This sous vide pork chops recipe is made with spices you might not think about using when it comes to pork – cacao powder, cinnamon, chipotle, cumin and of course garlic.
The spices blend beautifully – and what you end up with is a very delicious, uniquely spiced pork chop that will keep everyone guessing just what it in it.
Cooking the pork chop sous vide means a piece of meat that is tender and juicy – exactly the way pork (or any piece of meat for that matter) should be.
Here is my recipe.
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- Set your sous vide machine to 145 degrees Fahrenheit.
- Combine the spices and put them in a large sealable bag.
- Pat the pork chops dry with a paper towel.
- Place the pork chops one a time into the bag with the spices, seal the bag and shake to coat the pork chops.
- Place each pork chop into its own bag and vacuum seal.
- Once the water in the sous vide cooker reaches 145 degrees Fahrenheit, submerge the pork chops in the water.
- Cook for one hour.
- Remove the pork chops from the bag, allow them to rest for a ten minutes under a foil tent and serve.
I highly recommend the following articles:
- Sous Vide Cherry Cinnamon Ice Cream Recipe
- Easy Sous Vide Cornish Hen Recipe
- Top Round Roast Sous Vide Recipe
- Best Oven Chicken Breast Recipe Using Cast Iron Skillet
- Cooking With Banana Leaves Pork Chops Recipe
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