Wolf & Fin

Bone in Pork Chop

Ingredients

Amount	Ingredient	Calories	Link
1 lbs.	Pork Chops	1043	Buy Fresh!
1/4 tsp.	Kosher Salt	0
1/4 tsp.	Black Pepper	2

Preparation

Season the pork chops with kosher salt and freshly ground black pepper. Insert the temperature probe into the thickest part of the pork chop.

Step 1 - Pre-Heat

Heating Elements: Rear
Sous Vide Mode: On
Temperature: 140 °F
Steam: 100%
Temperature Probe Target: 135 °F

When the oven is preheated, insert the pork chop and plug in the probe. Cook the pork chop until the probe target temperature reaches 135 °F.

Step 2 - Cook

Heating Elements: Rear
Sous Vide Mode: On
Temperature: 140 °F
Steam: 100%
Temperature Probe Target: 135 °F

Once the target temperature of 135 °F is reached remove the pork chop from the oven. In a large cast iron skillet heat 2 tablespoons of avocado oil over a medium-high heat. When the oil begins to smoke sear both sides for a minute then reduce the heat and add in one tablespoon of butter. When the butter begins to melt baste the pork chop on both sides until golden-brown. Let the pork chop rest for 5 minutes before serving.

Nutrition

A 4-ounce serving of pork chop is about 261 calories.

Recommended Serving Size: 4 oz. (Approximately 261 cal.)
Total Servings: Approximately 4

Items Used

Below are a few of the items used to create the finished result. The curated items below and ingredients above have been carefully selected and represent what we believe to be the best balance between quality and cost.