How to Cook Pork Chops Sous Vide

Ingredients

• 4 bone-in pork chops
• 1 teaspoon Morton Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 to 2 tablespoons freshly chopped sage, thyme, or rosemary, or combination of all three
• 2 tablespoons olive oil

Directions

1. Fill a pot with water and attach your immersion circulator. Set it to 140 degrees F, then wait until the water reaches that temperature.
2. Put the pork chops into a gallon-sized zip-top freezer bag with the salt, pepper, chopped herbs, and olive oil. Move everything around inside the bag so the seasoning and oil are spread over the chops. The pork can sit flat or overlap in the bag; either way, it will cook evenly.
3. Close the bag most of the way, leaving room for air to escape, then use the water-displacement method to seal it tightly. Lower the bag slowly into the water so the pressure pushes the air up and out through the opening. When the top edge is at the water line and the air has been forced out, seal the bag completely. You can do this while the water is heating, but be careful if it is already steaming.
4. When the water is ready, lower the sealed bag of pork chops into the pot. Check that the bag is fully under the water, since any exposed pork may cook unevenly. Cook for 1 hour for bone-in chops under an inch thick, or for boneless pork chops. For bone-in chops thicker than 1 inch, cook for about 1 hour and 10 minutes. When the time is up, lift the bag out of the water and switch off the circulator.
5. To finish on the grill, bring the grill to medium heat and set the pork chops right on the grates. Grill for a few minutes per side, depending on thickness, until the surface is seared and golden.
6. To finish on the stovetop, warm a sauté pan or cast iron skillet over medium-high heat, then add a little olive oil or butter, about a tablespoon or two. Put the chops in the pan and sear until the underside forms a golden crust, one to two minutes. Turn them over and do the same on the second side.
7. Rest the chops for about 5 minutes, then serve them with sea salt and extra fresh chopped herbs scattered over the top, if desired. You can also spoon over the cooking juices, add a little more olive oil, or finish with your favorite sauce, such as gremolata or pesto.