Sous Vide Pork Chops
★★★☆☆
Ingredients
- 2-inch thick pork chops2-inch thick pork chops
- Olive oil (for marinade)Olive oil (for marinade)
- ParsleyParsley
- OreganoOregano
- ThymeThyme
- SaltSalt
- PepperPepper
- Breading: flour, cornstarch, creole seasoning (blackening seasoning)Breading: flour, cornstarch, creole seasoning (blackening seasoning)
- Peanut oil (for searing)Peanut oil (for searing)
Instructions
- Marinate overnight in olive oil, parsley, oregano, thyme, salt, and pepper.
- Sous vide for 2 hours at 136°F.
- Dredge chops (including bone) in breading mixture; shake off excess.
- Heat cast iron skillet to high (~500°F), add peanut oil, cook chops 45 seconds on all 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 temp probe; target internal temp 141°F, then rest a few minutes.
Wine Pairing: Medium Red — Pinot Noir — Herb-marinated pork pairs well with Pinot Noir.