Ingredients

The following ingredients have 4 Servings
  • 4 (about 2 pounds) bone-in pork chops (3/4-inch (19 mm) thick)
  • 1 teaspoon table salt
  • 1/2 teaspoon freshly ground black pepper (plus more for finishing)
  • Coarse salt (such as kosher or sea salt, for finishing)
  • 1 tablespoon mild vegetable oil

Instruction

  • Set the water temperature on the sous vide machine to 135°F (57°C).
  • Season the pork evenly on both sides with salt and pepper. Place the pork chops in the bag and then seal the bag. When the water reaches temperature, place the bagged pork in the water.
  • After 1 1/2 hours, remove the bagged pork from the water. Remove the pork from the bag and discard the juices. Pat the pork chops dry with paper towels and sprinkle with coarse salt and a few grinds of black pepper.
  • In a large skillet over medium-high heat, warm the vegetable oil until shimmering, about 1 minute. (You’re going to make a lot of smoke here, so be sure to turn your exhaust fan on high. Alternatively, the pork can be browned outside on a hot grill using a preheated cast-iron skillet.)
  • Carefully place 2 of the pork chops in the pan. Sear until browned, about 1 1 /2 minutes per side. Using tongs, lean the chops against the edge of the pan or stand them on edge to sear the fatty layer on the side, about 30 seconds more.
  • Move the pork chops to a plate and cover with aluminum foil. Pour out and discard about half the fat in the pan and brown the remaining two chops. Serve hot.