Sous Vide Pork Chops with Sage Butter and Balsamic Glaze

By Sprig Originals ✓ · cooked up in Sprig

Thick pork chops held at 140°F in the water bath come out edge-to-edge rosy and impossible to dry out, then get a hard 60-second sear and a foaming sage-garlic butter. A splash of balsamic and lemon off the heat makes an instant Italian pan glaze. Nine ingredients, almost all of it hands-off.

Ingredients

• 4 bone-in pork chops, about 1 1/4 inches thick (10 oz each)
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp olive oil, divided
• 4 garlic cloves, smashed
• 10 fresh sage leaves

• 3 tbsp unsalted butter
• 2 tbsp balsamic vinegar
• 1/2 lemon, juiced

Instructions

1. Clip an immersion circulator to a large pot or plastic container, fill with warm water, and set it to 140°F (60°C) for juicy, faintly pink pork. Let it come up to temperature while you season the chops.
2. Pat the chops dry and season all over with the salt and pepper. Divide them between two large zip-top freezer bags along with 1 tablespoon of the olive oil, 2 of the smashed garlic cloves, and 6 of the sage leaves. Seal all but one corner of each bag, lower it into the water so the water pressure pushes the air out, then seal completely and clip the bag tops to the side of the pot.
3. Cook at 140°F (60°C) for 2 hours (anywhere from 1 1/2 to 3 hours is fine — the chops will not overcook). Lift the bags out and let them sit 5 minutes.
4. Remove the chops and discard the bag liquid and aromatics. Pat the chops very dry on all sides with paper towels — this is the difference between a crust and a grey sear. Heat the remaining 1 tablespoon olive oil in a heavy skillet over high heat until it just begins to smoke.
5. Sear the chops 60 seconds per side without moving them, then hold each one fat-edge down with tongs for 30 seconds. Reduce the heat to medium, add the butter, the remaining 2 garlic cloves and 4 sage leaves, and spoon the foaming butter over the chops for 45 seconds. Transfer to a board.
6. Off the heat, pour the balsamic vinegar and lemon juice into the skillet and swirl for 20 seconds until glossy and slightly syrupy. Spoon the sage butter glaze over the chops and serve right away.

Chef's tips

Nutrition (per serving, estimated)

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