Simple Sous Vide Pork Chop Recipe
I love a great pork chop, but the frequency at which I cooked them started to dwindle because too often they turned out dry and chewy. Once I got into sous vide though, I could consistently make tender, moist pork chops with a minimal amount of effort!
My ideal temperature for pork chops is around 140°F (60°C). I think it results in really tender, moist pork while still maintaining that "traditional" texture. You can go all the way down to 130°F (54.4°C) but I find it to taste a little too "raw" for my liking. For a more traditional, semi-dry pork tenderloin people often go with 147°F (63.9°C), though I find it too dry for my taste.
If you're interested in diving into more details, go to my how to sous vide pork chops and my sous vide pork and boar.
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I always pasteurize my pork chops, it only takes a little extra time and I'm almost never in a rush. Some people just heat them through, and you can do whatever you feel comfortable with. Either way, the timing will depend on the thickness of the pork chop, as well as the temperature you are cooking it if you are pasteurizing it. I provide several sous vide times for pasteurizing pork or you can use my sous vide timing ruler. For most pork chops it'll take around 2 to 4 hours.
Ingredients for Sous Vide Simple Sous Vide Pork Chop
- 4 pork chops
- Spice rub, optional
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Cooking Instructions for Simple Sous Vide Pork Chop
Preheat the water bath to your desired temperature.
Salt and pepper the pork chops and add any seasoning rub you prefer, then seal in a sous vide bag. Place the sous vide bag in the water bath and cook for 2 to 4 hours, until pasteurized.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Take the sous vide bag out of the water bath and remove the pork chops from the bag. Dry them off thoroughly with a paper towel or dish cloth. Quickly sear the pork chops for 1 to 2 minutes per side, until just browned, then remove it from the heat and place onto a plate with any salads or sides.
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This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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