The main goal of sous vide is slowly cooking the food so the fibers break down and become tender. This does wonders for a cut of meat like pork chops, which are notoriously prone to drying out.

Seasoned with crushed fennel and coriander seeds, these pork chops are cooked with the sous vide method, then finished in a hot skillet with butter, sage, garlic, and shallot.

PORK CHOPS SOUS VIDE WITH HONEY GARLIC SAUCE 4 THICK CUT BONE IN OR BONELESS PORK CHOPS (2 PER SOUS VIDE BAG)COUPLE PINCHES OF SALTCOUPLE GRINDS OF FRESH BLACK PEPPER1 MEDIUM THIN SLICED SHALLOT4 S… ...

Time to meet the most game-changing food trend: sous-vide cooking. It’s a fancy French technique that involves sealing your food in an airtight bag, then cooking it slowly in a water bath. All ...

Food Republic asked Rich Parente, chef and owner of the Clock Tower Grill, for his take on why sous vide is so great for cooking pork chops.

Executive Chef, Gilbert Alaquinex with 42 Bar and table, makes Sous Vide pork chops for What's for Dinner.Instructions for pork chops4 bone-in pork rib chops, 1 1/2 inches thick each (about 2 1/2 ...

“I love using my sous vide to prepare thick, bone-in pork chops, fried chicken, whole beef tenderloin, and even my Thanksgiving turkey,” she says.

I’ve always been a measuring-cup kind of cook. If a recipe calls for 3 cups of low-sodium chicken broth, that’s exactly what I pour.

There’s nothing quite like crispy pork belly paired with a cold beer, and this sous vide version takes things to a whole new level. By cooking the pork belly low and slow in a sous vide bath for ...