Sous vide pork chops is by far the most foolproof way to make the juiciest and tenderest chops every single time. Here’s how to do it.
- 2 1.5-inch thick bone-in pork chops (about 1 pound)
- Kosher salt
- Freshly ground black pepper
- Olive oil
- Fresh rosemary sprigs (optional)
- 2 tablespoons unsalted butter
- 4 cloves garlic
For the Sun-Dried Tomato Caper Sauce
- 1 tablespoon unsalted butter
- 2 tablespoons sun-dried tomatoes, chopped
- 1 tablespoon capers, chopped
- Juice from sous vide pork chops, strained
- 1 tablespoon chopped fresh parsley for garnishing
- Set up the sous vide: Set up an immersion circulator and preheat the water to 140°F (60°C) or other desired temperature.
- Prepare the pork chops: Season pork chops with salt and pepper on each side. Place them in a vacuum sealer bag. Add a splash of olive oil and a few fresh rosemary sprigs if using. Vacuum seal the bag. Alternatively, you can use a Ziploc bag if you don’t have a vacuum sealer.
- Sous vide cook the pork chops: Once the water has reached the desired temperature, submerge the pork chops under the hot water bath. If you use a Ziploc bag, use the water displacement method to push the air out of the bag and clip it onto the side of your cooking vessel. Set the timer for 1 hour. You can leave the pork chops in the sous vide for up to 4 hours.
- Sear the pork: Once the timer goes off, remove the pork from the water bath. Open the bag and transfer the pork chops to a cutting board, reserving the cooking juices. Pat them dry with paper towels. Heat a cast-iron skillet over high heat until really hot. Add butter and immediately move it around the skillet using a spatula. The butter will melt quickly. Using a pair of tongs, carefully place the pork chops in the skillet, followed by garlic cloves or more thyme sprigs if desired. Sear each side for 45 seconds until browned. Add more butter if necessary and spoon the butter over the pork chops as they sear. Transfer the pork to a cutting board and remove all content from the skillet.
- Prepare the Sun-Dried Tomato Caper Sauce: In the same skillet, over medium heat, melt 1 tablespoon butter. Add sun-dried tomatoes and capers, stirring occasionally. Slowly add 1 tablespoon strained pork juice at a time, taste, then add water or more pork juice to adjust the flavor to your liking. Cook until the sauce is thickened, about 5 minutes.
- Serve: Slice the pork chops, spoon a generous amount of the sauce on top and garnish with fresh parsley. Enjoy!
- Serving Size: 1
- Calories: 695
- Sugar: 0.6g
- Sodium: 554.6mg
- Fat: 43.9g
- Saturated Fat: 16.8g
- Trans Fat: 0g
- Carbohydrates: 5.1g
- Fiber: 1.3g
- Protein: 68.8g
- Cholesterol: 245.3mg