I’ve been cooking sous vide for a decade but haven’t shared recipes here as immersion circulators haven’t been common in home kitchens until recently. For those of you who’ve got one, this recipe works equally well for beef steak. Just set the water temperature to the to the doneness you want your steak. 54C makes for a nice medium rare. Add fifteen minutes for each extra centimetre of thickness if you’re cooking bigger steaks or chops. The pan searing process will be very smoky with butter. You can reduce the smoke by using bacon fat, lard, or ghee.

Time: 60 minutes

Serves: 4


1kg boneless pork loin or sirloin chops (typically four)
10g salt
2 sprigs fresh rosemary
12 sprigs fresh thyme
60g butter

Preheat a water bath to 60C.

Sprinkle the salt evenly on both sides of the chops.

Place the chops in a vacuum (or zipper seal) bag in a single layer, placing the herbs across the chops.

Vacuum seal (or remove as much air as possible and seal) the bag and place in the water bath for thirty minutes.

Remove the chops from the bag and pat dry with a paper towel.

Preheat a cast iron or other heavy frying pan on medium-high heat. Add half the butter.

Sear two of the chops until nicely browned (approximately 45 seconds per side) then add the remaining butter and repeat for the other two chops.

Serve immediately.

Get the PDF and nutrition info

Leave a Reply

Your email address will not be published. Required fields are marked *