Crock-Pot™ Sous Vide Apple Cider Pork Chops

Fall is in full swing at the Topalu residence so I’m bringing you these Apple Cider Pork Chops that are cooked in the Crock-Pot™ using the Sous Vide method. Sweet apples, onions, and cider are the flavors of these oh so tender pork chops. Plate them atop creamy mashed potatoes and you are in comfort heaven.

Disclosure: This post is a sponsored post on behalf of Crock-Pot™. As always, all opinions are my own.

Ingredient Notes:

– Pork Chops: Boneless or bone-in pork chops will work for this recipe as long as you opt for thick-cut.

– Apple Cider: We picked up fresh apple cider from a local orchard a few days ago. This is one of the many reasons why I love seasonal cooking, it’s fresh and more flavorful. In my opinion, it only elevates the dish. Non-alcoholic apple cider from the grocery store will get the job done just fine. 🙂

– Apple: Choose from Gala or Honeycrisp for they will hold their shape better after being cooked. The other varieties will get mushy once they are cooked.

– Onion And Garlic: Thinly sliced yellow onion and minced garlic.

– Herbs: Earthy flavors of sage and rosemary really bring this dish to life.

– Stone Ground Dijon Mustard: Dijon brings on a tang that no ingredient really can.

How To Make Apple Cider Pork Chops In The Crock-Pot™ Using Sous Vide Method

Step 1: Preheat the Crock-Pot™.

– Fill the Crock-Pot™ Slow Cooker with Sous Vide about 2/3 full with hot water and secure the lid on top. Insert the temperature probe into one of the openings in the lid, making sure the end of the probe is submerged in the water.

– Press SOUS VIDE and set the temperature 145F and the time to 1 hour and 30 minutes (90 minutes). Press START and it will start preheating. In the meantime, prepare the pork chops.

Step 2: Preparing the Pork Chops

– Start by seasoning the pork chops generously with salt and pepper. This will enhance the natural flavors of the meat.

Step 3: Prepare the Cider

– Whisk together apple cider, garlic, dijon, rosemary, and sage. Set side.

Step 4: Assemble the ingredients into the bags

– Place the seasoned pork chops in vacuum-sealed bags or zip-top bags. You may use the large gallon sized bags or the sandwich sized bags. I am using the sandwich sized bags because I don’t want the pork chops to overlap which may cause undercooked meat. If you choose to use gallon sized bags, ensure that the pork chops are not touching and are in a single layer. You may need to place two pork chops into one gallon sized bag.

– Next, divide the sliced apple, sliced onion, and herbed cider into the bags with the pork chops.

– Seal the bags using a vacuum sealer (for the vacuum-sealed bags) or by gently squeezing the air out of the bags and then sealing it that way.

Step 5: Sous Vide Cooking

– Once the Crock-Pot™ is preheated, fully submerge the bags into the water. Secure the lid and the probe. Press START.

– Let the pork chops cook for 1 1/2 hours.

Step 6: Finishing Touches

– Once the sous vide cooking time is complete, remove the bags from the water bath and carefully open them.

– Heat a skillet over medium-high heat and sear the pork chops on both sides for a minute until a golden crust forms.

– Pour half of the herbed cider from the bags into the skillet, bring it to a boil and remove the skillet from the heat source. Spoon the cider over the pork chops and enjoy!

FAQs:

1. Why the Sous Vide method over a regular stovetop method?

With the sous vide method, food cooks in a temperature controlled water bath, in air-tight bags, and ensures that food reached a precise internal temperature so there’s no over- or under-cooking. It takes the guesswork out of the equation.

I’m using the Crock-Pot® Programmable 7-Quart Cook & Carry Slow Cooker with Sous Vide which combines slow cooker convenience and precision with the unrivaled results of a sous vide. It has a removable temperature probe and a cook and carry locking lid with a tight seal to prevent leaks and spills when when you take it on the go. The innovative 7-quart design offers more usable cooking space, with a generous base for larger cuts of meat and family-size meals. With smaller or larger meals, you’ll always end up with chef-level results. LINK: Crock-Pot® Programmable 7-Quart Cook & Carry Slow Cooker with Sous Vide

2. Can I use apple juice instead of apple cider?

Although apple juice can be substituted in a pinch, apple cider provides a richer and more complex flavor. If available, go for the apple cider to enhance the taste of the dish.

3. Can I prepare this recipe ahead of time?

Certainly! Once the pork chops are cooked using the sous vide method, they can be stored in the refrigerator for up to three days. When ready to serve, simply reheat them in a skillet.

What To Serve With Apple Cider Pork Chops

Fall Harvest Quinoa Salad With Maple Dijon Vinaigrette

Lemon Pepper Asparagus

Roasted Sheet Pan Veggies

Olive Garden House Salad

Mixed Green Salad With Balsamic Vinaigrette

These Crock-Pot™ Sous Vide Apple Cider Pork Chops are the epitome of fall comfort food. With tender meat infused with the warm essence of apple cider and cooked to perfection using sous vide. You’ll never want to cook pork chops any other way.

If you make this Crock-Pot™ Sous Vide Apple Cider Pork Chops, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Instagram, @fettysfoodblog with your creation.