The Perfect Sous Vide Pork Chop

Ingredients for 2

• 1 (20-ounce) bone-in pork rib chop

• Salt and freshly ground black pepper

• 2 tablespoons unsalted butter

• 12 ounces fingerling potatoes

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 45 minutes.

• Step 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

• 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

  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.

• Step 2

  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.

• Step 3

  Cut the pork from the bone and slice thin. Serve the pork with the potatoes.

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