Sous Vide Pork Chops with Blistered Tomatoes - The Bearded Hiker | The Bearded Hiker

Sous vide pork chops with blistered tomatoes will change your life! Never again will you have dry, pork chops. Use your sous vide machine or your Instant Pot Ultra to get the juiciest, most tender thick cut pork chops you've ever had!

Yep, I’m at it again. I got out my Mixtomax sous vide machine and cooked some thick cut pork chops.  And oh my goodness it was bombalicious!

I actually wasn’t planning on sharing this recipe at all.  It was just me and the wife cooking supper, but it turned out so delicious I couldn’t help but share.

Let me preface by saying we don’t eat much pork chops.  I do have a couple of recipes on here and those are really our go to pork chop recipes and they’re thin cut.  Even going out to a restaurant, we never get pork chops, they’re always thick.  I mean, we love pork – pork butt, pulled pork, smoked pork, pork tacos.  There’s just something about a thick cut chop … I guess I’ve had too many not great ones.


But these sous vide pork chops changed everything.  They were juicy, tender, beautiful, tasty throughout the meat, easy, and cheap (I only paid $5.00 for the 2!).  I’m down now guys.  I’m down with thick cut pork chops – all the way.

And don’t worry,  this is pretty much all passive time.  Yes, it takes 1-4 hours to sous vide, but you don’t do anything.  You just need a few minutes at the end to sear the chops and blister the tomatoes.

You can do it with your sous vide stick, or if you have the Instant Pot Ultra or Smart you can use that as well.

The cook time for these, no matter what your temperature, are between 1 and 4 hours.  I encourage you to go to Serious Eats and give that a quick look over.  It will show you pictures of how the meat changes as the time increases.  It’s totally personal preference. What I like in pork chops, you might not, so go and look that over so you can get exactly what you want out of your chops.

SOUS VIDE PORK CHOPS WITH BLISTERED TOMATOES

INGREDIENTS

thick cut bone in or out pork chops, mine were a little over 1 inch bone in
salt and pepper
butter
oil
fresh rosemary
BBQ or honey mustard seasoning or whatever seasoning you dig
grape tomatoes

EQUIPMENT

sous vide stick or Instant Pot Ultra or Smart
vacuum sealer or zip lock bags with the air removed

DIRECTIONS

*First thing you want to do is about 30 minutes before you’re ready to begin, get your water to temperature*.

Refer to the red info below and set to your desired doneness. I set my temperature to 150° and I thought it was perfect. Still juicy, had a very very slight pinkness to the meat.

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If you have the Instant Pot Ultra, scroll to the Ultra function, down at the bottom on the right.  On the menu choose no pressure.  Set your temperature and your time.  When the machine is at temperature, it’ll let you know on the graph and you’re ready.

While your water is coming to temperature, get your chops out and salt and pepper them. Seal them up either with a vacuum sealer or using a zip lock bag, removing the air out as much as you can.

When your water comes to temperature, add the chops and cook between 1-4 hours. I cooked for 3. When time is up, remove the chops from the water and the bags and season with your seasoning of choice.

Pour oil in a cast iron skillet and get it screaming hot. When hot, place one chop in the pan along with a fresh sprig of rosemary. When seared, flip and add 1 tablespoon of butter. The butter will melt very quickly and when it does, tilt the pan and spoon the butter all over the chop. When browned, remove from the pan and continue in the exact same way with the others. When all the chops are seared, throw in your tomatoes. Stir to coat them all with the butter/chop juice. Let them sit in there and blister. Stir to let the other side of the tomatoes blister. This should take no more than 4 minutes.

Remove the tomatoes and pour the remaining pan juices over the chops. Dig in!

Unbelievably tender, juicy sous vide pork chops with blistered tomatoes. Easy to do with your sous vide stick or Instant Pot Ultra or Smart!

Sous Vide Pork Chops with Blistered TomatoesClick To Tweet

“Science” has shown that only salt truly penetrates meat while using sous vide. If you want to add herbs or scallions or garlic to the bag, you certainly can, but you’re not really gonna get that flavor in the meat. It does make lovely juice for a pan gravy though. 

*COOKING TIMES FOR PORK CHOPS

All times are between 1-4 hours
130° rare
140° medium rare
150° medium well
160° well done

 

Unbelievably tender, juicy sous vide pork chops with blistered tomatoes. Easy to do with your sous vide stick or Instant Pot Ultra or Smart! Unbelievably tender, juicy sous vide pork chops with blistered tomatoes. Easy to do with your sous vide stick or Instant Pot Ultra or Smart!

This post is linked to: Funtastic Friday, Weekend Potluck, Flaunt it Friday, Create Bake Make, Saturday Sharefest, Meal Plan Monday, Pin Junkie, I’m Lovin It,

Want more sous vide? Try this delicious fried chicken!
Sous vide fried chicken, Chick-Fil-A style!

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21 thoughts on “Sous Vide Pork Chops with Blistered Tomatoes”

  1. What a great recipe, it looks delicious! Thanks so much for sharing your awesome post with us at Full Plate Thursday and hope to see you again real soon!
    Miz Helen

  2. I was so interested to read this post, Jaxx, as I’ve been hearing a lot about sous vide cooking recently. My son has a friend who is really into it, and he says the food is just amazing. Love the look of these Sous Vide Pork Chops and those blistered tomatoes look amazing too. I’m so glad you shared this post with the Hearth and Soul Link Party. Hope to ‘see’ you again this week! Have a great week!

  3. We eat our fair share of pork but I agree that cooking thick ones is a challenge. Yours looks great and I may have to do some spring cleaning and make room for an Insta-Pot. Thank you for sharing with us at Celebrate Your Story and have a great weekend.

    1. Thanks for coming check it out Sandra! Electric pressure cookers are amazing – honestly, it turns anyone into a great cook.

    2. Thanks for coming check it out Sandra!

      Thick ones are hard right? I was sooo blown away! I never knew they could be that freakin’ good. Seriously.

      Electric pressure cookers are amazing – honestly, they turn anyone into a great cook.

  4. This looks scrumptious.
    I wanted to thank you for stopping by Tots and Me and sharing on Throwback Thursday Blog-Style. However, could you please remember to share a post from your past? I enjoy seeing your wonderful recipes, so I hate having to delete them as they are current posts and not ones that are in the spirit of Throwback Thursday. Would you mind stopping by and changing your link this week to something from your past.
    Thank you so much.

    1. I’m sorry, I will have to remove you from my submission list. I use LinkParty Animal and it doesn’t not distinguish how old your post is or what the specific rules are governing that. Feel free to remove the post from the link up. Thanks for checking it out though!

  5. We do eat pork chops often, though I mostly grill them. These sound wonderful. Thank you for sharing the recipe at The Really Crafty Link Party. Pinned.

  6. I had never heard of a sous vide until a few months ago. Looks like a great way to cook without drying out the meat! Thanks for sharing at The Blogger’s Pit Stop! Roseann from This Autoimmune Life

  7. I don’t eat pork, but I love the blistered tomatoes!? And I love the result when using sous vide – I’ve read good reviews. Thanks for sharing at Fiesta Friday party.

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