Seared sous vide pork chop with mash and broccoli
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#1 Best and Delicious Sous Vide Pork Chops Recipe

Introduction: The Revolution of Sous Vide Cooking

Sous Vide Pork Chop

Sous vide cooking brings a simple yet transformative approach to meals, turning pork chops from ordinary to exceptional with consistent tenderness and flavor.

At its heart, this cooking technique is about simplicity and perfection, offering a way to consistently delicious meals that delight the senses and elevate everyday dining experiences.

For both the novice cook experimenting in a small kitchen and the professional chef seeking to refine their craft, sous vide opens up a world of flavors, textures, and culinary possibilities, particularly when it comes to one of the most beloved dinner staples: pork chops.

Sous vide cooking machine

Brief Summary

The Ultimate Sous Vide Pork Chops

If you’re short on time but hungry for knowledge, here’s the gist:

Sous vide pork chops can be a great dish that is both delicious and easy to make.

This method involves cooking the pork chops at a precise temperature in a water bath, ensuring that they are juicy, flavorful, and cooked to perfection every single time.

It’s a foolproof way to achieve restaurant-quality results in your kitchen, transforming the ordinary pork chop into an extraordinary meal.

Seasoned sous vide pork chop

What Is Sous Vide Cooking?

Sous vide is a technique that involves both science and culinary art. The term “sous vide” is French for “under vacuum,” which describes the cooking method’s core principle: cooking food that has been vacuum-sealed in a bag at a precisely controlled temperature in a water bath.

This method allows for precision in cooking, as the food reaches and maintains the exact temperature needed for the desired level of doneness without ever going over.

Why does this matter for something like pork chops?

Traditionally, cooking pork chops has been a balancing act between achieving a safe internal temperature and retaining moisture and tenderness. Sous vide eliminates the guesswork.

By cooking the pork chops at a specific temperature, for example at 140°F (60°C) for a medium finish, you ensure that every inch of the chop is cooked evenly, without the risk of drying out or overcooking.

Moreover, sous vide is not just limited to meats. Vegetables, eggs, and even desserts can be cooked sous vide, each benefiting from the precise temperature control that defines this method.

The equipment needed for sous vide has become more accessible, with sous vide machines and immersion circulators available at various price points, making it easier for home cooks to explore this culinary technique.

Sous vide pork chops can be seasoned simply with salt and pepper, or marinated with fresh herbs and spices and plunged into the water bath until it comes up to temperature. Whether you’re cooking boneless or bone-in chops, the sous vide method guarantees a level of juiciness and flavor that is hard to achieve with traditional cooking methods.

Sous vide machine

Preparing Your Sous Vide Pork Chops

Before you can enjoy a perfectly cooked sous vide pork chop, a little prep work is necessary.

Start by selecting your pork chops—whether you prefer boneless pork chops or bone-in pork chops, sous vide cooking will ensure they come out succulent and tender. The first step is to season your pork chops. A simple seasoning of kosher salt and black pepper can be incredibly effective, but don’t shy away from incorporating fresh herbs or a custom spice blend to add depth to the flavor profile.

Once you have season pork chops, it’s time to bag them. If you have a vacuum sealer, use it to vacuum seal the pork chops in a sous vide bag, ensuring they are properly sealed and ready for the water bath.

No vacuum sealer? No problem.

A zipper lock bag will work fine with the water displacement method to remove air. This preparation ensures that your pork chops cook evenly and absorb the seasonings fully.

Sous vide pork chops with lemon and rosemary

The Sous Vide Process Explained

Now that your pork chops are seasoned and sealed, it’s time to dive into the sous vide process. Start by setting your sous vide machine or immersion circulator to the desired temperature.

For pork chops, a temperature of 140°F (60°C) is a sweet spot for a tender, juicy medium-rare to medium finish. Place the bagged pork chops into the water bath, making sure they are fully submerged and not overlapping.

The beauty of sous vide lies in its precision; by maintaining the same temperature throughout the cooking process, it ensures every part of the pork chop reaches the exact level of doneness without overcooking.

The cook time will depend on the thickness of your chops but typically ranges from 1 to 2 hours. This slow cooking process allows the pork chops to cook thoroughly while retaining moisture, resulting in incredibly juicy and flavorful pork.

One of the advantages of sous vide is the flexibility in timing; the pork chops can remain in the sous vide bath for a bit longer without any risk of becoming overcooked, giving you a window to prepare your sides or simply relax.

Placing sous vide pork chop into water bath

Finishing Touches for Your Sous Vide Pork

After your pork chops have been cooked to perfection in the sous vide bath, it’s time for the finishing touches that will give them a deliciously crispy exterior.

Carefully remove the pork chops from the sous vide bag and dry with paper towels to ensure a proper sear.

