pork chop recipe for sous vide

Sous Vide Bone-In Pork Chops

  By Sous Vide Guy    

April 20, 2017

Moving into a more common cut of the pig, pork chops are a staple of many Sunday dinners. Personally, I prefer bone-in pork chops, but this is completely up to your personal preference. Pork chops are one of the few cuts of meat that I nearly always marinate beforehand. Whether you’re in the mood for something with a bit of kick, such as a mojo marinade, or something a bit sweeter, such as a honey glaze, your sous vide pork chop will be absolutely incredible!

  • Prep: 10 mins
  • Cook: 1 hr 30 mins
pork chop recipe for sous vide

Ingredients

Pork Chops (Bone-in or Boneless)

Marinade of Choice

MEDIUM RARE

130°F [1.5 hour]

MEDIUM

140°F [1.5 hour]

MEDIUM WELL

150°F [1.5 hour]

WELL DONE

160°F [1.5 hour]

Directions

PREPARE IT

1(Optional) Marinate pork chops for 24 hours.

2Pre-heat water bath to your ideal temperature (see chart on left). We prefer 140°F.

3Vacuum seal the pork or place it in a heavy duty Ziploc bag using the water displacement method.

COOK IT

1Place packaged pork chop in water bath and cook for 1 - 2 hours (add an hour if extra thick chop).

2Remove pork and pat dry with paper towels.

SEAR IT

1Pre-heat cast iron pan on medium-high heat and add avocado oil (or another high smoke point oil).

2Sear on hot cast iron pan using for 1 minute, flipping every 15 seconds.

3Add butter and any aromatics to the pan for added flavor and crispness. Sear for an additional 30 or so.

4(Optional) Break out the searing torch if you're feeling adventurous for a perfect crust.

SERVE IT

1If desired, serve with pan sauce made from bag juices and remaining marinade.

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