Sous Vide Garlic Herb Rubbed Pork Chops
Pork chops rubbed with a mixture of fresh herbs and olive oil cooked in Sous vide bath and broiled to finish
Servings 4
Calories 431kcal
Equipment
- Sous vide cooker
Ingredients
- 4 large bone-in pork chops about 1 ½” thickness
- ¼ cup parsley
- 10 large basil leaves
- ¼ cup rosemary stems removed
- ¼ cup chives
- 6 sprigs thyme remove stems
- 2 cloves garlic minced
- 1 lemon zested
- 1 tbsp white balsamic vinegar
- ½ tsp salt
- 1 tsp fresh cracked pepper
- ¼ cup extra virgin olive oil
Instructions
- Pulse fresh herbs in a food processor until finely chopped
- Add minced garlic, lemon zest, vinegar, salt and pepper and olive oil and blend until a nice paste is formed, add a little extra EVOO, if necessary.
- Rinse chops and pat dry.
- Rub all over with herb mixture and seal in a plastic bag (I seal them individually for even cooking), making sure to removed all the air (I use my Foodsaver for this).
- Heat Nomiku to 140 degrees.
- Drop sealed pork chops into the heated bath, making sure that the entire pork chop is submerged.
- Cook for 2 hours.
- Preheat the oven to 550 degrees F (broiler setting).
- Remove chops from bag and place on a baking sheet coated in olive oil.
- Broil chops about 3-4 minutes each side to crisp up the fat and lightly brown the outside.
- Be sure to watch carefully, so they don’t burn.
- Serve immediately.
Nutrition
Calories: 431kcal | Carbohydrates: 6g | Protein: 36g | Fat: 29g | Saturated Fat: 7g | Cholesterol: 117mg | Sodium: 389mg | Potassium: 663mg | Fiber: 2g | Sugar: 1g | Vitamin A: 596IU | Vitamin C: 25mg | Calcium: 72mg | Iron: 2mg