Sous Vide Boneless Thick-Cut Pork Chops with Red Pepper and Almond Relish for Two
Take advantage of this precision-driven technique's flexibility and foolproof results and make a meal that's fit for company.
Gather Your Ingredients
Pork ChopsKey Equipment
Before You Begin
Buy chops of similar thickness so that they cook at the same rate. If desired, you can sous vide the chops ahead of time; chill them in an ice bath after step 2, and then refrigerate them in their zipper-lock bag for up to three days. To reheat, return the sealed bag to a water bath set to 140°F/60°C for 30 minutes, and then proceed with step 3.
Instructions
1.
FOR THE PORK CHOPS: Using sous vide circulator, bring water to 140°F/60°C in 7-quart container.
2.
Sprinkle chops on both sides with salt and pepper. Arrange chops in single layer in 1-gallon zipper-lock freezer bag. Add 2 tablespoons oil and seal bag, pressing out as much air as possible. Gently lower bag into prepared water bath until chops are fully submerged, and then clip top corner of bag to side of water bath container, allowing remaining air bubbles to rise to top of bag. Reopen 1 corner of zipper, release remaining air bubbles, and reseal bag. Cover and cook for at least 2 hours or up to 3 hours.
3.
FOR THE RED PEPPER AND ALMOND RELISH: Meanwhile, combine all ingredients in bowl. Cover with plastic wrap until ready to serve.
4.
Transfer chops to paper towel–lined plate and let rest for 5 to 10 minutes. Pat chops dry with paper towels. Heat remaining 1 tablespoon oil in 10-inch skillet over medium-high heat until just smoking. Place chops in skillet and cook until well browned on first side, 1 to 2 minutes, lifting halfway through cooking to redistribute fat underneath each chop. Flip chops and continue to cook until well browned on second side, 1 to 2 minutes longer. Serve, passing relish separately.
Recommended Reading
More From America's Test Kitchen
0 Comments
Posting GuidelinesFROM OUR TV SPONSORS
We are thankful to the sponsors who make it possible for us to bring you the America's Test Kitchen TV series on public television. Read more about why we have sponsors.