Sous Vide Grilled Pork Chops with Garlic Rosemary Butter

Sous Vide Grilled Pork Chops

Pork and fire is such a good flavor combination, but the high heat of the grill makes cooking pork tricky, since most people tend to be afraid of undercooking pork and overcooking turns lean pork into shoe leather. How do we get the best of both worlds? Sous vide.

I’ve combined pasteurizing times with the optimal medium-pork temperature for what I think is the best pork chop you can get at home or in a restaurant. A few hours in a water bath followed by a very fast sear on the grill and you have juicy, germ-free, flame-kissed pork chops. It’s a thing of beauty. Gild the lily with garlic-rosemary butter.

Sous Vide Grilled Pork Chops


Sous Vide Grilled Pork Chops with Garlic Rosemary Butter
one pork chop feeds 1-2 people depending on appetites and cuts

thick cut, bone-in pork chops (about 1 1/2 inches thick)
salt and pepper

Garlic Rosemary Butter (per chop):

2 Tbsp butter
1/2 small clove garlic, grated (or a dash of granulated garlic)
1 tsp fresh rosemary, chopped
black pepper 


1. Set up your sous vide machine on the edge of a pot or heat-proof vessel. Fill the pot with water and set the circulator for 135F-140F.

2. While the water bath is heating, season your pork chop well on all sides with salt and pepper and transfer it to a zip-top freezer bag. Seal the top except for a small part of one corner, and lower the bag into the water bath until all the air has been allowed to escape through the gap in the top. Seal the bag and drop it in the water bath for 3-4 hours.

3. While the pork chop is cooking, mix together butter, garlic, rosemary, and black pepper and set aside.

4. When the pork chop is finished cooking, preheat your outdoor grill or indoor grill pan over medium-high heat. Grill the pork chop until well-marked on both sides (just a minute or two) and serve topped with rosemary butter.

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