Pork chops
Pair with a bright apple pure and a simple brussels sprouts salad. You can use either boneless or bone-in pork chops. Juicy, perfectly cooked pork chops are easy to master with this simple sous vide recipe.It's ok if pork is a bit pink in the middle. Pork is safe to eat at 145F (and don't forget the temperature continues to climb for a few minutes after you finish cooking it). Pork chops can easily dry out (especially boneless ones), so I highly recommend getting an instant read meat thermometer so you can check the temperature and not overcook them.Those garlic cloves melt in your mouth! Recipe notes & tips: Love creamy recipes? You may also like my Creamy Pork Tenderloin Medallions. The garlic cloves mellow out (you can eat them and they're not overly garlicky. Yes, there's a whole head of garlic in here as well as garlic powder. I tweaked the sauce a bit to make it work with pork chops. If you're fan of my popular Creamy Garlic Chicken recipe and also like pork, you may want to try this recipe. Well-done (160☏ 71☌): The meat is completely well-done, with a texture that's reminiscent of the pork chops I ate as a kid, albeit juicier than if they were cooked via more traditional methods.These creamy garlic pork chops are smothered in a garlic cream sauce with whole garlic cloves! This recipe is quick and easy to make in about 30 minutes.The pork will still be flavorful, but it'll have lost a lot of its tenderness by this stage. Medium-well (150☏ 66☌): The muscle fibers continue to toughen up and expel juices.Cover and allow to marinate for at least 30 minutes but up to 24 hours in the fridge. Pour over the marinade and make sure the pork chops are all covered in the the marinade.
Place the pork chops in a suitable marinating dish or a large Ziploc bag. They come out extremely juicy and tender, but have a natural meaty bite to them, without the off-putting slipperiness of 130☏ meat. Whisk together olive oil, lemon juice, garlic, spices and herbs. This is my favorite temperature for pork chops. You lose a bit of juice due to this tightening, but what you lose in juice, you gain in tenderness.
Medium-rare (140☏ 60☌): Muscle proteins have begun to tighten and firm up.The meat will be extremely juicy, but it'll be hard to break down muscle fibers between your teeth, as the meat won't have enough firmness to stand up to chewing. Muscle proteins have not started to contract much and will have a slippery, wet texture. If you're new to making roasted pork chops, the best way to tell if they are fully cooked is to use an instant read meat thermometer. If you are using bone-in pork chops, add an extra minute for each inch. Rare (130☏ 54☌): Your meat is still nearly raw. In a 400 degree Fahrenheit oven, boneless pork chops need to cook for 7 minutes per inch of thickness.