I can’t even tell you how excited I am about this recipe… As you know, I got my very own SousVide Supreme for my birthday in July – each new recipe is an experiment! I’d been eyeing the beautiful bone-in pork chops at the Central Market meat counter, and I figured they’d make a good 2nd dish to try out (first dish was a ribeye… still need to work on that one). Pork can be a bit of a challenge to cook without the right tools – it’s super easy to dry it out, and there are few things that I like less than a dried-out pork chop. Ugh. So, I did a little hunting around and ran across a Williams Sonoma recipe that I’ve adapted for the blog… Check it out after the jump!
Sous Vide Herbed Pork Chops
Quantity: 2 pork chops (serves about 4 people)
Time: 5 minute prep, 2.5 hours sous vide (no active work), 5 minutes sear and cut
Paleo Grade: C (gluten-free, but I used grass-fed butter)
- 2 bone-in pork chops (each about 1.25 -1.5 lb.)
- 3 tsp. dry brine (just find a good dry brine – mine had sea salt, thyme, rosemary, garlic, etc. in it – yum!)
- 4 Tbs. grass-fed butter, chopped into 1/2 Tbs. pats
- 6 sage leaves, finely chopped
- 1 Tbs. coconut oil
Honestly, I don’t think there could be an easier recipe for delicious pork out there… here goes!
- Prep your sous vide machine or immersion circulator… preheat to 138 degrees F.
- Sprinkle the dry brine and chopped sage leaves all over the pork chops, covering both sides of each.
- Place the pork chops in a vacuum-seal bag in a single layer, leaving several inches of space between the chops.
- Evenly distribute the butter pats throughout the bag on the chops – 4 per chop. I did my butter in big chunks (see pic), and I would recommend cutting them down to 1/2 Tbs. pats so you can distribute them better… and so your butter doesn’t leave a dent in your pork chop post-vacuum seal. 😉
- Vacuum seal the bag according to the manufacturer’s instructions, ensuring that you have a smooth, air-tight seal.
- Place sealed bag in your sous vide for 2.5 hours to cook.
- After 2.5 hours, carefully remove the bag from the sous vide machine and pat dry. Remove chops from bag, discarding melted butter. Pat dry. Note that your chops are going to look pale and a little unappetizing. Next up is a quick sear to get that gorgeous golden-brown finish!
- Heat up a cast-iron skillet with the coconut oil until very hot, and then sear chops for about 1.5-2 minutes per side, until golden brown.
- Transfer to a cutting board, slice, and serve!
These chops ended up being a Saturday lunch for me and my brother Andy… he’s my super-Paleo-CrossFit inspiration, so I was doubly excited when he loved the pork chops, too!