Boar Chops in the Sous Vide

Cooking in a sous vide is one of my favourite things to do as everything can be done in advance and all you need to do is put it in the water bath for the allotted temperature and time. When its time to eat, you simply need to sear the meat either in a pan, the oven, or a blow torch. The meat always comes out at a perfect doneness and super tender.

It has become my go to way of cooking meats during the pandemic since it requires little to no supervision while the wife and I are working at home. Additionally, I can get a bunch of meals ready at the start of the week and keep them in the fridge/freezer until I'm ready to cook them.

For this recipe, you'll need:

- Boar Chops or regular Pork Chops (bone in or out, it's up to you)
- Garlic slices
- Rosemary sprigs (dry works as well)
- Lemon Pepper seasoning
- Bay leaf

Directions:

1. Place everything in a vacuum bag or a ziplock bag and seal. You can do this step way in advance and place in the fridge or freezer until you're ready. 

2. Place the bag in a 141 degrees fahrenheit bath for 2.5 hours. This temperature will cook the chops to a medium-rare doneness with some pink still. But once you sear the meat, it will turn into a medium to medium well doneness. You can play around with the temperature to your desired liking but I suggest not going over 150 degrees fahrenheit as this gets to the well done range after you sear.

3. When you are ready to eat, take the chops out of the bag and dry it with a paper towel before searing it. Dont skip this step, as the meat will take a much longer time to get the desired crust and even over cook the chop. Heat up some oil in a pan and when the pan is smoking hot, place the chops in for about a minute on each side.  You can use any type of oil to sear, I often use olive oil or duck fat if I have some in the fridge.

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