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Sous Vide Pork Chops

by Matt Kennard

Center-cut chops with the fat cap on, 146F for an hour, then seared hard -- fat cap first.

Serves
4
Active
15 min
Bath time
1 hour
Total
1 hr 20 min
Bath temp
146°F / 63.3°C
Sous vide SearedPorkDinner

Ingredients

4

Method

  1. Heat 146F

    Set the water bath to 146F and let it come up to temperature.

  2. Prep sealed

    Bag it plain -- no seasoning, no oil. Vacuum seal, or use a zip bag and the water displacement method.

  3. Heat 1 hour · through at bath temperature

    Cook for 1 hour.

  4. Rest completely dry

    Take it out, open the bag and pat it completely dry. Dry is the whole game: wet meat steams instead of searing.

  5. Prep seasoned

    Season now -- salt, pepper and garlic powder as the base, plus whatever else the cook calls for.

  6. Sear fat cap rendered, faces browned

    Sear hot and fast. Stand them on the fat cap first, held with tongs, until it is rendered and brown. Then a minute a side on the faces.

  7. Rest 5 min · rested

    Rest 5 minutes. A pan sauce built in the same pan is the natural finish.

If it's not right

What you seeWhyWhat to do
Flabby fat cap Not rendered. Give it longer standing on the cap, over lower heat than the faces want.
Grey band under the crust The sear ran too long, or the pan was not hot enough. Hotter pan, shorter sear.

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