Why Sous Vide??

The sous vide method of cooking makes the center cut Berkshire pork chop from Circle B
Ranch tender and juicy.  To many times pork chops, if not cooked properly can come out tough
and dry. 
The answer is right in cooking pork chops in the sous vide machine (immersion circulator).
The machine makes them extremely moist, perfectly cooked and you can cut them with a
butter knife.
That’s why I have come to love cooking pork chops sous vide. I cook them for 60 minutes in a pot
with hot water at 144 degrees Fahrenheit or 62 degrees Celsius and finish with searing
them. This way, I end up enjoying juicy, crispy, and tender meat.

The methods are great but if you want to achieve specific results, the sous vide pork chops
would be the best.
Sous vide will get you juicier, tender and flavored pork chops due to the precision
temperature control. You also get consistent results. It’s easy: set the right temperature
and timing, put your pork in the water bath, sear it and serve.

The Top Tips for Sous Vide Pork Chops

Season Your Meat
To get perfect sous vide pork chops, you need to start by seasoning the protein.
Remember, pork chops are high-quality pieces of meat. To ensure they are well cooked,
you must season them well and cook them slightly. To get good results, use chops that are
¾ inches thick that have the bone and some fat attached.

Use a Good Seal
If you prefer the vacuum sealing way, which is the route most people follow, ensure to
adhere to the manufacturer’s guidelines- I usually like using two or three vacuum sealers to
stay on the safe side in case one fails. For freezer bags, you will need to get out as much air
as possible. In this case, you need to press the air out and seal your freezer bag all-round
but leave a small gap for the air to get out. After that, hold the corners of the seal and
lower it into the pot of water until it gets covered by water.

Select the Exact Temperature
Sous vide cooking involves cooking foods at the right temperature. Whether you’re cooking
steak or pork chops, to get the best results, you must ensure to select the exact
temperatures. To get the best pork chop medium rare, you need to set the temperature at
62°C/144°F, 1 hour to 3 hours whereas for pork chops tough cuts well done the
temperature should be 85°C/185°F, 8 hours to 16 hours.

Timing is Crucial
When it comes to sous vide pork chops, timing matters. You will want to set the right timing
to avoid under cooking or overcooking your pork chops. A good rule of thumb is to cook ½ –
inch thick cut at around 15 minutes and adding some 10 more minutes to avoid
under cooking and prevent overcooking.
This allows the pork chops to be cooked evenly through the same temperature as the
water bath. Cooking pork chops pas the extra 10 minutes will not affect the juiciness of the
chops, but will break down the muscle proteins making it mushy.

Dry and Sear

Once your pork chops are cooked to your desired temperature, remove it and wait for around 20 minutes. Waiting gives the pork time to absorb the seasoned juices left in the bag. To prepare the chops for the grill dry them off and sear them off on both sides. It will only take a few minutes on each side for the pork chops to be cooked.

Final Words
Pork chops can be delicious, tender, and juicier. But this depends on the method

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