Heat a cast iron skillet or stainless steel skillet over high heat until it’s sizzling hot. Add a touch of rice bran oil or another high-smoke-point oil to the pan, and sear the pork chops for 1 to 2 minutes on each side, or until they develop a golden brown crust. For an extra touch of luxury, spoon butter, garlic, and fresh herbs over the chops in the last minute of searing.

This final step not only enhances the flavor but also adds texture to the tender, evenly cooked pork beneath. Serve the sous vide pork chop immediately, perhaps with a side of roasted vegetables or a fresh salad, to complement the rich, succulent meat. Check out some other great recipes here.

By following these steps, you’ll transform simple pork chops into a gourmet meal that showcases the unparalleled precision and flavor that sous vide cooking can achieve.

Seared pork chop after being cooked sous vide

Serving and Pairing Ideas for Sous Vide Pork Chops

After mastering the sous vide pork chops, the next step is presenting them in a way that elevates the dish further. Sous vide pork is incredibly versatile, pairing beautifully with a range of sides that can complement its flavors and textures.

A classic choice is a creamy mashed potato or a sweet potato mash that balances the savory richness of the pork. For a healthier twist, a quinoa salad with fresh herbs or a side of roasted seasonal vegetables can add color and freshness to the dish.

Sous vide pork chops also pair wonderfully with fruit-based sauces or chutneys; think apple sauce, peach chutney, or a balsamic and cherry reduction.

These sweet and tangy flavors contrast nicely with the seasoned pork chops, offering a sophisticated palate experience. Don’t forget to consider wine pairings— a light-bodied red wine like Pinot Noir or a full-bodied white like Chardonnay can complement the pork chops beautifully.

Served dish of sous vide pork chop on a plate

FAQ Section: Common Questions About Sous Vide Pork Chops

Does the thickness of the pork chop affect how I should recommend cooking it with sous vide?

Yes, the thickness of your pork chop plays a crucial role in determining the cooking time. For a half inch thick pork chop, the standard sous vide time at 140°F (60°C) would be around 1 to 1.5 hours. However, for thicker chops, such as those that are an inch or more, you might need to increase the cooking time to ensure the center reaches the desired temperature without losing moisture. It’s important to carefully seal your pork chops in sous vide bags and place the pork chops in the water bath in a single layer to cook evenly.

How long do I cook sous vide pork chops?

The cooking time can vary based on thickness, but generally, 1 to 2 hours at 140°F (60°C) is sufficient for most pork chops to reach a juicy medium doneness.

Can I sous vide frozen pork chops?

Absolutely! Just add an additional hour to the cook time. Sous vide makes it easy to cook from frozen while still achieving perfect results.

Do I need to sear the pork chops after sous vide cooking?

While not strictly necessary, searing the pork chops in a hot skillet after sous vide adds a deliciously golden-brown crust that enhances the dish’s flavor and texture.

Is it possible to overcook pork chops with sous vide?

One of the benefits of sous vide is that it greatly reduces the risk of over cook pork chops. Since the water bath is set to the exact temperature you want the meat to reach, it cannot cook beyond that point, ensuring moist, tender results every time.

How can I achieve a deep brown crust on my cooked pork chops without overcooking them after the sous vide process?

Achieving a deep brown crust without overcooking the juicy rare interior is all about the quick sear method. After your pork chops are cooked, carefully remove them from the sous vide bags and pat them dry with paper towels. Preheat a heavy cast iron skillet on high heat until it’s very hot. A quick sear of about 30 seconds to a minute on each side is sufficient to develop a deep brown crust.

Serious Eats and the Food Lab recommend using a high-smoke-point oil for searing and placing the cooked pork chops on a paper towel lined plate or a rimmed baking sheet immediately after searing to absorb any excess fat. This method ensures you serve immediately to enjoy the perfect contrast of a crispy exterior and a tender, juicy interior, maximizing both flavor and nutrition calories without adding unnecessary saturated fat.

Medium rare sous vide pork chops

Conclusion: Elevate Your Cooking with Sous Vide Pork Chops

Sous vide is more than just a cooking technique; it’s a pathway to consistently delicious, restaurant-quality meals in the comfort of your own home.

Sous vide pork chops are a prime example of how this method can transform a simple ingredient into a standout dish. With the ability to lock in moisture, flavor, and achieve precise doneness, sous vide ensures that every bite of your pork chop is as tender and flavorful as possible.

Whether you’re a beginner cook eager to explore new techniques or a seasoned professional looking to perfect your pork chops, sous vide cooking offers a reliable, straightforward path to culinary excellence. Remember, the key to great cooking lies not only in the method but also in the passion and creativity you bring to the table. So, why not invite your friends and family to enjoy these succulent chops, and share the joy of a beautifully cooked meal?

As you continue your culinary journey, keep experimenting with this method of cooking to discover new flavors and textures. And don’t forget to sign up for our newsletter for more recipes, tips, and insights that will help you elevate your cooking game. Happy cooking!

Seared sous vide pork chop with mash and broccoli

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