These sous vide pork chops come out perfectly tender, juicy, and moist every time!
Course Main Course
Keyword pork chops, sous vide pork chops, sous vide recipe
Vacuum Seal Bags
Cast Iron Skillet
4boneless pork chops1-2 inches thick
Kentucky rub seasoning
olive oilfor searing
apricot habanero jellyfor topping
Season both sides of the pork chops with garlic salt and the Kentucky rub seasoning. If you have other seasonings you'd like to use, feel free to mix it up.
Put the pork chops into vacuum seal bags and then seal them shut with a vacuum sealer.
Pour hot water into a large container or stockpot, attach your sous vide cooker, then set the temperature to 140ºF.
Once the water comes to temperature drop the sealed pork chops into the water bath and cook them for 2-4 hours.
You can also drop the pork chops into the water right way as long as you cook your pork chops for at least an hour after the water reaches 140ºF.
After cooking, remove the pork chops from the bags and pat dry with a paper towel. This step helps the pork chops brown better when you sear them in the skillet.
Sprinkle a bit more seasoning on them if it seems like it got wiped off while patting them dry.
Drizzle olive oil into a cast iron skillet and turn the heat to medium-high.
Once the pan is hot and sizzling, sear the pork chops for 2-4 minutes on each side until they are nicely browned.
After browning them on both sides remove them from the heat and add a couple of tablespoons of apricot habanero jelly on top of each pork chop. It's a homemade jelly that I make and it pairs perfectly! It's the perfect touch of sweet and spicy to finish them off!