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Start by setting up your sous vide cooking station and bringing the water to 135℉.
Mix the salt, pepper, roasted garlic powder, smoked paprika, mustard powder, and brown sugar together. Rub the seasoning into both sides of the pork chops.
Seal the pork chops in a plastic bag using a vacuum sealer and cook them for one to two hours. When the chops have finished cooking take them out of the bag and finish them on a grill, in a pan, or with a torch.
To finish the chops on the stove add 1 tbsp of butter to a heavy bottomed saute pan and brown the chops for a minute or so on each side.
The chops should be grilled on a medium-high grill that has been preheated. They should be grilled for one to two minutes per side.
To finish them with a torch use a pair of tongs to hold the chops and move the torch back and forth over them until they’ve browned.Make sure there is nothing flammable near the torch.