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How to Sous Vide Pork Rib Chops
Rib chops are pretty tender but can often benefit from a few extra hours of tenderization time, usually 5 to 8 hours total is perfect. They are great when cooked to either medium-rare 135°F (57.2°C) or medium 140°F (60°C).
I often cook rib chops and cook a lot of loin chops and they are really easy to cook perfectly using sous vide. I have some more time and temperatures listed below, as well as some recipes, but I highly recommend reading my how to sous vide pork chops guide for more information.
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Sous Vide Rib Chops Times and Temperatures
135°F for 5 to 8 Hours (57.2ºC)
140°F for 5 to 8 Hours (60.0ºC)
145°F for 5 to 8 Hours (62.8ºC)
Do you have experience cooking rib chops? Let us know your thoughts in the comments below!
Sous vide pork chops are one of my all time favorite dishes. Here I serve them with a tabbouleh salad, which is an herbaceous salad from the Middle East. It is mainly parsley and mint based with some bulgur, tomato, and lemon juice.
Using an easy to make but super flavorful ginger sauce is a really effective way to add depth to a grain bowl. It's a combination of many Asian ingredients all blended together, with the ginger being the star of the show. Topping the bowl with moist sous vide pork, baby corn, carrots and steamed collard greens rounds out the meal.
There are many really fancy things you can make with sous vide, but my favorite reason for using it is because it is so convenient! This recipe is a prime example. It takes perfectly cooked sous vide pork chops and combines them with a simple base of roasted vegetables on top of some bulgur with a tangy lemon vinaigrette drizzled over everything. It's a very quick and easy meal but the moist, tender pork chops turn it into an amazing dish, even for a weeknight.
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!
This is a light and healthy recipe combining sous vide pork chops with some broccolini and roasted peppers. It's easy to put together as a weekday meal when you want some great food that doesn't take long to prepare.
The combination of apples and pork are a classic pairing in Irish cooking. For this recipe, I roast apples and use the modernist ingredient of agar to turn them into a fun pudding topper for pork. By sous vide cooking the pork, you can consistently serve an extra moist and tender meat entree.
Mojo sauce is a traditional Cuban sauce often used for marinating pork. It often uses sour orange juice but we substitute 1/2 normal orange juice and 1/2 lime juice. We use the mojo as a mop as we grill the pork chops to add flavor to them.
One of the things I enjoy about sous vide is how easy and convenient it is to cook. Especially if you have several spices or spice mixtures on hand you can just toss the meat into the water bath and figure out how you want to season it later. That's what I did with this simple sous vide pork chop recipe.
This sous vide recipe for pork chops doubles up the pork flavor by first sauteing bacon and then cooking the side of kale in it. The smokey bacon helps flavor and balance the kale, which in turn goes great with a simply seasoned sous vide pork chop.
The sweet apples meld perfectly with the apple cider and mustard in this sous vide recipe to really bring out the flavors of the pork chops. Using sous vide on the the pork chops ensures that they'll be perfectly cooked and tender.
Sous Vide Rib Chops Comments
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