Cajun Sous Vide Pork Chops Recipe
These nicely spiced sous vide pork chops are tender, moist, and juicy. After sous vide cooking, finish the pork chops on the grill or in a skillet.
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- 1 tsp kosher salt
- 1 tsp pepper
- 1 tsp paprika
- 1 tsp brown sugar
- 1/2 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1/2 tsp mustard powder
- 4 bone-in pork chops, 6 to 8 oz. each
- 2 tbsp butter, cut into cubes
- Stir together salt, pepper, paprika, brown sugar, smoked paprika, thyme, oregano, onion powder, garlic powder, cayenne pepper, and mustard powder; rub all over pork chops. Add 2 pork chops each to a FoodSaver Quart Vacuum Seal Precut Bag. Vacuum seal according to appliance guidelines.
- Fill cooking pot with water. Add sous vide machine; set to 160 degrees F. Lower vacuumed bag into heated water, weighing down to submerge, if necessary. Set timer to at least 45 minutes and up to 2 hours.
- Carefully remove bag from water; let stand for 5 minutes before opening and removing pork chops.
- Heat large heavy-bottom skillet set over medium-high heat; cook pork chops, in batches, for 1 to 2 minutes per side or until browned and heated through. (Alternatively, preheat grill to high heat; grease grate well. Grill pork chops for 1 to 2 minutes per side or until well-marked and heated through.)
- If not cooking pork chops right away, refrigerate or freeze (thaw in fridge before cooking)
- Serve pork chops with salsa, ranch dressing, or tzatziki sauce if desired
Per 1/4 recipe
Total Fat 14g
Saturated Fat 6g
Dietary Fiber 1g
Total Sugars 1g
Vitamin D 0.8mcg
Nutrition note: nutrition is based on 7-oz. bone-in pork chops (28 oz. total raw weight).
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