Sous Vide Cooking

So, recently my roommate got a immersion circulator from Anova.
It was a perfect edition to the kitchen, and not too costly either. I have wanted to try it out for a while now, so it was great timing.

I picked up some pork chops at whole foods yesterday, thinking I would just cook them in a pan.
But when I got home I realized I should Sous Vide the pork chops.

For the Chops:

• Salt & Pepper
• 10-12 Sage leafs whole
• 4-5 branches of Thyme
• 5 Calabrian Chilis
• 1/4 cup EVOO
• Ziplock bag

First I seasoned the chops heavily, then put everything in the bag, mix it all around making sure its all distributed. Then you can suck the air out of it, and seal the bag.

The Circulator was already set at 140 degrees, So I cooked it for 2 1/2 hours. 

After I pulled it out, I dry patted the two sides of the chops, seasoned again, and seared them in a hot cast iron with olive oil.

I served it with some nice roasted vegetables, a lentil bacon mash, and squash puree.

This was easily the most tender pork chop I have ever eaten, and I didn't even have to brine it.

Happy Cooking!