Superior Sous Vide Pork Chops

Once you sous vide certain meats, there is no turning back. You might try to simply pan-fry a pork chops, or bake it. After the first bite, you will know you’ve made a terrible mistake. The chop could have amounted to so much, had it only been cooked slowly in a water bath. I am annoyingly particular about the chewiness level of meat, and the texture you can achieve cooking sous vide is phenomenal. These Superior Sous Vide Pork Chops are seasoned with a touch of sweet and smoky dry rub and precision cooked to tender, juicy perfection.

EQUIPMENT NEEDED TO MAKE SOUS VIDE PORK CHOPS

• A precision cooker. I use the ANOVA Precision Cooker NANO and LOVE IT
• Cast iron skillet or frying pan
• Vacuum seal bags and a vacuum sealer or my personal favorite…
• Reusable Stasher Bags

INGREDIENTS

• 2 bone-in pork chops (you can use boneless if you’d prefer)
• Dry rub recipe to season pork chops with. This particular dry rub makes chops smoky, sweet, and delicious!
• Cooking fat like olive oil or coconut oil

HOW TO MAKE SUPERIOR SOUS VIDE PORK CHOPS

Before you begin, you’ll want to decide on what doneness you’d like your meat to be because it will determine which temperature you heat your water bath.

Temperature options:

• Rare 130-135°F
• Medium Rare 136-140°F
• Medium 141-145°F
• Well done 146-150°F

Once you’ve chosen a temp:

Step 1:

Firstly, set the precision cooker to your preferred temperature (I set mine to 140°F for this recipe).

Step 2:

Secondly, mix together dry rub ingredients and season pork chops generously on all sides, patting it gently into the meat.

Step 3:

Now place pork chops into vacuum seal bags or Stasher Bags (I like to place each pork chop in a separate bag to ensure even cooking).

Step 4:

Drop bagged pork chops into the preheated water bath, then set a timer. If using Stasher bags, use the water immersion method to make sure air is released and pork stays submerged.

Step 5:

The absolute minimum amount of time for boneless chops is 1 hour and 30 minutes.

Step 6:

The minimum time for bone-in chops is 2 hours.

Step 7:

Don’t cook bone-in or boneless chops for more than 4 hours.

Step 8:

Once time is up, carefully remove chops from bags and sear them in a cast iron pan heated on medium-high heat and coated in the cooking fat of your choosing. Sear on each side until there is a nice brown coating which shouldn’t take long, a minute or less for each side. Take care not to overcook!

Tips

• You can use another dry rub of your choosing if you prefer
• These pork chops are versatile and can be served with anything your heart desires – mashed potatoes, baked potatoes, roasted veggies, salad… The possibilities are endless!
• If you’re cooking chops from frozen, add an extra half an hour of cooking time in your water bath

How to Store?

If you have leftovers, store them in an airtight container in the fridge for up to one week. To reheat, warm them in a skillet over medium heat or microwave until hot. Simple.

Conclusion

Now that you have all the steps and tips, it’s time to try this delicious Sous Vide Pork Chops recipe. With minimal effort and great enjoyment, this dish is sure to become a favorite on your dinner list. Remember to share the recipe with friends and family, and subscribe to my blog for more tasty recipes.