Chef: Cole Wagoner, Walnut Creek, CA, US
Cole Wagoner developed a deep appreciation and high expectations for the quality of food during his years living in Portland, a city with some serious food game. When Cole met the girl of his dreams, he followed her across the country from his beloved home state of Oregon, to a small town in Alabama. The only thing missing seemed to be the glorious abundance of grub he’d previously enjoyed, which took a bit more of a drive to find in his new neck of the woods. So began Cole’s journey for the perfect kitchen tool companion to help him recreate food experiences from the comfort of his home, while snapping epic food photos along the way, and that journey has ultimately landed him in the Sous vide cooker
Named for it’s extreme thickness, this “double cut” chop is just that…double a normal chop! Upwards of 1.5-2″ thick, these suckers are hard as heck to nail using traditional cooking methods, and are the perfect option to let your sous vide meal shine! Rosy pink all the way through, and packed with juicy flavor
Ingredients for 1
- 1 double cut, bone-in, pork chop
- 2 tablespoons of your favorite BBQ seasoning/rub
Set BioloMix Sous Vide Cooker to 137°F / 58.3°C.
Season pork chop with BBQ rub. Place in resealable ziploc or vacuum bag.
Place in water bath and sous vide for 2 hours.
Heat heavy-bottomed grill pan over high heat, or heat grill/BBQ to high heat.
Remove pork from bag, and dry thoroughly.
Place pork in hot pan or on grill, rotating 90 degrees after 30 seconds if you want those grill marks, and sear 30 seconds more. Flip, and repeat.
Serve with mashed potatoes and a veggie for the best meat and potatoes dish you can imagine!