How to Sous Vide Pork Chops

Servings: 4 Prep Time: 5 minutes Cook Time: 3 hours 15 minutes

Juicy and tender  sous vide pork chops precision-cooked to perfection, complemented by a rich mustard cream sauce. Never overcook your pork chops again with this simple recipe!

Ingredients: – thick cut pork chops – salt and pepper – garlic cloves – rosemary – salted butter – pork lard (or other cooking fat) Optional Mustard Cream Sauce: – salted butter – shallots – white wine – heavy cream – spicy brown mustard – stone ground mustard

Pat pork chops dry with paper towels. Season pork chops all over with salt and black pepper.

Place the seasoned pork chops into individual vacuum bags. Add 1 garlic clove, 1 sprig of rosemary, and 1 tablespoon of butter to each sous vide bag.

Seal the bags with a vacuum sealer. Refrigerate the bags for 2-3 hours before cooking. This allows the salt to tenderize the meat.

Fill a large pot or other large container with water. Heat the sous vide machine to 140°F.

Place the sous vide bags with pork chops in the hot water bath and cook for 2-3 hours.

Remove the bags from the water bath. Remove the pork chops from the bags and pat them dry with paper towels.

Heat a cast iron skillet over medium-high heat. Add 1 tablespoon of lard or other cooking fat to the pan and let it melt. Place the pork chops in the hot skillet and cook for 1-2 minutes per side or until the outside has been browned.

Make sure you sear the sides too!

Serve with mustard cream sauce, if desired. Enjoy!