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Pork Chops Sous Vide

Recipe courtesy of Michael LaRoche, Head Butcher and Chef for Bill the Butcher Serves 4 INGREDIENTS 4 bone-in pork chops Salt and pepper to taste 4 sprigs fresh thyme, finely chopped 1 lemon sliced Olive oil   INSTRUCTIONS Fill and preheat the SousVide Supreme to 138F/59C. Season the pork chops with salt, pepper, and finely chopped fresh thyme. Drizzle on a bit of olive oil and put 1 or 2 chops into a cooking pouch with fresh lemon slices. Vacuum seal each pouch, submerge in the water oven, and cook for 6 hours. Remove chop(s) from the pouch, pat dry, and sear the surface … Read More