Sous Vide Boneless Thick-Cut Pork Chops with Red Pepper and Almond Relish
By Steve DunnPublished on February 1, 2021
Time
2¾ to 3¾ hours
Yield
Serves 4
Ingredients
Pork Chops
4 boneless center-cut pork chop, about 1½ inches thick, trimmed1 teaspoon table salt ½ teaspoon pepper 6 tablespoons vegetable oil, dividedRed Pepper and Almond Relish
½ cup finely chopped jarred roasted red peppers ¼ cup slivered almonds, toasted and chopped coarse2 tablespoons extra-virgin olive oil 2 tablespoons minced fresh parsley 1 tablespoon white wine vinegar 1 teaspoon minced fresh oregano ¼ teaspoon saltBefore You Begin
Buy chops of similar thickness so that they cook at the same rate. If you can't find 1½-inch-thick chops, cut them yourself from a boneless center-cut pork loin roast that is 6 to 7 inches long and 3 to 3½ inches in diameter. If desired, you can sous vide the chops ahead of time; chill them in an ice bath after step 2, and then refrigerate them in their zipper-lock bag for up to three days. To reheat, return the sealed bag to a water bath set to 140°F/60°C for 30 minutes, and then proceed with step 3.
Instructions
- Using sous vide circulator, bring water to 140°F/60°C in large Dutch oven or 7-quart container.
- Sprinkle chops on both sides with salt and pepper. Arrange chops in single layer in 1-gallon zipper-lock freezer bag. Add ¼ cup oil and seal bag, pressing out as much air as possible. Gently lower bag into prepared water bath until chops are fully submerged, then clip top corner of bag to side of water bath container, allowing remaining air bubbles to rise to top of bag. Reopen 1 corner of zipper, release remaining air bubbles, and reseal bag. Cover and cook for at least 2 hours or up to 3 hours.
- Meanwhile, combine all ingredients in bowl. Cover with plastic wrap until ready to serve.
- Transfer chops to paper towel–lined plate and let rest for 5 to 10 minutes. Pat chops dry with paper towels. Heat 1 tablespoon oil in 10-inch skillet over medium-high heat until just smoking. Place 2 chops in skillet and cook until well browned on first side, 1 to 2 minutes, lifting halfway through cooking to redistribute fat underneath each chop. Flip chops and continue to cook until well browned on second side, 1 to 2 minutes longer. Transfer chops to plate and tent with aluminum foil. Repeat with remaining 1 tablespoon oil and remaining chops. Serve, passing relish separately.
for the pork chops
for the red pepper and almond relish
Time
2¾ to 3¾ hoursYield
Serves 4Ingredients
Pork Chops
Red Pepper and Almond Relish
Ingredients
Pork Chops
Red Pepper and Almond Relish
Ingredients
Pork Chops
Red Pepper and Almond Relish
Why This Recipe Works
Sous vide pork chops are guaranteed to be uniformly juicy and tender. The temperature-controlled water bath gradually raised the meat to its 140-degree target, maximizing collagen breakdown and minimizing moisture loss. Sealing thick chops in a zipper-lock freezer bag and submerging them in 140-degree water for 2 to 3 hours (the meat was cooked through by the 2-hour mark but could sit for up to an hour longer with no ill effect) produced consistently perfect results with practically zero hands-on work. Thoroughly drying the surface of the cooked chops and briefly searing them produced a flavorful brown crust; serving them with a stir-together roasted red pepper–almond relish made them company-worthy.
Want more? Read the whole storyBefore You Begin
Buy chops of similar thickness so that they cook at the same rate. If you can't find 1½-inch-thick chops, cut them yourself from a boneless center-cut pork loin roast that is 6 to 7 inches long and 3 to 3½ inches in diameter. If desired, you can sous vide the chops ahead of time; chill them in an ice bath after step 2, and then refrigerate them in their zipper-lock bag for up to three days. To reheat, return the sealed bag to a water bath set to 140°F/60°C for 30 minutes, and then proceed with step 3.
Instructions
- Using sous vide circulator, bring water to 140°F/60°C in large Dutch oven or 7-quart container.
- Sprinkle chops on both sides with salt and pepper. Arrange chops in single layer in 1-gallon zipper-lock freezer bag. Add ¼ cup oil and seal bag, pressing out as much air as possible. Gently lower bag into prepared water bath until chops are fully submerged, then clip top corner of bag to side of water bath container, allowing remaining air bubbles to rise to top of bag. Reopen 1 corner of zipper, release remaining air bubbles, and reseal bag. Cover and cook for at least 2 hours or up to 3 hours.
- Meanwhile, combine all ingredients in bowl. Cover with plastic wrap until ready to serve.
- Transfer chops to paper towel–lined plate and let rest for 5 to 10 minutes. Pat chops dry with paper towels. Heat 1 tablespoon oil in 10-inch skillet over medium-high heat until just smoking. Place 2 chops in skillet and cook until well browned on first side, 1 to 2 minutes, lifting halfway through cooking to redistribute fat underneath each chop. Flip chops and continue to cook until well browned on second side, 1 to 2 minutes longer. Transfer chops to plate and tent with aluminum foil. Repeat with remaining 1 tablespoon oil and remaining chops. Serve, passing relish separately.
for the pork chops
for the red pepper and almond relish
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