These balsamic and sage pork chops will send your taste buds straight to Valhalla. And we don’t say that lightly… The combination of balsamic, dijon and sage blends together masterfully to create a complex, yet irresistible flavor profile. A flavor profile so good you’ll be begging for more.
This is one of our favorite (if not our favorite) recipes on this website, and a must try for anyone. Do yourself a favor and make this recipe stat.
Time and Temperature
Through loads of experimentation, we’ve found that cooking pork chops at 58C/136F for 1 hour is the perfect combo. Cooking the 1″ pork chop for one hour is just enough time to achieve a perfectly juicy chop. Also, cooking them at a temperature of 136F ensures that the pork is a beautiful medium rare with great texture. Just make sure you have a reliable sous vide that accurately regulates the temperature of the bath or your results may vary (check out the Anova or Joule). For other time and temperature options, check out our cooking guide here.
Sous Vide Machine – This one is obvious. To cook sous vide, you’re going to need a device to precisely regulate the temperature of the bath water. The two best sous vide machines in the game right now are the Anova Precision Cooker and the Breville Joule. The main difference between the two is that with the Anova you can control the device both manually and with a mobile device, and with the Joule you can only control the device by using your mobile device. Either way, both sous vide machines are top class and you can’t go wrong with either choice.
12-quart Container – Although you can use a basic stockpot for your sous vide cooking needs, I highly recommend buying a large plastic container. They are inexpensive and spacious, so you won’t have to worry about cooking a big roast in a small pot. I recommend a 12 quart Rubbermaid container, as it is BPA free, sturdy, and large enough for just about anything you will be cooking.
Container Lid – If you are going to buy a plastic container, I highly suggest buying a compatible lid for it. When you sous vide for a long duration, the heat of the water causes evaporation. With a lid, it eliminates a majority of the evaporation so you can cook for 72 hours care-free.
Cast Iron Skillet – If you are looking to take your searing game to the next level, we recommend investing in a cast iron skillet. By using a cast iron in this recipe, you’ll achieve a deep sear on the protein. Cast irons are also extremely handy for searing just about any and all sous vide meat. Lodge offers the best quality and price, which is why it is our favorite cast iron brand.
Check out our full list of recommended gear here.
Sous Vide Balsamic and Sage Pork Chops
- 4 pork loin chops
- 2 Tbsp olive oil
- 4 Tbsp balsamic vinegar
- 2 Tbsp whole grain dijon mustard
- 2 cloves garlic, minced
- 5 fresh sage leaves
- Salt and pepper to taste
Set sous vide machine to 58C/136F.
In a bowl, mix together olive oil, balsamic, garlic and dijon mustard.
Salt and pepper the pork chops to taste. Put the chops in a freezer bag with the balsamic dijon sauce and fresh sage, and remove the air through a vacuum sealer or the displacement method. Drop pork chops in the bath for 1 hour.
Remove bag from bath. Take chops out of the bag, pat dry and lightly re-season with salt and pepper to taste. Discard the sage from bag, and set the balsamic dijon sauce aside.
Heat medium size pan on high and add oil. Sear for 60 seconds on each side. Remove from pan and place on plate to rest. Lower the heat to medium, add sauce from bag and simmer for 4 minutes or until thickened. Place pork chops back in the pan and coat both sides with sauce for about 1 minute. Serve and enjoy!