Sous Vide Balsamic-Glazed Pork Rib Chop
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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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
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Step 1
Set the Anova Sous Vide Precision Cooker to 145°F (62°C).
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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.
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Finishing Steps
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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.
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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.
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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.