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–+ servings

Sous Vide Boneless Pork Chops With Rosemary Cream Sauce

Created by: Sarah Mock
Sous vide boneless pork chops with rosemary garnish.
prep time10 minutes
cook time1 hour
total time1 hour 10 minutes
Makes 4

Ingredients

  • 4 Boneless pork chops
  • Salt
  • Black Pepper
  • Rosemary
  • 2 Tablespoon Vegetable Oil
  • ½ Cup Heavy Cream

Instructions
 

Sous Vide Boneless Pork Chops Directions:

  • Season both sides of the boneless pork chops with salt, pepper and rosemary.
  • Place in either sous vide bags or in my case, freezer zip top quart bags.
  • Fill a container or pot with enough water to fully submerge the bags. Be sure to protect the surface your pot will be resting on with a hot pad or trivet
  • The time and temperature below is given for pork chops that are around 1 ½-inches thick. Add 15 minutes to the minimum time for each half inch if you have thicker double-cut chops. (see temperature chart below)
  • With the bag still open, slowly lower the bag into the water. The pressure of the water should force out most all of the air giving good contact of the heated water to the meat.
  • Once the meat is below the water line and the two sides of the bag have touched from the pressure of the water, close the bag ¾ of the way and clip it to the side of the pot.
  • Set your timer and walk away.

How to make the sauce

  • Pull the pork chops from the bag and reserve the juices in the bag.
  • Place them on a clean plate while your heavy bottom pot heat to high.
  • Drizzle a bit of oil in the bottom of the pan and sear your boneless pork chops in the oil.
  • Add ½ cup of heavy cream along with the extra juices that were in the sous vide bag. 
  • Scrape all the yummy bits off the bottom of the pan to add extra flavor to the sauce. 
  • Allow to reduce down so that the sauce stays in place when a line is drawn through it.
  • Sauce your sous vide pork chops and serve

Notes

Sous Vide Pork Chop Temperature:
  • Rare: 130°F / 54°C, 1 to 4 hours - Tender, juicy, and a little slippery.
  • Medium-Rare: 140°F / 60°C, 1 to 4 hours - Tender, juicy, and meaty.
  • Medium-Well: 150°F / 66°C, 1 to 4 hours - Quite firm and just starting to dry out.
  • Well Done: 160°F / 71°C, 1 to 4 hours - Firm, a little dry and tough, but still moist.

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