Sous vide Pork Chops

Author

Ann Lin

Prep Time: 00:15

Recipe Time: 01:00

Temperature : 140F / 60C

Ingredients

• Pork chop
• Black pepper
• Kosher salt
• Butter
• Rosemary
• Basil

Directions

1. Set your Anova Sous Vide Precision Cooker to 140.0ºF / 60.0ºC.
2. Season the pork with salt, black pepper, rosemary and basil on two sides.
3. Place your food inside a zipper-lock bag, then seal the bag, leaving just the last inch or so of the seal open. Lower the bag into a pot of water. Just before the bag gets completely submerged, seal off the bag and pull the whole bag out.
4. Drop the bag in the water bath.

Stovetop

1. Remove the pork from the bag, and place the port on a paper towel. Pat it dry on both sides.
2. Place a stainless steel skillet with 15g of butter over high heat. Swirl until the butter is melted and starting to brown.
3. Carefully place the pork chops into the skillet. Cook then until browned on both sides.