Ah, the humble pork chop—often overshadowed by its more glamorous cousins, like steak or ribs—finds its true glory when cooked just right. You know what I mean?
It’s like that underrated song on an album that suddenly becomes your favorite. With the sous vide method, these boneless pork chops become a juicy symphony of flavor, each bite a perfect harmony.
And, okay, maybe I’m exaggerating a bit, but trust me, once you’ve tried it, you’ll get what I’m saying!
Steps
- Preheat your water bath to the desired temperature: 145°F for medium, 140°F for medium-rare, or 150°F for well-done pork chops.
- Generously season the pork chops with your preferred spices and kosher salt.
- Place the seasoned pork chops into a vacuum seal bag and seal it tightly. If using a zipper-top bag, ensure most of the air is removed.
- Submerge the sealed bag into the preheated water bath. Cook for at least 1 hour and 30 minutes if the chops are boneless, or at least 2 hours if they are bone-in, extending up to 4 hours as desired.
- Once cooking is complete, heat a cast iron skillet over high heat and add your choice of fat.
- Remove pork chops from the water bath and their bag, then pat them dry with paper towels or a clean cloth.
- Sear the pork chops in the hot skillet for no more than 60 seconds on each side until they are golden brown.
- Allow the seared pork chops to rest on a plate for about 5 minutes before slicing and serving.
Ingredients
- Boneless or bone-in pork chops
- Kosher salt
- Seasoning of choice (e.g., salt and pepper)
- Ghee or fat of choice for searing
- If using frozen pork chops, add an extra 30 minutes to the cooking time.
FAQ
- What equipment is necessary for sous vide pork chops?
- You will need an immersion circulator, a container such as a stockpot or a specialized sous vide container, and a vacuum sealer with bags or a plastic zipper-top bag for air removal.
- Should I use boneless or bone-in pork chops for sous vide cooking?
- You can use either boneless or bone-in pork chops. Boneless chops require a minimum cook time of 1 hour 30 minutes, while bone-in chops should be cooked for at least 2 hours due to the insulating effect of the bone.
- What temperature should I set for sous vide pork chops?
- For medium pork chops, set the water bath to 145 degrees F. Adjust to 140 degrees F for medium rare or increase to 150 degrees F for well-done.
- How long should I cook pork chops sous vide?
- Boneless pork chops should be cooked for 1 hour 30 minutes to 4 hours, while bone-in chops require 2 to 4 hours.
- Can I sous vide frozen pork chops?
- Yes, you can sous vide frozen pork chops. Just add an additional half hour to the cooking time.
Tips
- Season Generously: Don’t hold back on seasoning your pork chops before cooking. A liberal amount of salt and your choice of spices will enhance the flavor during the sous vide process.
- Pat Dry Before Searing: After removing the pork chops from the water bath, ensure they are well-dried using paper towels before searing. This step helps achieve a beautiful golden-brown crust.
- Adjust Cooking Time for Bone-In Chops: Remember that bone-in pork chops require a longer cooking time than boneless ones. Plan for at least an additional 30 minutes to ensure they cook evenly.
- Quick Sear for Best Texture: When searing the pork chops, use a very hot cast iron skillet and limit the searing to no more than 60 seconds per side. This quick sear locks in moisture and adds a delicious crust.
Equipment
- Immersion Circulator – Essential for maintaining the precise water temperature for sous vide cooking.
- Sous Vide Container – While a stockpot can be used, specialized sous vide containers like Everie containers are recommended.
- Vacuum Sealer and Bags – For sealing the pork chops before placing them in the water bath. Alternatively, a handheld vacuum sealer or plastic zipper top bags can be used.
- Cast Iron Skillet – Used for searing the pork chops after sous vide cooking.
