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Weekend Recipe · Sous vide circulator · Nov 6

Sous Vide Pork Chop with Pan-Fried Fingerlings

A thick bone-in rib chop cooks in a 140°F water bath for 45 minutes, then gets a fast butter sear in cast iron. Fingerling potatoes crisp up in the same pan, so dinner for two comes together with one skillet.

Recipe by Mike Castaneda at Anova Culinary recipe community · About 1 hr 10 min

Why we picked it

Anova just launched its Precision Cooker Pro 3.0, and a pork chop is the classic case for sous vide: lean pork goes from juicy to dry in a minute or two in a pan, while a water bath holds it at exactly the temperature you set. It's a cozy November dinner that asks very little of you.

Our tips

  • Season the chop well with salt and pepper before it goes in the bag; no brine needed.
  • No vacuum sealer? Lowering a zip-top bag slowly into the water pushes the air out.
  • Pat the chop completely dry before searing. A wet surface steams instead of browning, and the sear only takes a minute or two.
  • Boil the potatoes while the chop is in the bath, then give them a few minutes in the buttery pan while the meat rests.

Get the full recipe at Anova Culinary recipe community →