Perfectly Juicy Sous Vide Pork Chops with Rich Homemade Gravy
Nutritional value per serving
Calories450kcal
Carbs10gram
Fat25gram
Protein40gram
Ingredients
- Pork chops (bone-in, about 3 cm thick) - choose fresh, pink chops with minimal fat and no strong odor4 piece
- Salt1 tsp
- Black pepper (freshly ground)1 tsp
- Fresh thyme (or 1 tsp dried thyme)1 tbsp
- Garlic cloves (peeled and crushed)2 piece
- Unsalted butter2 tbsp
- Olive oil1 tbsp
- All-purpose flour (for gravy)1 tbsp
- Chicken broth (low sodium)250 ml
- Heavy cream (optional for gravy)50 ml
This recipe guides you through making tender, juicy pork chops cooked sous vide to perfection, paired with a savory homemade gravy. Sous vide cooking ensures precise temperature control, making the pork chops incredibly juicy and tender. The gravy is made using the cooking juices and simple ingredients for a delicious finish. The total cost of ingredients is approximately 12 dollars, 11 euros, 9 pounds, and 950 rupees, serving 4 people. The dish contains about 450 kcal per serving, suitable for a high-protein diet. Difficulty level is easy, with about 1 hour of cooking excluding prep time.
Preparation instructions
Season the pork chops
1Pat the pork chops dry with paper towels. Season both sides evenly with salt, freshly ground black pepper, and sprinkle the thyme. Add the crushed garlic on top. This seasoning enhances the flavor during sous vide cooking.
Bag the pork chops for sous vide
2Place each seasoned pork chop along with a small piece of butter (about 0.5 tbsp) into a separate vacuum-seal or resealable ziplock bag. Remove as much air as possible using a vacuum sealer or the water displacement method. Ensure the bag seals tightly to avoid water ingress.
Set up the sous vide cooker
3Fill your sous vide container or pot with water. Set your immersion circulator to 60°C (140°F) for tender, slightly pink pork chops. If you prefer well done, set to 65°C (149°F). This temperature ensures safe internal cooking, as pork's safe minimum internal temperature is 63°C (145°F) plus 3 minutes rest.
Cook the pork chops sous vide
4Submerge the sealed bags in the preheated water bath. Clip bags to the side so they’re fully under water but not touching the circulator. Cook for 1 hour, allowing the temperature to fully penetrate and tenderize the meat.
Prepare the gravy base while cooking
5In a small saucepan, heat the olive oil over medium heat. Add the flour and stir constantly for 1-2 minutes to make a roux, which will thicken the gravy. Gradually whisk in the chicken broth, cooking until it thickens slightly (about 3-4 minutes). Keep warm on low heat.
Finish the pork chops and make gravy
6Once the sous vide cooking is complete, carefully remove pork chops from bags, reserving the juices. Heat a skillet over medium-high heat. Add the remaining butter. Sear the pork chops for about 1 minute per side until golden brown for a nice crust. Add the reserved juices to the gravy base and stir well. Add heavy cream if using and simmer for 2 minutes.
Serve
7Place pork chops on plates, spoon the warm gravy over the top, and garnish with extra thyme if desired. Serve immediately for the best taste and safety.
Cooking Tips
1Always use a food thermometer when cooking meat sous vide to ensure it reaches safe internal temperatures.
2Use fresh herbs and good quality broth for richer flavor in the gravy.
3If you don’t have a sous vide cooker, cook pork chops with a meat thermometer in an oven or skillet aiming for 63°C internal temp.
4Avoid cross-contamination by using separate cutting boards and utensils for raw pork and other ingredients.
5To save time, prepare the gravy base while the pork is cooking sous vide.
Equipment Needed
- Sous vide immersion circulator
- Large pot or container for water bath
- Vacuum sealer or ziplock bags
- Skillet or frying pan
- Saucepan
- Tongs
- Meat thermometer
Grocery Shopping List
- [ ] Pork chops (4 pieces) - Approx $8. Choose fresh chops with a nice pink color and no odor. Opt for bone-in for better flavor.
- [ ] Fresh thyme or dried (1 tbsp) - Approx $1. Fresh herbs add more aroma.
- [ ] Garlic (2 cloves) - Approx $0.20. Choose firm cloves without sprouting.
- [ ] Unsalted butter (2 tbsp) - Approx $0.50. Fresh butter enhances flavor.
- [ ] Olive oil (1 tbsp) - Approx $0.30. Use extra virgin for best taste.
- [ ] All-purpose flour (1 tbsp) - Approx $0.05. Regular flour works fine for gravy.
- [ ] Chicken broth (250 ml) - Approx $1. Use low sodium for better control of salt.
- [ ] Heavy cream (optional, 50 ml) - Approx $1. Adds richness to gravy. Total Approx Cost: $12.05
FAQ
What is the safe internal temperature for pork chops cooked sous vide?
The USDA recommends cooking pork chops to a minimum internal temperature of 63°C (145°F) followed by a 3-minute rest. Cooking sous vide at 60°C (140°F) for 1 hour achieves pasteurization safely.
Can I use bone-in or boneless pork chops for sous vide?
Both bone-in and boneless pork chops work well for sous vide. Bone-in can add more flavor and moisture, but boneless cooks slightly faster.
How do I avoid cross-contamination when handling raw pork?
Always use separate cutting boards and utensils for raw meat and wash your hands thoroughly after handling. Clean all surfaces and tools that came in contact with raw pork.
What if I don’t have a sous vide cooker?
You can cook the pork chops in an oven or pan aiming for an internal temperature of 63°C (145°F), but sous vide offers more consistent and tender results.
Can I make the gravy without cream?
Yes, you can omit the heavy cream. The gravy will be lighter but still delicious with broth and pan juices.