Let me show you how easy perfect pork chops can be.
A few days ago, I sous vided some pork chops (seasoned with Sagemary finishing salt and pepper, cooked at 134-140 F for 2 hours) so I’d have them ready for dinner tonight. Tonight, I took them out of the fridge…
…and dunked them into my SousVide Supreme that I’d filled and pre-heated to 134-140F. (Update: you can also use a sous vide immersion circulator like this one.)
I let them steep in the bath for 30 minutes while I prepped my other sides (garlic cauliflower “mashed potatoes,” roasted carrots, green beans with balsamic vinegar and slivered almonds, and herb gravy). When time was up, I took the chops out of the bath and dried ‘em with a paper towel. Ugly and unappetizing, right?
But then I seared them off in my cast iron skillet with some melted lard. I left the chops undisturbed for a minute on each side…
…and then, using tongs, I seared the fatty edges of each chop. Watch for grease fires!
(Nowadays, I just char the chops with my kitchen torch.)
Then, I plated everything up. Looks pretty good for a weeknight dinner, no?
Looking for more recipes? Head on over to my Recipe Index! You’ll also find exclusive recipes on my Webby Award-Winning iPhone® and iPad® app, and in my New York Times-bestselling cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel 2013).
