Debbie’s Brined Pork Chops

This recipe is a favorite of ours for cooking thick cut boneless pork chops.

Author

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Prep Time: 00:15

Recipe Time: 01:00

Temperature : 145F / 62.8C

Ingredients

• 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

1. Set your Anova Sous Vide Precision Cooker to 145ºF / 62.8ºC
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.
3. When ready to cook, remove pork chops from brine, rinse, and pat dry.
4. Insert pork chops into vacuum saver bags and add a sprig of fresh thyme to each. Vacuum seal.
5. Add to preheated sous vide and cook for 1-2 hours (4 hours maximum).
6. Remove from sous vide and remove from bags; discard thyme sprigs. Pat dry and season with salt and pepper.
7. SEE FINISHING STEPS

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1. Heat a cast iron skillet over medium high heat until very hot. Add oil and heat a minute longer.
2. Add pork chops and cook 2 minutes on each side. Serve & enjoy!