Sous Vide Thick-Cut Pork Chop
Less than 30 min
Marinate the thick-cut pork chop with herbs. Put into a vacuum zipper bag and vacuum seal.
Secure the Slow Cook Circulator onto the water container. Pour in an appropriate amount of water. Set the temperature to 61°C. Put in the pork chop and cook for 120 minutes.
Remove the pork chop from the vacuum bag. Sear both sides using the Korean Barbeque Grill.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference