Sous Vide Pork Chops
How to sous vide pork chops: bone in, boneless, fresh, frozen, thin, thick, and what time and temperatures you'll need.
Servings: 4 pork chops
Equipment
- Sous Vide
- Sous Vide Container
- Vacuum Sealer Bags
- Vacuum Sealer (optional)
Ingredients
- 4 Pork Chops 1"-1.25" thick if boneless, 1.25" - 1.5" thick if bone-in
- ½ teaspoon ground black pepper
- 4 cloves garlic
- 4 stems fresh thyme
- ½ teaspoon salt
- high heat oil I use grapeseed. I do NOT recommend olive oil for this recipe.
Instructions
- Attach your sous vide machine securely to the container. Fill container with water based on your specific machine. I have an Anova Nano, and it has a fill line on the side. Set the sous vide to 140 F for medium pork chops. For a different temperature of chops, please see the chat in the post above. WARNING: The FDA recommends cooking pork to 145 F. Setting the sous vide to 140 F and then searing the meat after will bring it up to that temp.
- Pat the pork chops dry. Season with pepper. Smash each clove of garlic and place it and one piece of thyme on top of each pork chop. Place the pork chops in a vacuum sealer bag and remove all the air using either a vacuum sealer or the water displacement method.
- Place the sealed bag of pork chops into the 140 F water bath. Cook for at least 1 hour, but no more than 4 hours. If you are using a different temperature, the cook time remains the same.
- Remove the chops from the sous vide. Prepare a heavy skillet with just enough high heat oil to coat the bottom of the pan. Set the skillet over high heat. Once the oil starts to shimmer, pat the pork chops dry and add them to the pan. Cook for 2 minutes without moving the chops. Flip and cook for two more minutes, or until there's a brown crust on each side.