- 1 double-cut bone-in pork rib chop, about 1 1/4 pounds total
- Kosher salt and freshly ground black pepper
- 1 tablespoon canola or vegetable oil
- 2 tablespoons unsalted butter
Adjust sous-vide cooker to 135°F for medium-rare or 140°F for medium. Alternatively, fill a large beer cooler with hot water and use a kettle of boiling water to adjust heat to 3°F above suggested target temperatures (138°F for medium-rare and 143°F for medium). Season pork chop generously with salt and pepper. Seal in FoodSaver-style vacuum packer. Alternatively, place in a heavy-duty zipper lock bag and seal, leaving a 1-inch section unsealed. Slowly lower into sous-vide cooker, pressing out air as you go. Seal bag completely just before the seal goes under water to completely remove air from bag.
Cook pork chop in sous-vide cooker for at least 45 minutes and up to 4 hours. Alternatively, place in cooler and seal for 45 minutes. Remove from cooker or cooler and carefully pat dry on paper towels.
Heat oil and butter in a small skillet over high heat until foaming has subsided and butter begins to brown and smoke slightly. Add pork and cook, turning occasionally, until well-browned on both sides, about 4 minutes total, lowering heat if butter turns black or smokes excessively. Using tongs, lift chop and hold sideways against skillet, pressing firmly until all the edges are browned and fat is crisped, about 2 minutes longer.
Transfer pork to cutting board and let rest for 2 minutes. Serve as-is, or carve before serving.