Sous Vide Bone-In Pork Chops
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 Chops (Bone-in or Boneless)
Marinade of Choice
130°F [1.5 hour]
140°F [1.5 hour]
150°F [1.5 hour]
160°F [1.5 hour]
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 - 2 hours (add an hour if extra thick chop).
2Remove pork 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.