The Perfect Sous Vide Pork Chop

Pork is one of those ingredients that when done right is incredible. However, when it’s over cooked, it’s drier than the Sahara Desert. With Anova, you can make perfect pork chops every single time. Here's how you do it.

Author

Mike Castaneda

Christian. Disabled veteran. Father. Named "One of the 10 best cooks in America" by Food Network, World Food Championship Qualified.

Prep Time: 00:25

Recipe Time: 00:45

Temperature : 140F / 60C

Ingredients

• 1 (20-ounce) bone-in pork rib chop
• Salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• 12 ounces fingerling potatoes

Directions

1. Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).
2. Generously season the pork chop with salt and pepper. Place in a medium zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting.
3. Place the bag in the water bath and set the timer for 45 minutes.
4. While the pork is cooking, bring a medium saucepan filled with salted water to a rapid boil. Add the potatoes and boil until tender, about 10 minutes. Drain and set aside until pork is finished.

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. Melt the butter in a cast iron skillet over medium-high heat. When the butter stops foaming, add the pork. Sear until well-browned on both sides, 1 to 2 minutes total. Transfer to a cutting board and let rest for 5 minutes.
3. Meanwhile, add the potatoes to the hot pan. Sauté over medium-high heat until browned, 3 to 5 minutes. Divide potatoes between 2 serving plates.
4. Cut the pork from the bone and slice thin. Serve the pork with the potatoes.