Sous Vide Pork Chops with Pan Gravy
Sous Vide Pork Chops with Pan Gravy – Tender pork chops smothered with a pan gravy made from the drippings. Cooked sous vide and seared in a hot skillet.
- 3 thick cut pork chops
- 1/2 cup softened butter
- Fresh or dried herbs of your choice
- 2 – 3 tablespoons canola oil
- 2 tablespoons butter
- In a small bowl, combine the butter and herbs.
- Spread the herb compound butter onto the pork chops. Set aside.
- Fill a sous vide pot 2/3 with water.
- Put the pork chops into individual quart size Ziplock bags.
- To remove the air from the bags, slowly lower each one into the water. Allow the air to escape and submerge until it reaches just before the zipper seal at the top.
- When all the air is out, carefully seal the bag. Remove and set aside.
- Put a sous vide rack into the pot.
- Lower each pork chop into the rack making sure that it is not touching any of the sides or bottom of the pot.
- Install your sous vide circulator on the pot. Adjust the water between the minimum and maximum lines according to the manual.
- Set the circulator at 140 degrees for 1 hour and 15 minutes.
- When the sous vide is done, remove the meat from the ziplock bags. Reserve the liquid. Set aside.
- Heat a cast iron or stainless steel pan on high.
- Add 2 – 3 tablespoons high temperature oil such as canola or avocado as well as the butter.
- Sear the pork chops 1 – 2 minutes on each side. Using tongs, sear the edges.
- When the pork chops are seared, set aside on a plate.
- In the pan, add flour and cook until medium color.
- Add the reserved meat juices and chicken broth.
- Bring to a simmer slowly and allow gravy to thicken.
- If needed, add a cornstarch slurry to thicken: 1 tablespoon cornstarch dissolved in 2 tablespoons water.
- Plate the chops and top with the pan gravy.