Juicy Sous Vide Apple & Rosemary Pork Chops + From Frozen to Perfection
- October 30, 2019
- 3 Comments
This post is sponsored by FoodSaver®; however, all thoughts and opinions are my own
Cooking is one of those things that brings me so much joy! Seriously! I love to come up with unique recipes and I absolutely LOVE entertaining and cooking for our close friends and family! ?
Even though I love to cook, there is one thing that I struggled with in the past and that was… overcooked porkchops! I know what you’re thinking…and yes, porkchops are fairly easy to make but they are also VERY easy to overcook! And there’s nothing worse than a dry pork chop that is too tough to chew and swallow!
Throughout my career as a dietitian, I was very fortunate to learn some very cool cooking techniques! One of my favorite cooking techniques, is sous vide. Sous vide cooking uses an immersion circulator to create a consistent temperature environment for cooking. This results in consistent cooking results and helps the food retain its moisture. So, as you can imagine, cooking sous vide is absolutely PERFECT for porkchops! It will prevent them from drying out by keeping them moist and tender during the cooking process!
Sous vide cooking can be a little intimidating but I’m here to tell you that it’s actually very easy, as long as you have the right products! Before beginning the sous vide cooking process, you want to make sure that your food is properly sealed, which is why I love using my FoodSaver® Preservation System and FoodSaver® Bags.
They are ideal for sous vide cooking because they remove all of the air around the food to help lock in flavors and natural juices. FoodSaver Bags are BPA-free and designed to withstand the boiling temperatures needed for sous vide cooking. They also help to reduce food waste by properly storing my food which allows for my food to last longer!
To get started, simply vacuum seal your food in the FoodSaver Bags. You can choose to submerge the freshly packaged food into the water or you can place them in the freezer until you’re ready to cook it. Personally, I like to season and package my meat as soon as I get home from the grocery store and then place it in the freezer until I’m ready to use it, which is exactly what I did with these Apple & Rosemary Pork Chops!
I seasoned my porkchops with a special blend of seasonings (see full recipe below), fresh apples and rosemary. After I vacuumed sealed each one, I placed them in the freezer until I was ready to cook them.
This is also another great thing about cooking sous vide. You can cook food from frozen, without thawing, and it’s perfectly safe! I recommend adding an extra 30 minutes to the cooking time!
Another thing that affects the cooking time is the thickness of the meat. These porkchops were about 1 and ½ inches thick, so I cooked them for about 2 hours at a temperature of 140 degrees F. This cooking method preserves so much moisture and gives you a perfectly cooked porkchop every time!
When the porkchops were done cooking, I pan-seared them on the stovetop to give them a nice brown exterior! I also placed the cooked apples and rosemary into the skillet to bring out the flavor! The results were incredible! These Juicy Sous Vide Apple & Rosemary Pork Chops were super moist, tender, and flavorful! All of my seasonings seemed to cook evenly throughout the porkchops, and right to the bone!
To purchase your very own FoodSaver® Preservation System and FoodSaver® Bags, head over to Target.com. The FoodSaver® Preservation System and Bags are also available on the iBotta app! Click HERE to redeem the special offer!
Juicy Sous Vide Apple & Rosemary Pork Chops
- 4 bone-in pork chops
- 2 tsp nutmeg
- 1 tbsp garlic powder
- 1 tsp Cajun seasoning
- Salt/pepper to taste
- 1 red apple sliced
- 4 sprigs fresh rosemary
- 1-2 tbsp oil
- Immersion circulator
- FoodSaver® Preservation System
- FoodSaver® Bags
- Fill a large pot with hot tap water and place your immersion circulator inside. Set the temperature to 140°F and let the water come up to temperature.
- In a small bowl, combine the nutmeg, garlic powder, Cajun seasoning, and salt/pepper to taste. Sprinkle seasoning mixture evenly on the front and back of the each porkchop. One at a time, add the pork chops to a gallon-sized FoodSaver® Bag along with a few slices of apples and 1 rosemary sprig.
- Seal the bag with FoodSaver® Preservation System and submerge the sealed bag of pork chops into the water. Make sure the bags are completely submerged, otherwise the pork will not cook evenly. Cook for approximately 2 hours.
- When cooking time ends, remove from the water, and turn off the circulator.
- Heat a sauté pan or cast-iron skillet over medium-high heat and add 1-2 tbsp of oil. Add the porkchops, along with the apples and rosemary, to the pan and sear until the bottom develops a golden crust, one to two minutes. Flip and repeat on the other side.
- Let the porkchops rest for about 5 minutes, then serve with the cooked apples and rosemary over the top, if desired.
Did you make this?
I’d love to know! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @beautifuleatsandthings
These pork chops were so moist and delicious. A new favorite recipe with
our Sous Vide. Thanks
I’m so glad that you enjoyed them!