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The problem with cooking pork chops is no matter how well you cook them, they’re still pork chops. Classic loin chops are usually super lean, kind of bland and uninteresting—cooking pork chops perfectly can only take you so far. With sous vide, there’s another way: the pork shoulder chop. A pork shoulder, cooked at a low temperature for more than 16 hours, can be chilled and cut into “chops” that are way more interesting and tastier than any pork chop you can buy at the store. All the connective tissue in the shoulder melts into lip-smackingly juicy gelatin, and the chop has a texture reminiscent of great steak: meaty with a delicate, tender chew. To view the full recipe, along with more ChefSteps specialties, sign up for a StudioPass: Learn more about Joule Turbo: Learn more about Joule Oven: Learn more about ChefSteps Studio Pass: What you’ll need: Pork collar or boneless pork shoulder: Kosher salt Neutral oil Unsalted butter Garlic cloves Fresh thyme Fresh rosemary Flake sea salt Equipment: Joule Turbo Sous Vide: Carbon steel skillet: Get notified and never miss a video by subscribing to the ChefSteps channel:
