Sous Vide Reheated Pork Chops

When I have leftover protein my favorite way to reheat is using the sous vide. Reheating in the microwave can dry out and make your proteins tough. Sous vide means cooking under pressure-vacuum sealed and immersed in warm circulating water. This is the perfect to sous vide reheated pork chops.

I’m a cooking gadget freak! A couple of Christmases ago my hubby and I got each other the same gift. Yep…..you guessed it a sous vide. We returned one sous vide and secretly I wished we had kept both of them. I like leftovers but hate it when the meat gets dried out. So, after doing a little research I found a way to enjoy leftovers using the sous vide.

With extra time on the weekends, I will cook bigger meals so we will have leftovers for the weeknights. I know from experience that using the microwave to reheat makes leftover pork chops inedible. Here’s how I Sous Vide Reheated Pork Chops.

You can either use a vacuum food saver and seal the chops or a gallon Ziploc bag. The food saver method can be tricky because the liquid can get sucked up when using the vacuum function and keep the bag from properly sealing.

I used the Ziploc method for this application. When using the Ziploc bag just get out as much air as possible and seal most of the bag. Use the water displacement method and leave about 1 inch unsealed. Slowly lower the bag into your water-filled container. I use a stockpot from my kitchen. You can buy special sous vide cooking accessories, but I am frugal (just mean I have more money to make cocktails). The pressure from the water forces the air out of the bag. When you have most of the air out seal up the bag. I use a binder clip to attach the bag to the edge of the pot.

Reheating with the sous vide just set the temperature close to the original cooking temp. In this case, I set the sous vide it to 140′. After the sous vide comes to the temperature, sous vide it for 1 hour. Now you have plenty of time to finish fixing the rest of your meal.