Sous vide pork chops are juicy and tender - they will be perfectly cooked every time.
Prep Time5 minutesmins
Cook Time1 hourhr15 minutesmins
Searing10 minutesmins
Total Time1 hourhr30 minutesmins
Servings: 2
Ingredients
2bone-in pork chops
salt and pepper to taste
fresh rosemary
fresh thyme
2Tablespoonsolive oil
Mustard Cream Sauce
1/2cupchicken broth
2TablespoonsDijon mustard
2Tablespoonsheavy cream
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.
2 bone-in pork chops, salt and pepper to taste, fresh rosemary, fresh thyme
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.
2 Tablespoons olive oil
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.
1/2 cup chicken broth, 2 Tablespoons Dijon mustard, 2 Tablespoons heavy cream
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.