Sous vide cooking has become an increasingly popular technique for cooking meat to perfect doneness. With sous vide, meat is sealed in an airtight bag and then submerged in a water bath at a precise temperature. This allows the meat to cook evenly throughout while retaining moisture and juices. Pork chops are a great candidate for sous vide cooking. However, many cooks wonder if pork chops can or should be marinated before cooking them sous vide. Here is a comprehensive look at whether marinating pork chops before sous vide is recommended.
The Purpose of Marinating Meat
Marinades are used for several reasons when preparing meat:
- To add flavor – Marinades often contain acidic ingredients like wine, vinegar, yogurt, citrus juice as well as herbs, spices, and aromatics. These ingredients impart flavor and aroma to the meat.
- To tenderize – Acidic marinade ingredients like vinegar or citrus juice help break down tough connective tissues in meats to make them more tender.
- To retain moisture – The liquid in the marinade helps meat retain moisture during cooking.
- To inhibit bacterial growth – Salt and acid in marinades inhibits growth of bacteria on the meat surface.
When cooking meat using traditional high heat methods like grilling, broiling, pan frying or roasting, marinades can play an important role in flavor and texture development. However, with sous vide cooking, the need for marinating is less significant.
How Sous Vide Cooks Meat
With traditional high heat cooking methods, the outside of meat is cooked much faster than the inside. This can lead to overcooking on the exterior to achieve doneness on the inside of thick cuts. Marinating helps mitigate this issue by adding flavor and moisture to the outer layers of meat.
Sous vide cooking works differently. The meat cooks gently in a precise temperature water bath until it reaches the target internal temperature. This leads to meat that is cooked evenly from edge to edge without the band of overcooked meat on the exterior.
Additionally, sous vide cooking retains moisture inherent in the meat because juices are not lost due to high heat. This makes marinating to add moisture less necessary.
Should You Marinate Pork Chops Before Sous Vide?
For the reasons above, marinating is not required prior to sous vide cooking of pork chops. However, there are still some benefits to consider.
Benefits of Marinating Pork Chops Before Sous Vide
- Flavor – While sous vide pork chops retain plenty of moisture and tenderness on their own, marinades can still infuse the meat with extra flavor.
- Tenderize – Acidic marinade ingredients provide some mild tenderizing effects by breaking down connective tissues.
- Moisture – Though less critical, marinades can contribute additional moisture to keep the pork chops juicy.
- Food safety – Marinades with salt and acid help inhibit bacteria growth on the surface of the meat.
Downsides to Marinating Before Sous Vide
- The marinade flavors can become diluted during the long cook times for sous vide. Much of the marinade ends up in the bag rather than flavoring the meat.
- Salt and acidic ingredients like vinegar or citrus juice can start to cure and chemically “cook” the meat leading to an unnatural texture.
- Herbs and aromatics in marinades can become unpleasantly overpowersing with extended sous vide cooking.
Tips for Marinating Pork Chops Before Sous Vide
If you do wish to marinate pork chops prior to sous vide, here are some tips:
- Use marinade sparingly – pork chops don’t need a lot of marinade to impart flavor when cooking sous vide.
- Limit marinating time to 1-4 hours at most. Extended marinating is not needed for sous vide.
- Pat off excess marinade before sealing for sous vide to prevent too much liquid in the bag.
- Avoid very acidic or salty marinades that could start to “cook” the meat.
- Focus more on aromatic herbs and spices versus acidic ingredients for flavor.
Best Marinades for Pork Chops Before Sous Vide
Here are some recommended marinade options if marinating pork chops prior to sous vide:
Fresh Herb Marinade
- Garlic
- Shallot
- Thyme
- Rosemary
- Sage
- Lemon zest
- Olive oil
- Salt and pepper
Wine or Vinegar-Based Marinade
- Red or white wine
- Apple cider vinegar
- Dijon mustard
- Shallot
- Thyme
- Honey
- Olive oil
- Salt and pepper
Asian Inspired Marinade
- Low sodium soy sauce
- Rice wine vinegar
- Sesame oil
- Fresh ginger
- Garlic
- Chili flakes
- Honey
How Long to Cook Pork Chops Sous Vide
The benefit of sous vide cooking is it allows you to cook pork chops until they reach the ideal internal temperature for desired doneness. Here are sous vide temperature guidelines based on thickness:
| Thickness | Sous Vide Temperature | Time |
|---|---|---|
| 1 inch | 140°F (60°C) | 1-2 hours |
| 1.5 inch | 140°F (60°C) | 2-3 hours |
| 2 inches | 140°F (60°C) | 3-4 hours |
After cooking sous vide, pork chops can be quickly seared to brown and caramelize the exterior.
Conclusion
While marinating is not required for sous vide pork chops, it can provide some extra flavor and moisture benefits. Keep marinade light and limit marinating time to avoid overpowering flavors or altered texture. Aromatic herb marinades work best for sous vide pork chops. Cook the chops sous vide at 140°F until they reach your desired doneness based on thickness. Marinating pork chops before sous vide can enhance flavor and moisture, but is not essential to achieve delicious results.