Sous Vide Pork Chops: A Tender and Flavorful Culinary Delight

Pork chops are a staple in many kitchens, but achieving that perfect balance of juicy tenderness and flavorful seasoning can be a challenge. Enter the sous vide method — a foolproof technique that ensures perfectly cooked pork chops every time. Whether you're a seasoned home cook or just starting to explore sous vide, this method elevates the humble pork chop to a whole new level of deliciousness.

Why Cook Pork Chops Sous Vide?

Pork chops are often associated with being dry or tough, especially if they’re overcooked. With sous vide, the precise temperature control ensures that your pork chops come out tender, juicy, and cooked to perfection every time. Whether you prefer them to just a little pink or fully cooked, sous vide guarantees consistent results.

Sous Vide Boneless or Bone-in Pork Chops

Both boneless and bone-in pork chops can be cooked using the sous vide method. Bone-in pork chops tend to retain more flavor and moisture due to the bone, making them slightly juicier. Boneless pork chops cook a bit faster and are easier to handle. Both options can yield tender, juicy results when cooked sous vide, with the choice depending on personal preference for flavor and convenience.

How Long to Sous Vide Boneless or Bone-in Pork Chops

When cooking sous vide, you can use either boneless or bone-in pork chops. For boneless chops, cook for at least 1.5 hours (preferably 2 hours for better texture). For bone-in chops, increase the cooking time to a minimum of 2 hours, as the bone insulates the meat, requiring more time to cook evenly.

What Temperature to Sous Vide Pork Chops?

When cooking pork chops sous vide, the temperature you choose will directly affect the texture and juiciness of the meat. Here's a breakdown of what to expect at different temperatures:

• Rare (130°F; 54°C): Very juicy but slippery and soft with a raw texture. The muscle fibers haven’t contracted much, making it difficult to chew.
• Medium-rare (140°F; 60°C): Tender and juicy with a meaty bite. This is a favorite temperature for many, offering a balance of juiciness and firmness.
• Medium-well (150°F; 66°C): The pork becomes firmer, losing more juice, but still flavorful. It may be slightly tougher than medium-rare.
• Well-done (160°F; 71°C): Fully cooked with a firmer texture. The pork retains juiciness compared to traditional cooking, but it's less tender.

What You Needto Sous Vide Pork Chops

The good news is, you don’t need much equipment to make this recipe, especially if you’re already sous viding!

An immersion circulator
A container (you can just use a stockpot, or my favorite sous vide containers are Everie containers)
A vacuum sealer and bags, a handheld vacuum sealer, or simply a plastic zipper top bag. I have a post all about air removal methods to help you out!

How to Make Sous Vide Pork Chops

Ingredients:

• 2 bone-in or boneless pork chops (about 1 inch thick)
• Salt and pepper to taste
• Fresh herbs (rosemary, thyme, or sage) – optional
• Garlic cloves (smashed) – optional
• Olive oil or butter for searing

Instructions:

Season the Pork Chops: Start by seasoning your pork chops generously with salt and pepper. You can also add fresh herbs and smashed garlic cloves to the bag to infuse the meat with additional flavor while cooking.

Prepare the Sous Vide Bath: Fill a large pot or container with water and set up your sous vide immersion circulator. Set the temperature to 140°F (60°C) for a juicy and slightly pink interior, or 145°F (63°C) for a fully cooked pork chop. Attach the circulator and allow the water to heat up.

Vacuum Seal the Pork Chops: Place the seasoned pork chops into a vacuum-seal bag or resealable freezer bag. If using a resealable bag, remove as much air as possible by using the water displacement method: slowly submerge the bag in the water bath, letting the pressure push out the air, then seal the bag tightly.

Cook the Pork Chops Sous Vide: Once the water bath reaches the desired temperature, submerge the sealed bag with the pork chops into the water. Cook for at least 1 hour, but you can go up to 4 hours if you want extra tenderness. Since sous vide cooking is very forgiving, you don’t have to worry about overcooking.

Sear the Pork Chops: After the sous vide cooking time is up, remove the pork chops from the bag and pat them dry with paper towels. This step is crucial because excess moisture can prevent a good sear. Heat a cast iron skillet or frying pan over medium-high heat and add a small amount of olive oil or butter. Sear the pork chops for 1-2 minutes per side until golden brown and crispy.

FAQs

Is 140 Safe for Pork Sous Vide?

Should Pork Chops be 145 or 165?

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