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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 was 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.

Pork is great at many different temperatures depending on your personal preferences. I started out eating it at 135°F (57.8°C) but I've slowly moved to 140°F (60°C) for most of my cooking. Many people enjoy it anywhere between 135°F to 149°F (57.8°C to 65°C) so feel free to experiment and see where you like it best.

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

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the Sous Vide Pork Chops Recipe with Kale you can check out the following.

Enjoying sous vide cooking? My free Exploring Sous Vide course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today!

Enjoying sous vide cooking? My sous vide ruler will help you determine how long to cook various pieces of meat. It's free if you sign up for my newsletter and will make your cooking go much more smoothly!

Sous Vide Pork Chops Recipe with Kale

  • Published: August 3, 2011
  • By Jason Logsdon
  • Prep Time: 10 Minutes
  • Total Time: 3 or up to 7 Hours
  • Cooks: 140°F (60°C) for 2 to 6 Hours
  • Serves: 4

Ingredients for Sous Vide Pork Chops with Kale

  • For the Sous Vide Pork Chops

  • 4 pork chops
  • 4 sprigs of thyme
  • 1 tablespoon garlic powder
  • 2 teaspoons fennel seeds
  • Salt and pepper
  • For the Kale

  • 5 to 7 cups Kale, cut into strips
  • 1/2 onion, thickly sliced
  • 4 garlic cloves, diced
  • 4 strips of bacon, thickly sliced
  • 1/2 cup chicken stock

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Cooking Instructions for Sous Vide Pork Chops with Kale

For the Sous Vide Pork Chops

At least 3 to 7 hours before serving

Pre-heat the water bath to 140°F (60°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.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

For the Kale

About 30 minutes before serving

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.

For Finishing

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.

If you like this recipe you can get more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

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Sous Vide Pork Chops Recipe with Kale

Ingredients: 4 pork chops 4 thyme sprigs 1 tablespoon garlic powder 2 teaspoons fennel seeds Salt and pepper 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
4.6333 stars - based on 30 reviews
This sous vide pork chop recipe doubles up the pork flavor by first sauteing bacon and then cooking the side of kale in it.
1 Serving