Sous Vide Pork Chop
Season pork chops and seal in a vacuum bag. Cook in a water bath and finish with a quick sear for a delicious golden crust, that’s also tender and juicy. Serve hot with your preferred sides and enjoy your pork chops that are packed with flavor and easy to prepare!
Video
Equipment
- Vacuum Sealer
- Vacuum Bag
- Pan
- Tongs
- Spoon
- Paper Towels
Ingredients
For Sous Vide Cooking
- 2 each Pork Chop bone in 4oz
- 1 tsp Kosher Salt
- 1 tbsp Unsalted Butter or Olive Oil, for sous vide cooking
- 10 turns Fresh Cracked Pepper
- 1 sprig Fresh Thyme or Rosemary
- 1 each Garlic Clove, whole skin on crushed
For Searing the Pork Chop
- 1 tbsp High Temperature Oil: canola oil, grape seed oil, avocado oil
- 1 tbsp Unsalted Butter, for basting
Instructions
- Add enough water to the sous vide container to ensure that the ingredients are fully submerged and the minimum quantity of water is reached. Complete set up by securing the circulator tower to the sous vide container.
- Using the ruler on the side of the snap weight, measure the thickness of your pork chop at its thickest section.Thickness: 1 inch Freshness: fresh Time: 1 hour, 17 minutes
- Choose your preferred doneness.Taste: Moist and juicy Temperature: 129.2 °F
- Generously season the pork chop with salt and pepper before placing it in the vacuum bag along with olive oil or unsalted butter and thyme or rosemary.1 tsp Kosher Salt, 10 turns Fresh Cracked Pepper, 1 sprig Fresh Thyme or Rosemary, 1 tbsp Unsalted Butter or Olive Oil, for sous vide cooking
- Using the vacuum sealer, make sure that the pork chop is completely sealed and that any air has been removed from the bag.
- When the target temperature is reached, carefully place the sealed pork chop in the water bath making sure that it is completely submerged in the water.
- Cook until ready.
- Once the pork chop has finished cooking, carefully remove it from the water bath. Take the pork chop out of the bag along with the herbs and garlic onto a paper towel-lined plate, or a sheet tray with a roasting rack. Before searing, thoroughly dry the pork with paper towels.
- Place a sauté pan over high heat and add high-temperature cooking oil. When the oil begins to lightly smoke, carefully add the pork chop along with the garlic and herbs to the pan. Sear each side for approximately 1 minute. After flipping your pork chop, add unsalted butter for basting. This adds an extra depth of flavor and smells amazing.1 tbsp High Temperature Oil: canola oil, grape seed oil, avocado oil, 1 tbsp Unsalted Butter, for basting, 1 sprig Fresh Thyme or Rosemary
- Slice and serve!
Nutrition PER SERVING
Calories: 116kcalCarbohydrates: 3gProtein: 1gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 31mgSodium: 1166mgPotassium: 79mgFiber: 1gSugar: 0.04gVitamin A: 401IUVitamin C: 1mgCalcium: 29mgIron: 1mg
(Nutrition information is calculated automatically by Spoonacular API and should be considered an estimate.)
