Pork chops are the most popular cut of pork in the US, but since selective breeding has made our pork leaner and 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 since the meat will taste dry and chewy. 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 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
- 10 oz baby potatoes (1” diameter)
- 8 oz French green beans
- 2 tbsp olive oil
- 2 tbsp butter
- 4 cloves garlic, divided
- 3-4 fresh sage sprigs
- 1 sprig rosemary
- 2-3 sprigs thyme, more for garnish
Season each pork chop with salt, freshly ground black pepper and olive oil. Vacuum seal and place into Suvie pan. Fill pan with enough water to cover the pork chops then load into upper right cooking zone.
Add green beans to another Suvie pan. Place pan in upper left cooking zone. Add potatoes to the starch pan and load into starch zone.
Fill reservoir, enter cook settings and cook now or schedule.
My Cook > Multi-Zone Settings
Protein: 135 degrees, 1 hour
Vegetable: 9 minutes
Starch: 50 minutes
After the cook remove all pans from Suvie. Drain water from protein and vegetable pans. Pat green beans dry, season with salt, pepper and olive oil.
Cut potatoes in half, add to a dry Suvie pan then toss with olive oil and 2 minced garlic cloves. Broil the green beans and potatoes for 10 minutes stirring halfway through. If you want your potatoes a little more crispy, broil for another 10 minutes.
During the broil, sear the pork chops. Make sure each chop is patted dry before searing. In a 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.
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 excess 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.
Allow the pork chops to rest on a cutting board for 5 minutes before serving. While they rest, 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. Remove from pan onto a plate lined with a paper towel.
After the green beans and potatoes are finished, remove from Suvie. Divide the potatoes and green beans between two plates, top with the pork chops, garnish with the fried sage leaves. Enjoy!