Sous Vide Pork Chops
User Reviews
4.6
48 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
1 hr 5 mins
-
Searing
10 mins
-
Total Time
1 hr 30 mins
-
Servings
2
-
Calories
513 kcal
-
Course
Main Course
-
Cuisine
American
Sous Vide Pork Chops
Report
Sous vide pork chops are juicy and tender - they will be perfectly cooked every time.
Share:
Ingredients
- 2 bone-in pork chops
- salt and pepper to taste
- fresh Rosemary
- fresh thyme
- 2 Tablespoons olive oil
Mustard Cream Sauce
- 1/2 cup chicken broth
- 2 Tablespoons Dijon mustard
- 2 Tablespoons heavy cream
Add to Shopping List
Instructions
- Set the sous vide cooker in the container. Set the temperature to 145 F and wait for the water to reach temperature.
- Season the pork chops with salt and pepper to your taste. Then add fresh thyme and rosemary on top of the pork chop to add flavor as they cook.
- Seal the pork chops in a vacuum bag. If you don't have a vacuum sealer put them in a zipper top plastic bag and close it almost all the way, removing as much air as you can.
- Once the water bath has reach temperature add the pork. If the pork is vacuum sealed just drop the bag in. If you are using a zipper top bag slowly lower it into the water, keeping the top out of the water. As the bag is lowered the water pressure should force any remaining air out. Seal the bag.
- Make sure the pork chops are completely submerged in the water bath. If they float to the top use a wooden spoon or mason jar filled with water to weight them down.
- Cook the pork for at least 1 hour and 15 minutes. You can leave it in the water for up to 3 1/2 to 4 hours with no loss of flavor.
- About 15 minutes before you want to eat heat a cast iron skilled on medium high heat on the stove. After 5 minutes take the pork chops out of the sous vide water.
- Pat the pork chops dry with paper towels. Add the olive oil to the skillet and sear each pork chops for 1-2 minutes per side. You want a nice golden brown crust to develop.
- Remove the pork chops and let them rest for 5 minutes. While they rest make the mustard cream sauce.
- Turn the heat down to medium. Then in the same skillet add the chicken broth and mustard. Stir and let the liquid reduce by about half, which should take 1-2 minutes. Take the skillet off the heat and add in the heavy cream. Stir until mixed. Serve over the pork chops.
Notes
- You can use boneless pork chops instead of bone in. Thick pork chops are best.
- If the pork chops are frozen increase the cooking time to 2 hours minimum.
Nutrition Information
Show Details
Serving
1g
Calories
513kcal
(26%)
Carbohydrates
2g
(1%)
Protein
42g
(84%)
Fat
37g
(57%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
22g
Cholesterol
150mg
(50%)
Sodium
875mg
(36%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 513 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 513kcal | 26% |
| Carbohydrates | 2g | 1% |
| Protein | 42g | 84% |
| Fat | 37g | 57% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 22g | 129% |
| Cholesterol | 150mg | 50% |
| Sodium | 875mg | 36% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
48 reviews
Excellent
Other Recipes
You'll Also Love
