Sous Vide Pork Chops
Each of these hefty pork chops serves 2 people. Mac ’n’ cheese is the perfect side dish (see related recipe at left).
- 2 bone-in double-cut pork chops, each 1 1/4 to 1 1/2 lb.
- 3 tsp. dry brine
- 4 Tbs. (1/2 stick) unsalted butter
- 6 to 8 fresh sage leaves, roughly chopped, plus 10 to 12 whole sage leaves
- 1/4 cup plus 1 Tbs. vegetable oil
Prepare a sous vide immersion circulator for use according to the manufacturer’s instructions. Preheat the water to 138°F.
Season each pork chop on all sides with 1 1/2 tsp. of the dry brine. Place the chops in a single layer into a vacuum-sealable bag. Add the butter and chopped sage to the bag. Using a vacuum sealer, vacuum and seal the bag tight according to the manufacturer’s instructions; be sure you have a smooth, airtight seal. Carefully place the bag into the circulating water and cook for 2 1/2 hours.
Just before the chops are done, in a small sauté pan over medium heat, warm the 1/4 cup oil until it sizzles when the tip of a sage leaf is dipped into it. Working in batches, fry the whole sage leaves until lightly translucent, 30 to 60 seconds. Transfer to a paper towel-lined plate.
Carefully remove the bag from the circulating water and remove the pork chops from the bag. In a large fry pan over medium heat, warm the 1 Tbs. oil. Add the chops and sear, turning once, until golden brown, 2 to 3 minutes per side. Transfer to a cutting board and cut into slices. Garnish with the fried sage leaves and serve immediately. Serves 4.