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–+ servings
2 pork chops on a plate with apple brandy sauce (orange colored)
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4.67 from 3 votes

Sous Vide Boneless Pork Chops

If you've ever battled with dry overcooked pork chops before, these sous vide boneless pork chops are for you!
Prep Time5 minutes
Cook Time2 hours 15 minutes
Total Time2 hours 20 minutes
Course: Main Course
Cuisine: American
Servings: 2 servings
Calories: 502kcal
Author: Danielle Wolter

Equipment

Ingredients

  • 2 boneless pork chops 1 ½ to 2" thick
  • 1 tablespoon avocado oil for searing
  • 1-2 teaspoons salt adjust depending on size of chops
  • ¼ teaspoon black pepper
  • 2 teaspoons brown sugar plus 1 teaspoon (for sauce)
  • 1 teaspoon fresh grated ginger
  • ¼ cup apple cider
  • 1 apple peeled and diced
  • 2 tablespoons unsalted butter divided
  • ⅓ cup brandy

Instructions

  • Heat a sous vide water bath to 140F degrees.
  • Season the pork chops with salt and pepper and place them in a vacuum seal bag with the ginger, apple cider and 2 teaspoons of brown sugar.
  • Seal and cook for 2 hours.
  • Remove pork chops from bag, reserving the bag sauce in a bowl, and pat the pork chops dry, thoroughly, with paper towels.
  • Heat a skillet over medium heat and add 1 tablespoon of the butter and let it melt.
  • Add the apples and cook undisturbed for 2-3 minutes, allowing it to brown.
  • Stir and cook another 2-3 minutes to continue browning.
  • Add the brandy, brown sugar and the bag sauce and let it cook until the sauce thickens, about 2-3 minutes. Add last tablespoon of butter, remove from heat and set aside.
  • Heat a cast iron skillet over high heat until smoking, then add the avocado oil.
  • Add the pork chops and brown for 30-60 seconds on each side (depending on thickness), until a crust forms.
  • Remove and serve with the sauteed apples and brandy sauce.

Notes

  1. To cook these chops straight from frozen, add 30 minutes to the cook time.
  2. Substitute apple juice for the brandy if needed.
  3. When searing, be careful not to cook for more than 45-60 seconds per side or the chops will dry out - remember, they are already cooked, you are just adding caramelization!
  4. When searing, make sure the pan is smoking hot before adding the pork chops. This ensure they will caramelize quickly.
  5. If you are making the pork chops ahead of time, place them directly in an ice bath for 20-30 minutes after removing the bag from the water bath. Store in the fridge up to 5 days, or freezer for 3 months until ready to reheat, sear and serve.
  6. If the pork chops are 1" or less, only sear for 30 seconds MAX. For 2" or more, 60 seconds should suffice.

Nutrition

Serving: 1pork chop | Calories: 502kcal | Carbohydrates: 20g | Protein: 30g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 119mg | Sodium: 1234mg | Potassium: 663mg | Fiber: 2g | Sugar: 16g | Vitamin A: 401IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 1mg