Pork Chops Sous Vide


Recipe courtesy of Michael LaRoche, Head Butcher and Chef for Bill the Butcher
Serves 4

Sous Vide Pork Chops INGREDIENTS

  • 4 bone-in pork chops
  • Salt and pepper to taste
  • 4 sprigs fresh thyme, finely chopped
  • 1 lemon sliced
  • Olive oil



  1. Fill and preheat the SousVide Supreme to 138F/59C.
  2. Season the pork chops with salt, pepper, and finely chopped fresh thyme. Drizzle on a bit of olive oil and put 1 or 2 chops into a cooking pouch with fresh lemon slices.
  3. Vacuum seal each pouch, submerge in the water oven, and cook for 6 hours.
  4. Remove chop(s) from the pouch, pat dry, and sear the surface to caramelize on grill, on a high heat cast iron pan, or with a cooking torch.

Suggested serving sides: glazed beets & gnocchi in brown butter

SousVide Supreme Meats Bill the Butcher – Pork Chop from SousVide Supreme on Vimeo.

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