Eosinophilic Esophagitis Friendly Sous Vide Pork Chops
Total time2 hr
Prep time15 min
Cook time15 min
4.9(18)
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Learn more →Ingredients
4 servings
- 4 bone-in pork chops, about 1 ½ inches thick (10–12 oz each)
- 1 ½ tsp kosher salt
- ½ tsp black pepper, freshly ground
- ½ tsp garlic powder
- ½ tsp smoked paprika
- 4 sprigs fresh thyme
- 2 tbsp unsalted butter, divided
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tbsp neutral oil (such as canola or avocado oil)
For the pan sauce
- 2 cloves garlic, smashed
- ½ cup dry white wine
- ½ cup low-sodium chicken broth
- 1 tbsp unsalted butterChef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
- 1 tsp fresh thyme leaves
- salt and pepper, to taste
Instructions
- 1
Set your sous vide immersion circulator to 140°F (60°C) and allow the water bath to come to temperature.
- 2
Pat the pork chops thoroughly dry with paper towels. In a small bowl, combine the kosher salt, black pepper, garlic powder, and smoked paprika. Season both sides of each chop evenly with the spice mixture.
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