Sous vide thick-cut pork chops with pan sauce
Binging with Babish · ♥ 64.6K likes · 3.7M views · 8 min video
Read about steaks and chops in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ultra thick pork chops
Cut the sirloin end of the loin into ultra thick chops for sous vide; blade-end chops suit pan frying or grilling.
Breaking down the loin
- salt
- pepper
- 1 cloves clove of garlic
- 1 sprig thyme
Season the chops on both sides with salt and pepper and vacuum seal; for sous vide add a garlic clove, a sprig of thyme and a sprig of rosemary to each bag.
- 1 sprig rosemary
Cook in a 144F bath for 60 minutes, or 90 minutes from frozen.
Remove from the bags, pat dry and sear as quickly as possible in a smoking hot skillet on every face; rest on a plate under foil.
- chicken stock
- dry sherry
- 2 sprig fresh thyme
- lemon
Deglaze the fond with chicken stock and dry sherry, add thyme sprigs and a squeeze of lemon, and scrape the bottom.
- 2 tbsp butter
Reduce by about half, remove the thyme, kill the heat and whisk in about two tablespoons butter without letting the pan get too hot.