You can just do these with Salt and Pepper if you want, or add your favorite seasoning/rub to the Chops before putting them in the bag.
2-6 Pork Chops 1-2” thick Boneless works better.
1 Clove Garlic crushed.
1 sprig of fresh Thyme (if you don’t have it a few shakes of dry will work).
1 leaf fresh sage ( if you don’t have it a few shakes of it or dry Rubbed will work).
1 -2 Tbsp butter.
4 oz sliced Criminis.
1/2 onion sliced (1 c)
140° for med Rare.
1 1/2 hrs
Preheat the Sous Vide bath to 140° for med rare, and 145-150° for Med.
remember that it will cook a little more with the fast sear.
Pat pork chops dry, season with Salt and Pepper on both sides, you can add a sprig of thyme or sage to the baggie if you have it, if not and you want some more seasonings on them, a sprinkle of thyme sage and rosemary will work or just poultry seasoning, OR you can add fresh to the pan when you sear them for a hint of flavor.
If you have bone in chops, then use 2 freezer baggies if not just 1 will work. Put the Chops into the baggie, close the baggie except for the last inch.
Use the water displacement method to remove all air from the baggie. (Dunk the baggie under water up to the zipper push the CLOSED zipper part under water and squeeze the last bit of air out. Quickly close the zipper all the way.
leave your Chops in the bath between 1-3 hrs. I like 1 1/2-2 hrs. You pick your favorite time after trying it for about 1 1/2 hrs.
When the Bath time is almost up, and you have about 10 min to go, then use a medium frying pan to saute your Onion and Mushrooms until Onion is a bit Caramelized along with the Shrooms, set aside and keep warm.
Take your Chops out of the bath, out of the baggie, and dry them off.
Heat Skillet to Hi. Add butter (or gee if you don’t want the house to smoke up.) Toss in crushed garlic clove, thyme sprig and sage leaf, then Sear in butter in hot skillet. Remove the sage and thyme and garlic before they burn.
sear for about 30 seconds per side.
lid you did bone in, check close to the bone for doneness. If not don’t to your liking, cut off the bone and quickly sear that edge.
