- Hey everybody, I'm Joey
and today we're cooking thick cut pork chops using
the sous vide method. These chops are so tender
they'll melt in your mouth so follow me and let's turn up the tasty. (upbeat rock music) ♪ This is how we get it done ♪ ♪ This is how we do it, do it ♪ (upbeat rock music) ♪ This is how we get it done ♪ (upbeat rock music) I recently bought this sous vide machine and I've been trying out
a lot of new recipes. Today I'm excited to share these sous vide pork chops with you because I am absolutely blown away by the results. Seriously they are the most
tender chops I've ever had, hands down, and that's not
hyperbole, that's the truth. Today we're using thick
cut boneless loin chops. See, we bought a full pork loin and hand cut these a
little over an inch thick. Because they're really lean cuts of pork, they can easily dry out using
traditional cooking methods. I'm sure you've had that
happen to you before but that's where this method
comes in really handy. We've seasoned these using JoJo Rub and we've included a link
in the description below but you can really use whatever you like. I mean, whatever suits your
palate, go ahead and use that. Next, we threw in some
butter and some thyme and we sealed these
using our vacuum sealer. Seriously, these are going
to be absolutely fantastic. You'll thank me later. Sous vide is a French term
that means under vacuum. It's basically a warm little
meat bath, if you will, where the machine controls the temperature of the water in here for a
sustained period of time. Which then cooks the meat. It's called science. You can Google it. Lemme show you what I mean. You can attach this
machine to nearly anything that holds water but today
we're using this small cooler because the cooler
retains heat really well. We're gonna set this
machine to 140 degrees. So now, all we need to
do, is place these chops into their little meat bath right here. Clip 'em to the side,
and I do that so the bag doesn't interact with the
machine and that's it. You can grab a beer or a smooth bourbon, watch the game, and hang out. All right, these have been
cooking now for three hours and as you can see they
don't look really pretty. They're missing that
great sear on the outside. It's called the Maillard effect. That's when we get that great caramelization on the exterior. Don't worry, we're gonna get it on there by searing these really quickly, about 30 to 35 seconds per side, in the cast iron skillet. So what I'm gonna do is I'm
gonna get some of this olive oil get it added to the
skillet, about a tablespoon, not too much, and let
that get nice and hot. While that's waiting to heat up, I'm gonna go ahead and pat these dry with a paper towel. (upbeat rock music) And I'm just gonna also add just a little bit more seasoning. A lot of it ran out with those juices so I'm just gonna a little bit
more on there to both sides. This is gonna take a few
minutes to get blazing hot, we really wanna see that
smoke coming off the top. We wanna get a nice sear
'cause we're only searing 'em for a very short amount of time. So, while I'm waiting for this to heat up, I'll just have a drink. (upbeat rock music) So let's go ahead and
drop these guys on here. (sizzling) Love that sound, that sound right there is the sound of tasty. (upbeat rock music) All right, we're gonna let those cook for 30 seconds on this side, then we're gonna flip 'em and let 'em cook for another 30 seconds and
then we're gonna make sure that we sear the fat cap and
the sides as best as we can to get that awesome sear all over. (upbeat rock music) All right, so there. They're seared on all side and we're ready to dig right in. The very best part about
this is, technique, is that you don't have
to let your meat rest when it's done cooking. We can cut right in and
we don't have to worry about losing all the meat juices like we do with traditional
cooking methods. This is my favorite way
to make pork chops now and if you don't own a sous vide machine, I suggest you consider
adding one to your kitchen. But now, let's cut in
and see how they look. (upbeat rock music) Look at that. Absolutely beautiful. I can't wait to try these out and see how they taste. They're gonna be terrific. Our motto at Red Meat Lover
is cooking meat made easy and that's just what we strive to show you in every single video we make. If you like our video,
please give us a thumbs up or even better, subscribe
to our YouTube channel for future updates. Your subscription goes a long way in supporting our channel. And in closing, I just
wanna share with you what Shakespeare said,
sous vide or not sous vide, that is the question. I'll see ya next time. (upbeat rock music) That's fantastic. (upbeat rock music)
