This sous vide pork chops recipe is a foolproof way to ensure tender, juicy pork that's packed with flavor. The sous vide method cooks the pork to the perfect temperature, while the sage and olive oil add a fragrant, savory touch. This recipe takes only a few steps to prepare, but yields a gourmet result that's sure to impress.
Photos of Pork Chops Sous Vide Recipe
The key ingredient in this recipe, sage, may not be a staple in everyone's pantry. However, it's a common herb found in most supermarkets or grocery stores. It's known for its strong, earthy flavor that pairs perfectly with pork. Fresh sage is recommended for this recipe for the best flavor. As for the morton kosher salt, it's a specific type of coarse salt that's usually used in cooking. If you can't find it, any type of kosher salt will do.
Sous Vide Pork Chops Ingredients Breakdown
Pork chops: This is the star of the dish. When cooked sous vide, pork chops become incredibly tender and flavorful.
Morton kosher salt: This type of salt is less processed than table salt and has larger, coarser grains. It helps to enhance the flavor of the pork.
Black pepper: Black pepper adds a bit of heat and complexity to the dish.
Sage: Freshly chopped sage gives the pork a fragrant, earthy flavor that's essential in this dish.
Olive oil: Olive oil is used to help distribute the salt, pepper, and sage evenly over the pork chops, and it also adds a bit of richness to the dish.
One reader, Ferdy Tello says:
This sous vide pork chops recipe is a game-changer! The pork chops turned out incredibly tender and juicy, with a perfect balance of flavors. The simplicity of the recipe made it a breeze to prepare, and the end result was absolutely delicious. I can't wait to make it again!
Mastering the Art of Sous Vide Cooking for Pork Chops
How to sous vide pork chops: This technique involves cooking the pork chops in a water bath at a precise temperature for a specific amount of time to achieve a perfectly cooked result with consistent doneness.
How to season pork chops: This involves adding the salt, pepper, chopped herbs, and olive oil to the pork chops in a zip-top freezer bag and tossing them together to distribute the ingredients evenly.
How to seal the bag: This technique involves using the water-displacement method to remove air from the bag by slowly submerging it in water, allowing the pressure of the water to press out the air before sealing the bag.
How to finish on the grill: This technique involves heating the grill to medium heat and placing the pork chops directly on the grates, grilling for a few minutes per side until the outside is seared and develops a golden crust.
How to finish on the stovetop: This technique involves heating a sauté pan or cast iron skillet over medium-high heat, adding a little olive oil or butter, and searing the pork chops until they develop a golden crust on both sides.
How to rest and serve: After cooking, the pork chops should be rested for about 5 minutes before serving. They can be sprinkled with sea salt and additional fresh chopped herbs, and drizzled with the cooking juices, olive oil, or a favorite sauce such as gremolata or pesto.
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.
Serves:
Ingredients
- 4pork chops,(about 1½ pounds), bone in
- 1tspmorton kosher salt
- ½tspfreshly ground black pepper
- 2tbspfreshly chopped sage,thyme, or rosemary, or combination of all three
- 2tbspolive oil
Instructions
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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.
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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.
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Seal the bag with as little air as possible by using a water-displacement method to help press out all the air:
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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.
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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.
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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.
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When cooking time ends, remove from the water, and turn off the circulator.
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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.
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Rest the chops for about 5 minutes, then serve sprinkled with some sea salt and additional fresh chopped herbs over the top, if desired.
Nutrition
- 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
Expert Advice for Perfecting Your Sous Vide Pork Chop Technique
When using the sous vide method to cook your pork chops, it's crucial to ensure that the bag is fully submerged in the water. This is because the sous vide method relies on the even and constant temperature of the water to cook the food properly. If part of the bag is not submerged, that section of the pork chop will not cook at the same rate, leading to uneven cooking. If you're having trouble keeping the bag submerged, try using a clip to attach it to the side of the pot. This will keep it in place and ensure that all parts of the pork chop are fully submerged in the water.
Time-Saving Tips for Preparing Sous Vide Pork Chops
Prep ahead: Marinate the pork chops the night before and store them in the refrigerator. This will allow the flavors to penetrate the meat, saving you time on the day of cooking.
Sous vide multiple: Cook several pork chops at once in individual bags. This way, you can have multiple servings ready to go for future meals.
Quick sear: Instead of grilling or pan-searing, use a kitchen torch to quickly sear the pork chops after sous vide cooking. This method is faster and gives a beautiful crust.
Use a vacuum sealer: Invest in a vacuum sealer to quickly and efficiently seal the pork chops in bags without the need for the water displacement method.
Prep the sides: While the pork chops are cooking sous vide, use that time to prepare your side dishes or salad, making the overall meal preparation more efficient.
