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.
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.
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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.
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.
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