Sous Vide Pork Chops Recipe

Are you looking for an easy way to make pork chops that are juicy and flavorful? Then you need to try sous vide pork chops! This cooking method is simple and fast, and it ensures that your pork chops will be cooked perfectly every time.

We’ll also give you a few tips on how to get the best results. So, whether you’re first-time sous vide cooker or a seasoned pro, you’ll be able to cook delicious pork chops using this method. Let’s get started!

Why Cook Pork Chops Sous Vide?

There are many reasons to cook pork chops sous vide.

1. It’s a very fast and easy cooking method. You don’t need to spend any time preparing or monitoring your pork chops while they cook.

2. Sous vide pork chops are practically impossible to overcook. The temperature of the water bath is carefully controlled, so your pork chops will always be cooked to perfection.

3. Sous vide cooking helps to preserve the natural flavors of the meat. Since the pork chops are cooked in a sealed bag, they retain all of their juices and flavors. This results in a delicious and juicy piece of meat.

Now that you know all the benefits of cooking pork chops sous vide, let’s get started!

How to Cook Pork Chops Sous Vide

Cooking pork chops sous vide is very simple. First, you’ll need to choose the right cut of pork chop. We recommend using boneless pork chops that are about 1-inch thick.

How Does Sous Vide Work?

Sous vide is a cooking method that involves sealing food in a vacuum-sealed bag and then cooking it in a water bath at a precise temperature.

This allows the food to cook evenly throughout, resulting in perfectly cooked meat every time. It also helps to preserve the juices and flavors of the food.

To learn more about sous vide cooking, check out our comprehensive guide.

What You’ll Need

Here’s what you’ll need to cook pork chops sous vide:

– 1-inch thick boneless pork chops (2-4)

– Vacuum sealer and bags

– Sous vide machine

– Large pot or container

– Butcher’s twine

– Kitchen tongs

– Food thermometer

Instructions

1. Fill a large pot or container with water and attach your sous vide machine. Set the temperature to 140°F.

2. Season your pork chops with salt, pepper, and any other desired spices.

3. Place the pork chops in a vacuum-sealed bag, making sure to seal it tightly.

4. Use butcher’s twine to tie the bag around the middle, so that it is evenly submerged in the water bath.

5. Cook for 1-2 hours, or until the pork chops reach an internal temperature of 145°F.

6. Remove the pork chops from the bag and sear them in a hot pan for 1-2 minutes per side.

7. Serve immediately with your favorite sides. Enjoy!

That’s all there is to it! As you can see, cooking pork chops sous vide is very simple. Just follow the instructions above and you’ll have perfectly cooked pork chops every time.

Choosing the Right Pork Chop

When it comes to sous vide pork chops, not all cuts are created equal. We recommend using boneless pork chops that are 1-inch thick.

Thinner pork chops will cook too quickly and may end up being dry or tough. On the other hand, thicker pork chops may take too long to cook all the way through.

1-inch thick boneless pork chops are the perfect size for sous vide cooking. They will cook evenly and be juicy and tender when they’re done.

Time & Temperature Guide for Cooking Pork Chops Sous Vide

Are you looking for the perfect time and temperature guide for cooking pork chops sous vide? If so, you’ve come to the right place. We’ll provide you with all the information you need to cook pork chops sous vide like a pro.

It’s important to understand that there is no one-size-fits-all answer when it comes to cooking times and temperatures. The thickness of your pork chops, as well as your personal preferences, will play a role in determining the perfect cook time and temp for your dish. With that said, there are a few general guidelines that you can follow.

For example, if you’re looking for a juicy and tender pork chop, we recommend cooking at a temperature of 54°C/129°F for 2-3 hours. If you prefer a firmer texture, cook at a slightly higher temperature of 60°C/140°F for 1-2 hours. And finally, if you like your pork chops on the well-done side, Cook at 70°C/158°F for 30-60 minutes.

Sous Vide Pork Chop Temperature

Rare (130°F; 54°C) – 1 to 4 hours: Your meat is still nearly raw. It’s soft and pink in the center and very juicy.

Medium-rare (140°F; 60°C) – 1 to 4 hours: Muscle proteins have begun to tighten and firm up. The center of your meat is pink and juicy.

Medium (150°F; 65°C) – 1 to 4 hours: Muscle proteins have tightened up significantly. The center of your meat is no longer pink, but it’s still moist and juicy.

Medium-well (150°F; 66°C) – 1 to 4 hours: The muscle fibers continue to toughen up and expel juices. The center of your meat is gray and dry.

Well-done (160°F; 71°C) – 1 to 4 hours: The muscle fibers are very tough and there is almost no juice left in the center of your meat. It’s gray or brown throughout. It’s firmer in texture and not as juicy.