Label and freeze: If you're prepping multiple batches of pork chops, label and freeze them after sous vide cooking. This way, you can simply reheat them for a quick meal in the future.
Opt for thinner cuts: Choose thinner pork chops for sous vide cooking, as they will cook faster and save you time in the water bath.
Batch cooking: Cook a large batch of pork chops sous vide and store them in the refrigerator for quick and easy meals throughout the week.
Substitute Ingredients For Pork Chops Sous Vide Recipe
pork chops - Substitute with chicken breasts: Chicken breasts can be used as a leaner alternative to pork chops, and they will also benefit from the sous vide cooking method, resulting in tender and juicy meat.
morton kosher salt - Substitute with sea salt: Sea salt can be used as a substitute for kosher salt in this recipe, providing a similar level of salinity and enhancing the flavor of the pork chops.
freshly ground black pepper - Substitute with crushed red pepper flakes: Crushed red pepper flakes can add a subtle heat and depth of flavor to the pork chops, similar to black pepper, but with a hint of spiciness.
freshly chopped sage - Substitute with fresh thyme: Fresh thyme can be used as a substitute for sage, providing a slightly different but complementary herbal flavor to the pork chops.
olive oil - Substitute with avocado oil: Avocado oil can be used as a substitute for olive oil, offering a mild flavor and high smoke point, making it suitable for sous vide cooking.
Plating Ideas for Perfectly Cooked Pork Chops
Elevate the pork chops: Carefully arrange the pork chops on the plate, ensuring they are positioned in an appealing manner. Consider layering them slightly to create a visually stunning presentation.
Garnish with fresh herbs: Sprinkle the plate with a delicate arrangement of freshly chopped sage and thyme. This adds a pop of color and a burst of fresh flavor to the dish.
Drizzle with infused olive oil: Create a beautiful design on the plate using a high-quality infused olive oil. This not only enhances the visual appeal but also adds a layer of complexity to the dish.
Add a touch of sea salt: Use a light hand to sprinkle a touch of sea salt over the pork chops. This not only enhances the flavor but also adds a touch of elegance to the presentation.
Accompany with a side of roasted vegetables: Serve the pork chops alongside a vibrant medley of roasted vegetables. The colors and textures of the vegetables will complement the dish and add visual interest to the plate.
Essential Equipment for Making Sous Vide Pork Chops
Sous vide machine: A sous vide machine is used to precisely control the temperature of the water bath for cooking the pork chops. It ensures that the pork is cooked evenly and to the desired level of doneness.
Zip-top freezer bag: The zip-top freezer bag is used to vacuum-seal the pork chops along with the seasonings before placing them in the sous vide water bath. It helps to ensure that the flavors are infused into the meat while cooking.
Immersion circulator: An immersion circulator is used to heat and maintain the water at a consistent temperature for sous vide cooking. It is placed in the water bath and circulates the water to ensure even cooking.
Grill: The grill is used to finish the pork chops after sous vide cooking. It adds a delicious smoky flavor and creates a nice sear on the outside of the pork chops.
Sauté pan or cast iron skillet: A sauté pan or cast iron skillet is used to sear the pork chops on the stovetop after sous vide cooking. It helps to create a golden crust on the outside of the pork chops.
Tongs: Tongs are used to handle the pork chops while grilling or searing, allowing for easy flipping and maneuvering without piercing the meat.
Grill tongs: Grill tongs are longer and sturdier than regular tongs, designed specifically for handling food on the grill. They provide a secure grip and help to prevent accidents while grilling the pork chops.
Meat thermometer: A meat thermometer is used to ensure that the pork chops have reached the desired internal temperature for safe consumption. It helps to prevent overcooking or undercooking the meat.
Knife: A knife is used for trimming excess fat from the pork chops, as well as for slicing and serving the cooked pork chops.
Cutting board: A cutting board provides a stable surface for trimming and seasoning the pork chops, as well as for resting and slicing the cooked pork chops.
Proper Storage and Freezing Guidelines for Sous Vide Pork Chops
If you have any leftover pork chops, store them in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply place the chops in a skillet over medium heat until warmed through, or microwave for a minute or two.
To freeze the cooked pork chops, wrap each chop individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. Label the bag with the date and contents, and freeze for up to 2-3 months.
When you're ready to enjoy the frozen pork chops, transfer them to the refrigerator to thaw overnight. Once thawed, reheat the chops in a skillet over medium heat or in the microwave until heated through.
If you want to freeze the pork chops before cooking them sous vide, simply place the raw chops in a freezer-safe bag or container, label with the date and contents, and freeze for up to 6 months. When you're ready to cook them, transfer the frozen chops to the refrigerator to thaw overnight, then proceed with the sous vide cooking instructions as normal.
