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Recipe: Yummy Garlic sous vide Pork Chops Instant Pot IP

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Garlic sous vide Pork Chops Instant Pot IP. Great recipe for Garlic sous vide Pork Chops Instant Pot IP. First time using Ultra Mode on my IP. I loved it, the wife said next time dial her garlic back just a little.

Garlic sous vide Pork Chops Instant Pot IP Add a sprig of fresh rosemary on top. Just before serving, reheat the drippings in the pan until sizzling-hot, then pour them over pork chops in order to re-crisp their exteriors. These Instant Pot Pork Chops are tender and smothered with a flavorful honey garlic sauce. You can cook Garlic sous vide Pork Chops Instant Pot IP using 6 ingredients and 12 steps. Here is how you cook it.

Ingredients of Garlic sous vide Pork Chops Instant Pot IP

  1. It's 1 of dehydrated minced garlic.
  2. It's 2 of pork chops 3/4 - 1 inch thick.
  3. Prepare 1 of salt.
  4. You need 1 of pepper.
  5. You need 1 of water to sous vide.
  6. You need 2 of plastic zip lock bags.

Cook these pressure cooker pork chops from fresh or frozen, using bone-in or boneless pork chops. Serve your honey garlic Instant Pot pork chops with rice or potatoes and a vegetable for a quick and easy meal! Pork chops are an easy, family-friendly meal. Garlic sous vide Pork Chops Instant Pot IP.

Garlic sous vide Pork Chops Instant Pot IP instructions

  1. I filled my pot to the 1/2 Mark with water..
  2. Then set sous vide (ultra) mode to 140 F using custom, no pressure, and started it..
  3. Then I salt and pepper my chops, pressing the seasoning in, both sides..
  4. The trick to this, is using a dehydrated garlic like this, minced. Powder will work, just not as much flavor I have found. I know, weird, right?.
  5. Liberally cover your chops, and press the minced garlic in, both sides..
  6. Now I don't have one of them fancy vacuum sealing bag things, so I used quart size, zip lock, storage bags..
  7. I placed a chop in each bag, sealed the bag about 1/3 the way. Lowered the bag, bottom first, into the water, until only about 1 1/2 - 2 inches were above the water (not letting any water in the bag). This forced almost all the air out, then I sealed it the rest of the way, while still submerged. Took it out, did the other one. You can do this in a large bowl, pot, what have you..
  8. Place your sealed bags in the water when it is up to temperature. Mine was at this point already. You do not have to put the lid on, or you can, doesn't really matter. Allow to cook for 1 hour..
  9. Now remove from IP, turn IP off, it's done it's job..
  10. If you want to sear them, dry them off with a paper towel so they take a better sear..
  11. I think they don't really need a sear, and it didn't add anything, won't do it next time. But you do what you like. They are ready when they come out of the bag..
  12. Notes - according to the internet; sous vide pork chops - 140 F = medium-rare, 150 F = medium-well and 160 F = well done. However with my IP 140 F I would say resulted in medium well. Since with sous vide, time is not the critical factor, either the internet is wrong (multiple sources said the same thing) or my IP runs a tad hotter in ultra mode. Next time I'll dial it in to 135 F. Your IP might vary from that..

First time using Ultra Mode on my IP. I loved it, the wife said next time dial her garlic back just a little. The chops were cooked nicely, not exactly what I was shooting for (read the last step), but still pretty great. I can't believe how much flavor this method. Brine the pork chops: In a container large enough to hold the pork chops, dIssolve the salt and sugar, then submerge the chops.