Sous Vide Pork Chops with Ginger Scallion Sauce

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.

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.

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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!