Sous Vide Pork Chops with Bourbon Balsamic Pan Sauce

Equipment

Sous vide immersion circulator

Sous vide bags

Cast iron skillet

Instant-read thermometer

Tongs

Paper towels

Ingredients:

2–4 pork chops, 1-inch thick (bone-in)

Salt and freshly ground black pepper

2 Tbl French Mustard and Herb Blend

Porcini extra virgin olive oil, for drizzling

Bourbon Balsamic Pan Sauce

Ingredients:

1 garlic clove, grated

1 shallot, finely chopped

½ cup reserved sous vide pork juices

¼ cup bourbon balsamic vinegar

2 tablespoons cold unsalted butter, cubed

Sous Vide the Pork

Directions:

Preheat water bath to 136°F.

Season pork chops generously with salt, pepper and blend

Drizzle lightly with olive oil.

Seal in a sous vide bag.

Cook for 1 hour

Chef Note:

Cooking at 136°F produces a juicy, slightly blush center. Because the pork is already precisely cooked, the sear is only for developing flavor and crust.

Sear

Directions:

Remove pork from the bag and reserve ½ cup of the juices.

Pat pork completely dry (this ensures proper browning).

Heat a cast iron skillet over medium-high heat until very hot.

Add 2 Tbl Porcini Extra Virgin Olive Oil to the pan

Sear 2 minutes per side until golden brown.

Cook until internal temperature reaches 145°F.

Remove from pan and rest 5–10 minutes

Chef Note

Moisture is the enemy of browning. Thoroughly drying the pork creates better caramelization and flavor development.

Build the Pan Sauce

Directions:

Lower heat to medium.

Add shallot and sauté until softened, about 2–3 minutes.

Add grated garlic and cook 30 seconds.

Deglaze with reserved pork juices.

Add bourbon balsamic vinegar.

Simmer and reduce until the sauce coats the back of a spoon.

Chef Note:

“Coats the back of a spoon” means when you run your finger through the sauce on the spoon, it leaves a clean line that holds.

Mount with Butter

Directions:

Reduce heat to low.

Add cold butter cubes one at a time.

Gently swirl or stir to emulsify.

Do not let the sauce boil once butter is added.

Chef Note:

Butter should melt slowly into the sauce. High heat will cause separation. Managing heat at this stage ensures a glossy, velvety finish.

Spoon sauce over rested pork chops and serve immediately.