Sous Vide Balsamic-Glazed Pork Rib Chop

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Emily Farris and Jeff Akin

Kansas City, Missouri

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

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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.
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Ingredients for 2

  • 1 (20-ounce) bone-in pork rib chop

  • Kosher salt and freshly ground black pepper

  • 1 tablespoon extra virgin olive oil

  • 4 tablespoons aged balsamic vinegar

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 145°F (62°C).

  • Step 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

    • Step 0

      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.

    • Step 1

      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.

    • Step 2

      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.

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145 F / 62.8 C Recipe Temp
Recipe Time
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