Are you tired of Dry pork chops? Well look no further than Sous Vide. This method is the absolute best I have found to cook your pork chop to the temperature and still be as tender and juicy as it can! Enjoy!
🔪Prep Time 15 minutes
👨🍳Cooking Time 30 minutes
🛁Sous Vide Time 2 hour @140F/60C
🐷 Total Time 2 hour 5 minutes
- 1-Double Cut Pork Chop
- Salt and fresh ground pepper to taste
- 1 tablespoon avocado oil (any high smoke Point will do)
- 2 Cloves garlic
- Handful of fresh Thyme
- 3 parsnips
- 1 large honey crisp Apple
- 3 Tbs butter
- 2 Tbs Honey
- 1 cup water
- 1 tsp ground ginger
- Salt/pepper to taste
Sweet/Sour Peppers & Onions
- Recipe from Gordon Ramsey
- 1- Red Onion
- 2- Red Bell Peppers
- Handful of Basil
- 1 Tbs Olive Oil
- 2 Tbs red wine vinegar
- 2 tsp sugar
- Salt and Pepper to taste
Selecting the Pork Chop
I was already looking for a thick cut when I stumbled upon this Center Cut, Tomahawk Pork Chop. What else is there to say? Look at that! I was sold.
To start out, I frenched the bones. While this isnt necessary, it gives you a nice presentation for the plating if your serving for a dinner party or idkkk posting pics on instagram? Not pictured, but I also put several cuts down the rind of the chop so that when I put it int the skillet later, it crisps evenly. For seasoning, I kept it simple, generously salt and peppering the chop and placing it in a the gallon freezer bag.
A lot of cooks are using Vacuum sealers to Sous Vide. In place of a nicely sealed bag you’re going to want to use the water displacement method which is achieved by submerging the protein in the water till most of the air is out of the bag. I then secure the bags to the side of the Sous Vide Container with binder clips.
Cooking The Pork Chop
Set your Sous Vide cooker to 140F/60C. For this Cook I left it in there for two hours based on being a double cut. For chops of normal thickness, I usually stick to one hour.
While this is cooking I move onto my puree. For this your going to want to peel and chop your parsnips and apple in to about equal size 1×1″ cubes. Take a wide bottomed sautee pan and heat on medium-high. When pan is hot add butter and honey to coat bottom of pan. Add Parsnips/Apple and a cup of water. Cook till tender. (about 8-10 minutes). Once tender take the contents of your pan plus your ginger and add to a Blender. Pulse till your achieve a smooth consistency.
Gordon Ramsey Sweet/Sour Onions and Peppers
For this your going to want to thinly slice your onions and peppers and keep them to about the same thickness so they cook evenly. Take a sautee pan and heat on medium-high. Once the pan is hot, put your olive oil, peppers and onions into the pan. Add salt, pepper, sugar. Toss to coat everything evenly. Sautee till translucent, then add Red wine vinegar. Turn heat to medium and add a tablespoon of olive oil to coat. Here, roll up your basil and chop roughly. Add basil to the pan and cook for another 30 seconds.
Time For the Sear
Ok the two hours is up. All over but the searin’. Remove the Chop(s) from bath and pat dry with paper towels. Right now it doesn’t look that appetizing but we’ll take care of that in a minute. Its extremely important to get the outsides as dry as possible because that is what is going to produce the best contact with the pan for the sear. For searing the Chop I used a combination of Cast Iron Skillet and Searzall torch attachment. Heat up the skillet on high and when it just starts smoking and add the oil. With a piece of meat with a fat cap like this I usually start there on my sear till the fat starts crisping. I then Sear the first side for 60-90 seconds depending on chop thickness. For this thick of a chop I seared for 90 seconds a side. After you flip the chop, add the aromatics and baste the top of the chop with the foaming butter.
Remove from pan and hit the remaining edges with the searzall. Or just continue to torch it because you can and you like fire. Looking at you Evan.
Now your perfectly cooked Pork Chop is ready to enjoy and dinner is served. This was one of the best pork chops I have ever eaten. The tenderness and juiciness was second to none. This will be a staple of my meal rotation for a while. Sous Vide really does wonders.
If you enjoyed this recipe id love to hear from you! Drop me a line and let me know what you liked or what you didn’t like, your opinion matters to me. As always you can follow this blog from the button below, as well as your favorite social media platform! Follow on Instagram and Facebook @JBSOUSVIDE to be the first to know when I post a new cook and share it with a friend!