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Sous Vide Herb Crusted Pork Chop with Meyer Lemon Cream Sauce Recipe

Sous vide herb crusted pork chop with meyer lemon cream sauce

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From the ISVA Editors

Sous vide pork chops are pretty common but this version takes the additional step of adding a flavorful panko and flour crust to them that is filled with fresh herbs.

The coating add the texture and crunch that a sous vide pork chop is lacking and the eggs helps to ensure that it'll all stick together and not come off in the fryer!


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


Sous Vide Herb Crusted Pork Chop with Meyer Lemon Cream Sauce Recipe

  • Published: October 19, 2021
  • By Justice Stewart, Executive Chef, ISVA
  • Total Time: 4 hours
  • Cooks: 140°F (60°C) for 4 hours
  • Serves: 4

Ingredients for Sous Vide Herb Crusted Pork Chop with Meyer Lemon Cream Sauce

  • For the Pork Chops

  • 4 16-ounces bone-in Berkshire pork chops (four 450g)
  • For the Lemon Cream Sauce

  • Juice of 2 small Meyer lemons + 1 tablespoon of zest
  • 1 clove garlic, finely minced
  • 1 small shallot, finely minced
  • 1 1/2 cups heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon cornstarch
  • 2 tablespoons basil, finely chopped
  • 1 tablespoon cold water
  • 2 tablespoons olive oil
  • Kosher salt
  • Black pepper                                               
  • To Finish

  • 3 eggs, beaten
  • 1 1/2 cups all purpose flour
  • 1 1/2 cups panko
  • 2 tablespoons fresh basil, finely chopped
  • 1 tablespoon fresh oregano, finely chopped
  • 1/4 cup Parmesan, finely grated Kosher salt
  • Black pepper
  • Oil, for frying
  • Deep fryer (recommended to ensure even cooking)
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Cooking Instructions for Sous Vide Herb Crusted Pork Chop with Meyer Lemon Cream Sauce

For the Pork Chops

Preheat the sous vide bath to 140°F (60°C).

Season the pork chops with salt and pepper then vacuum seal them 2 chops per bag. 

Place them into the water bath and cook for 4 hours. 

During the last 30 minutes of cooking, prepare the sauce and preheat your deep fryer to 375°F (190.5°C).

For the Lemon Cream Sauce                   

Mix the cornstarch and water in a small bowl until it forms a smooth paste.

In a saucepan heat the olive oil over medium high heat. Add the shallots and sautee until they soften and become translucent, about 6-8 minutes.

Add garlic and cook until fragrant, 30-45 seconds, then add the cream and lemon juice and bring to a boil.

Lower the heat to medium low and simmer for 5 minutes.

Stir in the cornstarch mixture and whisk until it slightly thickens then stir in the cheese until it melts, and add the zest.

Taste for seasoning and add salt and pepper as needed, stir in the fresh basil and remove from heat then cover to keep it warm.            

To Finish

Toss the fresh oregano, cheese, and basil in a bowl with the panko until mixed and place the flour and eggs in separate bowls.

Remove the pork chops from the water bath, take them out of the bags and pat dry with paper towels.

Dredge each chop in the flour, then the egg, and finally into the seasoned panko.

Drop each of them into the deep fryer one at a time (unless you have a fryer large enough for 2) and cook for 6 minutes or until they are golden brown and crispy. Place on a cooling rack for 5 minutes.

Serve topped with the lemon cream sauce and a side dish of your choice.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


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All tags for this article: ISVA Sous Vide Recipe Collection, Sous Vide Pork , Sous Vide Pork Chop, Sous Vide Recipes

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