What do you call a pig who does karate? … A pork chop! Cringe or chuckle, sous vide pork chops are a knockout. They are the undisputed world champion of pork chops. No more tough, over cooked pork chops. Sous vide pork chops are tender, juicy, and perfect every time.
The biggest problem with pork chops is how easy they are to ruin. They are thin and lean. Just a little bit too much time in the pan or on the grill, makes them hard and tough. The sous vide method solves this problem. It prevents the possibility of overcooking. Sous vide is basically a fool proof way for the home cook to get restaurant quality meals on the table. Sous vide pork chops are not only perfectly tender and juicy. They are also more richly infused with flavor than with typical cooking methods.
Asian Style Sous Vide Pork Chops
- 4 – Pork Chops (Bone In or Boneless)
- 2 Teaspoons – Sesame Oil
- 2 Tablespoons – Shaoxing (Chinese Cooking Wine)
- 1/2 Cup – Soy Sauce
- 1/2 Teaspoon – White Pepper
- 3 Teaspoons – Cornstarch
- 1 Teaspoon – Chinese 5 Spice
- Combine chops and marinade ingredients in bag.
- Place in fridge for 1 hour. (Marinating time can be as little as 30 minutes or as long as overnight.)
- Fill sous vide container and set your sous vide cooker to 145° F.
- Remove chops from marinade. (You have options here. To save steps you can marinate in the sous vide bag, then cook the chops in the marinade as well. This works well for shorter cooking times.)
- Cook for 1 hour. (Cook time should be 1 hour per inch of thickness. If you have thicker chops increase time.)
- Remove from water bath. Cut sous vide bag. Remove chops.
- Allow to rest. Pat dry with paper towels.
- Reduce marinade to sauce. Heat left over marinade on medium high heat until reduced to a thick sauce.
- Quick Sear: 2 options. Pan sear on high heat for 45 seconds per side. Use sous vide torch to make a golden brown crust.
- Drizzle pork chops with sauce.
- Serve and Enjoy.
This dish pairs well with any of your favorite sides. We love it with simple garden veggies.