Sous Vide Pork Chops With Smoked Paprika and Brown Sugar Rub
Sous vide is one of the best ways to cook plump, juicy pork chops. Cooking pork chops sous vide with a little smoked paprika and brown sugar creates chops with deep rich flavors that are cooked perfectly from edge to edge.
What makes this sous vide pork chop recipe standout is how the spice rub uses a combination of smoked paprika and brown sugar to give the chops tons of interesting flavors that compliment the pork. Cooking the pork sous vide means the pork chops are cooked at the perfect temperature so every bite comes out tender and juicy.
Why Cook Pork Chops Sous Vide
A benefit to cooking pork chops sous vide, compared to other cooking methods, is it’s almost impossible to overcook or dry out the pork chops. If you’re tired of eating tough, stringy pork chops start cooking them sous vide and you’ll never have to worry about getting a bad chop again.
Another advantage to cooking pork chops sous vide is it’s a very forgiving cooking method. There’s very little difference between chops cooked for an hour-and-a-half and two-and-a-half hours, so once the chops get started, there’s lots of time to get the rest of dinner ready without having to spend all your time tending the pork chops. It also helps that there’s no need to brine pork chops that are going to be cooked sous vide because the chops will retain their moisture during the cooking process.
Cooking the pork chops at 135℉ produces a nice medium rare chop, something that is fine with the quality of pork today. If you like your chops a little more done cook them at 145℉. This recipe calls for bone-in pork chops, but it will work just as well with boneless pork chops.
Finishing Sous Vide Pork Chops
We prefer finishing pork chops cooked sous vide on the grill because it gives the chops a little char and crispiness on the outside and for the way the grill brings out the flavors in the spice rub and the chops. These pork chops can also be finished in a hot pan with a little olive oil or butter or with a sous vide torch.
This recipe can easily be doubled or tripled if you’re having people over for dinner. A few side dishes we recommend serving with these pork chops are our Creamed Corn and Grilled Sweet Potato recipes. If you’re looking for a delicious dessert, there’s nothing better than a homemade Rhubarb Cake.
- 2 bone-in pork chops
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp roasted garlic powder
- 3/4 tsp smoked paprika
- 1/2 tsp mustard powder
- 1/2 tsp brown sugar
- Start by setting up your sous vide cooking station and bringing the water to 135℉.
- Mix the salt, pepper, roasted garlic powder, smoked paprika, mustard powder, and brown sugar together. Rub the seasoning into both sides of the pork chops.
- Seal the pork chops in a plastic bag and cook them for one to two hours. When the chops have finished cooking take them out of the plastic and finish them on the grill, in a pan, or with a torch.
- On the grill use high heat and cook the chops for one to two minutes per side or until you have caramelized the outside of the chops.
- To finish the chops on the stove add 1 tbsp of olive oil or butter to a hot pan and brown the pork chops for a minute or so on each side. If you're using a torch, move the flame across the outside of the chops until you've got the desired color.