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Cooking the thick cut pork chops using air sous vide will cook them through and the pork chops will still be nice and juicy. After cooking via air sous vide, just give the pork chops a quick sear on a hot pan to get a nice crust.
Ingredients
Thick-cut Boneless Loin Pork Chops (about 11 oz and 1.5” thick each)
Butter, for searing pork chops
Salt, to personal taste
Ground black pepper, to personal taste
Directions
1. Generously season the pork chops with salt and pepper.
2. Place each pork chop inside their own individual vacuum seal bags.
3. Vacuum seal pork chops and then place the bags on a baking sheet pan in a single layer. Place sheet pan in middle oven rack.
4. Set oven mode to Air Sous Vide. Set temperature to 150°F.
5. Air sous vide for 150 minutes for a medium doneness.
6. Remove pork chops from the bags. Heat a skillet on high heat. When very hot, add the butter to the pan, then add the pork chops.
7. Sear each side for about 1 minute or until a crust forms to your liking.
8. Add additional butter if desired and spoon the melted butter over the pork chops before serving.
