Let me show you how easy perfect pork chops can be.
Time to make Sous Vide Pork Chops!
Serves 4-6
Ingredients:
- 4 pork chops
- Sagemary finishing salt
- Freshly ground black pepper
- 2 tablespoons lard
Equipment:
- All of my recommended kitchen tools are listed here.
A few days ago, I sous vided some pork chops (seasoned with Sagemary finishing salt and pepper, cooked at 134-140 F for 2 hours) so I’d have them ready for dinner tonight. Tonight, I took them out of the fridge…
…and dunked them into my SousVide Supreme that I’d filled and pre-heated to 134-140F. (Update: you can also use a sous vide immersion circulator like this one.)
I let them steep in the bath for 30 minutes while I prepped my other sides (garlic cauliflower “mashed potatoes,” roasted carrots, green beans with balsamic vinegar and slivered almonds, and herb gravy). When time was up, I took the chops out of the bath and dried ‘em with a paper towel. Ugly and unappetizing, right?
But then I seared them off in my cast iron skillet with some melted lard. I left the chops undisturbed for a minute on each side…
…and then, using tongs, I seared the fatty edges of each chop. Watch for grease fires!
(Nowadays, I just char the chops with my kitchen torch.)
Then, I plated everything up. Looks pretty good for a weeknight dinner, no?
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).
PRINTER-FRIENDLY RECIPE CARD
Sous Vide Pork Chops
Ingredients
- 4 pork chops
- Sagemary finishing salt
- Freshly ground black pepper
- 2 tablespoons lard or your fat of choice
Instructions
- Set your SousVide Supreme at 134-140°F. Season your pork chops with salt and pepper. Vacuum seal the pork chops.
- Dunk the pork chops in the SousVide Supreme for 2 hours. Take the pork out and put in an ice bath and store in the fridge until you're ready to cook them.
- When you're ready to cook the pork chops, put them back into the SousVide Supreme at 134-140°F for 30 minutes. While it's cooking, prep your veggie sides.
- Take the pork out of the bath and dry them with a paper towel. Heat the lard in a cast iron skillet on high and sear the chops for 1 minute on each side, undisturbed. Then, using tons, sear the fatty edges of each chop.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
