January 3, 2018
Pork is the unsung hero in the sous vide world. When it comes to sous vide boneless pork chops, the thicker the better. I urge everyone to go buy a 2 inch thick pork chop, cook it sous vide, and then realize the hidden wonder of the world: non-overcooked pork.
Thick cut boneless pork chops
Salt and pepper
(optional) Marinade of Choice
130°F [1.5 - 3 hours]
140°F [1.5 - 3 hours]
150°F [1.5 - 3 hours]
160°F [1.5 - 3 hours]
Note: Timing depends on thickness. If your chop is extra thick, lean towards 3 hours. However, it's important to remember that your pork will NOT be overcooked by cooking an extra 1-2 hours, since it's being held at a consistent temperature.
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.
1Place packaged pork chop in water bath and cook for 1.5 - 3 hours.
2Remove pork chop and pat dry with paper towels.
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.
1If desired, serve with pan sauce made from bag juices and remaining marinade.