Of course, these are just general guidelines. Experimenting is key to finding the perfect time and temperature for your taste. So don’t be afraid to experiment until you find what works best for you.

Temperature and Timing Chart for Juicy Pork Chops Sous Vide

This Temperature and Timing Chart for Juicy Pork Chops Sous Vide will help you get perfectly cooked pork chops every time. Just choose your desired level of doneness and follow the chart to get perfectly cooked pork chops every time.

These pork chops are juicy, flavorful, and sure to please any crowd. So whether you’re cooking for a family dinner or a special event, this Temperature and Timing Chart for Juicy Pork Chops Sous Vide will help you get the perfect result every time.

Sous Vide Pork Chop Temperature and Timing Chart

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A Few Notes on Sous Vide Bags

When cooking sous vide, it’s important to use high-quality bags that are designed for the purpose. Ziploc brand bags are a good option, but there are also many other brands that make great sous vide bags. If you’re using a vacuum sealer, make sure to get bags that are designed for use with a vacuum sealer. These bags will have a special valve that allows the air to be sucked out of the bag without crushing the food inside.

When cooking pork chops sous vide, you’ll want to use a bag that’s large enough to fit all of the pork chops in a single layer. If you’re cooking for a large crowd, you may need to use multiple bags.

Another thing to keep in mind is that you’ll want to preheat your water bath before adding the pork chops. This will help the meat cook evenly and prevent it from drying out. To preheat your water bath, simply set it to the desired temperature and let it run for a few minutes before adding the pork chops.

As always, be sure to follow all safety precautions when cooking sous vide. Make sure your water bath is large enough so that it won’t boil over if the bags float to the surface. And never leave your food unattended while it’s cooking.

Now that you know all about sous vide pork chops, it’s time to get cooking! Check out the recipe below and give it a try. We think you’ll be amazed at how easy and delicious sous vide pork chops can be.

Sous Vide Pork Chops Recipe

Ingredients:

-4 pork chops (bone-in or boneless)

-1 tablespoon olive oil

-1 teaspoon salt

-1/2 teaspoon black pepper

-1/4 cup chicken broth

How to Cook Pork Chops Sous Vide

Method

1. Heat the water:

Fill a large pot or container with water and set the sous to vide immersion cooker to the desired temperature. Preheat the water bath to 140°F (60°C).

2. Prep the pork chops:

Once you’ve selected the right pork chop, it’s time to season them. We recommend using a simple seasoning of salt, pepper, and any other desired spices.

You can also use a dry rub or marinade if you prefer. Just make sure to season the pork chops generously so that they have plenty of flavors.

Add the pork chops to a gallon-sized zip-top freezer bag along with the salt, pepper, chopped herbs, and olive oil. Toss together in the bag to distribute the ingredients.

3. Sealing the Pork Chops in a Bag

Once your pork chops are seasoned, it’s time to seal them in a bag. We recommend using a vacuum-sealed bag, but you can also use a zip-top bag if you don’t have a vacuum sealer.

If you’re using a zip-top bag, make sure to press as much air out of the bag as possible before sealing it. You want the pork chops to be as compact as possible in the bag.

4. Cook the pork chops sous vide:

Place the sealed bag of pork chops in the preheated water bath. Cook for 1-2 hours, or until the pork chops reach an internal temperature of 145°F (63°C).

5. Remove the pork chops from the sous vide bag:

Open the bag and remove the pork chops. Pat dry with paper towels.

6. To finish on the Pan:

Heat a large skillet over medium-high heat. Add a bit of oil to the pan. When the pan is hot, add the pork chops and cook for 1-2 minutes per side, or until browned and crisp.

7. To finish on the grill:

Preheat the grill to medium-high heat. Grill the pork chops for 1-2 minutes per side, or until browned and crisp.

Rest and serve:

Remove the pork chops from the grill or pan and let rest for 3-5 minutes.

Serve the pork chops immediately with your favorite sides. We like to serve ours with roasted potatoes and sautéed vegetables.

Sous vide pork chops are a delicious and easy-to-make meal. Just follow the instructions above and you’ll have perfectly cooked pork chops every time. Give it a try and see for yourself!

NUTRITION FACTS

  • Calories: 620
  • Fat: 51 g
  • Saturated – Fat 16 g
  • Cholesterol:172 mg
  • Sodium: 1724 mg
  • Potassium: 843 mg
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Sugar: 0 g
  • Protein: 47 g
  • Vitamin A: 0

How Long to Cook Pork Chops Sous Vide

The cook time for pork chops will depend on the thickness of the chops. For example, a 1-inch thick pork chop will take about 1 hour to cook through. But a 2-inch thick pork chop will need to cook for 2 hours.

