Sous Vide Pork, Bulgur, and Vegetable Bowl Recipe

There are many really fancy things you can make with sous vide, but my favorite reason for using it is because it is so convenient! This recipe is a prime example. It takes perfectly cooked sous vide pork chops and combines them with a simple base of roasted vegetables on top of some bulgur with a tangy lemon vinaigrette drizzled over everything. It's a very quick and easy meal but the moist, tender pork chops turn it into an amazing dish, even for a weeknight.

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I like my sous vide pork cooked at 140°F (60°C) until pasteurized.

When I want a special piece of meat there are a few good butchers in my area, but I've also been enjoying the super flavorful pork from Snake River Farms. I also enjoy trying the different ranchers that Crowd Cow has available.

I like to use summer squash, carrots, broccoli, and bell pepper but you can use any vegetable you have on hand. You can also cook the vegetables however you like. I usually roast them but they are also great sauteed or steamed.

Note: You can learn more about pork chops from my guide to sous vide pork chops or view all my sous vide pork chops articles.

Sous vide pork slices red bulgar bowl 1

If you like this recipe you can get more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

New to This?

If you would like more information about the techniques, ingredients, and equipment used in this recipe, you can check out the following.

Sous Vide Pork, Bulgur, and Vegetable Bowl Recipe

  • Published: July 31, 2018
  • By Jason Logsdon
  • Cooks: 140°F (60°C) for 2 to 3 hours
  • Serves: 4

Ingredients for Sous Vide Pork, Bulgur, and Vegetable Bowl

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  • For the Sous Vide Pork Chops

  • 1 pound pork chops (450g) (I personally love Snake River Farms and Crowd Cow)
  • 1/2 teaspoon garlic powder (2.5ml)
  • 1/2 teaspoon ground coriander (2.5ml)
  • 1/4 teaspoon ground cumin (1ml)
  • For the Lemon Vinaigrette

  • 1/4 cup olive oil (60ml)
  • 3 tablespoons fresh lemon juice (45ml)
  • To Assemble

  • 2 cups cooked bulgur (473ml)
  • 2 cups mixed roasted vegetables (473ml), I prefer squash, carrots, broccoli, and bell pepper
  • Fresh parsley

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Cooking Instructions for Sous Vide Pork, Bulgur, and Vegetable Bowl

For the Sous Vide Pork Chops

Preheat a water bath to 140°F (60°C).

Mix together the spices in a bowl. Lightly salt and pepper the pork chop then sprinkle with the spices. Place in a sous vide bag then seal. Place the bag in the water bath and cook for 2 to 3 hours, until heated through or pasteurized.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

For the Lemon Vinaigrette

Whisk or blend together the two vinaigrette ingredients then salt and pepper to taste.

To Assemble

Take the sous vide bag out of the water and remove the cooked pork chops from the bag. Dry them off thoroughly using paper towels or a dish cloth. Lightly salt the pork then quickly sear it for 1 to 2 minutes per side, until just browned, then remove from the heat. Cut the pork into bite-sized pieces or slices.

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Place the bulgur in a bowl and top with the pork. Add the roasted vegetables and parsley, drizzle with the lemon vinaigrette, then serve.

Want Great Sous Vide Recipes?

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Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!

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All tags for this article: Dish, Sous Vide, Sous Vide Pork , Sous Vide Pork Chop

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
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