I haven't really been a fan of pork chops historically speaking. They're usually either too dry (yuck) or undercooked (even more yuck), so I haven't bothered trying to make them in quite some time. I was reading my favorite sous vide web page though and saw the recipe for pork chops. Given how juicy everything else had been, and the fact that you don't have to worry about undercooking when you cook sous vide, I decided to give them another try. The resulting pork chops were so good, and so juicy, that I might be back on the pork chop bandwagon. Because these are brined before cooking, they needed very little seasoning.
- Pork chops (I used center cut)
- ¼ cup salt
- 2½ Tablespoons sugar
- 1 quart water
- 1 Tablespoon canola oil
- In a large ziploc bag, combine the water, salt and sugar. Mix until dissolved.
- Add pork chops and brine in refrigerator for 1-2 hours.
- Remove pork chops from brine and pat dry. Place in individual vacuum bags.
- Cook in sous vide machine at 135F for 12 hours.
- Heat oil in heavy pan over high heat until just before smoking. Place pork chops in pan and sear, about 45 seconds on each side.
- Remove from pan and serve!
I brined my pork chops for about 12 hours. They were still good, but I think 1-2 hours would be plenty. I served these splashed with just a little bit of this pomegranate tangerine vinegar Also, in case there's any doubt about how juicy these are, here's a cropped close-up from the above picture: