Sous Vide Porterhouse Pork Chops: The Perfect Juicy Pork Chop
Master the art of cooking thick-cut porterhouse pork chops with a sous vide twist! These chops are juicy, flavorful, and seared to perfection.
Software (a.k.a. Ingredients)
- 1 Per Serving Porterhouse Pork Chop Bone In At least 1.5 inches thick
- Dry Rub
- 2 tablespoons smoked paprika
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 tablespoon light brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground mustard
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon oregano
- Extras
- Yellow mustard as a binder
- Olive oil for searing
Procedure (a.k.a. The Magic)
- Dry Rub Magic
- In a small bowl, mix all the spices together. Boom! You’ve got a dry rub so good you might want to sprinkle it on everything.
- Prep the Chops
- Pat the pork chops dry with paper towels like they’ve just run a marathon. Now, apply a thin coat of yellow mustard—don’t worry, it won’t taste like mustard; it’s just the glue for your spices.
- Spice It Up
- Generously coat the chops with the dry rub. Massage it in like the pork chop had a stressful day.
- Sous Vide Setup
- Place the seasoned chops in sous vide bags and seal them up like they’re going on a mini-vacation. Set your sous vide to 140°F and let those chops bathe for 3 hours.
- Ice Bath Chill
- When the sous vide timer goes off, transfer the bags to an ice bath to stop the cooking process. Let the chops cool in the ice bath for 3 minutes—think of it as their spa day cooldown.
- Dry & Ready
- Remove the chops from the bags and pat them dry. This is essential for getting that perfect sear later.
- Sear to Impress
- Heat a heavy skillet until it’s hotter than your latest playlist. Brush the chops lightly with olive oil, then place them in the pan. Use a steak weight or another skillet on top to ensure maximum contact.
- Sear each side for 30 seconds to 2 minutes max. Don’t overdo it, or you’ll undo the sous vide magic. You’re aiming for a golden crust, not shoe leather!
Notes
Pick Your Chops Wisely: Look for porterhouse chops with a nice tenderloin section for maximum flavor.
Don’t Skip the Ice Bath: It locks in the juiciness and stops overcooking.
Quick Sear = Best Results: You want that crust without sacrificing the tender interior.
Serve these beauties with roasted veggies, mashed potatoes, or your favorite sides. Warning: these chops might turn you into a pork snob.
Delicious Destinations:
