How To Make Pork Chops Sous Vide
A recipe for juicy and moist pork chops sous vide that will surely impress everyone. Finish it on a grill or stovetop to seal in the flavors.
Fill a pot with water and place your immersion circulator inside. Set the temperature to 140 degrees F and let the water come up to temperature.
Add the pork chops to a gallon-sized zip-top freezer bag along with the salt, pepper, chopped herbs, and olive oil. Toss together in the bag to distribute the ingredients.
Seal the bag with as little air as possible by using a water-displacement method to help press out all the air:
Just slowly lower the bag with the pork chops into the water, letting the pressure of the water press the air through the top of the bag. Once the top of the bag reaches the waterline and all the air has been pressed out, seal the bag.
Once the water has come to temperature, submerge the sealed bag of pork chops. Make sure the bag is completely submerged, otherwise the pork will not cook evenly.
Cook for 1 hour if the chops are bone-in and under an inch thick, or if you’re cooking boneless pork chops. Cook for about 1 hour and 10 minutes if you’re cooking bone-in chops that are thicker than 1 inch.
When cooking time ends, remove from the water, and turn off the circulator.
Heat the grill to medium heat and place the pork chops directly on the grates. Depending on thickness, grill for a few minutes per side, until the outside is seared and develops a golden crust.
Rest the chops for about 5 minutes, then serve sprinkled with some sea salt and additional fresh chopped herbs over the top, if desired.
- Calories: 411.29kcal
- Fat: 25.24g
- Saturated Fat: 7.17g
- Trans Fat: 0.18g
- Monounsaturated Fat: 12.06g
- Polyunsaturated Fat: 3.15g
- Carbohydrates: 2.61g
- Fiber: 1.68g
- Sugar: 0.07g
- Protein: 41.67g
- Cholesterol: 137.31mg
- Sodium: 488.44mg
- Calcium: 105.47mg
- Potassium: 729.34mg
- Iron: 2.45mg
- Vitamin A: 15.86µg
- Vitamin C: 1.30mg
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