Sous vIde-pork chops

In my opinion, the sous vide method (pronounced “sue-veed”) has to be the best and the easiest way to cook pork chops.  If you aren't familiar with sous vide, it is a method of cooking in which you use a hot water circulation device.  The food you are cooking is put into a bag (usually vacuum sealed) and cooked in the water at a specific temperature.  This allows you to hit a specific internal temperature without guessing.  That means no more overcooked/dry meat.   

​Below is a picture of the pork chops during the cooking process.  

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I use an Anova NANO brand sous vide immersion cooker.  You can use a regular pot to cook in, however I have a 12 quart sous vide container with a fancy rack.  As long as the meat is completely immersed in water, that's all that matters.

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Instructions 

1) Season the pork chops with salt and pepper.  Place into a bag made for sous vide.  I used a vacuum seal bag.  

2) Immerse the bag of pork chops in the 126 degree water for 2 hours. 

3) When you remove them from the bag they will be cooked but will lack color and the flavor that comes from searing.  This is known as the maillard reaction.  You can sear the chops in a cast iron skillet, on the grill or in the oven on broil.  Whatever you do, make sure its hot and sear The chops as quick as possible.  Your internal temperature will increase the longer you sear.  I prefer a final temperature of around 140 degrees for pork chops.  About 4-5 minutes in an open cast iron skillet will get you there.  

This dinner was served with macaroni salad and my favorite vegetable - broccolini.