Sous Vide Pork Rib Chop

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Kate is a freelance food writer and editor living in Berkeley, CA. Before moving to the Bay Area, Kate spent two years working as a test cook at America’s Test Kitchen, and has contributed to Serious Eats, The Oxford American, KQED and The Hypocrite Reader, among othe ...

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Recipe Temp 140 F / 60 C
Recipe Time
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When cooking pork on the stove-top, general wisdom holds that the pork must be cooked to at least 145ºF — if not higher — to kill any food-borne pathogens. The problem with cooking lean cuts of pork, like bone-in rib chops, to that high of a temperature is that the meat will dry out. Plus, if you want to cook a thick rib chop, it is close to impossible to bring the center to the proper temperature without over-cooking the exterior. Precision cooking eliminates the problem. When using the Anova Precision Cooker at a relatively low temperature, you can still prepare the pork safely. How? By extending the cooking time. A long cooking time will essentially pasteurize the pork, rendering it safe to eat, even when cooked medium or even medium-rare. Take a look at the difference: the pork chop on the left has been cooked en sous vide at 140ºF for 2 hours, and it is gloriously pink from edge to edge. Its muscle fibers are tender and full of juice. (If you’d like a medium-rare chop, you could even cook the pork to 135ºF; just give it an extra 30 minutes in the water bath.) The pork chop on the right, on the other hand, was seared on the stove-top and transferred to a hot oven until it registered 145ºF. Its internal temperature climbed even higher, up to around 150ºF, after resting. It is not completely dry in the center, but the edges are overcooked and the muscle fibers have constricted and become less tender.
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Ingredients for 1

  • 1 (8- to 12-ounce) bone-in pork rib chop, 1 to 2 inches thick

  • Kosher salt and freshly ground black pepper

  • 1 tablespoon extra virgin olive oil or vegetable oil

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).

  • Step 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.

  • Step 3

    Place the bag in the water bath and set the timer for 2 hours.

    • Finishing Steps

    • Step 1

      When the timer goes off, remove the bag from the water bath. Remove the pork chop from the bag and pat very dry with paper towels.

    • Step 2

      Heat the oil in a medium cast iron skillet over high heat. When the oil is shimmering, add the pork chop and sear until well-browned, about 30 seconds per side. Transfer pork chop to a cutting board and let rest for 5 minutes. Serve.

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140 F / 60 C Recipe Temp
Recipe Time
Prep Time