SOUS VIDE PORK CHOPS RECIPES

With sous vide cooking, because you are cooking at the exact temperature at which you are planning on serving your meat, timing is much more forgiving. Temperature is by far the overriding factor. By adjusting the temperature of your Precision Cooker, you can cook your pork chops anywhere from a pink, juicy rare (130°F / 54°C) to a firm but still moist well-done (160°F / 71°C). Bear in mind that the hotter you cook, the more moisture you’re going to squeeze out of the pork.The time and temperature below is given for pork chops that are around 1 1/2-inches thick. Add 15 minutes to the minimum time for each half inch if you have thicker double-cut chops.Rare: 130°F / 54°C, 1 to 4 hours - Tender, juicy, and a little slippery. Medium-Rare: 140°F / 60°C, 1 to 4 hours - Tender, juicy, and meaty (my favorite).Medium-Well: 150°F / 66°C, 1 to 4 hours - Quite firm and just starting to dry out.Well Done: 160°F / 71°C, 1 to 4 hours - Firm, a little dry and tough, but still moist.

Provided by J. Kenji López-Alt

Total Time 0S

Prep Time 015 minutes

Yield Ingredients for 2

Number Of Ingredients 5

• Ingredients

These sous vide pork chops are everything a pork chop should be and more. Tender, moist, flavorful and seasoned throughout with Italian seasoning and garlic powder, the first bite is just as delicious as the last. Make these pork chops for a special dinner at home for your favorite people!

Provided by Pillsbury Kitchens

Total Time 2 hours 5 minutes

Prep Time 20 minutes

Yield 4

Number Of Ingredients 9

• Ingredients

Nutrition Facts : Calories 270 , CarbohydrateContent 0 g, CholesterolContent 110 mg, FatContent 0 , FiberContent 0 g, ProteinContent 41 g, SaturatedFatContent 3 g, ServingSize 1 Pork Chop, SodiumContent 390 mg, SugarContent 0 g, TransFatContent 0 g