https://www.chefsteps.com/activities/sous-vide-pork-chops
The problem with cooking pork chops is no matter how well you cook them, they’re still pork
chops. Classic loin chops are usually super lean, kind of bland and uninteresting—cooking pork chops perfectly can only take you so far.
With sous vide, there’s another way: the pork shoulder chop.
A pork shoulder, cooked at a low temperature for more than 16 hours, can be chilled and cut
into “chops” that are way more interesting and tastier than any pork chop you can buy at the
store. All the connective tissue in the shoulder melts into lip-smackingly juicy gelatin, and
the chop has a texture reminiscent of great steak: meaty with a delicate, tender chew.
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What you’ll need:
Pork collar or boneless pork shoulder: https://snakeriverfarms.pxf.io/eKrNWj
Kosher salt
Neutral oil
Unsalted butter
Garlic cloves
Fresh thyme
Fresh rosemary
Flake sea salt
Equipment:
Joule Turbo Sous Vide: https://breville.oie8.net/oq4Krb
Carbon steel skillet: https://www.amazon.com/Buyer-Mineral-Nonstick-Stainless-Induction-ready/dp/B00462QP16?tag=chefsteps02-20
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