The process of removing all of the air from the bags ensures that your meat won’t float during the cooking process, meaning it will cook evenly. With the FoodSaver® sous-vide vacuum seal bags, your food will be airtight, which is very important when cooking them in water. Brining is often used to help retain the moisture in your meat, which isn’t necessary when sous-vide cooking, but I personally love the flavor this brine gives the meat.Īfter your meat has brined for 1-4 hours, place the meat into your FoodSaver® Sous-Vide Vacuum Seal Bag(s). The Brineīrining is such a crucial step to get our pork chops to have great flavor throughout, and you’re more than welcome to add or take away any ingredients to your brine, depending on your taste. For this recipe I set my Anova sous-vide cooker to 140 degrees F and cooked my chops for one hour, finishing them in a pan for about one minute per side. Bear in mind that we will be finishing our sous-vide pork chops in a cast iron pan to get a good crust, so adjust your timing. I found this handy sous-vide pork chops temperature chart on SeriousEats, in case you need a little cheat sheet like I do. I personally prefer my pork chops to be medium-rare (because I feel like any more done and they resemble a hockey puck) and usually get them bone-in, and the thickest I can find (usually about 3/4″ – 1″ thick). A crucial step for my pork chops recipe is the brining process, so be sure you don’t skip over that part.įirst, we should take into consideration how you would like your meat cooked. Today I want to share a super simple sous vide pork chops recipe with you from start to finish. It’s such a simple cooking process and the food tastes so good. To break it down, you simply vacuum-seal your food in your FoodSaver® Sous-Vide Vacuum Seal Bags using a FoodSaver® Vacuum Sealing System (I have the FM2000 unit), set your sous-vide cooker (I have one from Anova) to your desired temperature, drop the bags in the pot of water and set your timer. Sous-vide, meaning “under vacuum” in French, refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. Over the last several years, sous-vide cooking has made its way into home kitchens everywhere and at-home chefs are loving this gourmet cooking method. This post is part of a sponsored collaboration with FoodSaver®.
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