Sous Vide Pork Chops are a fail safe way to cook tender, juicy pork chops! The juice from the sous vide process can be used for an easy pan gravy, as well!
– Sirloin steak, – Bell pepper – Pork chops, thick cut – Salt and pepper – Olive oil For the pan gravy: – Drippings, from sous vide bag – Cream of Mushroom Soup – Dried rosemary – Cracked pepper – Button mushrooms – Wooden skewers
Place 3-4 quarts of water in a Multi Pot. Press "Sous Vide" button, until you reach 160F. Replace the lid and seal to allow the water to come to temperature.
Salt and pepper the pork chops and place in a plastic bag. Seal, removing water using "water bath" method.
When the water is ready,, remove the lid and place the bag of pork chops in the water. Return the lid and seal it. After 4 hours, pull the bag of pork chops out.
Heat olive oil in a skillet on medium-high heat. Sear pork chops for 30-60 seconds per side until golden brown. Remove from pan.
For the gravy, add reserved pan juice from the bag. When the juice is reduced by half, add the Cream of Mushroom soup and rosemary. Whisk until combined. Allow to simmer for 1-2 minutes.
Serve gravy warm alongside pork chops.