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