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Sous Vide Pork Chops Recipe with Kale

This sous vide pork chop recipe doubles up the pork flavor by first sauteing bacon and then cooking the side of kale in it. The smokey bacon helps flavor and balance the kale, which in turn goes great with a simply seasoned sous vide pork chop.

I also added some fennel to the sous vide pork chop while it is cooking, this helps add a sweetness to the meat that isn't normally present. Some garlic powder and fresh thyme helps to round out the flavors.

These sous vide pork chops are a quick and easy meal that comes together very fast.

For more sous vide recipes and cooking tips please look at our book, Beginning Sous Vide which you can get at Amazon.com or as a pdf download. We also have many more cooking time available on our iPhone and Android App and sous vide thickness iPhone app

Sous Vide Pork Chops Recipe with Kale

Time: 2 to 6 hours (why the range?)
Temperature: 135°F / 57.2°C
Serves: 4

Sous Vide Pork Chops Ingredients

For the sous vide pork

4 pork chops
4 thyme sprigs
1 tablespoon garlic powder
2 teaspoons fennel seeds
Salt and pepper

For the kale

5-7 cups kale, cut into strips
½ onion, thickly sliced
4 garlic cloves, diced
4 strips of bacon, thickly sliced
½ cup chicken stock

Sous Vide Pork Chops Directions

Pre Sous Vide Bath

Pre-heat the water bath to 135°F / 57.2°C.

Lightly salt and pepper the pork chops and sprinkle with the garlic powder. Seal them in individual sous vide packages with the thyme springs and fennel seeds. Place the pork chops in the water bath and cook for around 2 to 6 hours.

Finishing the Sous Vide Pork Chops

About 30 minutes before serving the sous vide pork chops you will prepare the kale.

Saute the bacon over medium heat until the fat has rendered and they begin to become crispy. Add the onions and cook for a few minutes until they just begin to soften. Add the kale and garlic cloves and cook for about 5 minutes. Add the chicken stock and cover the pan. Cook until the kale is soft and tender, about 10 to 20 minutes.

Remove the sous vide pork chops from their pouches and pat dry with a towel or dish cloth. Quickly sear the pork chops on both sides in a pan over high heat, or on a grill.

Serve the sous vide pork chops on a plate with the bacon and kale on the side.

For more sous vide recipes and cooking tips please look at our book, Beginning Sous Vide which you can get at Amazon.com or as a pdf download.

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