The sous vide cooking method creates moist, tender pork chops stress free. Top them with some fresh pineapple salsa for a great flavour combo.
At Two Kooks In The Kitchen, we are continuing to experiment with our new Sous Vide machine.
Sous vide is a culinary technique in which vacuum-sealed food is immersed in a water bath and cooked at a very precise, consistent temperature. The precise temperature control allows you to cook food to perfection, while the forgiving nature of this cooking method also eliminates concerns about overcooking. (cedarlane culinary)
After a successful Sous Vide Prime Rib Roast (read our post for pluses of sous vide cooking), I thought I’d try some pork chops. Once again, the cook was just what I planned for – medium – and very tender and moist. I used a sous vide temperature of 140F for rib pork chops that were about an inch thick. Don’t worry about what the meat looks like when it comes out of the water bath. The unappealing look is quickly remedied with a quick sear in a pan, turning the chops a beautiful golden brown. The chops were a bit under-seasoned so next time I’ll use a heavier hand.
Here’s the chart I use for temperature and estimated timing. The chart says a minimum 2 hours for pork chops, but further research suggested one hour was sufficient and indeed it was. Needless to say, I could have easily left it in for 2-3 hours and there would have been no overcooking. How great is that!
I paired the pork chops with a simple fresh pineapple salsa. The recipe is very forgiving – add a little more of this or that – so just keep tasting until you get it right for you.