How to Sous Vide and Sear Pork Chops
Want a tender and flavorful pork loin? We made pork loins in the Jenn Air RISE 23.44” Stainless Steel Electric Built In Single Steam Oven but sous vide style, and we are giving you the recipe to try for yourself at home. Start off by adding the pork to a vacuum sealed bag.
Before sealing, make sure to season these up. Next add ¼ cup of apple cider, then 2 tablespoons of soy sauce. For some earthiness, add about 1 tablespoon of garlic to this. Lastly, for additional sweetness add 1 tablespoon of honey.
Shake this up in the bag. We want to spread it out pretty nice and even just so we get a great cook. Now all we got to do is vacuum seal this, and we're going to sous vide at 155 degrees. Depending on the thickness of your cuts, it will take about 20 – 30 minutes.
Instead of a typical sous vide system, we are using the Jenn Air steam oven’s sous vide option. There is a refrigerated option if you just had your pork in the fridge, but also a frozen option. Make sure your water tank is full before placing your pork in and pressing start. After about 45 minutes I decided to pull the pork out.
The nice thing about sous vide is even if you forget about your food, it won’t overcook it. That’s the magic of sous vide, it holds the moisture and builds flavor the longer it’s in. Completely optional: We decided to refrigerate my pork overnight, keeping it in the marinade to really add depth to the flavors.
The next day we decided to pan sear this pork on the Jenn Air 36” Induction Cooktop-Stainless Steel. We wanted to get a good glaze and caramelization for these. After opening up the bag, the pork felt tender and congealed very nicely. Before adding my chops, add more garlic to the bottom of the pan. Then raise the heat up to high to achieve a nice sear on my pork.
Don’t waste the juice from the bag, add some of that in to reduce the flavor. The sugars, the salt, and the soy are going to help give you caramelization.
So now we're just going to add about three tablespoons of just regular soy sauce. We're going to add a nice tablespoon of honey and we’ll reduce this down.
Chef’s Tip: We don't want to move the pan. We don't want to pick it up. Because then it won't get the reaction on the induction.
Every few minutes you can turn these. You want to cook them until you get a nice brown glaze on the outside. This is a quick and easy way to make pork chops with a ton of depth and flavor.
Ingredients:
- 4 center cut Pork loins 4oz each
- 3 tbsp Honey
- ¼ cp cider
- 1 tbsp granulated garlic
- 1 vacuum seal bag
To glaze:
- 1 tbsp chopped garlic
- 3 tbsp soy sauce
- 1 tbsp Honey
Method:
Place pork loins in a sealable vac bag. Add cider honey and garlic
Place in sealable bag and sous vide at 155 degrees for 30minute
After sous vide you can finish cooking or let rest in fridge overnight
To serve heat a pan to high and sear the pork loins off until browned
Add the glaze and liquid from cooking and reduce down until syrup consistency
Serve warm and enjoy
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