• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Sous Vide Ways logo

  • Home
  • Recipes
    • Beef
    • Eggs
    • Desserts
    • Poultry
    • Pork
    • Lamb
    • Fish & Seafood
  • Tips
  • Time & Temp Guide
  • Shop
  • About
    • About
    • Work With Me
    • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Tips
  • Time & Temp Guide
  • Shop
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Pork

    Sous Vide Pork Chops with Ginger Scallion Sauce

    Jun 25, 2018 · 1 Comment

    In this dish, it's all about the sauce. The combination of ginger and scallion are like yin and yang, and unite harmoniously into a delicious, explosive sauce that you could put on anything. And by anything, we mean anything.... From fish, to pork, to unseasoned chicken, to eggs, this sauce can kick any dish up a notch.

    Here we add the sauce to a piece of tender, succulent sous vide pork chops, and the result is incredible. Try it yourself at your favorite time and temperature (we recommend one hour at 136F), and enjoy this heaven-sent sauce!

    Note that we adapted the ginger scallion sauce from a recipe by Francis Lam. Check out the official recipe and video tutorial here.

    sous vide pork chops with scallion ginger sauce

    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.

    Special Equipment

    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 pork chops with scallion ginger sauce
    5 from 1 vote
    Print

    Sous Vide Pork Chops with Ginger Scallion Sauce

    Course Main Course
    Cuisine Asian
    Prep Time 10 minutes
    Hands-On Cook Time 5 minutes
    Sous Vide Time 1 hour
    Total Time 1 hour 15 minutes
    Servings 4 people

    Ingredients

    Pork Chops

    • 4 pork loin chops
    • Salt and pepper to taste

    Ginger Scallion Sauce

    • 4 tablespoon fresh ginger (3-inch piece), peeled and roughly chopped
    • 1 bunch scallions, cut in to 1-inch pieces
    • 1 tablespoon soy sauce
    • 1 teaspoon sesame oil
    • ½ cup olive oil
    • 2 teaspoon salt

    Instructions

    Ginger Scallion Sauce

    1. Add ginger to a food processor or blender and process until the ginger is finely minced, but not mushy. Remove the ginger and add to a large pot.

    2. Place scallions in food processor and blend until the scallions are a similar size as the ginger. Remove scallions and add to the pot with the ginger.

    3. Add salt, soy sauce and sesame oil to the pot and mix ingredients. 

    4. In a medium sized pan, heat oil until it begins to smoke. Pour hot oil into the large pot with the scallions and ginger. Lightly stir the mixture, and let cool to room temperature.

    Cooking the Pork Chops

    1. Set sous vide machine to 58C/136F.

    2. Salt the pork chops to taste. Put the chops in a freezer bag and remove the air through a vacuum sealer or the displacement method. Drop pork chops in the bath for 1 hour.

    3. Remove bag from bath. Take chops out of the bag, pat dry and lightly season with salt and pepper to taste.

    4. Heat medium size pan at high and add oil. Sear for 60 seconds on each side, or until the pork chops have a light brown sear. Remove from pan and place on plate to rest. Serve with the ginger scallion sauce and enjoy!

    « Sous Vide Chicken Parmesan
    Sous Vide Steak with Gochujang Butter »

    About Jason Veselak

    Jason is a home chef with a passion for preparing perfectly-cooked, gourmet meals at home - so naturally he became obsessed with cooking sous vide. This obsession led to a quest to find the perfect cooking time, temperatures and techniques for every type of food he puts in the bath. Jason is excited to share his pro-tips and favorite recipes to help make cooking sous vide an unforgettable experience for everyone. Follow his culinary adventures at @sousveezy on Instagram to learn more!

    This post may contain affiliate links for products I use regularly and highly recommend.

    Reader Interactions

    Comments

    1. Alex says

      October 02, 2018 at 9:01 am

      You are right, this sauce is the boss. Could literally put it on anything, but pork chops are a great compliment.

      Reply

    Leave a Reply Cancel reply

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

    Recipe Rating




    Primary Sidebar

    New ECookbook!

    Next Level Sous Vide Sidebar asset

    Opt in below to receive our free Sous Vide 101 - A Beginner's Guide ebook!

    Crowd Favorites

    sous vide chicken piccata in a cast iron skillet

    Chicken Piccata Sous Vide Style

    The Perfect Homemade Sous Vide Egg Bite

    sous vide chicken with herbed butter sauce

    Sous Vide Chicken with Herbed Butter Sauce

    Sous vide chuck roast with aus jus and mushrooms

    Sous Vide Chuck Roast

    Sous Vide Salmon with Dill and Lemon

    Sous Vide Salmon with Lemon and Dill

    Sous Vide Char Siu Pork Tenderloin

    Sous Vide Char Siu Pork Tenderloin

    Avocado toast with bacon and sous vide egg

    Unreal Avocado Toast with Sous Vide Egg

    Sous Vide Tri Tip - Santa Maria Style

    Sous Vide Tri Tip - Santa Maria Style

    More Favorites

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Copyright © 2023 Sous Vide Ways | Privacy Policy