Inkbird Sous Vide ISV-101W Pork Loin Chops Recipe

Name: Inkbird Sous Vide ISV-101W Pork Loin Chops Recipe
Prep time: 5 min
Cook time: 66 min
Ingredients: 2 large pork loin chops; ground Himalayan pink salt, to taste; freshly ground black pepper, to taste (I always use mixed peppercorns); 1/2 tbsp. Herbes de Provence, or as needed; 2 tsp. olive oil

Author: Francine Lizotte

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Posted on Apr 19th, 2024

by Francine Lizotte

A few weeks ago, I was approached by INKBIRD, a high-tech company that has been devoted to offering excellent smart home products. Established in 2010, they have been manufacturing great products like temperature controllers, food and smoker thermometers, sensors plus much more.

In 2019, the company started making sous vide cookers. Producing these outstanding appliances, they contacted me to test and review one of them which is their INKBIRD Sous Vide ISV-101W. As I’ve never used one before, I was quite honored and gladly accepted.

The Sous Vide cooking method has been around for a long time. Back in the 70s’, a French chef by the name of Georges Pralus invented a way to slowly cook food for hours 🕖 at low-temperature. Using a water bath kept at a constant temperature, the food is placed in a plastic bag and cooked for 1 to several hours, even days. It helps to retain moisture without overcooking the outside.

With its high-technology, the INKBIRD Sous Vide ISV-101W is the ideal way to get the best from this cooking method. With a 2-inch wide-angled TFT screen located on top of the cooker, temperature and hours can be set along with other convenient features.

There are a multitude of settings available. One of them is the target temperature and the cooking time on the quick-cook setting along with a built-in scheduler. It allows you to start cooking your food on a certain day/time and be ready later on or the next day. At any moment, you can start and stop the cooking process.

This INKBIRD Sous Vide ISV-101W is extremely precise when it comes to temperature control. With an accuracy of .1ºC or .3ºF, there’s no chance of over or under cooking your food. There’s also a generous range of temperatures from 0 to 90ºC or 32 to 194ºF to let you cook a range of different foods.

A feature that I find extremely useful is there’s built-in settings according to the food you’re cooking like beef 🐂, poultry, pork, seafood 🦞, vegetables, etc. In each category, it gives a selection to choose from, including the thickness. Simply select and press set. This feature helps you get cooking with your INKBIRD Sous Vide ISV-101W with ease.

What makes this an amazing appliance is your food can be cooked wirelessly. It comes with a small booklet on how to set it up with your iPhone or Android. The instructions are pretty straight forward and it takes just a few minutes to sync it… perfectly suitable for our busy lifestyles!

Anyone can get distracted and the beauty of this sous vide cooker is that it has several safety and reliability features built-in including an alarm 🔊 when the temperature is reached as well as when its finished cooking. There’s also a maximum and minimum water level shut off mechanism.

Since I received my INKBIRD Sous Vide ISV-101W, I’ve been experimenting with a few recipes and the results are incredible! To help you get familiar with this appliance, I’ve decided to show you how to prepare Pork Loin Chops 🐖 along with a few tips to achieve delicious results!

To begin with, my chops were about ¾-inch thick therefore I set up my temperature to 140ºF/60ºC for 1 hour to get to medium-rare. I could’ve gone for up to 3 hours. The way I calculate it is 25 minutes per ½-inch and round it up to an inch thick. As pork is a dense meat, I add another 10 minutes.

If you prefer yours medium, increase the temperature to 150ºF/66ºC. When it comes to bone-in pork chops of ¾-inch thick and I want them medium-rare, I cook them for 1:30 hours at 140ºF. It will take longer because the meat surrounding the bone will be a few degrees cooler than the rest.

Besides the thickness, another aspect to consider is the weight and overall size. The thicker and bigger around the chop is, the longer it will take to cook. While they’re in the water bath cooking, use a thermometer to verify the desired doneness before removing them.

I seasoned the meat! First, I don’t pat dry the chops. Second, I season with salt 🧂 and pepper plus my Herbes de Provence although other seasonings, herbs and spices can be used. Lastly, when I place them in the re-sealable plastic bag, I add just a little bit of olive oil to make them moister.

By the way, I don’t own a vacuum-sealer… yet – it’s on Santa’s list 🎅! If you’re like me, you’ll be using re-sealable plastic bags. I use freezer bags because they’re thicker therefore there’s less chance of breakage while cooking.

If you own a vacuum-sealer, this won’t apply to you…
After placing the meat in the re-sealable bag, close it almost all the way, leaving a small opening on one side. Slowly immerse the bag in the water. The pressure of the water will force the air out through the top of the bag. When the bag reaches the water line and the air has been pressed out, seal the bag.

Using either a vacuum-sealer or re-sealable plastic bags, it’s very important to completely submerge the meat or other food in the water bath otherwise it won’t cook evenly. The consistent temperature circulating around the immersed food is what gives uniform results.

As you’ve heard me say many times “we eat with our eyes first” 👀. Well, the color of the chops will be white with next to no color… not very appealing therefore, we’ll finish them off on the barbecue or in a cast iron pan.

The process is extremely fast. As the meat is already cooked, it just needs some nice grill marks on them. I bring the BBQ’s temperature to 450ºF 🔥 or high heat when it comes to the stovetop – add some vegetable oil to the cast iron pan. Depending on the thickness, it should take just a few minutes per side including the edges.

I rest the meat for a few minutes before serving. In the video, I paired my pork loin chops with my Soubise Sauce. When the meat is slowly cooking, this is when I take the opportunity to make my sauce… the timing is always perfect!

Using the INKBIRD Sous Vide ISV-101W, is a foolproof way to give you juicy and tender pork chops every time. The meat will come out evenly cooked from end to end.

It comes in white or orange along with a one-year warranty, you can purchase the Inkbird Sous Vide ISV-101W at Amazon.ca (link below).
Bon Appétit! 🍽
Click here to purchase the orange INKBIRD Sous Vide ISV-101W on Amazon

Here are more delicious pork recipes for you to try… 😀
– Pork Chops with Spicy Peach Sauce
– BBQ Pork Ribs
– Croquetas de Jamón • Ham Croquettes
– BBQ Pulled Pork Pizza
– Homemade Andouille Sausage
– Chinese 5 Spice Spare Ribs
– Pork Schnitzel
and for even more pork recipes 🐖, click on this link… Recipe Category • Pork

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