This recipe for Sous-Vide Garlic-Basil Rubbed Pork Chops creates some of the most tender and juicy chops you’ve ever tasted. The slow, precise cooking of the sous vide technique, followed by high heat, gives you perfectly even results for the juiciest pork chops ever!
Course Main Course
Keyword pork chop recipes, sous vide pork chops, sous vide recipes
Prep Time 15minutes
Cook Time 2hours
Broiling Time 6minutes
Total Time 2hours15minutes
Author Bullock's Buzz
2Bone-in Pork Chopsat least 3/4" thick
1/2cupfresh basil leavespacked
1tbsplemon juicefresh squeezed
1tbspolive oilextra virgin
Preheat your sous vide cooker to 140 degrees F
To make the rub, place the garlic in the blender or food processor. Pulse a few times to mince. Next, add the basil and process until finely chopped and mixed with the garlic. Stop, then add in the lemon juice, EVOO, salt and pepper and process to make a thin, wet rub.
Spread both sides of pork chops with the garlic-basil mixture, then allow the seasoned pork chops to sit for about 20 minutes so the rub completely infuses the pork chops.
Next, place the pork chops into the sous-vide bag, seal and cook for about 2 hours.
When there's about 10 minutes left, go ahead and set your oven to broil. Line a baking sheet with foil, then pour a small amount of olive oil and spread it around the sheet with the curved side of a spoon.
Remove the pork chops from the bag, place them on the baking sheet, and put into the oven. Broil for about 3-4 minutes per side to lightly brown and crisp the outside. Be sure to watch carefully, so they don’t burn!