This recipe was written by Stephanie Searor, MS RD LDN
Apples and pork have always paired beautifully, and this recipe is no exception. Combining everything together and cooking it sous vide is an easy way for an impressive, but largely hands off dinner. The great thing about this recipe is that it can be made for two or for a crowd. If you do want to make this in larger quantities, a great tip is to use a pot lid organizer to set your pork chops on their sides vertically (looking for a new sous vide machine? Check our article here to find one perfect for you).
A vacuum sealer set on the moist setting will get a good seal on the bags without letting the olive oil leak out. If you don’t have a vacuum sealer, you can submerge the food and zip top bag in the water, removing most of the air, and then seal. If you need a vacuum sealer, check out our review for the best sealers!
- Sous Vide Machine – our favorite right now is the Anova or the Joule.
- Container – not necessary, but nice to have for bigger cuts of meat. We recommend the Lipavi as it is large and sturdy. You can also use a pot.
- Vacuum sealer and bags, or a freezer Ziploc bag. If you only have a Ziploc make sure to check our our article on the water displacement method. You can find our favorite vacuum sealers here – 5 Best Sous Vide Vacuum Sealers (Reviews Updated 2021)
Apple Balsamic Sous Vide Pork Chops
Prep time: 15 minutes
Total cook time: 1 hour 15 minutes
- 4 bone-in pork chops, 1-2 inches thick
- 2 peeled, chopped apples (Granny Smith or Macintosh, a tart apple works well)
- 1 tsp cinnamon
- salt and pepper to taste
- 8 sprigs fresh thyme
- ¼ cup olive oil, divided
- ¼ cup good quality Balsamic vinegar
- Prepare your sous vide vessel. Heat to 140 degrees Fahrenheit.
- Season the pork chops with salt and pepper, and sear over high heat in a cast iron or nonstick skillet in half of the olive oil for 1-2 minutes on each side, or until a deep brown crust develops.
- Transfer the chops to a vacuum bag, being mindful to keep them in a single layer.
- Toss the apples with the cinnamon. Add the apples, thyme, and the rest of the olive oil to the bag (or divide evenly among the bags if you’re using more than one).
- When the sous vide is ready, seal the chops and submerge, cooking for one hour (or longer, depending on the thickness of the chops).
- To serve: remove the thyme from the bags and discard. Transfer the apples and chops to a serving platter, and drizzle with the Balsamic vinegar.
Looking for more great sous vide recipes? We are posting tons of new recipes, or you can check out this article for a review of the best sous vide cookbooks!