Sous Vide Pork Chops
With sous vide cooking, because you are cooking at the exact temperature at which you are planning on serving your meat, timing is much more forgiving. Temperature is by far the overriding factor. By adjusting the temperature of your Precision Cooker, you can cook your pork chops anywhere from a pink, juicy rare (130°F / 54°C) to a firm but still moist well-done (160°F / 71°C). Bear in mind that the hotter you cook, the more moisture you’re going to squeeze out of the pork.The time and temperature below is given for pork chops that are around 1 1/2-inches thick. Add 15 minutes to the minimum time for each half inch if you have thicker double-cut chops.Rare: 130°F / 54°C, 1 to 4 hours - Tender, juicy, and a little slippery. Medium-Rare: 140°F / 60°C, 1 to 4 hours - Tender, juicy, and meaty (my favorite).Medium-Well: 150°F / 66°C, 1 to 4 hours - Quite firm and just starting to dry out.Well Done: 160°F / 71°C, 1 to 4 hours - Firm, a little dry and tough, but still moist.
| Yields | Prep Time | Total Time |
|---|---|---|
| 2 | 15 Minutes | 1 Hour 15 Minutes |
Ingredients
2 Pork Chops
Salt & Pepper
Aromatics (Rosemary, Thyme, etc. - optional)
1 tbsp / 15 ml Vegetable, Canola, or Rice Bran Oil
1 tbsp / 15 g Butter
Directions
Set the Anova Sous Vide Precision Cooker to 140ºF (60.0ºC).
Generously season the pork with salt and pepper. Place in a medium zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting.
Place the bag in the water bath and set the timer for 1-4 hours.
When the timer goes off, remove the bag from the water bath. Remove the pork from the bag and pat very dry with paper towels.
Heat the oil in a medium cast iron skillet over high heat. When the oil is shimmering, add the pork and sear until well-browned, about 30 seconds per side. Serve.