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Crock-Pot™ Sous Vide Apple Cider Pork Chops
Prep Time
15 mins
Cook Time
1 hr 35 mins
Total Time
1 hr 50 mins
 

Fall is in full swing 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.

Course: Main Course
Cuisine: American
Keyword: Apple Cider, Apple Cider Pork Chops, Crock-Pot™ Dinners, Crock-Pot™ Recipe, Crockpot™, Pork Chops, Sous Vide, Sous Vide Cooking
Servings: 4
Author: Feta Topalu
Ingredients
  • 4 boneless pork chops (1-inch in thickness)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1½ cups apple cider (non-alcoholic)
  • 3 cloves garlic, minced
  • 2 teaspoons stone ground dijon mustard
  • 1 teaspoon minced rosemary
  • 1 teaspoon minced sage
  • 1 honeycrisp (or gala) apple, cored and thinly sliced
  • ½ yellow onion, thinly sliced
  • 2 tablespoons avocado oil (or other neutral/high-heat oil)
Instructions

  1. 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.

  2. Press SOUS VIDE and set the temperature 145F and the time to 1 hour and 30 minutes. Press START and it will start preheating.

  3. Season the pork chops with salt and pepper.

  4. In a bowl, whisk together apple cider, garlic, dijon, rosemary, and sage. Set side.

  5. 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. If using gallon sized zip-top bags, place two pork chops in a single layer in each bag, ensuring that the pork chops are not touching. If they are touching, this may cause undercooked meat.

  6. Divide the sliced apple, sliced onion, and herbed cider into the bags with the pork chops.

  7. 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.

  8. Once the Crock-Pot™ is preheated, fully submerge the bags into the water. Secure the lid and the probe. Press START. Sous vide the pork chops for 1 ½ hours.

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

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

  11. Pour half of the herbed cider, apples, and onions 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 serve.