Sous Vide Pork Chops
Perfectly tender and juicy pork chops cooked using the sous vide method, infused with garlic, sun-dried tomatoes, and fresh basil, then optionally seared for a golden finish.
Equipment
- Sous Vide Machine
- Vacuum-sealable bag
- Heavy-duty freezer bag
- Grill or Cast-iron skillet
Ingredients
- 2 lb thick-cut boneless pork chops (4 chops)
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp pepper
- 4 cloves garlic minced
- 4 tbsp sundried tomatoes chopped
- 2 tbsp fresh basil chopped
Instructions
- Begin by setting your sous vide water bath to a precise 140°F (60°C) and allow it to preheat.
- Gently place the pork chops, olive oil, salt, pepper, minced garlic, chopped sun-dried tomatoes, and fresh basil into a vacuum-sealable bag or a heavy-duty freezer bag suitable for sous vide. Ensure all ingredients are evenly distributed around the chops for maximum flavor infusion.
- Carefully remove as much air as possible from the bag before sealing. If using a freezer bag, you can use the water displacement method (submerge the bag slowly into the water, allowing the pressure to force the air out before sealing completely).
- Submerge the sealed bag into the preheated water bath and let it cook undisturbed for 2 hours. This gentle cooking method ensures perfectly tender and incredibly juicy pork chops.
- Once cooked, carefully remove the bag from the water bath. Take out the succulent pork chops – they are now ready to serve!
- *Optional for a golden finish:* For an extra touch, you can quickly sear the pork chops on a hot grill or in a cast-iron skillet over high heat for about 1-2 minutes per side to develop a beautiful, flavorful crust.
Notes
Feel free to adjust seasonings to your taste. For best results, ensure the bag is properly sealed and air-free before sous vide cooking.
Nutrition Information (per serving):
Calories: 368.1
Total Carbs: 4g
Net Carbs: 3.2g
Fats: 14.9g
Protein: 51.8g
Calories: 368.1
Total Carbs: 4g
Net Carbs: 3.2g
Fats: 14.9g
Protein: 51.8g
