Sous Vide Tuscan Pork Chops with Rosemary Garlic Butter

By Sprig Originals ✓ · cooked up in Sprig

Thick-cut pork chops spend 90 minutes in a 140°F water bath with rosemary and garlic, which means they come out edge-to-edge rosy and impossible to dry out. A fast, ripping-hot sear in butter builds the crust, and the garlicky pan butter spooned over at the end tastes like a Tuscan trattoria on a Tuesday night.

Ingredients

• 2 bone-in pork chops, 1 1/4 inches thick (about 12 oz each)
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 4 rosemary sprigs
• 4 garlic cloves, peeled and smashed
• 1 tbsp olive oil

• 1 tbsp vegetable oil
• 2 tbsp unsalted butter
• 1/2 lemon
• 2 tbsp grated Parmesan

Instructions

1. Set your immersion circulator in a large pot or container of water and heat it to 140°F (60°C) for juicy, faintly pink pork; use 145°F (63°C) if you prefer it firmer and fully opaque.
2. Pat the chops dry and season all over with the salt and pepper. Slide them into a zip-top freezer bag (or two bags, one chop each) with 2 rosemary sprigs, 2 smashed garlic cloves, and the olive oil, arranging them in a single flat layer. Lower the bag into the water and let the water press the air out as you seal it, clipping the top to the side of the pot.
3. Cook in the water bath for 1 hour 30 minutes (anywhere from 1 to 3 hours is safe at this thickness, so timing is forgiving). Meanwhile, pull the butter out to soften.
4. Lift out the bag, remove the chops, and discard the bagged rosemary and garlic. Pat the chops very dry on both sides with paper towels — this is the single most important step for a good crust. Let them sit 5 minutes while the skillet heats.
5. Heat the vegetable oil in a cast-iron or heavy stainless skillet over high heat until it just begins to smoke. Sear the chops 60 to 90 seconds per side, then stand them on the fat edge for 20 seconds, until deeply browned all over.
6. Drop the heat to medium, add the butter, the remaining 2 rosemary sprigs, and 2 smashed garlic cloves. Tilt the pan and spoon the foaming butter over the chops for 45 seconds. Move to plates, rest 3 minutes, then squeeze the lemon half into the pan butter, spoon it over, and shower with Parmesan.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

One-Skillet Blackened Cajun Chicken Pasta

One-Pot Chicken Creole

Dark Roux Seafood Gumbo with Quick Shrimp Stock

Are you this recipe's original author or publisher? Report a problem