Name: Sous Vide Seared Thick-Cut Pork Chops
Total time: 3 h 40 min
Ingredients: 4 12-ounce bone-in pork rib or center-cut chops , about 1½ inches thick, trimmed; Salt and pepper; 6 tablespoons vegetable oil

Why This Recipe Works

Without a lot of fat to insulate and moisten pork chops, traditional versions of this recipe can go from perfect to overcooked in a flash. But with sous vide, there's no worry of that. Our thick-cut chops cooked at 140°F/60°C for 2 to 3 hours before a quick sear in a hot pan.

Before You Begin

Serve with Porcini Mushroom and Marsala Pan Sauce with Rosemary or Garlic and Thyme Pan Sauce, if desired. For more about sous vide cooking, refer to our sous vide guide.

Instructions

Using sous vide circulator, bring water to 140°F/60°C in 7-quart container.

Season chops with salt and pepper. Divide chops and ¼ cup oil between two 1-gallon zipper-lock freezer bags and toss to coat. Arrange chops in single layer and seal bag, pressing out as much air as possible. Gently lower bags into prepared water bath until chops are fully submerged, and then clip top corner of each bag to side of water bath container, allowing remaining air bubbles to rise to top of bag. Reopen 1 corner of zipper, release remaining air bubbles, and reseal bag. Cover and cook for at least 2 hours or up to 3 hours.

Transfer chops to paper towel–lined plate and let rest for 5 to 10 minutes. Pat chops dry with paper towels. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Place 2 chops in skillet and cook until well browned on first side, 1 to 2 minutes, lifting once halfway through cooking to redistribute fat underneath each chop. Flip chops and continue to cook until well browned on second side, 1 to 2 minutes. Transfer chops to plate and tent with aluminum foil. Repeat with remaining 1 tablespoon oil and chops. Serve.

to make ahead

Chops can be rapidly chilled in ice bath and then refrigerated in zipper-lock bag after step 2 for up to 3 days. To reheat, return sealed bag to water bath set to 140°F/60°C for 30 minutes and then proceed with step 3.