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Pork chop has always one of my simple guilty pleasures, a slab of loin with a layer of fat can deliver a rather satisfying meal perhaps second only to steak in its simplicity and taste, but at 1/5 the cost (if you count only the cost of meat).

The tricky part about pork though is that if you don’t get it “just right”, it’s easy to have an overcooked piece of dry meat that takes 1/2 hour just to chew, or worse,  under cooked and be friends with your toilet for the next day or two. Beef is a lot more forgiving in that regards.

Sous vide to the rescue then! Ever since I bought myself a little sous vide stick (the cheapest version of Anova), I’ve been using it for pork chop exploit quite a few times, I want to share with you my recipe today.

sous vide fuyu pork chop

Ingredients:

  • 250 gram pork chop, preferably with a layer of fat
  • 2 tablespoon of fermented tofu for marinate
  • asparagus + garlic (or any side dish you wish to have)
  • 2 tablespoon butter/cooking oil

Instructions:

  • marinate pork chop with fermented tofu (preferably overnight), seal in vacuum bag
  • sous vide pork chop at 60 Celsius for 2 hours
  • remove from water bath, heat up frying pan till smoking hot, pan sear for 1 minute each side, remove and let rest for 4-5 minutes
  • fry asparagus with butter & garlic while pork is resting, serve as side
  • enjoy!

If you want someone else to be doing the job, I think ANTE probably has the best pork chop in town.

 

Discuss : KY cooks – Sous Vide Pork Chop with Fermented Tofu Marinate

  1. Slurpssss!!! I am sure I would love this! Drool! Drool!!!

  2. Wah, sous vide….so fancy schmancy cooking! Sous vide stick? I’ve only heard of sous vide machine. I guess this is the only to ensure a tender pork chop…otherwise we might have to chew ’till the pigs come home’! 😀

  3. i need more photos of your beautifully smooth slices of pork to lust for! 😀

  4. Yup yup yup. It is tricky to get just the right timing for pork chop that I always stick to beef coz it is easier and safer. The problem is the man of the house doesn’t eat beef so the next best thing is to make chicken chop la as it won’t be as tough as pork chop if overcook.

    I’m so envious of you having pork chop by the pool. How I miss dipping in a pool right now. Huhuhu…

    • Merryn: ha! You’er right, that reminds me that I haven’t made chicken chop for ages, thanks for reminding!

  5. I always brin the pork chop to tenderize the meat before cooking~

  6. That’s looks and sounds super tasty.

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