Sous Vide Pork Chops

If you're utilizing Sous Vide cooking technology, we don't have to tell you how delicious and fool-proof this method can be! For juicy and tender pork chops time and time again, keep this simple "recipe" handy. Sous Vide pork chops will soon be your family's favorite meal.

SOUS VIDE NEW YORK PORK CHOPS

2 New York pork chops, boneless, 1-in. thick
Kosher salt as needed
Black pepper, ground as needed
2 T. Olive oil divided

1. For the Boneless New York Pork Chops: Season both sides of pork with salt and pepper, place in sealable freezer bag and add 1 Tbs. of oil
2. Place an immersion circulator in large Dutch oven or stockpot and fill with water. Set temperature to 140ºF
3. Once water reaches 140ºF, lower bag into pot ensuring pork is submerged; clip to side of pot
4. Let pork cook for a minimum of 60 minutes. When cooked, remove bag from water. Remove pork from bag and discard bag. Pat pork dry with paper towel
5. Heat remaining oil in large skillet over medium-high heat, add pork and sear on both sides, about 1-2 minutes per side, including edges
6. Remove pork from skillet, set on cutting board, check for internal temperature of 145ºF and let rest for three minutes
7. To serve: Slice pork on a bias

Note: For this video we used a Joule sous vide by ChefSteps, and followed their app instructions.

Option: Add your favorite seasoning with the salt and pepper.

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