Achieve perfectly tender and juicy pork chops every time with the sous vide method. Slowly cooked in a precise water bath, these pork chops are packed with flavor and finished with a quick sear for a golden-brown crust. Ideal for a foolproof, restaurant-quality meal at home, this recipe delivers perfectly cooked chops with minimal effort.
For the Swift Boneless New York Pork Chops: Season both sides of pork with salt and pepper, place in sealable freezer bag and add 1 Tbsp of oil
Place an immersion circulator in large Dutch oven or stockpot and fill with water. Set temperature to 140ºF
Once water reaches 140ºF, lower bag into pot ensuring pork is submerged; clip to the side of the pot
Let pork cook for a minimum of 60 minutes. When cooked, remove the bag from the water. Remove pork from bag and discard bag. Pat pork dry with a paper towel
Heat remaining oil in large skillet over medium-high heat, add pork and sear on both sides, about 1-2 minutes per side, including edges
Remove pork from skillet, set on cutting board, check for internal temperature of 145ºF and let rest for three minutes
To serve: Slice pork on a bias
Option: Add your favorite seasoning with the salt and pepper.
Recipe courtesy of The National Pork Board
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Learn from the Meat Master Our Founder, Gustavus Swift
90 minutes
2