For best results, always make sure your pork chops are properly sealed in an airtight container or bag before storing or freezing to prevent freezer burn and maintain their quality and flavor.
The Best Methods for Reheating Sous Vide Pork Chops
The best way to reheat leftover sous vide pork chops is to place them back in the sous vide bath at the same temperature they were originally cooked at (140°F) for about 15-20 minutes, or until they are heated through. This method ensures that the pork chops remain tender and juicy without overcooking.
Another option is to reheat the pork chops in a preheated oven at 350°F for 10-15 minutes, or until they reach an internal temperature of 140°F. To prevent the chops from drying out, wrap them in aluminum foil or place them in a covered baking dish with a splash of chicken broth or water.
For a quick and easy method, you can also reheat the sous vide pork chops in the microwave. Place the chops on a microwave-safe plate and cover them with a damp paper towel. Microwave on high for 1-2 minutes, or until heated through. Be careful not to overheat, as this can cause the pork to become tough and rubbery.
If you want to add a crispy exterior to your reheated sous vide pork chops, you can quickly sear them in a hot skillet with a small amount of butter or olive oil for 30-60 seconds per side after reheating them using one of the above methods.
Regardless of the reheating method you choose, always ensure that the pork chops reach an internal temperature of 140°F before serving to maintain both quality and safety.
Interesting Trivia About Sous Vide Pork Chops
Sous vide cooking is a method that involves sealing food in airtight plastic bags and cooking it in a water bath at a precise temperature. This technique helps to retain the natural juices and flavors of the food, resulting in tender and moist dishes.
Evaluating the Cost-Effectiveness of Sous Vide Pork Chops for Home Cooks
The cost-effectiveness of this sous vide pork chops recipe is quite favorable. The ingredients are simple and readily available, making it a budget-friendly option for a household. The use of pork chops and basic seasonings keeps the cost low, while still delivering a flavorful and satisfying dish. The approximate cost for a household of 4 people would be around $15-$20, making it an affordable choice for a delicious meal. Overall Verdict: 9/10
Are Sous Vide Pork Chops Healthy or Unhealthy?
The sous vide pork chops recipe is relatively healthy, as it uses lean pork chops and a cooking method that helps retain moisture and nutrients. The recipe also incorporates healthy ingredients like sage and olive oil, which provide beneficial compounds and healthy fats. However, there are a few aspects that could be improved to make the recipe even healthier:
- The recipe calls for a significant amount of salt, which may be a concern for those watching their sodium intake
- While olive oil is a healthy fat, the recipe uses a considerable amount, which could increase the overall calorie content
- The recipe does not include any vegetables or side dishes, which are important for a balanced meal
To make this recipe healthier, consider the following suggestions:
- Reduce the amount of salt used in the recipe, or opt for a low-sodium alternative
- Use a smaller amount of olive oil, or replace some of it with a lower-calorie cooking spray
- Serve the pork chops with a variety of colorful vegetables, such as roasted brussels sprouts, sautéed spinach, or a fresh salad
- Consider using leaner cuts of pork, such as pork loin or tenderloin, which are lower in fat and calories compared to traditional pork chops
- Experiment with different herbs and spices to add flavor without relying on salt, such as garlic, rosemary, or thyme
- Instead of finishing the pork chops on the grill or stovetop, try broiling them in the oven for a crispy exterior without the need for additional oil
Our Editor's Opinion on This Sous Vide Pork Chop Recipe
As a culinary expert, I find this sous vide pork chops recipe to be a delightful way to achieve perfectly cooked, tender pork chops. The use of sous vide method ensures even cooking and locks in the flavors. The addition of sage and olive oil enhances the natural flavors of the pork. The finishing options of grilling or searing on the stovetop provide a beautiful caramelized crust. This recipe offers a wonderful balance of simplicity and sophistication, making it a great choice for any occasion.
Enhance Your Pork Chops Sous Vide Recipe with These Unique Side Dishes:
Delicious Alternatives to Sous Vide Pork Chops
Perfect Appetizer and Dessert Combinations for Sous Vide Pork Chops
Why trust this Pork Chops Sous Vide Recipe:
This recipe for sous vide pork chops is a guaranteed success, thanks to the precise cooking method of sous vide. The low and slow cooking process ensures that the pork chops are perfectly tender and juicy, while the addition of freshly chopped sage and olive oil infuses them with delightful flavors. The use of Morton kosher salt and freshly ground black pepper enhances the natural taste of the pork. Trust in the sous vide technique and quality ingredients to deliver a restaurant-quality dish right in your own kitchen.
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