The Perfect Sous Vide Pork Chop
Christian. Disabled veteran. Father. Named "One of the 10 best cooks in America" by Food Network, World Food Championship Qualified.
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Pro-level cooking techniques made simple.
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
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Step 1
Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).
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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.
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Step 3
Place the bag in the water bath and set the timer for 45 minutes.
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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.
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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
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.
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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.
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Step 3
Cut the pork from the bone and slice thin. Serve the pork with the potatoes.