Sous Vide Boneless Pork Chops With Rosemary Cream Sauce

Step 1

Season both sides of the boneless pork chops with salt, pepper and rosemary.

Step 2

Place in either sous vide bags or in my case, freezer zip top quart bags.

Step 3

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

Step 4

The time and temperature below is given for pork chops that are around 1 1/2-inches thick. Add 15 minutes to the minimum time for each half inch if you have thicker double-cut chops. (see temperature chart below)

Step 5

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.

Step 6

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 3/4 of the way and clip it to the side of the pot.

Step 7

Set your timer and walk away.

Step 8

Pull the pork chops from the bag and reserve the juices in the bag.

Step 9

Place them on a clean plate while your heavy bottom pot heat to high.

Step 10

Drizzle a bit of oil in the bottom of the pan and sear your boneless pork chops in the oil.

Step 11

Add 1/2 cup of heavy cream along with the extra juices that were in the sous vide bag.

Step 12

Scrape all the yummy bits off the bottom of the pan to add extra flavor to the sauce.

Step 13

Allow to reduce down so that the sauce stays in place when a line is drawn through it.

Step 14

Sauce your sous vide pork chops and serve