Sous Vide Pork Chops | Easy Date Night Recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is a healthier fat option, while margarine can be a cost-effective substitute.

Attach sous vide to a large pot and fill the pot with water up to the sous-vide fill line.

Set the sous-vide temperature to 134°F (56.7°C).

Place pork chops in a freezer Ziploc bag, ensuring it's a sturdy bag.

Season the pork chops with salt and black pepper.

Seal the bag and remove air by submerging it under water with a little bit unzipped for air to escape, then seal it tightly.

Attach the bag to the side of the pot with binder clips.

For ultra thick pork chops, cook at 134°F for 4 to 8 hours; the creator cooked theirs for 6 hours and refrigerated them overnight.

Warm the pork chops back up in the sous vide before finishing them on the stove.

Heat a grill pan until hot, then brush a little olive oil or butter on the pork chops and lay them down in the pan.

Sear the pork chops for about 3 to 4 minutes on each side to get grill marks.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens