Want to learn how to make Sous Vide Pork Chops? This easy to follow recipe yields juicy, flavorful pork chops that the whole family will love.
When I realized that my Sous Vide Precision Cooker makes perfectly cooked steak every time, I couldn’t wait to try it with other proteins.
Pork Chops were my next venture into the world of sous vide. And just like the steak, sous vide pork chops are juicy, tender and oh so flavorful. Served with some green beans and roasted red potatoes, made this a hearty, flavorful meal.
What is sous vide cooking?
Sous vide cooking is essentially placing food in a vacuum sealed bag and then cooking it in temperature controlled water.
Sous vide cooking requires planning ahead because it takes more time. For example, for this sous vide pork chops recipe, you’ll need to cook the pork chops for 2 hours. It sounds like a lot but the pork chops will never get above the temperature you set, so no need to worry about them drying out.
Since the food you are cooking is sealed, it won’t get the crispy brown exterior without a finishing step. This can be a quick sear in a scorching hot pan or a minute or two on the grill.
For a long time, if you wanted to cook sous vide you’d need a big sous vide machine that takes up a lot of space. Now with Sous Vide Immersion Circulators, you can turn any pot into a sous vide machine and it is fabulous. I use the Anova Precision Cooker and have been really happy with it.
Do you need a vacuum sealer to cook sous vide?
Nope! If you’re just getting started, ziplock style bags will work just fine.
What kind of pork chops do you need to make sous vide pork chops?
To get the perfect, juicy sous vide pork chop, you’ll want to buy thick cut bone-in pork chops. When I say thick cut, I mean about 1 – 1 1/2 inches thick. I’ve tried to make this recipe with the thinner pork chops and it didn’t work as well.
What temperature do you need to cook pork chops?
The USDA recommends that pork chops be cooked to 145 degrees. For sous vide pork chops, you’re going to cook them at 140 degrees for 2 hours. You’ll then do a quick sear in a screaming hot skillet and finally let it rest for 3 – 5 minutes before slicing it. All of these things combined will get you to the the proper cooking temperature of 145 degrees.
Pork chops are done when they have a blush of pink. Using a meat thermometer also helps ensure you’ve reached the correct temperature.
Step one: Season the pork chops liberally with salt and pepper. Place in a ziplock bag along with garlic and thyme. You may need to do two bags so the pork chops don’t overlap.
Step two: Set sous vide circulator to 140 degrees for 2 hours. Gently lower the ziplock into the water while closing the top. This is the water displacement method which makes it possible to sous vide without a vacuum sealer.
Step three: Cook for 2 hours.
Step four: Remove from bag, pat dry and sear in a hot skillet with oil, butter, garlic and more thyme.
Step five: Allow to rest 3 – 5 minutes.
Step six: Eat the juiciest most tender pork chop ever!
If you’re just getting into the world of sous vide, these pork chops are a great way to try it! And once you do, it’ll be your favorite way to eat pork chops. Trust me.
Sous Vide Pork Chops
Want to learn how to make Sous Vide Pork Chops? This easy to follow recipe yields juicy, flavorful pork chops that the whole family will love.
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Prep Time 5mins
Cook Time 2hrs5mins
Total Time 2hrs10mins
Course Main Dishes
Cuisine American
Servings 4Servings
Calories 312kcal
Ingredients
Ingredients:
4bone-in pork chopsthick cut 1 1/2 inch thick
salt and pepper
8clovesgarlicchopped and divided
5sprigs fresh thyme
2tablespoonsbutter
1teaspoonoil
Instructions
Set sous vide circulator to 140 degrees.
Season pork chops liberally with salt and pepper.
Place 2 pork chops in a gallon sized bag. Place the other two in another bag.
Add three cloves of garlic to each bag. And 2 sprigs of thyme.
Slowly lower the pork chops into the water, allowing the water to push the air out. Seal the bags. Ensure that the entire pork chops are submerged in the water. Use a clip to keep the bags close to the side of the pan. Set timer for 2 hours.
After two hours, remove pork chops from bag and pat dry.
