Sous Vide Bone In Pork Chops With Jalapeno Ranch Sauce Recipe | Sip Bite Go
Here’s an easy sous vide pork recipe with a Jalapeno Ranch sauce that you’ll make time and time again. This tasty recipe for sous vide bone in pork chops are going to be the new favorite in your home. The time and temperature are just right for juicy chops. Let’s get cooking…
2tbspcilantrofresh, chopped (plus more for garnish)
Jalapeno Ranch Dressing
1 jalapeñoseeds and pith removed, diced
Preheat sous vide machine to 140ºF. While the sous vide bath preheats, season bone in pork chops with garlic, salt and pepper.
Vacuum-seal pork chops in a flat layer with cilantro on top. Drop the bag in the sous vide bath at 140ºF for 2 1/2 hours. When done, remove pork chops from the hot water and shock the bag in an ice bath for 2 minutes. Remove pork chops from the bag, discard herbs, and pat dry.
While the pork chops cook, make Jalapeno Ranch Dressing by combining all the ingredients in a blender. Blend until mixture is smooth, 30-45 seconds. Store in the fridge until time to serve.
Heat a cast iron skillet to medium-high and add olive oil. Sear bone in pork chops on each side until a brown crust forms, about 30-60 seconds. To sear the edges, use tongs to hold the pork chops. Once seared, let pork chops rest on a cutting board for 5-10 minutes before cutting and serving with sauce
Plate with a drizzle of sauce and garnish with a crack of pepper and cilantro.
The time and temp for this sous vide bone-in pork chop recipe will work for any boneless or bone-in 1-2 inch pork chop.
If cooking sous vide frozen bone-in pork chops, add 1 hour to the cook time.
The sauce will keep in the fridge for about 3 days.