Sous Vide Pork Chops Recipe with Kale

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Written by Jason Logsdon

This sous vide pork chop recipe doubles up the pork flavor by first sauteing bacon and then cooking the side of kale in it. The smokey bacon helps flavor and balance the kale, which in turn goes great with a simply seasoned sous vide pork chop.

I also added some fennel to the sous vide pork chop while it was cooking, this helps add a sweetness to the meat that isn't normally present. Some garlic powder and fresh thyme helps to round out the flavors.

Pork is great at many different temperatures depending on your personal preferences. I started out eating it at 135°F (57.8°C) but I've slowly moved to 140°F (60°C) for most of my cooking. Many people enjoy it anywhere between 135°F to 149°F (57.8°C to 65°C) so feel free to experiment and see where you like it best.

These sous vide pork chops are a quick and easy meal that comes together very fast.

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 Chops Recipe with Kale you can check out the following.

Sous Vide Pork Chops Recipe with Kale

  • Published: August 3, 2011
  • By Jason Logsdon
  • Prep Time: 10 Minutes
  • Total Time: 3 or up to 7 Hours
  • Cooks: 140°F (60°C) for 2 to 6 Hours
  • Serves: 4

Ingredients for Sous Vide Pork Chops with Kale

  • For the Sous Vide Pork Chops

  • 4 pork chops
  • 4 sprigs of thyme
  • 1 tablespoon garlic powder
  • 2 teaspoons fennel seeds
  • Salt and pepper

  • For the Kale

  • 5 to 7 cups Kale, cut into strips
  • 1/2 onion, thickly sliced
  • 4 garlic cloves, diced
  • 4 strips of bacon, thickly sliced
  • 1/2 cup chicken stock

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Cooking Instructions for Sous Vide Pork Chops with Kale

For the Sous Vide Pork Chops

At least 3 to 7 hours before serving

Pre-heat the water bath to 140°F (60°C).

Lightly salt and pepper the pork chops and sprinkle with the garlic powder. Seal them in individual sous vide packages with the thyme springs and fennel seeds. Place the pork chops in the water bath and cook for around 2 to 6 hours.

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 Kale

About 30 minutes before serving

Saute the bacon over medium heat until the fat has rendered and they begin to become crispy. Add the onions and cook for a few minutes until they just begin to soften. Add the kale and garlic cloves and cook for about 5 minutes. Add the chicken stock and cover the pan. Cook until the kale is soft and tender, about 10 to 20 minutes.

For Finishing

Remove the sous vide pork chops from their pouches and pat dry with a towel or dish cloth. Quickly sear the pork chops on both sides in a pan over high heat, or on a grill.

Serve the sous vide pork chops on a plate with the bacon and kale on the side.

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

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.
Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.
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