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What is Sous Vide?
Sous vide means “under vacuum” in French. It is also known as LTLT cooking (low temperature long time). In a nutshell, sous vide is a method of cooking whereby food is placed in a sealed bag (or jar) and cooked at a very precise temperature in a water bath. Typically the temperature will be much lower for cooking than normal.
With traditional cooking, sometimes food will be overcooked on the outside, with some of the inside being undercooked. The food may also end up being dry. The sous vide method aims to cook food evenly and retain moisture.
What Results Should I Expect With Sous Vide Cooking?
Cooking the sous vide way will give you food that is moist and evenly cooked. Meat will not shrink and the food retains its nutrients.
Sounds pretty good so far!
What Items/Equipment Do I Need For This Pork Chop Sous Vide Recipe?
You will need just 3 items to try your hand at this pork chop sous vide recipe. They are:
- A sous vide cooking device. I used the Anova Nano which is actually bluetooth enabled. I highly recommend this device if you would like to try sous vide cooking.
- Sealable bags or vacuum seal bags. I used Ziploc type bags for this recipe and they worked just fine. I have also used these inexpensive vacuum seal bags (for another sous vide recipe) which also worked very well.
- A container for your water bath. I used a deep stock pot. Please note the container you use has to have some depth to it because there is a minimum water level required for the Anova Nano sous vide cooking device. I can’t speak for other devices but I assume it will be similar for them.
Cooking Pork Chops Using The Sous Vide Method
My first sous vide project involved cooking pork chops. My husband Steve has never been a fan of pork chops because in his experience they have always turned out dry and chewy. Therefore pork chops were the perfect candidate for cooking them using the sous vide method!
Upfront let me say that the results were absolutely fantastic! The meat was moist and delicious especially with a caramelized sauce!
What Ingredients Are Needed For This Dish?
Here’s what you will need for this particular recipe:
- Thick cut bone in pork chops
- Minced garlic
- Fresh rosemary
- Dark brown sugar
- Olive Oil
- Apple juice
- Salt to taste
- Pepper to taste
The Method To Make Sous Vide Pork Chops
The method simply involves seasoning the pork chops and then placing them with some apple juice in sealable plastic bags. You will heat up your water bath to 140F and then place the bags with the pork chops in the water bath for approximately 1 hr and 15 minutes.
A huge benefit is that now this is mostly hands off! You can take your time and focus on preparing some side dishes, or perhaps go for a walk. 😃
The last step is to sear the pork chops for color, and make a super quick caramelized sauce using the juices from the bag.
Time To Serve Some Juicy, Delicious, and Perfectly Cooked Pork Chops!
It’s now time to enjoy some juicy, delicious, moist, and perfectly cooked pork chops!
The garlic and the rosemary add so much flavor to this dish, as does the wonderful caramelized sauce! Be sure to serve these chops with heaps of fluffy mashed potatoes.
I very much hope you will give sous vide cooking a try if you haven’t done so. These pork chops are a great option for your first sous vide project! 😉
This recipe was inspired by Nicole Poirier’s “Perfect Double-Cut Rosemary Infused Pork Chop with Hard Cider Caramel Sauce” found on AnovaCulinary.com.
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Perfect Garlic Rosemary Sous Vide Pork Chops With Caramelized Sauce
- Sous Vide Cooking Device
- Sealable/vaccum bags
- Deep stock pot
- Skillet or cast iron pan
- 2 thick cut and bone-in pork chops
- 3 tsp minced garlic
- 2 tbsp rosemary minced or chopped
- 1 tbsp dark brown sugar
- 1 tbsp olive oil
- 1 cup apple juice split
- salt to taste
- pepper to taste
- Assemble the water bath and heat the water using your sous vide device to 140F. Tip: begin by using warm/hot water from your tap so that the water bath heats to 140F quicker. Make sure the water is between the min/max line on the sous vide device. Set the timer to 1 hr and 15 minutes.
- Season both sides of your pork chops with salt and pepper. Then add the garlic and rosemary to both sides. Place both pork chops in a largish resealable/vacuum bag along with 1/2 cup of apple juice. If using vacuum seal, then remove as much air from the bag as possible. If using resealable, remove as much air from the bag using the water immersion method (when it's time to add the bags to the heated water bath). From anovaculinary.com: "Place the food in a zipper lock bag and slowly lower the bagged food into a bowl of water, letting the pressure of the water press air through the top of the bag. Once most of the air is out of the bag, carefully seal it just above the water line."
- Once the temperature reaches 140F, place the vacuum sealed bag with the pork chops in the water bath, or add the resealable bag using the water immersion method described above. Allow to cook for 1 hr and 15 minutes.
- After 1 hr and 15 minutes, remove the bag from the water bath and the pork chops from the bag (reserve the juices in the bag). Heat up the olive oil in a skillet or cast iron pan on high, and quickly sear both sides of the pork chops until you get a nice color (around 45 sec to 1 min on each side). Set aside.
- Lower the heat to medium high, and then pour the juices from the bag into the skillet or cast iron pan. Add the dark brown sugar and 1/2 cup of apple juice. Stir frequently until you get a lovely caramelized sauce!
- Pour the caramelized sauce over your juicy and delicious pork chops and serve with heaps of fluffy mashed potatoes!