SOUS VIDE PORK CHOPS BONE IN RECIPES
SOUS VIDE BONE IN PORK CHOPS - IREALLYLIKEFOOD.COM
Provided by Pauline
Number Of Ingredients 6
Steps:
- Preset the sous vide precision cooker at 140 degrees Fahrenheit.
- Add the salt and pepper to the pork chops to season them. Make sure that the seasoning is spread evenly.
- If you plan to keep the pork chops in the jar or plastic bags for a long time, do not add the seasoning. In this case, you can add the seasoning while you seer the meat.
- Add the pork chops into the vacuum bags or jars. During this process, you must ensure that there is no air inside the bag.
- You can use the displacement method to seal the bag of pork chops. Take the pork chops in the vacuum bag, and put them in a water pot. The water pushes the air out of the bag and creates a vacuum in the bag. Ensure that the zip of the pouch is just above the waterline.
- Carefully seal the pouch.
- Put the pouch with the pork chops in a hot water bath and leave it to cook. If the pouch is sealed, it will sink in the water.
- Once the pork chop is cooked, take them out of the bag and remove any excess seasoning.
- Pat dry the meat with a paper cloth or tissue paper. Ensure that you pat dry both sides of the pork chops.
- Put a skillet or a pan over the stove and add the vegetable oil to it.
- Add the butter along with it. Let the butter and oil mixture heat up.
- Once the oil is hot, add the pork chops to the pan.
- Once a deep brown crust forms on the porkchop when you turn it over.
- Let the other side cook equally.
- It becomes crusty and crispy in a short time.
- To make the sous vide pork chops even tastier, you can add another pat of butter on it along with some seasoning.
- The mixed herbs will give an additional flavor to the pork chops.
- Once both the sides are cooked brown and crispy, hold it with tongs to see if it is tender on the inside.
- Now, place the pork chops on a rack over a baking sheet to dry the excess oil and butter.
- You can now slice the pork chops in thin slices to serve.You can now slice the pork chops in thin slices to serve.
- You can add the drippings over the slices before serving for an enhanced taste.
SOUS VIDE PORK CHOPS - SOUS VIDE 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
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