Sous Vide Pork Chops

Ingredients

• 2pork chops, bone-in or boneless, about 3.8 cm thick
• to tastesalt and pepper
• 15 mlvegetable oil or rapeseed oil
• 30 gbutter
• 3 clovesgarlic, smashed (optional)
• to tastefresh herbs such as rosemary or thyme (optional)

Instructions

1. 1

   Set the temperature

   Set the sous vide circulator to 60°C (140°F).

2. 2

   Seal the chops

   Put the pork chops in a vacuum-sealer bag and seal it. Alternatively, use the water displacement method.

3. 3

   Cook in the bath

   Lower the bag into the water bath, keeping the circulator's intake and output clear. Cook for 1 to 4 hours.

4. 4

   Dry and season

   Take the chops out of the bag and place them on a plate lined with kitchen paper. Pat them very dry, then season again with salt and pepper.

5. 5

   Heat the oil

   Heat the oil in a large cast-iron frying pan over a high heat.

6. 6

   Sear one side

   When the oil is sizzling hot, add the chops and sear for 30 seconds to 1 minute, until golden. Add the butter, garlic and herbs, if using.

7. 7

   Finish and rest

   Turn the chops and cook for a further 30 seconds to 1 minute, spooning the butter mixture over them continuously. Remove from the pan and leave to rest for 5 minutes before serving.

What are sous vide pork chops?

Sous vide is a cooking method in which food is sealed in a bag and cooked in a temperature-controlled water bath. It is used for meat dishes in many cuisines, including American-style pork chops.

Here, the chops cook gently before a brief, hot sear. That contrast gives the meat a browned exterior while letting you choose a consistent level of doneness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 368 calories, 29g protein, 1g carbs, 28g fat.

The pork provides most of the protein, while the oil and butter contribute most of the fat; the listed carbohydrate amount is very low. Add vegetables and a portion of potatoes or another grain to round out the plate.

Choosing the chops

Thickness: Chops about 3.8 cm thick suit the stated cooking time and searing method. Bone-in or boneless both work; keep the pieces in a single layer in the bag if possible.

Fresh or frozen: The recipe allows either. If using frozen chops, make sure they are separated and sealed in the bag before placing them in the bath.

Drying before the sear

Surface moisture: Pat the chops very dry after removing them from the bag. A dry surface helps them brown quickly in the hot pan rather than steaming.

Second seasoning: The recipe seasons the chops again after drying. Add salt and pepper to taste just before they go into the pan.

Getting a golden crust

Hot pan: Heat the oil over high heat and wait until it is sizzling before adding the chops. The sear is brief, so have the butter and optional aromatics ready.

Basting: Add the butter, garlic and herbs after the first side has browned, then spoon the foaming butter over the chops as the second side sears.

Timing and doneness

Water bath: Cook the chops for 1 to 4 hours at 60°C (140°F), as specified in the method. Keep the circulator's intake and output unobstructed so water can move around the bag.

Sear and rest: Each side gets 30 seconds to 1 minute in the pan, followed by a 5-minute rest. The recipe gives a total time of 65 minutes, though its listed bath time ranges from 1 to 4 hours.

What to serve alongside

Vegetables: Serve the chops with green beans, roasted carrots or a crisp salad for freshness and colour.

Something filling: Mashed potatoes, roast potatoes or cooked grains make a hearty accompaniment and pair well with the buttery pan juices.

Recipe notes & tips

• Use a bag that is rated for sous vide cooking and seal it securely.
• Arrange the bag so water can circulate freely around the chops.
• Keep the pan and aromatics ready before removing the chops from the water bath.
• Pat the chops thoroughly dry before they touch the hot pan.
• Spoon the butter over the chops continuously during the final sear.

Variations

• Use rapeseed oil: Swap it for the vegetable oil as suggested in the ingredient list.
• Add rosemary: Include a sprig with the butter for a fragrant finish.
• Add thyme: Use thyme in place of or alongside rosemary.
• Skip the garlic: Leave it out for a simpler buttery pan sauce.
• Choose bone-in chops: Use them in place of boneless chops, keeping the stated thickness in mind.

Common mistakes to avoid

• Blocking the circulator: Leave the intake and output clear so water can circulate around the bag.
• Wet chop surfaces: Pat the meat very dry before searing to help it brown.
• Pan not hot enough: Wait for the oil to sizzle before adding the chops.
• Searing too long: Keep each side to 30 seconds to 1 minute so the quick browning step stays brief.
• Skipping the rest: Leave the chops for 5 minutes after searing before serving.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3 days. Reheat gently until hot throughout; a brief warm-through is preferable to prolonged high heat, which can dry the chops.

Frequently asked questions