The Best Juicy Sous Vide Boneless Pork Chops
Learn the best way to cook juicy, tender, and flavorsome boneless pork chops with the sous vide.
Ingredients
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
The seasoning
- 1 teaspoon of paprika
- 1 teaspoon of garlic powder
- 1 teaspoon of kosher salt
- ½ teaspoon of black pepper freshly ground
Instructions
- 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!