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Dry-aged pork chop cooked sous vide

Per Asmussen
   

Per is the founder and editor of GastroFun.dk. Per's heart beats especially for the sous vide technique, sauces and dry-aged meat. His mission is to get all people to eat better and play and experiment more in their kitchens.

6. December 2018
The almost perfect steak: Pork chop cooked sous vide. Yes, you read that right. Pork is bursting with delicious flavor, and if you choose a highly marbled cut, you can have a taste experience beyond the usual.

Recipe for dry-aged pork chop cooked sous vide

The Nearly Perfect Steak: Pork Chop Cooked Sous Vide. Yes, you read that right. Pork is packed with lots of flavor, and if you choose a heavily marbled cut, you can have an extraordinary taste experience. However, there are, of course, a few things that need to come together perfectly:

We visited Danish Crown’s luxury butchery GULDRUMMET where we brought home this sample. These were thick “steaks”/pork chops they had dry-aged for 15 days.

When you look at the marbling in this piece of meat, you can tell it’s not a standard cut that was chosen. The meat is incredibly beautiful and almost resembles Wagyu beef.

Dry-aged pork chop cooked sous vide

Additionally, it’s important that the meat does not get overcooked, as it is dry-aged. There isn’t as much moisture in the meat as in standard “wet-aged” meat.

Lastly, it is also important to cook the meat at the right temperature – we believe that 57 degrees Celsius is perfect for this type of pork.


Servings: 2 people

Dry-aged pork chop cooked sous vide

The almost perfect steak: Pork chop cooked sous vide. Yes, you read that right. Pork is bursting with delicious flavor, and if you choose a highly marbled cut, you can have a taste experience beyond the usual.
Author: Per Asmussen
Course: Dinner
Cuisine: Danish
Prep Time: 5 minutes
Cook Time: 2 hours 5 minutes

Ingredients

  • 400 gram Pork Chops Dry-aged for 15 days
  • Ghee For the frying. Can be replaced with butter and oil
  • Salt Such a good piece of meat deserves a good flake salt - e.g. Maldon
  • Pepper

Instructions

  • The meat looked like this when we received it. 400 grams of pork may not sound like much for 2 people, but it was definitely enough for us. 
  • The flavor is more intense after a dry-aging process, so you don't eat as much as you "normally" would.
  • Dry-aged pork chop cooked sous vide
  • The meat was removed from the package and the skin was trimmed off. It was seasoned with some salt and pepper and vacuum-packed.
  • It was then cooked at 57 degrees Celsius (135 degrees Fahrenheit) for 2 hours in our sous vide/water bath.
  • After the bath, the meat was dried very well using a kitchen towel.
  • The meat was seared for 10-15 seconds on each side in a smoking hot pan with ghee.
  • Dry-aged pork chop cooked sous vide
  • Dry-aged pork chop cooked sous vide
  • Dry-aged pork chop cooked sous vide
  • Finally, it was sliced into thin pieces and sprinkled with Maldon salt.