Sous Vide Pork Chop Recipe with Broccolini

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Written by Jason Logsdon

This is a light and healthy recipe combining sous vide pork chops with some broccolini and roasted peppers. It's easy to put together as a weekday meal when you want some great food that doesn't take long to prepare.

Pork, much like chicken, is good at many different temperatures and people usually feel strongly about which one it should be cooked at. I prefer mine cooked at 140°F (60°C), leaving the middle a rosy pink which is very moist and tender. However people enjoy it anywhere between 135°F to 149°F (57.8°C to 65°C). So find the temperature you like for pork and stick with it.

The time just needs to be long enough to cook it through, and I usually pasteurize it just to be safe. You can refer to the cooking times for more information.

Sous vide pork chop broccolini

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Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the sous vide pork chop with broccolini recipe you can check out the following.

Sous Vide Pork Chop with Broccolini Recipe

  • Published: February 10, 2017
  • By Jason Logsdon
  • Prep Time: 5 Minutes
  • Total Time: 2 to 3 Hours
  • Cooks: 140°F (60°C) for 2 to 3 Hours
  • Serves: 4

Ingredients for Sous Vide Pork Chop with Broccolini

  • For the Pork Chop

  • 4 pork chops, preferably thick cut
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon coriander
  • 4 sprigs of thyme
  • Salt and pepper

  • For the Broccolini

  • Olive oil
  • 2 teaspoons diced garlic
  • 2 bunches broccolini

  • For the Roasted Peppers

  • 2 red bell peppers
  • 2 yellow bell peppers
  • Olive oil
  • Salt and pepper

  • To Assemble

  • Olive oil
  • Sea salt

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Cooking Instructions for Sous Vide Pork Chop with Broccolini

For the Pork Chop

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 pouch, then add the sprigs of thyme. Seal the bag 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 Broccolini

Heat some olive oil in a pan over medium heat. Add the broccolini and garlic to the pan and cook until tender.

For the Roasted Peppers

Remove the stem and seeds of the peppers then cut into whole sides. Toss the peppers with olive oil then salt and pepper. Cook under a broiler, or in a hot pan, until they have taken on color and become tender.

To Assemble

Remove the cooked pork chop from the bag and dry it off. Quickly sear the pork just until color develops.

Place the pork chop on a plate and surround with the bell peppers. Top with the broccolini then drizzle with olive oil and sprinkle with sea salt.

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All tags for this article: Pork, 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 AmazingFoodMadeEasy.com website.
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