Sous Vide Pork Chops

[emuleman]

Here is a delicious way to cook some of the juiciest and flavorful pork chops you have ever had.  A must try if you own a Sous Vide machine, as it is a very easy way to prepare them.

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• emuleman
• Apr 28, 2017

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• emuleman
• Apr 28, 2017

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• emuleman
• Apr 28, 2017

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• emuleman
• Apr 28, 2017

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• emuleman
• Apr 28, 2017

They came out perfectly!  Of course I made a video showing you exactly how simple and easy this recipe is.

 

Thanks for watching!

 

[chilerelleno]

Nice video and chops.
A video is almost always an easy Point from me.

 

[Bearcarver]

Looks Great Erik!!

---

This confirms I want to do some Pork Chops soon. 

My plan was to get a length of Pork Loin, cut it into some Boneless Pork Chops, and SV them.

My plan was 135° for 2 hours if I cut them 1" Thick, and 4 hours if I cut them 2" Thick. (going by the chart that came with my Sous Vide Supreme)

Maybe I should move that up to 144°?  Or see what my plan produces.

Thanks Erik!!

Bear

 

[SmokinAl]

They look delicious!

A point worthy cook for sure!

Al

 

[emuleman]

 
Looks Great Erik!!

---

This confirms I want to do some Pork Chops soon. 

My plan was to get a length of Pork Loin, cut it into some Boneless Pork Chops, and SV them.

My plan was 135° for 2 hours if I cut them 1" Thick, and 4 hours if I cut them 2" Thick. (going by the chart that came with my Sous Vide Supreme)

Maybe I should move that up to 144°?  Or see what my plan produces.

Thanks Erik!!

Bear

Here are a few links that discuss cooking pork with sous vide in very great detail.  Check them both out before you decide.

http://www.seriouseats.com/2016/04/food-lab-complete-guide-to-sous-vide-pork-chops.html

https://www.chefsteps.com/activities/sous-vide-pork-chop

When you finally make them please take some photos and post, as I am always looking for ways to improve!  Thanks for the points!

 

[Bearcarver]

 
Here are a few links that discuss cooking pork with sous vide in very great detail.  Check them both out before you decide.

http://www.seriouseats.com/2016/04/food-lab-complete-guide-to-sous-vide-pork-chops.html

https://www.chefsteps.com/activities/sous-vide-pork-chop

When you finally make them please take some photos and post, as I am always looking for ways to improve!  Thanks for the points!

Thank You Erik!!

Would you believe I've searched so much, I have been on both of them before & have them in my Favorites.

Here's the one I go to first, because it came with my SV Supreme:

https://www.sousvidesupreme.com/en-us/learn/sousvide_cookingtemperatures.htm

BTW: I always take Pics & make Step by Steps.

Thanks again,

Bear

 

[xray]

Looks good! I'll have to try this and thank you for making your videos.

 

[shyzabrau]

Maybe I should move that up to 144°?  Or see what my plan produces.

Based on my limited experience, I would stick with 135 for the pork loin. I've been very happy with the juiciness, texture and tenderness at that temp.

Also, I wouldn't go over two hours for 2" thick.

Your mileage may vary...