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.
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.