SOUS VIDE STUFFED PORK CHOPS RECIPES
SOUS VIDE PORK CHOPS RECIPE - PILLSBURY.COM
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
Steps:
- Fill stockpot or deep polycarbonate food-safe container with hot tap water according to sous vide machine’s manufacturer’s instructions. Set sous vide machine temperature to 145°F.
- Season pork chops with Italian seasoning, salt and garlic powder. Place 1 pork chop in each bag. Seal each bag with vacuum sealer according to manufacturer’s instructions. Refrigerate pork until ready to use. Once water reaches sous vide machine’s set temperature (145°F), lower prepared bags into water bath, and continue to cook at least 1 1/2 hours and up to 2 1/2 hours or until pork chops reach 145°F. Carefully remove bags from water bath. Cut open bags, and transfer pork chops to plate; discard remaining liquid in bags, and pat pork chops dry.
- To sear pork chops after sous vide cooking: Rub pork chops with 1 tablespoon vegetable oil. Heat 12-inch skillet over medium-high heat. Once hot, add pork chops; cook 1 minute 30 seconds to 2 minutes on each side, until just browned.
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
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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SOUS VIDE PORK CHOPS RECIPE - PILLSBURY.COM
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!
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Reviews 5
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Entered for safe-keeping, from J. Kenji López-Alt, Chief Creative Officer of Serious Eats. The ultimate solution to dry pork chops! Meat cooked sous-vide is less likely to overcook, and can be left in the water bath until ready to serve (up to 3 hours). The meat cooks to an even temperature throughout. For appearance's sake, the chops are best pan-seared or grilled just before serving. You can vary the seasoning to your personal taste; I'm likely to grab my Paula Deen House Seasoning. A double-cut bone-in pork chop is about 1 1/2 inches thick, with 2 rib bones. For more information: http://www.seriouseats.com/2013/09/sous-vide-101-double-cut-pork-chops.html, including the discussion that follows about internal cooking temperatures. If you are still nervous about trichinosis, raise the sous-vide temperature to 140 degrees for medium for 1 hour. Kenji offers some DIY alternatives to expensive sous-vide immersion circulators and chamber-sealers, made possible by a cooking time of an hour or less. My prep time does not include time for water bath to reach desired temperature.
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