Tender & Juicy Healthy Sous Vide Pork Chops
Nutritional value per serving
Calories280kcal
Carbs0gram
Fat15gram
Protein30gram
Ingredients
- Pork chops (about 2.5 cm thick)2 pieces
- Salt (preferably kosher or sea salt)1 tsp
- Freshly ground black pepper0.5 tsp
- Garlic clove, crushed1 piece
- Fresh rosemary or thyme sprigs2 pieces
- Olive oil1 tbsp
This recipe shows you how to cook healthy, tender, and juicy pork chops using the sous vide technique. By cooking the pork chops sous vide, they remain perfectly moist and flavorful without added fat. The dish is low in fat, high in protein, and great for a balanced healthy diet. The total cost of ingredients is approximately $12 USD (€11, £9, ₹900). Each serving (one pork chop) contains around 280 kcal. This recipe is of easy difficulty level and takes about 1 hour and 30 minutes total, including preparation and cooking time. Sous vide cooking ensures safe meat cooking temperatures and evenly cooked pork chops every time.
Preparation instructions
Preheat Sous Vide Water Bath
1Fill your sous vide container with water and preheat the sous vide machine to 63°C (145°F). This temperature is ideal for safe, tender, and juicy pork chops.
Season the Pork Chops
2Season both sides of the pork chops with salt and freshly ground black pepper. Add a crushed garlic clove and fresh rosemary or thyme sprigs on top of the pork chops for extra aroma.
Bag the Pork Chops
3Place the pork chops along with the garlic and herbs into a sous vide bag or resealable freezer bag. Add olive oil. Remove as much air as possible: if using a vacuum sealer, seal the bag. If using a freezer bag, use the water displacement method to remove air and seal.
Cook Sous Vide
4Place the sealed bag in the preheated water bath, making sure the pork chops are fully submerged. Cook for 1 hour to 1 hour 15 minutes. The precise timing ensures even cooking and food safety for pork.
Sear the Pork Chops
5Remove the pork chops from the bag and pat dry gently with paper towels. Heat a skillet on high with a little oil. Sear the pork chops for about 1 minute per side until a brown crust forms. This step adds flavor and texture.
Rest and Serve
6Let the pork chops rest for 3-5 minutes before serving. This allows juices to redistribute for maximum juiciness and tenderness. Serve as desired.
Cooking Tips
1Ensure the pork chops are fully submerged in the water bath for even cooking.
2Patting the pork dry before searing is essential for a good crust and prevents steaming.
3Use fresh herbs like rosemary or thyme to enhance flavor naturally without added calories.
4The USDA recommends cooking pork to at least 63°C (145°F) with a 3-minute rest time for safety.
5Avoid cross-contamination by using separate utensils and plates for raw and cooked pork.
Equipment Needed
- Sous vide precision cooker
- Container or pot for water bath
- Vacuum sealer or resealable freezer bag
- Skillet or frying pan
- Tongs
- Paper towels
Grocery Shopping List
- [ ] 2 pork chops (about 2.5 cm thick) - approx. $8.00. Choose fresh, pink meat with little fat.
- [ ] Salt (preferably kosher or sea salt) - approx. $0.50 for needed quantity. Use coarse salt for better seasoning.
- [ ] Freshly ground black pepper - approx. $0.20. Freshly ground provides best flavor.
- [ ] 1 garlic clove - approx. $0.10. Select firm and plump cloves.
- [ ] Fresh rosemary or thyme sprigs - approx. $1.50. Fresh herbs have stronger flavor than dried.
- [ ] Olive oil - approx. $1.00 for used quantity. Extra virgin olive oil adds flavor and health benefits.
Total Cost: Approximately $12.00
FAQ
What is the best internal temperature for sous vide pork chops?
The USDA recommends cooking pork to an internal temperature of 63°C (145°F) with a 3-minute rest time to ensure safety and juiciness. This is the temperature used in this recipe.
Can I use frozen pork chops for sous vide?
Yes, you can sous vide pork chops directly from frozen. Just add about 30 minutes extra to the cooking time to ensure they are fully cooked.
How do I avoid cross-contamination when handling raw pork?
Always use separate cutting boards, knives, and plates for raw meat and cooked food. Wash your hands thoroughly with soap and water after handling raw pork.
Can I skip the searing step?
Searing adds flavor and a pleasing crust but is optional. If you skip it, the pork chops will still be safe and cooked properly, but the texture will be different.