Sous vide pork chops are a great meal to enjoy with family and friends. Try this sous vide method to get juicy pork chops that you and others will love.
Sous Vide Pork Chops Recipe
Pork chops are a great main course, but can be difficult to cook. This sous vide pork chop recipe has been simplified and improved upon traditional pork chop recipes.
- Sous Vide Cooker
- Sous Vide Container
- Vacuum Sealer
- Vacuum Seal Bags
- 35 Ounces (1 kg) Pork Chops
- 1.5 Ounces (40 grams) Powdered Paprika
- 1 Ounce (30 grams) Salt
- 3.5 Ounces (100 grams) Tomato Paste
- 4 Bay Leaves
- 3 tbsp Olive Oil
- 1 Carrot
- 1 Onion
- 1.7 Ounces (50 grams) Honey – for the Sauce
- Begin by setting the sous vide cooker at 72°C / 161°F. While waiting for the water to heat, we'll prep the pork chops.
- Place the pork chops in the large vacuum bag and add the paprika, salt, sugar, olive oil, tomato paste, and bay leaves.
- Finely chop the onion and carrot. Put them inside the bag with the pork too.
- Vacuum seal the bag with about 1 layer of pork chops. You may need additional bags if it won't fit in a single bag. Distribute the other ingredients evenly across the bags.
- Begin cooking when the water is heated to 72°C / 161°F. If your pork chops are 1-inch thick, cook for 1.5 -2 hours. Add 30-45 minutes for each additional inch.
- When the meat is done cooking, open the bag and remove the meat. Dry the pork chops, but don’t discard the leftover sauce in the bag yet.
- Pour the sauce into a pot, and bring it to a low boil. Let it reduce the liquid to half, then add the honey.
- Blend this sauce and season with salt and pepper as needed.
- Strain to remove any chunks. This will be the sauce you can use to season the meat.
- Heat 1 tbsp of Olive Oil in a skillet and put over high heat.
- Roast each side of the pork chops for about 30-60 seconds per side to get a browned exterior and sealing in juices.
- Then serve with the tasty sauce.
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