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Platter of Sous Vide Double Cut Pork Chops with Raw Summer Corn & Tomato Salad with gravy served alongside.

Sous Vide Double Cut Pork Chops with Raw Summer Corn & Tomato Salad

  • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes to 4 hours
  • Total Time: 1 to 4 hours
  • Yield: 3 servings, plus extra salad 1x
  • Category: Entree
  • Method: Sous Vide
  • Cuisine: American

Description

Thick, juicy pork chops are easier than ever to cook perfectly at home, thanks to sous vide cooking! Get consistent, succulent results every single time.


Ingredients

Units Scale

For Pork Chops:

  • 3 bone-in double cut pork chops
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste
  • 34 sprigs fresh rosemary
  • 1/4 cup vegetable or chicken broth (plus more, as needed)
  • 2 tablespoons peanut oil (or other high-heat cooking oil)
  • 3 cloves garlic, minced
  • 1 large shallot, chopped
  • 1 tablespoon unsalted butter, cut into quarters

For Salad:

  • 45 ripe tomatoes (heirloom if you can find them), chopped
  • 3 ears sweet corn, kernels cut from cobs
  • 34 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh chives
  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper

Instructions

For the Pork:

  1. Place your immersion circulator in a water bath and set to 140°F.
  2. Pat the pork chops dry and season generously with salt and pepper. Place in sous vide bag in a single layer and place a few rosemary sprigs on top and bottom. Seal bags and place in water bath to cook for anywhere between 45 minutes – 4 hours.
  3. Carefully remove the sous vide bag from the water bath. Cut bag open and remove pork, remove the rosemary sprigs and pat dry, pouring any juices from the bag into a measuring cup. Add enough vegetable broth to make 1/2 cup total liquid.
  4. Heat oil in a large, heavy skillet (preferably cast iron) over medium-high heat. Once hot, sear the chops until golden, about 1-2 minutes per side, then sear the fatty edge by holding each chop with tongs and pressing the edge onto the pan. Remove pork to a plate and lower the heat to medium.
  5. Add garlic and shallots to the still hot skillet, stirring until fragrant and starting to soften, about 1 minute. Add the broth mixture and stir, scraping the bottom of the pan as it cooks, until reduced and thickened, about 2-3 minutes. Turn off heat and add butter, stirring until melted. Taste for seasoning and add more salt and pepper if needed.

For the Salad:

  1. In a large bowl, combine tomatoes, corn, parsley, chives, olive oil and white wine vinegar. Season with salt and pepper and stir to combine.
  2. Serve pork chops with salad piled over top or alongside, and gravy for dipping.

Notes

This is a perfect use for in season summer produce. If you’re making the salad in the off-season, feel free to use grape tomatoes and frozen sweet corn.

You can add more broth to the pan to increase the amount of gravy, if desired. Note that it will take longer to thicken.

You can cover the container for your water bath to help retain the heat, especially if you’re cooking it for a long time period. I like using the ping-pong ball method from Serious Eats.

Nutrition

  • Serving Size:
  • Calories: 784
  • Sugar: 13.7 g
  • Sodium: 905.4 mg
  • Fat: 44.7 g
  • Saturated Fat: 10.6 g
  • Carbohydrates: 36.5 g
  • Fiber: 5.9 g
  • Protein: 64 g
  • Cholesterol: 182.2 mg

Keywords: sous vide, double cut pork chop, sous vide cooking

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