Sous-vide double cut pork chops for 2 (recipe)
| Sous-vide double cut pork chops for 2 (recipe) | |
|---|---|
| Name | Sous-vide double cut pork chops for 2 |
| Ingredients | Canola oil • Unsalted butter |
| Cooktime (in hours) | 0.75 |
| Preptime (in hours) | 0.25 |
| Totaltime (in hours) | 1 |
| Keto friendliness | Keto friendly |
| Calories | 585.5 |
| Fat | 43.6 |
| Protein | 46.1 |
| Carbohydrate | 0 |
| Fiber | 0 |
| Net carbohydrates | 0 |
| Sugar | 0 |
| Saturated fat | 13.2 |
| Cholesterol (mg) | 162.1 |
| Sodium | 128.6 |
| Servings | 2 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Sous-vide double cut pork chops for 2 (recipe) is a keto friendly food item with net carbohydrates of about zero per serving.
Did you know? - WikiMD has over 50,000 keto friendly recipes with a color coded ketometer rating scale!
- Set sous-vide cooker to 135 degrees Fahrenheit for medium-rare or 140 degrees Fahrenheit for medium. (Or go to DIY SOUS-VIDE ALTERNATIVE, Step 9..
- Season pork chop generously with salt and pepper, or seasonings of your choice. Seal in a FoodSaver-style vacuum packer.
- Cook pork chop in sous-vide for at least 45 minutes and up to 4 hours. (If using DIY alternative, do not leave pork chop in much longer than minimum time because the beer cooler cannot maintain the temperature..
- Remove pork chop from cooker or cooler, open bag, and carefully pat dry on paper towels. (It won't be pretty, hence the next step!).
- Heat oil and butter in a small skillet over high heat until foaming has subsided and butter begins to brown and smoke slightly.
- 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.
- 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.
- Transfer pork to cutting board and let rest for 2 minutes. Serve as-is, or carve before serving. (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..
- DIY SOUS-VIDE ALTERNATIVE.
- Fill a large beer cooler with hot water. Use a kettle of boiling water to adjust heat to 3 degrees Fahrenheit hotter than the suggested target temperature (would be 138 8F for medium-rare or 143 8F for medium).
- Season pork chop generously with salt and pepper (or your seasoning choice).
- Place chop in a heavy-duty zipper lock bag and seal, leaving a 1-inch section unsealed. Slowly lower into sous-vide cooker, pressing out air as you go. Seal bag completely just before the seal goes under water to completely remove air from bag.
-
Return to Step 3.
Food tags
Meat, Very Low Carbs, High Protein, High In...,, Stove Top, Small Appliance, Easy
Sous-vide double cut pork chops for 2 (recipe) details
Time:
Prep Time in Hours and Mins:1H
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