Jay Thomas We picked up some good sized bone in pork chops from our local neighborhood Publix the other night.
We decided to prep these a bit differently, leveraging some fresh ingredients we picked up while we were at Publix. Here is what we seasoned them with..
- Himalayan Sea Salt
- Fresh Cracked Black Pepper
- Fresh Rosemary Sprigs
- Fresh Garlic Cloves
The smell of fresh garlic and rosemary can’t be beat. The aroma fills the bag!
We vacuum seal each chop and then let them sit in the fridge for a minimum of 24 hours but typically for 36-48 hours. In my opinion, the longer they marinate in the fresh herbs, the better!
After a 48 hour rest in the fridge, I pulled them out, removed the garlic cloves and fresh rosemary and patted them down to remove any excess moisture.
I’ve got to admit, after having the garlic and rosemary vacuum sealed against the pork for 48 hours, the pork looks a little off putting. It smells damn good, though!
You can see above what I mean by the odd texture.
Using my Harbor Freight blowtorch, I put an awesome sear on the pork chops. I typically go with a lower flame for about 30 seconds a side. I’ll go a bit longer on any fat caps, just to render them down a bit.
The results…..
Yesssss! Its time to cut in to these bad boys!
They were fantastic. Perfectly cooked and perfectly seasoned! The Sous Vide process has done it again. Even our 7 year old son finished off an entire pork chop, all by himself!
