Sous Vide Boneless Pork Chops

5 from 2 votes

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Prep Time 5

Cook Time 1 30

Course Main Course

Servings 2

Equipment

ANOVA Sous Vide cooker

Ingredients

2 Pork Chops, at least one inch in thickness
1 TSP Ground Coriander
1 TSP Ground Ginger
1 TSP Ground Garlic
1 TSP Sea salt
2 TSP Brown Sugar

Instructions

Place water in your tank and set your sous vide cooker to 135 degrees F for medium chops. I don't recommend higher settings. You can cook at 130 F for medium rare chops if that's your preference. See note below on food safety.
Combine the herbs and spices in a small bowl.
Lightly salt the chops on both sides
Rub the chops all over with the spice mixture, massaging it into the meat
Seal chops in separate plastic bags. You can use ordinary baggies for this step, but then you'll need to hang them from clips so less water seeps into the bag during the cooking process. If you have a vacuum sealer, you can just put the bags in water.
You don't have to wait for the bath to reach temperature--you can just put the chops in right away. But be sure to get 90 minutes at full temperature.

Notes

Your chops can come directly from the freezer--just add thirty minutes to the cooking time after sealing them in their bag. In this case, you have to do the spice rub after they come out of the su vide bath and before searing.

While I used two bags, it's not really necessary. You could easily cook two or even four chops in a single bag. That's not true for salmon and most fish, though. They will mush together at temperature, and so need separate bags.

FDA standards suggest cooking pork to 145 F internal temperature in order to kill bacteria on the meat. It's not necessary to reach this temperature with su vide cooking since the bacteria can't live under the sustained 135 (or 130) degree heat of the su vide process. The FDA standard presumes the shorter cooking time of conventional methods, hence the higher recommended temperature. This is true for all meats cooked sous vide.