Pork chops are the most popular cut of pork in the US, but since selective breeding has made our pork leaner over the past 20 years the standby pork chop isn’t as forgiving as it used to be. The leaner the cut of pork the more careful we need to be about overcooking. Luckily, we have Suvie on our side to help attain the perfect internal temperature without overcooking. Pork chops are a great option for sous vide as they won’t become dry from overcooking and a quick sear in a hot skillet will still give you the crisp browned exterior that makes pork chops so tasty. We’ve paired this pork chop with green beans and baby potatoes for a simple yet elegant meal for any night of the week.
Butter-Basted Pork Chop with Baby Potatoes and French Green Beans
- 2 bone-in pork chops
- 1/4 cup olive oil, divided
- 10 oz baby potatoes (about 1” diameter)
- 8 oz French green beans
- 2 tbsp butter
- 4 cloves garlic, divided
- 3-4 sprigs fresh sage
- 1 sprig rosemary
- 2-3 sprigs thyme, more for garnish
1) Season 2 pork chops with kosher salt and freshly ground black pepper. Vacuum seal chops with 1 tbsp olive oil and place in a Suvie pan. Fill pan with enough water to cover the pork chops then place pan in the bottom zone of Suvie.
2) Place green beans in a second Suvie pan. Place pan in the top cooking zone. Input cook settings and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Sous Vide at 135°F for 2 hours
Top Zone: Steam for 9 minutes
3) Place 10 oz potatoes in the Suvie starch strainer set within the Suvie pasta pot (green handles). Cover pot with lid and place inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate.
Suvie Starch Cooker Settings
Potatoes, Uncut, 45 minutes
4) After the cook remove all pans from Suvie. Drain water from pans. Pat green beans dry, season with salt and pepper, and drizzle with 1 tbsp olive oil. Return pan to top zone of Suvie.
5) Cut potatoes in half, add to a dry Suvie pan then toss with 1 tbsp olive oil and 2 minced garlic cloves. Broil the green beans for 5 minutes and potatoes for 20 minutes, stirring halfway through.
6) Pat pork chops dry thoroughly. In a large, heavy skillet, heat 2 tbsp butter over high heat. Add 2 cloves smashed garlic, sage (reserving 2 sprigs for garnish), rosemary, and thyme. Cook until herbs and garlic become very aromatic and butter turns slightly brown.
7) Sear pork chops in the skillet until well browned on all sides, about 2 minutes per side. During the sear, tilt the pan slightly and spoon butter over the pork chop. Brown the fat cap by pressing it against the bottom of the skillet for an additional minute. Lower heat if the pan begins to smoke in excess or the butter starts turning very dark. Remove chops from skillet.
8) Fry the sage leaves by removing them from their stems and adding them to the skillet on high heat for 1-2 minutes until they start turning brown and crisp. Transfer to a paper-towel lined plate.
9) After the green beans and potatoes have broiled, remove from Suvie. Divide the potatoes and green beans between two plates, top with the pork chops, garnish with the fried sage leaves. Enjoy!