As always, we recommend using a food thermometer to check the internal temperature of the pork chops. They are done cooking when they reach an internal temperature of 145°F (63°C).

Don’t overcook the pork chops or they will be dry and tough. Use the cook times above as a guide, but always use a food thermometer to check for doneness.

Serving Delicious Pork Chops Sous Vide

As you can see, cooking pork chops sous vide is a pretty simple process. And the results are absolutely delicious. But how long should you cook your pork chops sous vide?

The answer to that question really depends on how thick your pork chops are. For thin pork chops (1-inch thick or less), we recommend cooking them for 1-2 hours. For thick pork chops (1-1/2 inches or thicker), we recommend cooking them for 2-3 hours.

If you’re not sure how thick your pork chops are, the best way to check is with a digital thermometer. Put the tip of the thermometer into the center of the thickest part of the pork chop and check the temperature. The pork chops are cooked through when they reach an internal temperature of 145°F (63°C).

Once the pork chops are cooked through, you can remove them from the water bath. At this point, they’re ready to eat. But if you want to give them a little extra flavor and crunch, you can finish them off on the grill or in a skillet.

To finish on the grill, preheat the grill to medium-high heat and cook the pork chops for 1-2 minutes per side. To finish in a skillet, heat a bit of oil in a large skillet over medium-high heat.

Tips for the Best Results

Here are a few tips to help you get the best results when cooking pork chops sous vide:

1. Season your pork chops generously with salt, pepper, and any other desired spices. This will help to enhance the flavor of the meat.

2. Sear the pork chops in a hot pan for 1-2 minutes per side before serving. This will give them a nice crispy exterior.

3. Let the pork chops rest for 5-10 minutes after cooking, so that they can reabsorb their juices. This will result in a juicier and more flavorful piece of meat.

4. Serve the pork chops with your favorite sides. We recommend roasted vegetables, mashed potatoes, or a simple salad.

Now that you know how to cook pork chops sous vide, it’s time to get started! Just follow the instructions above and you’ll be able to cook delicious pork chops using this method. Let’s get started!

FAQs

How long do you sous vide pork chops for?

The cook time for pork chops will depend on the thickness of the chops. For example, a 1-inch thick pork chop will take about 1 hour to cook through. But a 2-inch thick pork chop will need to cook for 2 hours.

As always, we recommend using a food thermometer to check the internal temperature of the pork chops. They are done cooking when they reach an internal temperature of 145°F (63°C).

Don’t overcook the pork chops or they will be dry and tough. Use the cook times above as a guide, but always use a food thermometer to check for doneness.

Can I sous vide frozen pork chops?

Yes, you can cook frozen pork chops using the sous vide method. Just add an additional hour to the cooking time for each inch of thickness. So, if you’re cooking a 1-inch thick pork chop that’s been frozen, you would cook it for 2 hours.

As always, we recommend using a food thermometer to check the internal temperature of the pork chops. They are done cooking when they reach an internal temperature of 145°F (63°C).

Don’t overcook the pork chops or they will be dry and tough. Use the cook times above as a guide, but always use a food thermometer to check for doneness.

Why are my sous vide pork chops tough?

If your pork chops are tough, it’s likely because they were overcooked. Pork chops should be cooked to an internal temperature of 145°F (63°C). Any higher than that and the meat will start to become dry and tough.

Use a food thermometer to check the internal temperature of the pork chops. They are done cooking when they reach an internal temperature of 145°F (63°C).

If the pork chops are tough, it’s also possible that they weren’t properly rested before serving. After cooking, allow the pork chops to rest for 5-10 minutes so that they can reabsorb their juices. This will result in a juicier and more flavorful piece of meat.

How do I store sous vide pork chops?

Cooked pork chops can be stored in the refrigerator for 3-4 days or in the freezer for 2-3 months. If you plan on storing them in the freezer, we recommend vacuum-sealing the pork chops first. This will help to preserve their flavor and keep them fresh for longer.

To reheat, simply cook the pork chops sous vide again for 10-15 minutes. This will help to re-heat them evenly and prevent them from drying out. You can also sear the pork chops in a hot pan for 1-2 minutes per side before serving. This will give them a nice crispy exterior.

Should I marinate pork chops before sous vide?

Marinating the pork chops is not necessary, but it can help to enhance the flavor of the meat. If you do decide to marinate them, we recommend doing so for at least 1 hour, but no more than 24 hours. Any longer than that and the acid in the marinade will start to break down the proteins in the meat, making it tougher.

When you’re ready to cook the pork chops, simply remove them from the marinade and pat them dry with paper towels. Season them with salt and pepper (or your favorite seasoning) and cook them according to the instructions above.

How do I sear sous vide pork chops?

Searing the pork chops is not necessary, but it will give them a nice crispy exterior. If you do decide to sear them, we recommend doing so after they have been cooked sous vide.

