Sous Vide Pork Chops with Mustard Cream Sauce
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!
Servings: 4
Calories: 555kcal
Ingredients
Pork Chops:
- 2 thick cut pork chops (~1.25" thick and 14-16 oz each)
- salt and pepper, to taste
- 2 garlic cloves, smashed
- 2 sprigs fresh rosemary
- 2 tablespoon salted butter
- 1 tablespoon pork lard (or other cooking fat)
Mustard Cream Sauce:
- 2 tablespoon salted butter (only needed if no fat is left in the pan after cooking)
- ⅓ cup shallots, finely chopped
- 1 sprig fresh rosemary
- ½ cup dry white wine
- ½ cup heavy cream
- 2 tablespoon spicy brown mustard
- 2 tablespoon stone ground mustard
- salt and pepper, to taste
Instructions
Pork Chops:
- Pat pork chops dry with paper towels. Season 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 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 bags with pork chops in the heated 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! Remove to a plate or cutting board to rest while you prepare the mustard cream sauce.
Mustard Cream Sauce:
- Reduce the heat to medium. If the pan has enough fat left to cook the shallots, you do not need to use butter. If your pan is dry, add 2 tablespoon of butter and swirl to coat the pan.
- Add shallots and rosemary to the pan. Cook for 1-2 minutes, or until the shallots are softened and the rosemary is fragrant.
- Add the white wine to the pan and bring it to a simmer. Simmer for 2-4 minutes, or until the wine is mostly evaporated.
- Reduce the heat to low. Add the cream and mustards to the pan and stir to combine. Bring to a low simmer and simmer until thickened, about 2-4 minutes.
- Taste the sauce and add salt and black pepper as needed.
- Slice pork chops into ½" slices. Drizzle with mustard cream sauce. Enjoy!
Notes
- This recipe uses thick-cut bone-in pork chops. You can use bone-in chops or boneless pork chops. If you're using thinner chops, you can cut down on the cook time.
- Rosemary adds a subtle earthiness and additional flavor to the pork chops and mustard sauce. You can substitute other fresh herbs like thyme and sage.
- The mustard cream sauce is a tasty addition to perfectly cooked pork chops. But you can make your favorite pan sauce or omit the sauce altogether.
- A sous vide machine, or immersion circulator, takes the guesswork out of cooking pork chops by keeping them at a precise temperature during the whole cooking process. For best results, a sous vide machine should be used. But sous vide cooking can be done without one. Check out this resource on sous vide cooking without a machine.
- While it takes a little more work to use the sous vide method without a vacuum sealer, it can be done. The water displacement method uses water to remove the air from a resealable plastic bag instead of using a vacuum bag.
- A cast iron pan is the best type of pan for getting a quick sear after sous vide cooking. But, you can use whatever type of pan or skillet you have available.
- Don't let the cream sauce simmer for too long. With the acid from the mustards, the sauce can break with excessive simmering.
Nutrition
Calories: 555kcal | Carbohydrates: 6g | Protein: 51g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 196mg | Sodium: 454mg | Potassium: 985mg | Fiber: 1g | Sugar: 3g | Vitamin A: 545IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 2mg
To see the web version with photos, tips and FAQs, scan the QR code or visit:
