The folk at Nomiku sent me one of their immersion circulators to try, so I decided to cook up some beautiful, thick cut, pork chops. Cooking Sous Vide, allows you to cook a meat through to the exact temp you're looking for - in this case 140 degrees - which for pork, is the perfect medium well. That helps to ensure the chop stays tender and juicy - not dry.
I sous vide mine with some olive oil, garlic and thyme, which infuses great flavor into the meat. Then, once cooked, I quickly sear off the outside of the pork chop on a super hot grill to render the fat and get that charred flavor.
I really liked the Nomiku, and if you're in the market for an immersion circulator, I highly recommend checking it out. It was really simple to use, and heated the water very quickly, and keep it at temp the whole time. Check out their products here:
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