Sous Vide Pork Chops with Sage Butter and Green Peppercorns
These sous vide pork chops are deliciously tender and juicy! Finished with loads of delicious butter, plus green peppercorns and sage - they're sure to impress. This recipe also features our amazing Olsson's x Four Pillars Rare Dry Gin Salt which is a great rub to have on hand for steaks through to roast veg. It's seriously addictive stuff!
- 3 Free Range Pork Chops
- 125g (half a pack) of grass fed butter (we used Ashgrove Butter)
- A few sage leaves, dried
- Olsson's x Four Pillars Rare Dry Gin Salt (optional, use regular salt and pepper otherwise, or meat rub of your choice)
- Green peppercorns
- Rub pork all over with gin salt, plus a small sprinkle of plain salt flakes if you wish. Don’t go too heavy on the rub - keep the flavours subtle for the sous vide portion of the cooking process as they can be really amplified with this cooking method! You can always add more in later when you sear the pork to finish if you need.
- Set your sous vide machine to 58C (medium doneness) and let the water bath come up to temperature while you prep the pork. (Note: If you're using a sous vide wand like we did and it's your first time - all you need to do is clip the wand onto the side of a big pot of water (filled to the line indicated on the wand) set your temperature, hit start and it will heat the water).
- Add pork chops into the sous vide bag, get as much of the air out as possible, then seal and pop into your sous vide bath. Depending on what type of bag you’re using (plastic sous vide or silicone) you may find vacuum sealing or the water submersion method most helpful. We like to use platinum food grade silicone bags when we sous vide so we can avoid using plastic, but if you're going for a traditional sous vide bag just make sure it's BPA free!
- Cook in the water bath for 1 - 3 hours (it will come out with the same doneness throughout this time window so don't worry about overcooking it if you leave it in for 3 vs 1 hour!).
- Remove pork from the water bath and put a frypan (preferably cast iron) onto the stove to heat up.
- Add butter, then crumble in dried sage leaves, plus a pinch of green peppercorns to taste.
- Sear the pork chops on both sides on high heat until they get some nice colour - not too long so you don't change the doneness of the meat.
- Remove from the pan and slice the meat (no need to rest first with the sous vide method) and serve with your favourite veg. Finish off by pouring the pan juices/butter all over the meat - yum!