Sous Vide Pork Chops
About a year ago I was gifted a sous vide machine and it sat in my pantry for many months until a male phone client begged me to write a sous vide cookbook. Sous vide is a way of cooking food that provides a PERFECT cook all the way through while infusing flavor. A few years ago I watched a fantastic movie called Burnt based off this way of cooking. Bradley Cooper is the main character who only has 2 Michelin stars and with the help of his sous chef is able to discover this way of cooking in order to create perfectly cooked food. After the movie I was intrigued with sous vide cooking but I was always afraid of using it because I didn’t like the idea of heating foods in plastic bags. However, one day Craig mentioned he found sous vide bags that were made from a glass material (not plastic).
When I was growing up we always had Pork Chop night which I despised. The pork chops were always dry and chewy so I always thought I hated pork chops. However, I had a bunch of pastured pork chops from Butcherbox that I didn’t want to go to waste so Craig and I got out our sous vide machine and started experimenting.
Craig was immediately hooked because he loves gadgets and he adores his iPhone. Our sous vide machine is controlled by an app on our phones called Joule. When the meat is done in the machine, you get a notice on your phone that it is done and will be held at that perfect temperature for another 90 minutes. How cool is that??? It doesn’t over cook the pork chop!
If you grew up with chewy pork chops too, you must try this way of cooking! You will have the juiciest pork chop you have ever had! PLUS if you want your husband to get into cooking a sous vide machine is perfect. Craig started cooking all the time. My favorite is when he made my venison tenderloin! As you can see in the photo below it was a perfect medium rare all the way through!
Click HERE to find the Sous Vide Machine we have.
Click HERE to find the silicone (glass) bags.
Click HERE to find the container to cook in water bath.
We get a lot of clients who say they wish their husbands ate keto too. I love a good steak and the best way to get your husbands (or yourself) eating keto like I do is to make a nice grass fed steak full of nutrients. That’s right, animal proteins are full of a wide range of nutrients. I wrote our book with Maria called “Keto,” where I wrote a whole chapter on nutrient dense foods and beef is one of the top foods, even more than kale! Check out this chart from our book KETO: The Complete Guide to Success on the Ketogenic Diet:
So being a carnivore is also eating lots of nutrient dense foods! We have somehow lost this knowledge over the years. Most people when asked where they get their vitamins and minerals will say “fruits and veggies”. But most of it really comes from animal proteins like beef. So if you just focus on the beef and less on the veggies then you are on the right track to not only a great keto lifestyle but a very nutrient dense one too.
We love using Butcherbox for lots of recipes including this Sous Vide Pork Chop. You can customize your box too!
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Sous Vide Pork Chops
- 1 bone-in pork chop about 3/4 inch thick
- 3/4 teaspoon Redmond Real salt
- 1/4 teaspoon fresh ground pepper
- 1 sprig fresh rosemary
- 1 slice lemon
- 1/2 tablespoon lard bacon fat or coconut oil
- OPTIONAL SERVING:
- Season pork chop on all sides with salt and pepper. Place in sous vide bag and add the rosemary and lemon. Seal bags closed to make sure no air pockets remain in the bag.
- Use the Joule app on your phone and select Pork Chop. Select your desired doneness (I chose 140 degrees which was recommended on the Joule app) and place filled bag in water bath. Allow to come to temp for about 45 minutes. It will hold it at the perfect temp for an additional 90 minutes so don't worry if you are not home when it is finished.
- Heat cast iron skillet with 1/2 tablespoon lard to medium high heat. Remove chop from bag and place into the hot oil. Sear on both sides until golden brown and a crust forms, about 1 minute per side. Remove from heat and serve over sauerkraut.
279 calories, 19g fat, 24g protein, 1g carbs, 0.4g fiber
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So it’s essentially a sous vide machine something you use to marinate Meats?
Not at all. You’ll notice Maria’s recipe for the pork chops… they were only seasoned with salt and pepper. Sous Vide cooks. It cooks fabulous meats and vegetables. PLUS it makes fantastic desserts like creme broule, chocolate pudding, cheese cake, and even breads.
So Linda, you’ll have to try it to believe it, but until then, believe me….Joule is about way more than marinating meat.
I use a Le Creuset baking dish for pork because I love that it browns the meat and onions. It would seem that is a missing ingredient in a Sous Vide machine, the browning. Although I would love to try a Sous Vide machine one day when it fits my budget.
You just brown in very hot pan after. 15 seconds on a side. 🙂
I love, love, love my Joule. My husband says I am obsessed but everything I cook in there comes out perfect. Cheryl- you get the browning by searing the meat briefly either before you cook it or when you are done, or both if you want. I just do after to keep it simple, I prep the meat for a few meals all at once and bag it and then just pop it in the water when I am ready to cook. The meat is cooked perfectly throughout and then you sear to get the color and crust you want and so it looks pretty, It is also very flexible time wise – your steak is done in maybe 45 mins (depending on thickness and how cooked you want it), but then can stay for another hour or so while you finish your sides and you just do a quick sear before serving, I was actually eating a piece of a Joule cooked Butcher Box 3 pound pork roast that came out awesome when I read this, I highly recommend. Great for making egg bites and hard boiled eggs also. I have done mini Keto pumpkin cheesecakes in there , creme brulee, etc . I am waiting for my second sous vide circulator to come so I can do 2 things at once.
Christmas Eve I made Cioppino – I cooked the cod, scallops and shrimp in the sous vide (separate bags but happily same temp) and they were done perfectly when I was ready to add them to my sauce, I got lots of compliments and it made a slightly complicated prep way easier.