Sous Vide Pork Chops with Mustard Cream Sauce
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
3 hrs 5 mins
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Total Time
3 hrs 20 mins
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Servings
4
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Calories
555 kcal
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Course
Main Course
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Cuisine
American
Sous Vide Pork Chops with Mustard Cream Sauce
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Juicy and tender sous vide pork chops precision-cooked to perfection, complemented by a rich mustard cream sauce. Never overcook your pork chops again with this simple recipe!
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Ingredients
Pork Chops:
- 2 thick cut pork chops (~1.25" thick and 14-16 oz each)
- salt and pepper, to taste
- 2 garlic cloves, smashed
- 2 prigs fresh Rosemary
- 2 tablespoon salted butter
- 1 tablespoon pork lard (or other cooking fat)
Mustard Cream Sauce:
- 2 tablespoon salted butter (only needed if no fat is left in the pan after cooking)
- ⅓ cup shallots, finely chopped
- 1 prig fresh Rosemary
- ½ cup dry white wine
- ½ cup heavy cream
- 2 tablespoon spicy brown mustard
- 2 tablespoon Stone ground mustard
- salt and pepper, to taste
Instructions
Pork Chops:
- Pat pork chops dry with paper towels. Season all over with salt and black pepper.
- Place the seasoned pork chops into individual vacuum bags. Add 1 garlic clove, 1 sprig of rosemary, and 1 tablespoon of butter to each bag.
- Seal the bags with a vacuum sealer. Refrigerate the bags for 2-3 hours before cooking. This allows the salt to tenderize the meat.
- Fill a large pot or other large container with water. Heat the sous vide machine to 140°F. Place the bags with pork chops in the heated water bath and cook for 2-3 hours.
- Remove the bags from the water bath. Remove the pork chops from the bags and pat them dry with paper towels.
- Heat a cast iron skillet over medium-high heat. Add 1 tablespoon of lard or other cooking fat to the pan and let it melt.
- Place the pork chops in the hot skillet and cook for 1-2 minutes per side or until the outside has been browned. Make sure you sear the sides too! Remove to a plate or cutting board to rest while you prepare the mustard cream sauce.
Mustard Cream Sauce:
- Reduce the heat to medium. If the pan has enough fat left to cook the shallots, you do not need to use butter. If your pan is dry, add 2 tablespoon of butter and swirl to coat the pan.
- Add shallots and rosemary to the pan. Cook for 1-2 minutes, or until the shallots are softened and the rosemary is fragrant.
- Add the white wine to the pan and bring it to a simmer. Simmer for 2-4 minutes, or until the wine is mostly evaporated.
- Reduce the heat to low. Add the cream and mustards to the pan and stir to combine. Bring to a low simmer and simmer until thickened, about 2-4 minutes.
- Taste the sauce and add salt and black pepper as needed.
- Slice pork chops into ½" slices. Drizzle with mustard cream sauce. Enjoy!
Equipments used:
Notes
- This recipe uses thick-cut bone-in pork chops. You can use bone-in chops or boneless pork chops. If you're using thinner chops, you can cut down on the cook time.
- Rosemary adds a subtle earthiness and additional flavor to the pork chops and mustard sauce. You can substitute other fresh herbs like thyme and sage.
- The mustard cream sauce is a tasty addition to perfectly cooked pork chops. But you can make your favorite pan sauce or omit the sauce altogether.
- A sous vide machine, or immersion circulator, takes the guesswork out of cooking pork chops by keeping them at a precise temperature during the whole cooking process. For best results, a sous vide machine should be used. But sous vide cooking can be done without one. Check out this resource on sous vide cooking without a machine.
- While it takes a little more work to use the sous vide method without a vacuum sealer, it can be done. The water displacement method uses water to remove the air from a resealable plastic bag instead of using a vacuum bag.
- A cast iron pan is the best type of pan for getting a quick sear after sous vide cooking. But, you can use whatever type of pan or skillet you have available.
- Don't let the cream sauce simmer for too long. With the acid from the mustards, the sauce can break with excessive simmering.
Nutrition Information
Show Details
Calories
555kcal
(28%)
Carbohydrates
6g
(2%)
Protein
51g
(102%)
Fat
33g
(51%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
3g
Monounsaturated Fat
12g
Trans Fat
0.3g
Cholesterol
196mg
(65%)
Sodium
454mg
(19%)
Potassium
985mg
(28%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
545IU
(11%)
Vitamin C
2mg
(2%)
Calcium
56mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 555 kcal
% Daily Value*
| Calories | 555kcal | 28% |
| Carbohydrates | 6g | 2% |
| Protein | 51g | 102% |
| Fat | 33g | 51% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 196mg | 65% |
| Sodium | 454mg | 19% |
| Potassium | 985mg | 21% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 545IU | 11% |
| Vitamin C | 2mg | 2% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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