Why sous vide pork chops? Because of the precision temperature control, your sous vide pork chops will be juicy, tender and full of flavor every time. Don’t worry about forgetting your pork chops on the grill or in the oven; just set the temperature on your sous vide cooker, put the pork chops in, and let them reach a perfect 145 F without the fear of overcooking.
Note: For this video, we used the Joule sous vide by ChefSteps and followed their app instructions.
- 2 New York pork chops, boneless, 1-in. thick
- Kosher salt as needed
- Black pepper, ground as needed
- 2 T. Olive oil divided
- For the Boneless New York Pork Chops: Season both sides of pork with salt and pepper, place in sealable freezer bag and add 1 Tbs. of oil
- Place an immersion circulator in large Dutch oven or stockpot and fill with water. Set temperature to 140ºF
- Once water reaches 140ºF, lower bag into pot ensuring pork is submerged; clip to the side of the pot
- Let pork cook for a minimum of 60 minutes. When cooked, remove the bag from the water. Remove pork from bag and discard bag. Pat pork dry with a paper towel
- Heat remaining oil in large skillet over medium-high heat, add pork and sear on both sides, about 1-2 minutes per side, including edges
- Remove pork from skillet, set on cutting board, check for internal temperature of 145ºF and let rest for three minutes
- To serve: Slice pork on a bias
Option: Add your favorite seasoning with the salt and pepper.