Sous Vide Pork Chop

Special | 4m 7s

Dry chops? Never again. Here’s how to have crispy, juicy pork every time.

Thanks to the effort to market pork as a competitor to chicken, once-fatty chops are now often a whole lot leaner and thus dry out quickly at high oven temperatures. This is why we love preparing pork chops sous vide. We cook them low and slow in water, then give them a quick sear. The low-temperature water keeps the pork juicy while heating it through, and searing provides a crisp, brown crust.

01/31/2017 | Expired 01/01/1970 | Rating NR

Problems playing video?  Report a Problem | Closed Captioning Feedback