Perfect Sous Vide Bone-In Pork Chops with Tomato Glaze

These sous vide bone-in pork chops come out super tender and juicy every time, and the tomato glaze is just the cherry on top!

📝 Ingredients

• 2 pounds bone in pork chops (2-4 pork chops, depending on thickness)
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoon avocado oil
• 1/4 cup tomato paste
• 1 1/2 tablespoons honey
• 1/4 cup grape tomatoes (substitute cherry)
• 1 1/2 tablespoons balsamic vinegar
• 1 1/2 tablespoon honey mustard
• 1/2 cup chicken stock
• 2 teaspoons fish sauce (substitute soy sauce)

👨‍🍳 Instructions

1. 1Heat a sous vide water bath to 140°F. *a time and temperature chart is included in the post above if you prefer a different doneness. 140°F will provide medium rare results.
2. 2Season the pork chops with salt and pepper and seal in a vacuum seal bag (or ziplock freezer bag if using the water displacement method).
3. 3Cook for 2-4 hours in the water bath.
4. 4Remove from the water bath and bag and pat dry with paper towels.
5. 5Heat the avocado oil in a cast iron skillet over high heat.
6. 6Add the pork chops and cook for 60 seconds a side, until a brow crust forms.
7. 7Remove and serve with the tomato sauce.
8. 8--- Tomato Glaze: ---
9. 9Heat all the ingredients in a saucepan over medium high heat until simmering.
10. 10Simmer for 3-5 minutes, using the back of a large spoon to break some of the grape tomatoes so they are no longer whole and add some texture to the sauce.
11. 11Remove from heat and serve over top the pork chops.