Today we are going to Sous Vide Pork Chop. For those of you who don’t know sous vide in French means “magic juice” or “under vacuum” depending on your regional dialect. To sous vide is to place food in a plastic pouch and cook it in a water bath for multiple hours till the food is perfectly cooked.
These Sous Vide Pork Chops are the most tender and juicy I have ever I had hands down and that is not hyperbole that’s the truth!
Today we’re using one-inch thick hand-cut lean loin chops, this is perfect for the sous vide since a lot of traditional ways of cooking can dry them out. We’re going to coat these little piglets with JoJo rub, a slab of butter some fresh thyme, and then vacuum seal the chops. Today we’re going to use a small cooler as our bath since it retains heat really well. Set the heater to 140 degrees then drop them in the water and let them cook for three hours.
After three hours the chops are done but they don’t look quite right. So, what we’re going to do is pat the chops dry and then give them a quick seer on our oiled and preheated cast iron skillet for 30 seconds per side. Another upside of this method is that it is not necessary to let your meat rest!
If you don’t own a sous vide machine I strongly suggest you put it on your birthday or Christmas list, they are amazing for cooking for yourself or the whole family!
We’ll see you real soon and as always stay tasty my friends!
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|Prep Time||15 minutes|
|Cook Time||3 hours|
- 2 1 inch lean Pork loin chop
- 4 tbsp JoJo Rub Can replace with your preferred rub or salt & pepper.
- 10 sprigs Fresh Thyme
- 2 tbsp Unsalted Butter
- Heat water bath to 140°
- Rub Pork Loin with JoJo Rub.
- Layer 5 sprigs of Fresh Thyme on top of each Pork Chop.
- Layer 1 tbsp of Unsalted Butter on top of each Pork Chop.
- Vacuum seal the layered Pork Loin and place into the water. Make sure there is a good amount of space between the Pork Chops.
- Cook for 3 hours.
- Once your Pork Loin has cooked carefully open the packets.
- Preheat an oiled Cast Iron Skillet on high.
- Sear both sides for 30 seconds a piece and then sear the edges including the fat cap.
- Then serve with your favorite sides!