Sous Vide Pork Chops

Author

Brian McKelvey

Former professional Chef, financial services guru, #anovasousvidenerd

Prep Time: 00:00

Recipe Time: 01:00

Temperature : 130F / 54.4C

Ingredients

• 3 1/2-4 lbs, Bone-In Pork Chops
• 4 C Water
• 2/3 C Kosher Salt
• 1/3 C Brown Sugar
• 4 Garlic Cloves
• 1 t Black Peppercorns
• 1 t Red Chile Flakes
• 1 t Mustard Seed
• 1 Bay Leaf
• 2 C Ice Cubes

Directions

1. Make brine: Combine water, salt, brown sugar, garlic, peppercorns, chile flakes, mustard seed, and bay leaf in a saucepan. Heat just until salt and sugar dissolve. Transfer mixture to container with ice cubes and allow to cool until ice cubes melt. Place pork chops in non-reactive container or ziplock bag and pour brine over chops. Refrigerate chops in brine for 6-8 hours.

Finishing Steps