Fill a large beer cooler with hot water.(Kenji likes to separate the chop into the ribs, the loin, and the fat cap/deckle: with a sharp knife, 1) cut all meat off the bone, following the contour of the ribs 2) cut through the strip of fat that separates the large eye of meat from the fatty deckle attached to the top 3) slice both the loin part and the deckle part thinly, and split the ribs.). Transfer pork to cutting board and let rest for 2 minutes.Using tongs, lift chop and hold sideways against the skillet, pressing firmly until all the edges are browned and fat is crisped, about 2 minutes longer.Add pork and cook, turning occasionally, until well-browned on both sides, about 4 minutes total, lowering heat if butter turns black or smokes excessively.Heat oil and butter in a small skillet over high heat until foaming has subsided and butter begins to brown and smoke slightly.(It won't be pretty, hence the next step!). Remove pork chop from cooker or cooler, open bag, and carefully pat dry on paper towels.(If using DIY alternative, do not leave pork chop in much longer than minimum time because the beer cooler cannot maintain the temperature.). Cook pork chop in sous-vide for at least 45 minutes and up to 4 hours.Season pork chop generously with salt and pepper, or seasonings of your choice.(Or go to DIY SOUS-VIDE ALTERNATIVE, Step 9.). Set sous-vide cooker to 135 degrees Fahrenheit for medium-rare or 140 degrees Fahrenheit for medium.My prep time does not include time for water bath to reach desired temperature.' Kenji offers some DIY alternatives to expensive sous-vide immersion circulators and chamber-sealers, made possible by a cooking time of an hour or less. If you are still nervous about trichinosis, raise the sous-vide temperature to 140 degrees for medium for 1 hour.

For more information:, including the discussion that follows about internal cooking temperatures. A double-cut bone-in pork chop is about 1 1/2 inches thick, with 2 rib bones. You can vary the seasoning to your personal taste I'm likely to grab my Paula Deen House Seasoning. For appearance's sake, the chops are best pan-seared or grilled just before serving. The meat cooks to an even temperature throughout. The ultimate solution to dry pork chops! Meat cooked sous-vide is less likely to overcook, and can be left in the water bath until ready to serve (up to 3 hours). Kenji López-Alt, Chief Creative Officer of Serious Eats.

Sous vide pork chops thick