Ingredients
4
boneless pork loin chops, 3/4 to 1 1/2 inches thick
1
teaspoon Italian seasoning
1/2
teaspoon salt
1/2
teaspoon garlic powder
1
tablespoon vegetable oil
Stockpot or deep polycarbonate food-safe container (minimum 12-quart capacity)
Sous vide machine
4
heat-safe quart-sized plastic vacuum storage bags for sous vide
Vacuum sealer
Preparation
Fill stockpot or deep polycarbonate food-safe container with hot tap water according to sous vide machine’s manufacturer’s instructions. Set sous vide machine temperature to 145°F.
Season pork chops with Italian seasoning, salt and garlic powder. Place 1 pork chop in each bag. Seal each bag with vacuum sealer according to manufacturer’s instructions. Refrigerate pork until ready to use. Once water reaches sous vide machine’s set temperature (145°F), lower prepared bags into water bath, and continue to cook at least 1 1/2 hours and up to 2 1/2 hours or until pork chops reach 145°F. Carefully remove bags from water bath. Cut open bags, and transfer pork chops to plate; discard remaining liquid in bags, and pat pork chops dry.
To sear pork chops after sous vide cooking: Rub pork chops with 1 tablespoon vegetable oil. Heat 12-inch skillet over medium-high heat. Once hot, add pork chops; cook 1 minute 30 seconds to 2 minutes on each side, until just browned.
