Go Back
+ servings
platter of herb-rubbed pork chops with a fresh herb garnish

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
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 2 hours 5 minutes
Total Time 2 hours 15 minutes
Servings 4
Calories 431kcal
Author Amee


  • Sous vide cooker


  • 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 tablespoon white balsamic vinegar
  • ½ teaspoon salt
  • 1 teaspoon fresh cracked pepper
  • ¼ cup extra virgin olive oil


  • 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.


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