Apple Cider Pork Chops Sous Vide

Last time I did double-cut, bone in pork chops sous vide it was the Jack Daniel’s recipe fron chef James Briscione. This time, this one.

First step is big meat.

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Double cut, bone-in from Niman Ranch

The recipe is pretty easy


For the pork chops:

  • 4 extra thick pork chops
  • 8 thyme sprigs
  • 2 apples, peeled and sliced

For the sauce:

  • 5 tablespoons (75 ml) butter
  • 2 cloves garlic, peeled and minced
  • 1 teaspoon (5 ml) sugar
  • 2/3 cup (150 ml) hard apple cider
  • 1 teaspoon (5 ml) cider vinegar
  • 1 tablespoon (15 ml) whole grain mustard


  1. Preheat SousVide Supreme to desired serving temperature 131F/55C.
  2. Lightly salt and pepper the pork chops and seal each individually in cooking pouches along with 2 thyme sprigs and 1 tbsp butter.
  3. Cook at 131F/55C for 12 hours.
  4. Remove the sous vide pork chops from their pouches, reserving the liquid. Quickly sear the pork chops on both sides in a pan over high heat, or on a grill. While the chops are searing finish the sauce.
  5. Add 1 tablespoon (15 ml) of butter and the apples to a pan over medium-high heat.
  6. Cook the apples until the juices begin to brown and the apples are beginning to soften.
  7. Add the garlic, sugar, apple cider, cider vinegar, mustard and half of the reserved liquid to the apple mixture. Simmer.
  8. Spoon the sauce over the seared chops and serve.
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All dressed up with someplace to go

I didn’t have time to go 12 hours, and I’ve had great luck with 140F, so that’s what I did, for 8 hours. The other thing I did was to use all of the juice from the pouches.

With mashed potatoes

It was excellent, and especially because pork goes really well with fruit. Sous vide is just so easy to do and I’ve yet to not have a good experience. I wrote this on Facebook the afternoon I made this.

Sous Vide Supreme Water Oven. The tradeoff with cooking sous vide is that, unlike some stew or crock slow cook dish, you smell nothing throughout the day. It’s sealed in vacuum, submerged in water held to a precise temperature. You can’t undercook if you go the minimum time. You can’t overcook no matter if you have it 48 hours in (best for a brisket).

I have 4, pound and a half bone-in, double cut pork chops nearing 4 hour soak, 4 to go. I watched them cut it for me. I chose the “tenderloin” end, with the T-Bone-esque lean and tender idea in mind.

The Sous Vide method literally transforms proteins into various textures that can, at times, be like meat pudding you can eat with a spoon. We’ve done that with chicken. Salmon, too, is amazing.

Or, imagine a rare filet that’s still rare because it never got more than a half degree over a rare internal temperature, but over time, proteins broke down into curious textures that are foreign to our pallet, accustomed only to fried, grilled or baked meat?

I still only grill ribeyes. The sous vide method is amazing, but I don’t like my ribeyes as I like my filets, sushi, or seared ahi. Or, pork chops. Mike Eades told me when invited up to SF to share an SV lunch with him and Tim Ferriss for the kickoff with Heston Blumenthal, “I set out on this to find the perfect pork chop.” Oh, my doG, what a success. I’ve had many guests that can get almost uncomfortably sexual in their relating of experience over eating a damn pork chop.

The point is, I smell nothing during the cooking.

I like to think all that “stink” is still in the meat.


Looks like the SVS has come down in price from that initial point of about $500 when it was released. Also, there’s the Sous Vide Supreme Demi now. Or, for about $80 and a crock pot, you can do the poor man’s version: Dorkfood Sous-Vide Temperature Controller (DSV).

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  1. Wilbur says:

    It’s interesting how different people are. I went on a sous vide kick, and decided I am generally not a fan. I don’t like my proteins transformed into something I am not used to. There is a restaurant near me run by one of those top-chef guys, and they put in a giant sous vide kitchen. I hate the restaurant. All the meat has the same texture – like play-doh. The octopus, pork cheeks, etc. Blindfolded, you couldn’t tell what you are eating.

    That said, my sous vide machine makes two indispensable things: cheese sausage, and mac and cheese.

    I love Niman Ranch Chipotle cheddar sausage and some other boar-jalapeño cheese sausage. You can put the sous vide machine st about 160 and not worry about separating the cheese from the sausage.

    I make a version of M&C from Modernist Cuisine at Home. It’s purported to be fat-free, but I don’t care about that. It is just really good. Creamy, cheesy. The idea is to take all the flavor from the cheese and put it into water (via sous vide), and then have pasta absorb all that water and cheese flavor while cooking it. Cheese flavored pasta. The creaminess comes from a cauliflower purée in the original recipe, but I’ve used white beans before. No one ever guesses what makes it creamy. It gets rave reviews from everybody. The better the cheese, the better it tastes.

    Here is a sample recipe, but it is worth getting the book.

  2. do you have any worries about cooking in plastic with SV? That has been my main holdout for trying the whole SV love

  3. Richard,

    Enjoy your site, but.. does this look like a blog you are proud of ..really?

    • Ryan:

      Absolutely! That biting the throat is one of my 2-3 favorites in the roughly dozen rotating banner images I have.

      Thanks for getting outraged, it’s great validation for me. Like I always say, I’m not happy unless you’re not happy. :)

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