Apple Cider Pork Chops Sous Vide Recipe

Cozy up to autumnal pork chops with Honeycrisp apples and fresh herbs from@fettysfoodblog. 

Prep Time
15 minutes
Cook Time
1 hour 35 minutes
Servings
4
Ingredients:
    • 4 boneless pork chops (1-inch thick)
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    • 1 ½ cups apple cider (non-alcoholic)
    • 3 cloves garlic, minced
    • 2 teaspoons stone ground Dijon mustard
    • 1 teaspoon minced rosemary
    • 1 teaspoon minced sage
    • 1 Honeycrisp (or Gala) apple, cored and thinly sliced
    • ½ yellow onion, thinly sliced
    • 2 tablespoons avocado oil (or other neutral/high-heat oil)

Instructions:

  1. Fill your Crock-Pot® Slow Cooker with Sous Vide 2/3 full with hot water and cover. Insert temperature probe into an opening, ensuring the end is submerged in water. Press SOUS VIDE; set temperature to 145°F and time to 1 hour and 30 minutes. Preheat.
  2. On a plate, season pork chops with salt and pepper. In a bowl, whisk together apple cider, garlic, Dijon mustard, rosemary, and sage. Set aside.
  3. Place seasoned pork chops in individual vacuum-seal bags or zip-top bags. (If using gallon-sized zip-top bags, place two pork chops in a single layer in each bag, ensuring pork chops are not touching.) Divide sliced apple, sliced onion, and herbed cider into the bags. Seal with a vacuum sealer or by gently squeezing out air then zipping.
  4. Once preheated, fully submerge bags into water and secure lid and probe. Cook for 1 ½ hours. Once cooked, remove bags from water and carefully open, setting aside cider mixture.
  5. In a skillet over medium-high heat, heat oil and sear pork chops for 1 minute on each side, until a golden crust forms. Transfer to a plate. Pour half the herbed cider, apple, and onion from bags into skillet, bringing to a boil. Remove from heat.
  6. Spoon cider mixture over pork chops, serve, and enjoy!

Recipe by:@fettysfoodblog

Entrees
American
Meat
Sous Vide