There are a variety of ways in which you can cook pork chops in Suvie. You can schedule them in advance with sous vide mode or cook them immediately with roast mode. The choice is entirely up to you! For the most precision we recommend sous viding pork chops, but you can always roast if you’re short on time. See a full list of Suvie pork chop meals here.
How to Sous Vide Pork Chops in Suvie
No matter how you like your pork chops cooked, Suvie will ensure you get exactly what you want every time. Use the cooking guide below to select the temperature that works best for your preferences. You can sous vide for 1-3 hours, depending on how much time you have. After sous viding, we recommend searing on the stovetop to finish. Follow our in-depth guide on pork chops to learn more.
1) Vacuum seal your pork chops, place in a Suvie pan, and cover completely with water.
2) Select “Sous Vide” on the display screen.
3) The best temperature to sous vide pork chops is between 135°F and 145°F for 1 to 3 hours. Select the time and temperature.
4) Input settings, and cook now or schedule.
|135°F||1-3 hours||Medium pink, very juicy|
|140°F||1-3 hours||lightly pink, juicy and firm, but still tender|
|145°F||1-3 hours||No pink, firm and slightly juicy|
5) After cooking, pour off water from pans, and remove pork chops from vacuum packaging.
6) Pat pork chops dry thoroughly. Heat 1 tbsp high-heat oil in a large cast iron skillet or heavy bottomed skillet or cast iron until almost smoking.
7) Add pork chops in a single layer and sear for 1-2 minutes per side until browned. Transfer to a cutting board and serve.
How to Roast Pork Chops in Suvie
Prefer to cook your pork chops quickly and brown them at the same time? In addition to sous viding your pork chops, you can also roast them. For the best results we recommend cooking pork chops on a greased Suvie roasting rack set inside a Suvie pan. We recommend the following settings (note that thick chops may require longer cooking times and thin chops may require less time):
– Roast pork chops at 400°F for 25 minutes