Ingredients
- •2 bone-in pork chops (8–10 oz each, 1.5 inches thick)
- •2 tsp kosher salt
- •1 tsp black pepper
- •1 tsp fresh thyme leaves
- •2 cloves garlic, smashed
- •2 tbsp unsalted butter, divided
- •2 tbsp neutral oil for searing
- •1 large honeycrisp apple, sliced into wedges
- •2 tbsp whole-grain mustard
- •1 cup apple cider
- •1 tbsp apple cider vinegar
- •1 tsp honey
- •Fresh thyme sprigs for garnish
Instructions
Season pork chops generously on both sides with salt and pepper.
Place each chop in a vacuum bag or zip-lock bag with half the thyme leaves, 1 garlic clove, and 1/2 tablespoon butter.
Remove air using vacuum sealer or water displacement method and seal.
Preheat water bath to 142°F (61°C).
Cook pork chops for 2 h to achieve juicy pink center with full pasteurization.
Remove bags from water bath and let chops rest 5 min. Remove from bags and pat completely dry with paper towels.
Heat neutral oil in large cast iron skillet over high heat until smoking.
Sear pork chops 60–90 sec per side until deep golden crust forms. Remove to serving plates.
Reduce heat to medium-high and add remaining 1 tablespoon butter to same skillet.
Add apple wedges and cook 3–4 min, turning once, until caramelized and tender.
Remove apples to plates. Add apple cider, mustard, vinegar, and honey to skillet.
Bring to boil and reduce by half, about 5–7 min, until sauce coats the back of a spoon.
Pour cider reduction over pork chops and apples. Garnish with fresh thyme sprigs.
Notes
- •Pat chops very dry after sous vide—moisture is the enemy of a good sear
- •Don't move the chops during searing to develop maximum crust
- •The pink color is completely safe after 2 h at 142°F
- •Pair with mashed sweet potatoes or roasted Brussels sprouts