Yep, I’m at it again. I got out my Mixtomax sous vide machine and cooked some thick cut pork chops. And oh my goodness it was bombalicious!
I actually wasn’t planning on sharing this recipe at all. It was just me and the wife cooking supper, but it turned out so delicious I couldn’t help but share.
Let me preface by saying we don’t eat much pork chops. I do have a couple of recipes on here and those are really our go to pork chop recipes and they’re thin cut. Even going out to a restaurant, we never get pork chops, they’re always thick. I mean, we love pork – pork butt, pulled pork, smoked pork, pork tacos. There’s just something about a thick cut chop … I guess I’ve had too many not great ones.
But these sous vide pork chops changed everything. They were juicy, tender, beautiful, tasty throughout the meat, easy, and cheap (I only paid $5.00 for the 2!). I’m down now guys. I’m down with thick cut pork chops – all the way.
And don’t worry, this is pretty much all passive time. Yes, it takes 1-4 hours to sous vide, but you don’t do anything. You just need a few minutes at the end to sear the chops and blister the tomatoes.
You can do it with your sous vide stick, or if you have the Instant Pot Ultra or Smart you can use that as well.
The cook time for these, no matter what your temperature, are between 1 and 4 hours. I encourage you to go to Serious Eats and give that a quick look over. It will show you pictures of how the meat changes as the time increases. It’s totally personal preference. What I like in pork chops, you might not, so go and look that over so you can get exactly what you want out of your chops.
SOUS VIDE PORK CHOPS WITH BLISTERED TOMATOES
thick cut bone in or out pork chops, mine were a little over 1 inch bone in
salt and pepper
BBQ or honey mustard seasoning or whatever seasoning you dig
sous vide stick or Instant Pot Ultra or Smart
vacuum sealer or zip lock bags with the air removed
*First thing you want to do is about 30 minutes before you’re ready to begin, get your water to temperature*.
Refer to the red info below and set to your desired doneness. I set my temperature to 150° and I thought it was perfect. Still juicy, had a very very slight pinkness to the meat.
If you have the Instant Pot Ultra, scroll to the Ultra function, down at the bottom on the right. On the menu choose no pressure. Set your temperature and your time. When the machine is at temperature, it’ll let you know on the graph and you’re ready.
While your water is coming to temperature, get your chops out and salt and pepper them. Seal them up either with a vacuum sealer or using a zip lock bag, removing the air out as much as you can.
When your water comes to temperature, add the chops and cook between 1-4 hours. I cooked for 3. When time is up, remove the chops from the water and the bags and season with your seasoning of choice.
Pour oil in a cast iron skillet and get it screaming hot. When hot, place one chop in the pan along with a fresh sprig of rosemary. When seared, flip and add 1 tablespoon of butter. The butter will melt very quickly and when it does, tilt the pan and spoon the butter all over the chop. When browned, remove from the pan and continue in the exact same way with the others. When all the chops are seared, throw in your tomatoes. Stir to coat them all with the butter/chop juice. Let them sit in there and blister. Stir to let the other side of the tomatoes blister. This should take no more than 4 minutes.
Remove the tomatoes and pour the remaining pan juices over the chops. Dig in!Sous Vide Pork Chops with Blistered TomatoesClick To Tweet
“Science” has shown that only salt truly penetrates meat while using sous vide. If you want to add herbs or scallions or garlic to the bag, you certainly can, but you’re not really gonna get that flavor in the meat. It does make lovely juice for a pan gravy though.
*COOKING TIMES FOR PORK CHOPS
All times are between 1-4 hours
140° medium rare
150° medium well
160° well done