Pork chops are notoriously difficult to cook right. Cook them too long and you and up with a dry and tough cut of meat. Undercook them and you have to deal with the fear of exposing your guests to a rubbery pink meat, or at worst, trichinosis.
Why Pork Loves Sous Vide
When it comes to cooking pork, the sous vide method really stands above the rest. You can control the tempurature and texture of the meat much more effectively than you can roasting or searing, all-the-while avoiding common pitfalls like the meat being overcooked on the outside and near-raw on the inside. Indeed, many professional chefs use sous vide cooking to prepare perfect pork chops, especially when the cut of meat is particularly thick.
Sous Vide Pork Chop Recipe
- Pork Chops
- Salt & Pepper
- Vacuum Sealer, like the Food Saver 4840
- Sous Vide Machine, like the Anova Sous Vide Immersion Circulator
- Apply a light dusting of salt and pepper to your pork chops
- Either place a strand of rosemary across the chop or apply rosemary to your taste
- Seal the seasoned chops in your vacuum sealer
- Refrigerate until ready for use
- 144° @ 1 Hour in water bath for regular thickness chops (1.5 inch and below)
- Fill a basin with water, attach your Anova machine
- Set the temperature to 62° Celsius / 144° Fahrenheit
- Once the water reaches the cooking temperature place the chops under the water level
- Cook for 1 hour
- For a rarer chop, or if you plan to do more searing, cook at 138°-140° F for 1 hour.
- For texture and visual appeal, immediately remove the chops and pan sear them at medium high for 1-2 minutes on each side until golden brown in two tablespoons of butter. Cook with a rosemary stalk for additional flavor.
Pork With Bok Choy – this cut was a mix of light and darker meat. It was still perfectly cooked.
Prior to cutting into the chop, I took this picture so you could get an idea of the butter searing look you are aiming for. This appearance is much better than the white look you get immediately after taking the pork out of the sous vide water bath.
See how moist that pork is? Sous vide is really the best way to cook pork.