Double Bone-In Pork Chops
★★☆☆☆
Ingredients
- 2 inch thick pork chops (4 chops)
- Olive oil (3/4 cup)
- Parsley (3 tbsp)
- Oregano (1.5 tbsp)
- Thyme (2 tsp)
- Coarse sea salt (3 tsp)
- Ground pepper (2 tsp)
- Breading: flour, cornstarch, creole seasoning (blackening seasoning)
- Peanut oil for searing
Instructions
- Marinade overnight in olive oil, parsley, oregano, thyme, coarse sea salt, and ground pepper.
- Sous vide for 2 hours at 136°F.
- Dredge the chops (including bone) through the breading mixture and shake off excess.
- Heat a cast iron skillet to high (about 500°F), add peanut oil, and cook chops for 45 seconds on all sides (top, bottom, and sides).
- Convection oven: heat to 475°F with fan on high. Non-convection: heat as high as possible without broil.
- Cook chop for 9–10 minutes in oven.
- Use a temp probe; target internal temp 141°F. Remove and let rest a few minutes.
Wine Pairing: Medium Red (Pinot Noir) — Herb-marinated pork pairs well with Pinot Noir.