Sous Vide Cherry-Rubbed Pork Chops
The recipe for these Sous Vide Cherry-Rubbed Pork Chops couldn’t be easier. We will dry brine the pork chops overnight, then cook for 1 hour a 137 degrees using the Sous Vide technique with the Anova Precision Cooker. The last step is to finish the pork chops in a cast iron skillet. Now, let's get started!
• 3, 1.5-inch boneless pork chops
• 2 tablespoons salt
• 3 tablespoons butter
• 2 teaspoons Mary’s Cherry Rub (more info below)
• 2 sprigs of thyme or rosemary
- To dry brine the pork chops, sprinkle both sides of the pork chops with the salt. Place on a rack on a baking pan (so air can circulate under the chops) and then let sit in the refrigerator for at least 6 hours.
- Using paper towels, wipe the surface of the pork chops to get rid of any excess salt. You do not need to rinse the pork chops in water.
- Set the Anova Sous Vide Precision Cooker to 137°F.
- Season with Mary’s Cherry Rub.
- Place in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer. Do not seal the pork chops back-to-back. This will increase cooking time.
- Place the bag in the Sous Vide water bath and set the timer for 1 hour.
- When the timer goes off, remove the pork chops from the water bath and pat dry with paper towels.
- Using a cast iron skillet heat 2 tablespoons of the butter on medium-high heat until melted and slightly brown.
- Sear the pork chops for about 1 minute. Use a spatula or tongs to check on the browning, then flip when ready. Add another tablespoon of butter and spoon over the top as the bottom side browns.
- Let the chops rest for 10 to 15 minutes.
Watch our video for the recipe detailed instructions.