Sous Vide Pork Chops Recipe
Despite being a delicious dinner option, many people opt against making pork chops for one crucial reason: they dry out! When cooked to perfection, pork chops have wonderful flavor and texture. Unfortunately, it's easy to overdo them and dry them out, and no amount of sauce is going to save a dry pork chop. If only there was a way to ensure that pork chops could be cooked to absolute perfection, without even a single degree of over-doneness ...
Well, thanks to recipe developer Ting Dalton's sous vide pork chop recipe, such a dream is actually a reality! "Pork chops can be a little chewy, but when you sous vide them, the meat becomes tender and [melts] in your mouth," she says. "Finishing off in the pan to sear the outside to a golden color makes this a really easy recipe." The beauty of a sous vide appliance is that it cooks food — from eggs to salmon to steak — to the perfect temperature. It's easy to overdo it on the stove top or in the oven, but the temperature-controlled nature of a sous vide eliminates such risk. These pork chops are a perfect example of what a sous vide can do — so let's get right into it!
Gather the ingredients to make sous vide pork chops
Not only is this recipe easy to make, but it doesn't require many ingredients, so your trip to the grocery store will be quick. For this recipe, you'll need 4 pork chops, a lemon (specifically, a piece of the peel), fresh thyme, a clove of garlic, salt, pepper, olive oil, and butter. Though Dalton keeps it minimal with her herb choice, she says that you can use whatever herbs you like. "You can try oregano or sage," she says. Also, as for the pork chops, Dalton has a strong preference for the bone-in variety.
Set up the sous vide and vacuum seal the pork chops
To get started on this recipe, fill a pot or container with water. Get the sous vide machine situated in the water and set the temperature to 140 F. Next, season your pork chops to taste with salt and pepper — Dalton notes that you should be generous. Place your seasoned pork chops into a sous vide bag or freezer bag along with the garlic clove, thyme, lemon peel, and olive oil. "The addition of the thyme, garlic, and lemon peel adds a depth of flavor while the pork chops are cooking," Dalton says. Now, it's time to let the sous vide work its magic — simply place the vacuum-sealed pork chops into the bath and let them cook for 1 hour.
Sear the pork chops in a skillet
Once the pork chops are done cooking in the sous vide bath, place a skillet on your stove and set the heat to high. Add the butter and a couple more sprigs of thyme. Once the butter has melted, place the pork chops in the pan, allowing them to sear for a minute or two on each side. You may have to repeat this process in batches to sear all four of the pork chops. Though they fully cooked in the sous vide bath, searing the pork chops helps give them a wonderful color and adds a little crispiness to the outside. And, the extra butter and thyme definitely helps enhance the flavor!
Serve your sous vide pork chops
Once you've seared the pork chops, use the leftover butter in the pan to baste them, and you're ready to serve and enjoy. "These sous vide pork chops can be served with the flavorful butter spooned over the top with potatoes and green vegetables," Dalton suggests.
If you've been skeptical about trying sous vide cooking, hopefully this recipe has changed your mind. "I love sous vide cooking as once you've prepped the meat with very few ingredients, the water bath does all the work leaving you to go and do other things instead of stand over a hot stove," Dalton adds. We have to agree — there's nothing better than enjoying a perfectly cooked meal with very minimal cooking!
- 4 pork chops
- 1 piece of lemon peel
- 4 sprigs fresh thyme, divided
- 1 clove garlic
- salt, to taste
- pepper, to taste
- 2 teaspoons olive oil
- 2 tablespoons butter
- Fill a pot or container with water and set the sous vide machine to 140 F and situate it in the water.
- Season the pork chops generously with salt and pepper.
- Place the pork chops in a sous vide bag or freezer bag, then add the garlic, thyme, lemon peel, and olive oil.
- Remove the air through a vacuum sealer, or displacement method.
- Put the pork in the bath for 1 hour.
- Once the pork chops are done, carefully remove them from the water and bag.
- Heat a skillet on high heat. Add the butter and a few more sprigs of thyme. Once the butter has melted, add the pork to the skillet and sear it for 1-2 minutes until it's golden brown on both sides. You may need to do this in 2 batches.
- Baste the pork with the melted butter and serve.
| Calories per Serving | 415 |
| Total Fat | 26.1 g |
| Saturated Fat | 9.9 g |
| Trans Fat | 0.4 g |
| Cholesterol | 152.6 mg |
| Total Carbohydrates | 1.5 g |
| Dietary Fiber | 0.7 g |
| Total Sugars | 0.0 g |
| Sodium | 495.9 mg |
| Protein | 41.6 g |
