Pork chops are so delicious that they are easy to cook. It also means that they are easy to overcook. There is nothing worse than a pork chop that is too difficult to digest.
Now here is the sous vide technique. It is a technique that allows you to cook your meat without losing its moisture and juice.
Here we are using the same method. It is also a safe way to cook pork and I guarantee it will turn out spectacular every single time you cook using this method. Promise.
Why Sous Vide?
There’s no “better” or “worse” in grilling or pan-searing, so it’s hard to say if sous vide is better than grilling or pan-searing.
When you want to achieve a specific result, it is simply another technique in your arsenal.
Meat that is perfectly cooked from edge to edge in a consistent and completely reliable way is what sous-vide will get you.
The pork chops you have will be juicier than you have ever tasted. It’s easy to prepare: Select your temperature, put your pork in with the immersion circulator, sear it, and serve.
Now let’s get into cooking.
- 2 Pork Chops
- Salt & Pepper
- Aromatics (Rosemary, Thyme, etc. – optional)
- 1 tbsp / 15 ml Vegetable, Canola, or Rice Bran Oil
- 1 tbsp / 15 g Butter
Steps to Follow
- First, set the sous vide machine to 140 degrees F.
- Put salt and pepper on all sides of the pork. If you are going to leave the uncooked pork in their bags for more than a few hours before cooking, season them just before you start searing.
- If you want to bag pork chops, start by folding the top of the bag back over itself to form a hem. Juices can get on the edges of the bag and interfere with the seal, so this will help. The pork chops should be put into the bag along with any aromatics. Before closing the bag, Unfold the edge.
- The displacement method is used to seal the bag if it is a zip-lock bag. Slowly lower your pork chops into a pot of water, letting the pressure of the water press air out from the top of the bag. Seal the bag just above the waterline once most of the air is out.
- Drop the bag in the water bath to make sure the Precision Cooker doesn’t block the intake or output sections. If it’s sealed correctly, it should sink. Cook according to the timing charts included in the app.
- Remove the pork and place it on a plate that is covered with paper. Remove any aromatics if used earlier. Pat dry the pork completely on both sides.
- Place a heavy cast-iron or stainless steel skillet with 15 grams of butter and 15 grams of vegetable, canola, or rice bran oil over high heat. The butter will start to brown if you swirl it until it is melted.
- Carefully place the pork in the skillet. Be careful here. Sometimes the oil may pop out once you put pork in the skillet.
- Now carefully lift the pork and have a look at the bottom and watch how quickly it is browning. Leave the meat as it is and let it continue to cook for another 45 to 50 seconds until the crust becomes crispy and deep brown.
- If you want to add more flavor to the pork chops, you can cook them until they are brown on the second side, or you can add more butter along with some seasonings. As the pork chops cook, spoon the butter over them.
- As you have added some aromatics to the pork chop it will pick up that flavor.
- Once the pork has been completely browned, pick it up with tongs and brown the edges as well.
- Allow the chops to rest for a couple of minutes on the rack set in the rimmed baking sheet. Rewarm the drippings in the pan and pour them over the chops to re-crisp their exteriors.
- Now you can serve your pork chops and eat them. You can cut the pork chops if you wish. It will give you an elegant presentation.
How Long to Sous Vide Pork Chops? Temperature and Timing Chart
|Rare: Tender, juicy, and a little slippery||130°F (54°C)||1 to 4 hours|
|Medium-rare: Tender, juicy, and meaty (my favorite)||140°F (60°C)||1 to 4 hours|
|Medium-well: Quite firm and just starting to dry out||150°F (66°C)||1 to 4 hours|
|Well-done: Firm, a little dry and tough, but still moist||160°F (71°C)||1 to 4 hours|
What are the best cuts of pork to cook sous vide?
When using sous vide cooker, you want to look for lean, thick pork chops. Pork belly and loin, cut into strips, work well because they stay juicy.
If the meat is dry, add a tablespoon of water to the bag. The food may not be as moist as other techniques, but you can’t make too much sacrifice for juicy pork chops!
When should I season my pork chops?
If your chops are thick, they’ll require a longer cooking time. For thinner cuts like tenderloin, they’ll cook much faster.
Use the recommended times below, and if in doubt, err on the side of caution. Remember that most people prefer their pork cooked at least medium-rare.
The rule for sous vide pork chops is, when you add the seasoning, throw in as many ingredients as possible.
The more spices and aromatics you can get inside your meat, the better.
Can I chill and reheat my pork chops after cooking them sous vide if I haven’t opened the bag?
Yes, that’s the whole idea of sous vide. You cook it, chill it, then when it’s ready to serve, reheat it without it losing any of its moisture or flavor.
Can I cook sous vide pork chop straight from the freezer?
Yes, but you’ll want to be careful not to overheat it in the water bath. If you do, you risk toughening the pork rather than cooking it through. Also, be sure to cut away any plastic wrap.
I hope you enjoyed this recipe about pork chops. If you have tried this recipe don’t forget to comment below.