Tbsp balsamic vinegar
• 2 Tbsp Dijon mustard
• 2 cloves of garlic, minced
• 5 sage leaves ( I substituted Italian seasoning)
• Salt and pepper
• Garlic powder
• 2 Tbsp of peanut oil
• 2 Tbsp of butter

Directions

1. Set precision cooker to desired temperature. I used 139.5° and they came out perfect.
2. Mix olive oil, Dijon mustard, balsamic vinegar, and garlic in a bowl.
3. Season pork chops with salt and vinegar to taste. I also added garlic powder and Italian seasoning.
4. Place the pork chops in individual vacuum sealed bags or ziploc bags and fill bags with enough sauce to coat the pork chops. If using Ziploc bags remove the air by displacement method.
5. Place the pork chops in the water for an hour and 10 minutes.
6. In a medium-sized skillet or pan heat the peanut oil and butter on high and mix until butter starts browning.
7. Remove the pork chops from the sealed bag and pat dry. SAVE THE SAUCE.

Finishing Steps

1. Sear each side of pork chops for about 60 seconds then let rest for about 5 minutes.
2. Reduce to medium heat and add the sauce from the bags. Stir to simmer or until sauce thickens slightly.
3. Add each pork chop for about 30 seconds on each side while basting. Can be served immediately.