Sous Vide Coffee-Chili Pork Porterhouse

In some ways, a porterhouse is all-in-one three-course dinner. Start with the chop, savor the tenderloin, and gnaw on the rib-bone for dessert. In this recipe for sous vide coffee-chili pork porterhouse, prepared in the Anova Sous Vide Precision Cooker, you also get an after-dinner coffee and sweet treat: an ancho chili and coffee rub with brown sugar. By the end of this multi-course porcine feast, youâ

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: 02:30

Temperature : 145F / 62.8C

Ingredients

• 2 (12-ounce) bone-in pork porterhouse or T-bone chops
• 1 tablespoon ancho chili powder
• 1 tablespoon ground coffee
• 1 tablespoon light brown sugar
• 1 tablespoon garlic salt
• 1 tablespoon extra virgin olive oil

Directions

1. Set the Anova Sous Vide Precision Cooker to 145°F (62°C).
2. Place the pork chops in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 2 1/2 hours, or up to 3 hours.
3. Meanwhile, make the seasoning mix: In a small bowl, mix together the chili powder, coffee, brown sugar, and garlic salt. Set aside.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove the pork chops from the bag and pat very dry with paper towels. Liberally rub chops with the seasoning mix.
2. Heat a saute pan or cast iron skillet over high heat (600º–700º F) for 5 minutes. Add the olive oil and turn the pan to coat. Add the pork chops and sear until well-browned on each side, 1 to 2 minutes total.
3. Transfer the chops to a cutting board and let rest for 5 minutes. Slice off the bone and serve.