Pork chops are a classic dinner option that can be prepared so many different ways. However, achieving tender and juicy pork chops using traditional cooking methods can be hit or miss. Even when cooked properly, pork chops are prone to drying out. This is why more and more home cooks are turning to sous vide to cook pork chops to perfection every time.
One of the biggest advantages of cooking sous vide is that you can start with frozen meat. That’s right – you can drop vacuum sealed frozen pork chops right into the water bath. No need to remember to defrost! Read on to learn everything you need to know about sous vide frozen pork chops.
What is Sous Vide Cooking?
Sous vide cooking involves vacuum sealing foods like pork chops in plastic bags, then submerging the bags in a temperature-controlled water bath for an extended period of time. Typically, the water is held at a much lower temperature than traditional cooking methods.
This slow, low temperature cooking allows food to cook evenly from edge to edge without overcooking. The consistent temperature also pasteurizes the food by killing harmful bacteria. Sous vide cooking results in exceptionally tender, moist, and flavorful food every time.
Why Cook Frozen Pork Chops Sous Vide?
Sous vide cooking offers several advantages over traditional cooking methods when working with frozen pork chops:
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No defrosting required Vacuum sealed frozen pork chops can go straight into the sous vide water bath There’s no need to remember to defrost
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Convenient meal prep: Cook a batch of pork chops sous vide from frozen, then cool and refrigerate or freeze the cooked chops in the bag. Reheat straight from the fridge or freezer whenever you’re ready to eat.
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Consistent results: Sous vide’s precise temperature control leads to pork chops that turn out perfect and moist each time, despite starting from frozen. No more dry, overcooked pork!
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Flavor infusion: Seasonings added before cooking infuse deeply into the meat during sous vide’s long cook times. The result is exceptionally flavorful chops.
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Food safety: The low temperature pasteurization kills harmful bacteria, so you can cook frozen pork safely.
How to Cook Frozen Pork Chops Sous Vide
Cooking sous vide frozen pork chops is easy. Here are the simple steps:
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Season: Season the frozen pork chops with salt, pepper, herbs, and spices. Garlic, rosemary, thyme, and fennel work well.
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Seal: Place the seasoned frozen chops in vacuum sealer bags, then use a vacuum sealer or the water displacement method to remove all the air and seal the bags.
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Cook: Set your sous vide machine to 140°F for medium chops (or desired doneness). Submerge the bags in the water and cook for 2-4 hours for 1-inch chops (add more time for thicker chops).
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Sear: Remove chops from the bags and pat dry. Sear in a hot pan for 1-2 minutes per side to get a nice crust.
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Serve: Your tender, juicy, and flavorful sous vide frozen pork chops are ready to enjoy!
Sous Vide Frozen Pork Chop Cooking Times
The thickness of your frozen pork chops will determine the cooking time needed. Here are general guidelines:
- 1-inch chops: Cook for 2 to 4 hours
- 1.5-inch chops: Cook for 4 to 6 hours
- 2-inch chops: Cook for 6 to 8 hours
For food safety when working with frozen meat, the USDA recommends holding the minimum temperature for at least an hour. A good rule of thumb is to cook frozen chops about 30 minutes to 1 hour longer than fresh chops.
Best Temperature for Sous Vide Frozen Pork
The best temperature for sous vide frozen pork chops is the same as for fresh chops: 140°F for medium doneness. At this temperature, the pasteurization process will eliminate any harmful bacteria while keeping the chops juicy and tender.
For varying levels of doneness, adjust the temperature as follows:
- Rare: 130°F
- Medium rare: 135°F
- Medium: 140°F
- Medium well: 145°F
- Well done: 150°F+
Remember that the chilled chops will lower the water bath’s temperature when first added. Monitor your sous vide machine to ensure it maintains the target temp.
Should You Brine Frozen Pork Chops Before Sous Vide?
