Yesterday I had a hankering for pork chops so I was curious whether my sous-vide cooker could make me a better week night pork chop than the traditional method. I like my pork chops thick, juicy, and flavorful. For thick pork chops and tenderloins the thickness of the meat butts up against my self-imposed time limit of one and a half hours of cooking. If I cook pork with too much heat, the meat dries out. If I cook pork with too little heat, I have under-cooked pork. Since pork tenderloins were on sale for $1.99/lb. yesterday, I gave the sous-vide pork chop recipe from ChefSteps a shot at fixing my problems. Here is my version of his recipe.
- While I pre-heated the sous-vide water on the stove, I sliced several one inch pork chops, tossed a little pork chop seasoning on it for good measure, and briefly seared both sides in a pan over high heat.
- Then I put the chops in a Ziploc-style bag, put the bag in the water, and turned on the sous-vide cooker. I cooked the meats at 144° for 45 minutes. Since the water was pre-heated it only took a few minutes for it to get to the right temperature.
- Ten minutes before the meat is done I chopped some shallots and sautéed them in the pan over medium heat.
- When the timer went off for the meat I took the pork chops out of the bag and briefly seared them in the pan with the shallots.
- When the searing was done I moved the finished pork chops to the serving plate and added a little of a vegetable broth to the pan to make a little sauce to drizzle over the pork chops.
- Serve immediately!
The pork chops came out perfect and I like the simple shallot sauce. The outside of the pork chops had all of the flavor. The inside was cooked but still juicy. All of this was done in 45 minutes on a week night. Life is good!