How to Properly Cook Sous Vide Pork Chops
Sous vide is a method of cooking that will let give you a perfectly cooked meat every time without having to stand over the grill or oven. This is a “set it and forget it” type method of cooking meat that gives you time to spend with your family before meal time or allows you the time to work on other side dishes.
Sous vide cooking literally means “cooking under a vacuum”. It consists of cooking food in a bag in a low-temperature water bath for an extended period of time. This helps to achieve better and more consistent results than other methods of cooking with a larger time window. This takes away any worry about over-cooking, and also creates a big convenience factor when preparing meals for the family.
In order to properly cook sous vide pork chops, you will first need to find high-quality pork chops. These will be the most likely to give you the result you are looking for. You will also need:
• a large pot of water
• a food-grade plastic bag
• an immersion circulator
You can find immersion circulators for a low price at most stores that sell cooking supplies. If you are unable to find one, you can also use a thermometer in a pot of water over a heat source, but this is a little less likely to produce the consistent texture and flavor that you may be looking for.
Cooking Pork Chops Sous Vide Style
First, set up your water bath in a large pot. Put the immersion circulator into the water and heat the water until it reaches 143*F or 62*C. Put oil on your raw pork chops as well as a bit of salt and any herbs that you may want. Some common herbs to use when cooking with an immersion circulator are rosemary and thyme.
Put your seasoned pork into your food-grade bag, which will not melt in the water. Lower the bag slowly into the water, which will create a vacuum effect, sealing air out of the bag.
Once the pork is fully submerged in the water, clamp the bag to the side of the pot with any type of clamp you have on hand, such as a binder clip. At this point, you can let the pork sit in the water bath for one hour to cook.
The great part about sous vide cooking is that you can let it cook anywhere from 1-4 hours without compromising the taste or texture of the meat. The flavor will remain the same and be consistent every time you cook pork chops using this method.
When you are ready, take the bag and pork chops out of the pot of water. After taking the chops of the bags, pat them down gently to soak up moisture from the oil. Then, sear them on both sides in a hot pan before serving.
Your evenly cooked pork chops will then be a bit crispy on the outside while having a consistent texture throughout the rest of the meat.
Using an immersion circulator is the safest and most effective way to cook meat evenly every time. Because pork chops can often be thick, cooking them in an immersion circulator is ideal for not ending up with pork chops that are well done on the outside, yet still uncooked on the inside.