What temperature should I sous vide pork chops to?

Cook bone-in pork chops at 62–65°C (144–149°F) for 45 minutes to 1 hour for a tender, slightly pink center. Adjust within this range based on thickness and desired doneness.

Can I make this recipe without a sous vide machine?

Yes. Pan-sear the pork chops over medium-high heat until they reach 63°C (145°F) internal temperature, about 4–5 minutes per side, then finish with butter-basting as directed.

How do I get a crispy crust on a sous vide pork chop?

Pat the pork chops completely dry after sous vide cooking, then sear in a hot cast-iron skillet with olive oil for 1–2 minutes per side until golden brown.

Can I prepare the baby potatoes and green beans ahead of time?

Yes. Cook potatoes and blanch green beans up to 1 day ahead, then store separately in the refrigerator. Reheat gently in butter before serving.

What cut of pork chop works best for this recipe?

Bone-in pork chops (1–1.5 inches thick) are ideal for sous vide because they stay juicy and the bone adds flavor. Boneless chops work but may cook slightly faster.

Sous Vide Butter-Basted Pork Chop with Baby Potatoes

Name: Sous Vide Butter-Basted Pork Chop with Baby Potatoes
Prep time: 20 min
Cook time: 3 h 25 min
Total time: 3 h 45 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 bone-in pork chops; 1/4 cup olive oil, divided; 10 oz baby potatoes (about 1" diameter); 8 oz French green beans; 2 tbsp butter; 4 cloves garlic, divided; 3-4 sprigs fresh sage; 1 sprig rosemary; 2-3 sprigs thyme, more for garnish; kosher salt; freshly ground black pepper

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Sous Vide Butter-Basted Pork Chop with Baby Potatoes | CookOS

Ingredients

2 bone-in pork chops
1/4 cup olive oil, divided
10 oz baby potatoes (about 1" diameter)
8 oz French green beans
2 tbsp butter
4 cloves garlic, divided
3-4 sprigs fresh sage
1 sprig rosemary
2-3 sprigs thyme, more for garnish
kosher salt
freshly ground black pepper

11 Ingredients

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Instructions

1
Season 2 pork chops with kosher salt and freshly ground black pepper. Vacuum seal chops with 1 tbsp olive oil and place in a Suvie pan. Fill pan with enough water to cover the pork chops then place pan in the bottom zone of Suvie.
2
Place green beans in a second Suvie pan. Place pan in the top cooking zone. Input cook settings and cook now or schedule. Bottom Zone: Sous Vide at 135°F for 2 hours. Top Zone: Steam for 9 minutes.
3
Place 10 oz potatoes in the Suvie starch strainer set within the Suvie pasta pot (green handles). Cover pot with lid and place inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Potatoes, Uncut, 45 minutes.
4
After the cook remove all pans from Suvie. Drain water from pans. Pat green beans dry, season with salt and pepper, and drizzle with 1 tbsp olive oil. Return pan to top zone of Suvie.
5
Cut potatoes in half, add to a dry Suvie pan then toss with 1 tbsp olive oil and 2 minced garlic cloves. Broil the green beans for 5 minutes and potatoes for 20 minutes, stirring halfway through.
6
Pat pork chops dry thoroughly. In a large, heavy skillet, heat 2 tbsp butter over high heat. Add 2 cloves smashed garlic, sage (reserving 2 sprigs for garnish), rosemary, and thyme. Cook until herbs and garlic become very aromatic and butter turns slightly brown.
7
Sear pork chops in the skillet until well browned on all sides, about 2 minutes per side. During the sear, tilt the pan slightly and spoon butter over the pork chop. Brown the fat cap by pressing it against the bottom of the skillet for an additional minute. Lower heat if the pan begins to smoke in excess or the butter starts turning very dark. Remove chops from skillet.
8
Fry the sage leaves by removing them from their stems and adding them to the skillet on high heat for 1-2 minutes until they start turning brown and crisp. Transfer to a paper-towel lined plate.
9
After the green beans and potatoes have broiled, remove from Suvie. Divide the potatoes and green beans between two plates, top with the pork chops, garnish with the fried sage leaves. Enjoy!