Sous Vide Balsamic-Glazed Pork Rib Chop

Anova Culinary

The term “pork chop” covers a lot of ground — from boneless pork loin to T-bone and everything in between- but when we think of the perfect pork chop, we think of a Flinstonian bone-in pork rib product. This week we were in luck as our butcher had this perfectly-marbled, dry-aged, 20-ounce beauty sitting in the window. After 2 1/2 hours in the Anova Sous Vide Precision Cooker, the pork rib chop was perfectly cooked and ready for searing. With the pork fat rendered and the crust a deep golden brown, we made an impromptu decision to douse the whole thing in balsamic vinegar, and it turned out to be a fortuitous move. The acid and sugar of the balsamic vinegar provided the perfect balance to the intensely rich and fatty pork.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:20

Recipe Time: 02:00

Temperature : 145F / 62.8C

Ingredients

Directions

  1. Set the Anova Sous Vide Precision Cooker to 145°F (62°C).
  2. Season the pork with salt and pepper. Place in large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting. Place the bag in the water bath and set the timer for 2 1/2 hours, or up to 3 hours.

Finishing Steps

  1. When the timer goes off, remove the bag from the water bath. Remove the pork from the bag and pat very dry with paper towels.
  2. Heat a saute pan or cast iron skillet over high (600-700 degrees) for 5 minutes. Add the olive oil and turn the skillet to coat. Add the pork chop and sear until well-browned on each side, 1 to 2 minutes total.
  3. Add 3 tablespoons of the balsamic vinegar and bring to a rapid simmer. Continue to simmer, spooning vinegar over chop, until the until the vinegar has reduced and the steak is glazed, about 1 minute. Transfer chop to a serving plate and drizzle with remaining balsamic vinegar. Serve.