Inkbird Sous Vide ISV-101W Pork Loin Chops Recipe
Here's a review on the Inkbird Sous Vide ISV-101W with a juicy and delicious Pork Loin Chop Recipe made with it.
Equipment
- Inkbird Sous Vide ISV-101W
- grill, stainless steel or cast iron
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 see Recipe
- 2 tsp. olive oil tips & tricks
Directions
- Clip sous vide cooker on cooking vessel. Fill with water between the two-level marks indicated on the cooker.
- Set the temperature to 140ºF/60ºC for 1 hour. Press the home button to start the cooker - a green light will come on.
- Season chops on both sides with salt, pepper and Herbes de Provence.
- Fold the re-sealable plastic bag over to prevent the seal from getting wet or contaminated and place the meat inside; drizzle on olive oil.
- Seal the bag almost all the way, leaving a small opening on one side. If using a vacuum-sealer, seal the bag completely.
- When the water temperature is almost reached, immerse the bag in the water until the seal of the bag almost reaches the water line (the pressure of the water will force the air out through the top of the bag).
- Seal it and make sure the meat is completely submerged. Cook for 1 hour.
- When time is up, remove the bag and transfer the chops to a plate.
- Preheat BBQ to 450ºF.
- Quickly sear the chops for a few minutes per side including the edges to create grill marks.
- Let them rest for a couple of minutes before serving.