For the best, guaranteed, Amazingly delicious, and mouth-watering pork chops, you have to try the sous vide technique!
Sous vide the pork chops allows it to equally cook from edge to edge with no chance of over or undercooking, allowing the perfectly juicy, tender, and delicious results. Every single time!
Some important tips
- You can Sous Vide frozen Pork chops simply by increasing cooking time by 30 minutes.
- Using smoked paprika can give a nice smoky taste to the pork chops.
- Don’t leave the pork chops for any extra time than an hour or 2 after their cooking time. It’s best to cook the pork chops to medium-rare or medium at (140°F/60°C) to retain the tenderness, texture, and flavor of the meat so it doesn’t become chewy. However, you are free to cook it to any doneness you prefer.
Here’s a Temperature/doneness guide for you
|130°F (54°C)||Rare||Soft and pinkish|
|140°F (60°C)||Medium-rare||Tender and juicy|
|150°F (66°C)||Medium-well||Firmer and drier|
|160°F (71°C)||Well Done||Tough and chewy|
The Best Juicy Sous Vide Boneless Pork Chops
For the pork chops
- 4 pork chops (you can use bone-in or boneless in any thickness)
- 1 tablespoon of olive oil
- ½ teaspoon of kosher salt
- ½ teaspoon of ground black pepper
- 1 teaspoon of paprika
- 1 teaspoon of garlic powder
- 1 teaspoon of kosher salt
- ½ teaspoon of black pepper freshly ground
- To prepare the Sous vide, you will first need to fill its container with water, then adjust the temperature to (140°F/60°C) for medium-rare doneness or according to the required doneness. ( check the temperature-doneness guide that I will leave at the end of the recipe)
- Season your pork chops by rubbing the olive oil on all the sides, then sprinkle the salt and pepper generously, making sure they cover every side.
- Now, for the ‘Water displacement’ technique, you will need to put your chops in a zip-lock bag, then close the bag completely except one corner to allow air to come out. Dip the bag in a water filler container, keeping the zip-line above the water surface. Close the zip-line completely.
- Dip the bag completely into the sous vide container.
- Leave it to cook for 1 hour in the case of 1-inch pieces. Increase the cooking time by 15 minutes for every extra half-inch thickness.
- Prepare the seasoning in a separate bowl by mixing the garlic powder, paprika, salt, and pepper together.
- Remove excess moisture from the meat with a paper towel when the time is done.
- Season the meat generously.
- On a hot iron skillet, put on a medium-high flame, sprinkled with olive oil. Sear your chops for 1-2 minutes on each side.
- Let the pork chops rest for a few minutes. Serve and enjoy!