Simply remove the pork chops from the bags and pat them dry with paper towels. Season them with salt and pepper (or your favorite seasoning) and heat a pan over medium-high heat. Add some oil to the pan and sear the pork chops for 1-2 minutes per side, or until they are golden brown and crispy.

You can also use a kitchen torch to sear the pork chops. This will give them a nice char without overcooking the meat.

What are the downsides to cooking pork chops sous vide versus a more traditional method?

There are a few things to keep in mind when cooking pork chops sous vide. First, it’s important to use a food thermometer to check the internal temperature of the meat. Pork chops should be cooked to an internal temperature of 145°F (63°C). Any higher than that and the meat will start to become dry and tough.

Second, the pork chops will not develop a crispy exterior when cooked sous vide. If you want a crispy exterior, you’ll need to sear the pork chops in a hot pan for 1-2 minutes per side before serving.

Finally, it’s important to properly rest the pork chops after cooking. Allowing the pork chops to rest for 5-10 minutes will help them to reabsorb their juices, resulting in a juicier and more flavorful piece of meat.

What are the best cuts of pork to cook sous vide?

The best cuts of pork to cook sous vide are the loin and rib chops. These cuts are relatively lean and will benefit from the moist and tender cooking method. Other good choices include the tenderloin, shoulder, and leg.

When choosing a cut of pork, we recommend looking for something that is at least 1-inch thick. This will help to ensure that the pork remains juicy and flavorful after cooking.

Is there any advantage to using bone-in pork chops over boneless?

There is no real advantage to using bone-in pork chops over boneless. However, some people believe that the bone helps to add flavor to the meat. If you do choose to use bone-in pork chops, make sure that they are at least 1-inch thick so that the meat does not dry out during cooking.

Can I brown sous vide pork chops?

If you want a crispy exterior on your pork chops, you’ll need to sear them in a hot pan for 1-2 minutes per side before serving. You can also use a kitchen torch to sear the pork chops. This will give them a nice char without overcooking the meat.

What about bringing?

If you are planning to bring the pork chops to a potluck or picnic, we recommend cooking them sous vide and then searing them in a hot pan just before serving. This will ensure that the pork chops are cooked through and that they have a nice crispy exterior.

As long as the pork chops are properly cooked (to an internal temperature of 145°F (63°C)), they can be safely consumed even if they are not seared. However, we do not recommend eating them cold as the texture will be less than ideal.

When packing the pork chops for transport, we recommend placing them in a cooler with ice packs to keep them cool. You can also place them in a vacuum-sealed bag to prevent them from drying out.

When should I season my pork chops?

We recommend seasoning the pork chops with salt and pepper (or your favorite seasoning) before cooking. This will help to ensure that the pork chops are properly seasoned throughout.

If you are planning to sear the pork chops, we recommend doing so after they have been cooked sous vide. Simply remove the pork chops from the bags and season them with salt and pepper. Then, sear them in a hot pan for 1-2 minutes per side.

What happens if I leave a pork chop in the sous vide cooker for longer than the maximum time recommended? Is it dangerous?

It is not dangerous to leave a pork chop in the sous vide cooker for longer than the maximum time recommended. However, the pork chops may start to become dry and tough if they are overcooked.

If you accidentally leave the pork chops in the sous vide cooker for too long, we recommend sear them in a hot pan for 1-2 minutes per side. This will help to moisten the meat and add flavor.

Can I chill and reheat my pork chops after cooking them sous vide if I haven’t opened the bag?

Yes, you can chill and reheat your pork chops after cooking them sous vide if you haven’t opened the bag. We recommend placing the pork chops in an ice bath for 30 minutes to cool them down before transferring them to the fridge.

When you’re ready to reheat the pork chops, simply place them back in the sous vide cooker at the same temperature you cooked them originally. Cook for 1-2 minutes, or until heated through.

Can I cook sous vide pork chop straight from the freezer?

Yes, you can cook sous vide pork chop straight from the freezer. We recommend thawing the pork chops in the fridge overnight before cooking.

To cook the pork chops, simply place them in the sous vide cooker at the same temperature you would cook fresh pork chops. Cook for 1-2 minutes longer than the recommended cooking time to account for the fact that the pork chops are frozen.

Once the pork chops are cooked, we recommend sear them in a hot pan for 1-2 minutes per side. This will help to moisten the meat and add flavor.

Conclusion

If you’re looking for a delicious, easy dish to make at home, look no further than sous vide pork chops. These tender chops are cooked in a water bath until they reach the perfect temperature, ensuring that they stay juicy and flavorful. Serve them with your favorite sides for an easy weeknight meal. Have you tried cooking pork chops sous vide?

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