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Sous Vide Pork Chop Recipe

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.
Cook Time 2 hrs
Total Time 2 hrs
Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Sous Vide Cooker
  • Sous Vide Container
  • Vacuum Sealer
  • Vacuum Seal Bags

Ingredients
  

  • 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

Instructions
 

  • 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.
Keyword Pork