Pork Chops
Step 1: Brine for 4 hours (or overnight)
For 2 Pork Chops:
1/4 cup salt
4 cups water
5 pepper corns
2 sprigs rosemary
Dissolve the salt in the water and add the aromatics (all are optional & its worth trying out a few different flavours - pink peppercorns, sancho pepper, star anise, bay leaves…).
Add the pork chops & make sure they are covered by the solution. Leave in the fridge for 4 hours or overnight.
Remove from the brine, rinse under cold water & pat dry.
Step 2: Sous Vide 2-4 hours at
60ºC/140F
For 2 Pork Chops:
2 cloves garlic
2 sprigs of rosemary
Pinch of Sea Salt
5 peppercorns
Sous Vide at 60ºC for 2-4 hours with the garlic, rosemary, sea salt & peppercorns. This will achieve a Medium cook - not pink and bloody but still super tender and juicy.
Let it rest for 10 mins or so before Step 3.
Step 3: Quick Pan Fry
Melt butter & oil in your griddle or frying pan and make sure it is very hot when you add your pork chops.
QUICKLY brown each side. You are only looking to colour it and you don’t want the internal temperature to rise and ruin all your hard work. You will probably set off your fire alarm but thats ok- it’ll be worth it.
Leave to rest out of the pan for a couple of minutes and serve with some mash potatoes (I have a sous vide recipe for that if you’re interested).