Sous Vide Pork Chops | Renee's Kitchen Adventures

Thursday, July 23, 2020

Sous Vide Pork Chops

Have you ever wondered how restaurants can cook those big, thick bone-in center cut pork chops to perfection? Well, wonder no longer. The secret is out and it's called sous vide!

When you use the sous vide method of cooking for bone in center cut pork chops they will be prepared to the perfect temperature. This makes them tender and juicy every single time. Anyone can make sous vide pork chops!

Sous Vide pork chops on white platter with thyme leaves ready to eat.



I've partnered with my friends at OhioPork.org to create this delicious recipe and blog post for you. All opinions are my own.


What is Sous Vide? 

First things first. Maybe you are familiar with sous vide or maybe, you are like me, new to this method of cooking. Although this method of cooking has been around for some time now (especially in the restaurant business) thanks to some nifty new home appliances, it's becoming more popular with home cooks.

Sous vide (pronounced sue-veed) is a cooking technique that utilizes a water bath to provide precise temperature control to cook food and deliver consistent results. Sous vide is literally translated as "under vacuum."

You can cook a variety of foods sous vide. From hearty proteins like pork chops to more delicate foods like eggs. This cooking method will cook your food to the exact temperature you set it at, no more no less. It's such an easy way to cook your favorite foods to perfection and it's perfect for the novice home cook!

I received my sous vide machine (I have a Dash® Chef Series Digital Stainless Steel Sous Vide) as a gift last year and I've used it to make perfect ribeye steaks, soft boiled eggs, and this sous vide pork chop recipe just to name a few things. I've yet to be disappointed with the results.

But you don't need the same sous vide machine that I have to make these bone in pork chops. There are all kinds of sous vide machines and gadgets out there and they all work essentially the same way.

Sous Vide Pork chops on white plate ready to eat

Is it safe to cook sous vide pork chops? 


It's absolutely safe to cook sous vide pork chops! By using the sous vide to cook bone in pork chops to 140 degrees F, then pan searing them, you'll bring the temperature up to 145 degrees F. There should be a blush of pink when you cut into them. This is the ideal temperature for keeping pork chops juicy and tender and safe to eat. 

Can I sous vide boneless pork chops?


Yes, you can sous vide boneless pork chops too, by following the same method for bone in pork chops. I prefer bone in chops because I think they have more flavor. 

How to Sous Vide Pork Chops


To sous vide pork chops, begin by selecting the perfect pork chops. I prefer thick, center cut, bone in, pork chops for this recipe. Look for chops that have a nice bit of marbling in them. That marbling means flavor! 

Thick cut bone in pork chops on board, raw and ready for seasoning

Next, season the chops liberally with the seasoning mix in the recipe card below or use your favorite seasoning.

Thick cut bone in pork chops with liberal seasoning, shot from above

Once the chops are seasoned, you'll place them in a vacuum sealed bag such as the one below. You'll add a little olive oil and seal the bag. You can also use a food savor to vacuum seal or even a heavy duty quart sized zipper plastic bag with the air squeezed out.

Pork chops in vacuum bag and ready for sous vide machine.

Set the temperature of the water bath to 140 degrees F for 2 hours following the manufacturer's instructions for your particular sous vide machine. Remember, you'll need enough water to completely cover every pork chop when submersed.

Fully immerse the vacuum sealed pork chops into the water bath.

Sous vide machine set at 140 degrees F for 2 hours.

At the two hour mark, remove the cooked chops from the sous vide machine with tongs. Carefully remove the chops from the bags and lightly pat dry with a paper towel. This will help to get a good sear on the chops.

removing cooked pork chop from sous vide machine with red thongs.

Next heat up a heavy skillet to sear the chops. I love using my cast iron skillet to sear because it holds the heat beautifully allowing a nice sear on each side.

Browning 2 pork chops cooked with sous vide in a cast iron skillet

Sear until golden brown on each side and dinner is served!

Tender, juicy, flavorful perfectly cooked pork chops every single time.

Close up of browned sous vide pork chop with thyme on it and a piece cut off ready to eat

Are you a pork lover like me? If you said yes, make sure you check out my recipe for tender, fall off the bone Country Style Ribs with Sauerkraut. The pork literally melts in your mouth!

And don't miss my advice on how to make juicy Grilled Boneless Pork Chops!



sous vide pork chops
Main Course, Pork
American
Yield: 4 servings
Author: Renee Paj
Print
Sous Vide Pork Chops

Sous Vide Pork Chops

Prep time: 5 MCook time: 2 hourTotal time: 2 H & 5 M
Perfectly cooked, perfectly seasoned sous vide thick cut bone in center cut pork chops.

Ingredients:

For Seasoning
  • 2 tsp. Kosher salt
  • 1/2 tsp. fresh ground black pepper
  • 1/2 tsp. garlic powder 
  • 1/2 tsp. dried thyme leaves
  • pinch of paprika
For Pork Chops
  • 3 lbs. thick (1 1/2 inch) center cut, bone-in loin chops (total of 4), trimmed of excess fat
  • 3 TBSP olive  oil, divided 
  • 1 TBSP unsalted butter

Instructions:

Mix and season the pork chops
  1. Mix all the seasoning ingredients together in a small bowl. Sprinkle both sides of all the pork chops. Use all the seasoning.
Sous vide Cook the pork chops
  1. Place each seasoned pork chops into a vacuum sealed bag and drizzle each chop with about 1 tsp. olive oil. Remove as much air as possible. Set aside. 
  2. Following manufacturers instructions for your sous vide machine, bring the water temperature up to 140 degrees F. 
  3. Place chops into sous vide, making sure they are totally immersed. 
  4. Cook chops for 2 hrs.  At this point, your chops will be fully cooked to exactly 140 degrees F which is the perfect temperature because you will next brown the chops bringing the final temperature up to 145 degrees F which is safe for pork. 
  5. Remove chops from sous vide bath. Remove chops from the bags, and pat lightly with a paper towel to remove any liquid on the chops surface. 
Browning the cooked pork chops
  1. In large heavy skillet, heat 1 TBSP olive oil until over high heat until it begins to shimmer. Swirl in 1/2 TBSP butter. Place two chops in pan and sear until golden brown, about 3 to 4 minutes. Turn and brown the other side.  Remove chops and keep warm while you finish browning the other two pork chops.
  2. Add remaining TBSP oil to pan and other half of butter. Brown remaining two chops on both sides.  Remove from pan. 
  3. Enjoy! 

Notes:

Be sure to follow your manufacturer's instructions or your particular sous vide machine for best results.
Calories
354.47
Fat (grams)
25.57
Sat. Fat (grams)
7.19
Carbs (grams)
0.59
Fiber (grams)
0.17
Net carbs
0.41
Sugar (grams)
0.02
Protein (grams)
29.18
Sodium (milligrams)
1226.08
Cholesterol (grams)
102.89
Nutritional Information is an estimate and provided as a courtesy.
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Created using The Recipes Generator




Pin for Pinterest of close up of a sous vide pork chop, ready to eat.


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