Sous-Vide Garlic-Basil Rubbed Pork Chops
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!
Servings 2 people
Ingredients
- 2 Bone-in Pork Chops at least 3/4" thick
- 1 clove garlic peeled
- 1/2 cup fresh basil leaves packed
- 1 tbsp lemon juice fresh squeezed
- 1 tbsp olive oil extra virgin
- 1/2 tsp salt
- 1/4 tsp pepper fresh ground
Instructions
- 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!