What Makes This Recipe So Good
Don’t let sous vide intimidate you – it’s really a foolproof cooking method! Seriously, if there’s any food you struggle with cooking just right, try cooking it with a sous vide. The low-and-slow-and-steady water-bath method eliminates so much of the guesswork and possible ways you could “mess up” a dish. And, because the food is vacuum-sealed in a bag, it basically cooks in its own juices, which keeps it from drying out like it would with other methods. If you typically avoid cooking pork chops at home because they always turn out dry and tough, don’t write them off entirely until you try cooking them this way.After the pork chops cook in the sous vide, we’ll toss them in a hot skillet of melted butter for a few minutes so they develop a beautiful, golden crust on the outside. The crust locks in the juices and flavors, but it also gives the pork a really nice texture that compliments the tenderness of the meat really nicely.There’s a delicious simplicity to the seasonings we’ve used here, but you can absolutely change up the spices and aromatics any way you like! Like chicken, pork is fairly neutral taste-wise, which means you can dress it up a variety of ways, and you can pair it with a variety of sides.
Chef’s Tips
We set our sous vide to 140° Fahrenheit, which will give us a medium-rare pork chop. If you prefer a different doneness, check out the Notes section of the recipe card below for alternate temperatures. I recommend double checking that the pork is cooked through before you serve it – just insert an internal meat thermometer into the thickest part of the pork chop. The food safe internal temperature for pork is 145° Fahrenheit.You can find bone-in pork chops of varying sizes and thicknesses. We used 1-½-inch thick pork chops, but any thickness will work. You’ll just need to adjust your cook time, depending on their size, so you don’t under- or over-cook the pork chops. For every ½-inch over 1-½, add another 15 minutes in the water bath. Make sure all 4 of your pork chops are the same size and thickness so they all cook at the same rate.
Other Delicious Pork Recipes
Pork and SauerkrautInstant Pot Pork Roast with Carrots, Potatoes, and GravyPork Chop CasseroleHomemade Pork Chop SeasoningEasy Baked Pork Chops and RiceGrilled Pork Belly