Heat oil and butter in a skillet over hight heat until butter melts. Cook pork 30 seconds on each side. Add in remaining garlic and sprigs of thyme to pan. Transfer to a serving platter and let rest for 10 minutes. Spoon butter over the top of pork chops and serve.
Make sure the bag is completely submerged, otherwise the pork will not cook evenly. Cook for 1 hour if the chops are bone-in and under an inch thick, or if you're cooking boneless pork chops.Cook for about 1 hour and 10 minutes if you're cooking bone-in chops that are thicker than 1 inch.
While many will tell you that it's impossible to overcook with sous vide (and this isn't far from the truth), do bear in mind though that if you leave the food in the water bath for an extended period of time it won't 'overcook', but it could start to take on a mushy texture, so don't forget about it!
My favorite temperature for sous vide pork is 140°F (60°C), though I sometimes cook it lower when I want to put a solid sear on it. Most people were raised on pork cooked above 155°F or 165°F (68.3°C or 73.8°C) and can't stand having any pink on the inside so 145°F (62.8°C) might work best for them.
Why Brine Pork Chops? Brining pork chops is the best way to pump them full of flavor and liquid, making them less susceptible to drying out as they cook.
Traditionally it makes a ton of sense to brine your chicken, pork or fish. It can add a lot of flavor as well as keep them really juicy. With sous vide, you don't need the additional moisture for chicken or pork, so skipping the brine is often best unless it's for flavor reasons alone.
But it's important to be aware that if you leave the pork chops in the brine for too long, you likely won't end up with the best results. The brine can start to break down the meat, resulting in a texture that's overly-salty and mushy. It's not a pleasant experience.
Brining is a method of soaking meat in salt water that is largely intended for increasing juiciness and flavor. It's a popular alternative to marinating that requires fewer ingredients. However, brining also offers a mild tenderizing effect that is great for all kinds of boneless pork chops. What is this?
Because pork chops are such a lean cut, they are relatively quick-cooking and prone to overcooking. When they're cooked for even a few minutes too long, whether it's in the oven or on the stovetop or grill, they're quick to dry out, and — you guessed it — become tough, chewy, and less than appealing.
For the best results, I cook the pork chops in a skillet on the stovetop (hello, beautiful sear!). If you'd prefer to bake them, see one of our other pork chop recipes like these baked pork chops or our cheesy apple stuffed pork chops.
PAN-ROASTED PORK CHOPS WITH SHALLOTS FENNEL AND WATERCRESS
Simply throw everything in a pan—yes, the pork chops with the shallots and the fennel—and sear the chops for four minutes on each side. Everything starts to caramelize and the flavors meld together for a truly sensorial experience.
Baking pork chops at 350 degrees F will result in more gently cooked and tender pork chops, but it will take more time. This temperature is ideal for thicker chops (between 1 and 2 inches) as well as pan-seared chops, since the lower, slower baking ensures that the pork cooks all the way through.
In a perfect world, to keep your pork chops from drying out in the slow cooker, choose thick-cut, bone-in pork chops. Part of the reason pork chops often turn out dry and tough is that they are a leaner cut. To prevent this look for 1 1/4- to 1 1/2-inch thick bone-in chops with a good amount of marbling and fat.
The safe internal pork cooking temperature for fresh cuts is 145° F. To check doneness properly, use a digital cooking thermometer. Fresh cut muscle meats such as pork chops, pork roasts, pork loin, and tenderloin should measure 145° F, ensuring the maximum amount of flavor.
The USDA now recommends cooking pork (whole muscle cuts such as loins, roast and chops) to a minimum internal temp of 145°F – a full 15° lower than what was previously recommended.
Allow to cook for 18 to 24 hours. After this stage, pork can be refrigerated for up to 1 week before continuing. To Finish in the Oven: Adjust oven rack to lower-middle position and preheat oven to 300°F. Remove pork from sous vide bag and carefully blot dry with paper towels.
As a general rule of thumb, plan on 7 to 8 minutes per 1/2 inch of thickness for pork chops baked at 400 degrees F. This means 3/4-inch chops will take between 10 and 20 minutes.
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