Boneless chops can be subbed for the bone-in chops. Cooking time will be 1 hour.
- 4 bone-in pork chops (about 1 1/2 pounds)
- 1 teaspoon Morton Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 to 2 tablespoons freshly chopped sage, thyme, or rosemary, or combination of all three
- 2 tablespoons olive oil
1 Heat the water: Fill a pot with water and place your immersion circulator inside. Set the temperature to 140°F and let the water come up to temperature.
2 Prep the pork chops: Add the pork chops to a gallon-sized zip-top freezer bag along with the salt, pepper, chopped herbs, and olive oil. Toss together in the bag to distribute the ingredients. It's fine if the chops are in a single layer or overlap; they will cook at the same rate either way.
3 Seal the bag: Seal the bag with as little air as possible by using water-displacement method to help press out all the air: Just slowly lower the bag with the pork chops into the water, letting the pressure of the water press the air through the top of the bag. Once the top of the bag reaches the water line and all the air has been pressed out, seal the bag. (Read more here.)
You can do this in the pot of water as it heats (just be careful if the water is already steaming!).
4 Cook the pork sous vide: Once the water has come to temperature, submerge the sealed bag of pork chops. Make sure the bag is completely submerged, otherwise the pork will not cook evenly.
Cook for 1 hour if the chops are bone-in and under an inch thick, or if you're cooking boneless pork chops. Cook for about 1 hour and 10 minutes if you're cooking bone-in chops that are thicker than 1 inch.
When cooking time ends, remove from the water, and turn off the circulator.
5 To finish on the grill: Heat the grill to medium heat and place the pork chops directly on the grates. Depending on thickness, grill for a few minutes per side, until the outside is seared and develops a golden crust.
To finish on the stovetop, heat a sauté pan or cast iron skillet over medium-high heat and add a little bit of olive oil or butter—a tablespoon or two should do it. Add the chops to the pan and sear until the bottom develops a golden crust, one to two minutes. Flip and repeat on the other side.
6 Rest and serve: Rest the chops for about 5 minutes, the serve sprinkled with some sea salt and additional fresh chopped herbs over the top, if desired. You can also drizzle the juices from the cooking process, additional olive oil, or your own favorite sauce, such as gremolata or pesto.