Was that too harsh? Pardon our lack of decorum. Perhaps, you’re plenty smart and just woefully ignorant. Not about all things. Just ignorant about pork chops.

See, there exist defined limits to what is possible. We know that it is impossible to prepare a pork chop which is more tender, more succulent or more flavorful than a pork chop made sous vide.

Sous vide is a cooking method where food is sealed in a plastic bag, then immersed in a temperature-controlled water bath. The bath is set for the exact temperature that the food is targeted to reach. The food cooks slowly, evenly and precisely. It’s perfect every time.

We bought porterhouse pork chops from a local butcher. We sealed them in the plastic bag with butter, salt and pepper. We cooked them in our Sous Vide Supreme for two hours at 140° F. Be warned; the USDA recommends cooking pork chops to 145° F but some chefs prefer 135° F. So, we reckon 140° F is a nice compromise.

After removing the pork chips, we seared them for 40 seconds per side in a blazing hot cast-iron skillet. This adds a pleasant crust.

Because it’s autumn and we’re festive gentlemen, we topped our chops with apple cinnamon savory deliciousness. In a separate skillet, over medium heat, we melted a tablespoon of butter. We sautéed two thinly sliced apples and one finely chopped white onion for about five minutes. We turned the heat to low and added two tablespoons of brown sugar, two teaspoons of cinnamon, two-thirds of a cup of apple cider and one-third of a cup of cream. We finished the concoction for about three minutes and poured it over our pork chops.

On the side we served Brussels sprouts which were roasted in olive oil, salt and pepper at 435° F for 15 to 20 minutes. Afterwards, we mixed them with balsamic vinegar and honey and topped them with grated parmesan reggiano cheese.

Still think you’ve had better pork chops? If yes, we can’t help you. You’re obviously too thickheaded.