- 2 tsp. Kosher salt
- 1/2 tsp. fresh ground black pepper
- 1/2 tsp. garlic powder
- 1/2 tsp. dried thyme leaves
- pinch of paprika
For Pork Chops
- 3 lbs. thick (1 1/2 inch) center-cut, bone-in loin chops (total of 4), trimmed of excess fat
- 3 TBSP olive oil, divided
- 1 TBSP unsalted butter
Mix and season the pork chops
- Mix all the seasoning ingredients together in a small bowl. Sprinkle both sides of all the pork chops. Use all the seasoning.
Sous vide Cook the pork chops
- Place each seasoned pork chops into a vacuum-sealed bag and drizzle each chop with about 1 tsp. olive oil. Remove as much air as possible. Set aside.
- Following manufacturers, instructions for your sous vide machine, bring the water temperature up to 140 degrees F.
- Place chops into sous vide, making sure they are totally immersed.
- Cook chops for 2 hrs. At this point, your chops will be fully cooked to exactly 140 degrees F which is the perfect temperature because you will next brown the chops bringing the final temperature up to 145 degrees F which is safe for pork.
- Remove chops from sous vide bath. Remove chops from the bags, and pat lightly with a paper towel to remove any liquid on the surface of the chops.
Browning the cooked pork chops
- In large heavy skillet, heat 1 TBSP olive oil until over high heat until it begins to shimmer. Swirl in 1/2 TBSP butter. Place two chops in pan and sear until golden brown, about 3 to 4 minutes. Turn and brown the other side. Remove chops and keep warm while you finish browning the other two pork chops.
- Add remaining TBSP oil to pan and other half of butter. Brown remaining two chops on both sides. Remove from pan.
Courtesy of Renee’s Kitchen Adventures