Herbed Thick-Cut Pork Chops

Preparation Method

1. Fill the Multi-Function Cooker with 4½ quarts(4.25 liters) warm water. Place Sous Vide Rack in the Multi-Function Cooker. Set the Multi-Function Cooker to Sous Vide Mode and set the temperature to 145°F (68°C). Press Start.
2. Sprinkle pork chops with salt and pepper. Place each pork chop in a 1-quart heat-safe bag. Divide garlic, rosemary and thyme among the bags. Seal each bag and vacuum completely. Let stand at room temperature for 1 hour. 
3. When water reaches the set temperature, add the pouches to the temperature-controlled water. Cover and press Start. Cook for 1 hour. When finished cooking, remove the pouches from the temperature-controlled water. Remove herbs and reserve. Remove pork and pat dry with paper towels. Discard water and wipe the Multi-Function Cooker clean.
4. Set the Multi-Function Cooker to Sauté/SearMode, HIGH. Press Start. Add 2 tablespoons (30 milliliters) oil. When oil begins to shimmer, add half of pork. Sear pork until crispy and browned. Turn pork and sear until browned. Repeat with remaining 2 tablespoons (30 milliliters) oil and pork. Remove pork and add butter and reserved herbs. Swirl butter and cook until bubbly and browned. Pour over pork chops. 

Variations

GREEK PORK CHOPS

Make as directed, omitting rosemary and thyme. Add ¼ cup (25 grams) sliced shallot and ¼ cup (8 grams) chopped fresh oregano. Divide among the bags and cook as directed. In a small bowl, combine 1¼ cups (250 grams) chopped tomato, ¼ cup (48 grams) pitted chopped kalamata olives, 3½ tablespoons (22 grams) sliced shallot and1 tablespoon (2 grams) chopped fresh oregano.Serve pork chops with tomato-olive mixture. 

JERK PORK CHOPS

Make as directed, omitting salt, pepper, rosemary and thyme. Make jerk seasoning: In a small bowl, combine 2 tablespoons (28 grams) firmly packed light brown sugar, 1 tablespoon (6 grams) garlic powder, 2 teaspoons (6 grams) kosher salt, 2 teaspoons (4 grams) onion powder, 2 teaspoons (4 grams) ground red pepper, 2 teaspoons (4 grams) dried thyme, 2 teaspoons (4 grams) dried parsley, 1 teaspoon (2 grams) ground allspice and 1 teaspoon (2 grams) paprika. Rub 1 tablespoon (6 grams) jerk seasoning on each pork chop. Cook as directed. 

Pro Tip

If you substitute dry herbs for fresh, cut the amounts of herbs in half to achieve the same degree of flavor.

Products Used in this Recipe

Multi-Function Cooker