Sous Vide Pork Chops with Butter Herb Pan Sauce

Sous vide pork chops with garlic, butter, and herbs are reverse-seared and served with a flavorful pan sauce, resulting in moist and delicious chops.

Course Dinner

Cuisine American

Keyword Pork Chops, Sous Vide Pork

Prep Time 10

Cook Time 1 35

Total Time 1 45

Servings chops

Calories 375kcal

Author Darcey Olson

Cost $8.00

Pre-heat the water bath to your preferred doneness (*Note 1) using a sous vide immersion circulator.
Add the salt, garlic powder and black pepper to a small bowl and mix to combine. Evenly sprinkle over both sides of the pork chops.
Place the pork in a vacuum-seal bag with the fresh sprigs of herbs and close using a vacuum sealer or water displacement method.
Transfer the vacuum bag to the water bath and cook for 90 minutes minimum, up to 4 hours. If using a 2" thick pork chops, you'll need to increase the cook time to 2 hours.
After the pork is finished cooking, remove the bag from the water bath. Carefully remove the pork chops from the bag (reserving the juices in the bag) and pat dry. Discard the fresh herbs.

Add 2 tablespoons of oil, 2 tbsp of butter, smashed garlic and 2 springs of fresh herbs to a heavy cast iron skillet and pre-heat over medium-high heat. Once it starts to smoke add the pork chops to the skillet and sear for 45 seconds per side. Use a metal spoon to baste the pork chops with the butter herb sauce as it sears. Remove and place on the dinner plates.

After removing the seared pork chops remove the skillet from the heat for 1-2 minutes to let it cool down a bit. Whisk in the pan juices and 2 tbsp of butter and return it to the heat for about 1 minute. Taste and add any extra salt, fresh herbs, minced garlic, or butter you prefer.
Spoon the pan sauce over the pork chops and serve immediately for best temperature and texture.

Note 1 - Sous Vide Pork Temperature

Note 2 - This is a pan sauce (like au jus), not gravy. It will not be thick.