Brining is a popular technique for helping keep pork chops moist when cooking. However, it’s not necessary when cooking sous vide, whether from fresh or frozen.
Sous vide’s precision temperature control and longer cook times ensure pork chops turn out juicy without brining. Brining beforehand doesn’t provide any real benefit.
Save yourself a step and pop those frozen chops straight into bags – no brining required. The seasonings and cooking method will lead to mouthwateringly tender and flavorful pork.
How to Sear Sous Vide Frozen Pork Chops
A quick sear after sous vide is optional, but highly recommended. It adds a nice crust and texture contrast to the exterior of the chops.
To sear frozen chops after sous vide:
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Pat the chops very dry before searing. Moisture will cause splattering.
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Use a very hot pan or grill. Cast iron or stainless steel pans work well.
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Add just enough oil to coat the pan. Heat until smoking or shimmering.
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Sear for 1-2 minutes per side until browned.
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Avoid over-searing, as it can make the exterior tough.
Serving Sous Vide Frozen Pork Chops
Sous vide frozen pork chops make for a fantastic everyday meal. They pair well with a wide variety of sides. Consider serving them with:
- Mashed or roasted potatoes
- Sauteed green beans
- Glazed carrots
- Steamed broccoli
- Rice pilaf or risotto
- Salad with vinaigrette
They also work great in sandwiches, tacos, pasta, and casseroles. Sous vide makes it so easy to always have tender, delicious pork chops ready to go.
Storing Leftover Cooked Frozen Pork Chops
One advantage of sous vide cooking is that you can cook large batches then store the leftovers for quick meals later. Here’s how to store cooked frozen pork chops:
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Let chops cool completely, then refrigerate in the sealed sous vide bags for up to 5 days.
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For longer storage, freeze bags of cooked chops for up to 3 months. Thaw overnight in the fridge before reheating.
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To reheat, drop bags back into simmering water for 30 minutes until warmed through. Alternatively, reheat in a saucepan with sauce or in the microwave.
The Takeaway on Sous Vide Frozen Pork
Cooking pork chops from frozen is easy with sous vide cooking. Simply season the frozen chops, seal in bags, submerge in a 140°F water bath, and cook to your desired doneness – no defrosting required.
Sous vide frozen chops turn out moist, tender, and packed with flavor every time. With some advance meal prep, you can have tender sous vide pork ready in minutes any night of the week. Give this foolproof method a try for fantastic pork chops!
(466) Sous Vide Cooking Frozen Pork Chops
FAQ
What temperature do you sous vide pork chops?
Can you cook frozen pork chops without thawing?
Is 140 safe for pork sous vide?
How do you speed up thawing pork chops?
Can you cook frozen pork chops sous vide?
When cooking frozen pork chops sous vide, simply add one hour to the cook time (so cook for 2-5 hours). One of my favorite parts of sous vide cooking is that you can cook from frozen. This makes the FoodSaver ® Preservation System especially useful. When I get home from the store, I vacuum seal my meat and pop it in the freezer. Super easy!
Can you cook pork chops from frozen?
With this recipe, package the raw pork chops in plastic bags just as if you were about to sous vide them, but then place them in the freezer and store for up to three months. Whenever you want pork chops for dinner, just pull the bag out of the freezer and place it right in the sous vide water bath. Yes, you can cook it from frozen!
How do you cook pork chops in a sous vide machine?
Fill a bowl with water and set the sous vide machine to 140°F. Clip the bag with the pork chops to the inside of the bowl, making sure it is fully submerged, and cook for 1 hour at this temperature. Once 1 hour is up, pull your pork chops out and heat a cast iron skillet over medium heat.
Do You season pork chops after sous vide?
However, I’ve found that I prefer to season my pork chops after the sous vide, when they go into the skillet to brown, since you need to pat the pork chops dry before the skillet step. In the skillet, I add oil and butter, then a few cloves of garlic and fresh herbs like rosemary and thyme.