Essential Boneless Pork Chop

Instructions

• 1

  Attach the HydroPro Plus to the side of a pot or large vessel (max 45 liters). Fill with warm tap water halfway between the minimum and maximum lines.

• 2

  Place the chop(s) in a microwave-safe, zipper-lock freezer bag with the longest edge running along the base of the bag. Sprinkle with salt and add the oil. If cooking 2 chops, place flat, in the bag side by side. If cooking more, use multiple bags. You can either place the bagged chop(s) in the water bath or refrigerate until the water has preheated.

  Tip: You can substitute the oil for any flavored oil or butter. Also feel free to add your favorite herbs, spices or dry rub.
• 3

  To customise the cook: Select Sous Vide Toolbox from the main menu. Select Pork, then select Tender Cut, followed by the cut shape that best matches your pork chop(s), boneless. Enter the thickness, select Fresh or Frozen, then select your preferred doneness. Press Time to Reach core temperature, then press Start preheating.

  Tip: For further customisation, press Manual on the Final core temperature screen. Enter your preferred temperature, press Next, then press Time to Reach core temperature. Press Start preheating.
• 4

  Once the water reaches temperature, carefully lower the sealed bag into the water bath, ensuring it is fully submerged.

• 5

  When the timer signals that the pork is done, heat a cast iron skillet or heavy-based frying pan over high heat. Carefully remove the bag from the water. Place the pork on a paper towel lined cooling rack set over a tray and pat dry.

• 6

  Only when the pan starts to smoke (this will prevent overcooking and sticking), add 1 tablespoon of oil and sear the chops(s) for 30 seconds on each side. Transfer the chops(s) to a cooling rack set over a tray and rest for 1 minute. Repeat as necessary to cook all pork chops.

  Tip: For extra flavor and color, you can add a knob of butter and baste the chop(s) while searing.
• 7

  Transfer the pork chop(s) to a cutting board or serving plate and serve sprinkled with sea salt and freshly ground black pepper.