Whole 30 Sous Vide Pork Chops

Total time2 hr

Prep time15 min

Cook time15 min

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Ingredients

4 servings

4 bone-in pork chops, about 1 ½ inches thick (10–12 oz each)
1 ½ tsp kosher salt
Morton Kosher Salt, Coarse, 48 Ounce Morton Coarse Kosher Salt - 16 oz Kroger Coarse Kosher Salt Badia Spices Kosher Salt Diamond Crystal Kosher Salt - 26 OZ
See all
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 tip
Use 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 oil 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 butter
Chef's tip
Use 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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