Local market has frenched bone in pork chops that are about 1.5” thick. I season with salt, pepper, “special shit”, brown sugar. Vacuum seal with rosemary and sous vide for 3 hours at 135 F. Preheat iron skillet with vegetable oil on high until oil smokes. Add in a few tablespoons of butter, then sear all sides, and spoon oil over top, for a few minutes. Final internal is 145F – 150F. Moist and tender. Would like to kick up the seasoning flavor a bit.
by sd_8888
2 Comments
I like a nice honey miso glaze on my pork chops.
I do honey, soy sauce, rosemary, Dijon mustard and garlic. Gives a fantastic “bark” when searing.