Making pork chops can be difficult traditionally. Usually ending up with a dry cardboard flavorless hunk of meat. However cooking them sous vide can create a juicy pork chop that has been cooked perfectly each and every time.
I like to cook my pork medium which is about 145ºF for about 1 – 4 hours, which is in between Medium-Rare and Medium-Well.
Medium-Rare: 140°F / 60°C, 1 to 4 hours
Medium-Well: 150°F / 66°C, 1 to 4 hours
Well Done: 160°F / 71°C, 1 to 4 hours
This gets you that juicy bite.
Pan sear to finish to get a nice crisp on the outside and you got yourself a flavorful piece of pork.
Sous Vide Pork Loin Chops
Ingredients
- 2 4oz Boneless Pork Loin Chops
- Salt
- Pepper
- Garlic Powder
- Aromatics (Rosemary, Thyme, etc. – optional)
- Butter
- High Temp Oil such as Avocado Oil
Instructions
Sous Vide Directions
- Set your sous vide immersion cooker to 140ºF / 60.0ºC
- Season the pork generously on all sides and place in vacuum seal bag.
- Add in any aromatics (optional) into the bag and seal with vacuum sealer.
- Place bag in water bath once the water temp reaches 140ºF / 60.0ºC and cook for 1-4 hours. The time will determine how tender the cut of meat will be. If it is fairly lean, you do not need to cook for as long, 1 hour should do just fine.
Sear and Serve
- Remove pork chops from their bag and pat dry using a paper towel and set aside.
- Place a heavy cast-iron or stainless steel skillet on the stove and add in a tablespoon or so of oil and set it to high heat. Also add in the butter and swirl around until combined. Wait until the butter begins to turn brown.
- Carefully place pork chops into the pan away from you and let sit for about 45 seconds. Do not touch them.
- Now flip the pork chops and add in more butter to baste over them as they finish on their second side. You may also add in thyme or rosemary if you like. Let them brown for another 45 seconds.
- Pick them up using tongs and attempt to brown the edges to finish the sear on the pork chops.
- Let them rest before serving for a few minutes.
