Sous Vide Pork Chops
Sous vide pork chops come out incredibly juicy and full of flavor. There is no risk of overcooking here. Use fresh, frozen, bone-in, or boneless pork chops. Watch the video below to see how I make it in my kitchen!
Servings 4 servings
Calories 265kcal
Ingredients
- 4 pork chops boneless
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon garlic powder
- 1 large shallot thinly sliced
- 2 sprigs Rosemary
- 2 tablespoons butter
Instructions
- Preheat the water bath using the Sous vide machine to 60C/140F.
- Season the pork chops with salt, pepper, and garlic powder on all sides.
- Place the pork chops in a vacuum bag with shallot and rosemary. Seal the bag with a vacuum sealer.
- Place the bag with meat in the water bath, totally submerged in water, and cook for 1-4 hours.
- Remove the pork from the bag and discard the herbs. Pat dry the pork.
- Heat butter in a skillet on high heat. Once hot, add the pork and sear on both sides until a crust appears, around 2 minutes per side.
Video
Notes
TO STORE: Put leftovers in an airtight container and refrigerate them. Cooked pork chops last 3 to 4 days in the fridge.
TO FREEZE: Leftover chops can be stored in the freezer, covered, for up to two months.
TO REHEAT: The best way to reheat these pork chops is in the oven and a water bath.
Pork chops from frozen: Increase the cooking time by one hour.
Nutrition
Serving: 1serving | Calories: 265kcal | Carbohydrates: 2g | Protein: 29g | Fat: 15g | Sodium: 401mg | Potassium: 534mg | Fiber: 0.3g | Vitamin A: 183IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg | NET CARBS: 2g