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There are many really fancy things you can make with sous vide, but my favorite reason for using it is because it is so convenient! This recipe is a prime example. It takes perfectly cooked sous vide pork chops and combines them with a simple base of roasted vegetables on top of some bulgur with a tangy lemon vinaigrette drizzled over everything. It's a very quick and easy meal but the moist, tender pork chops turn it into an amazing dish, even for a weeknight.
I like my sous vide pork cooked at 140°F (60°C) until pasteurized.
When I want a special piece of meat there are a few good butchers in my area, but I've also been enjoying the super flavorful pork from Snake River Farms. I also enjoy trying the different ranchers that Crowd Cow has available.
I like to use summer squash, carrots, broccoli, and bell pepper but you can use any vegetable you have on hand. You can also cook the vegetables however you like. I usually roast them but they are also great sauteed or steamed.
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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Preheat a water bath to 140°F (60°C).
Mix together the spices in a bowl. Lightly salt and pepper the pork chop then sprinkle with the spices. Place in a sous vide bag then seal. Place the bag in the water bath and cook for 2 to 3 hours, until heated through or pasteurized.
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.
Whisk or blend together the two vinaigrette ingredients then salt and pepper to taste.
Take the sous vide bag out of the water and remove the cooked pork chops from the bag. Dry them off thoroughly using paper towels or a dish cloth. Lightly salt the pork then quickly sear it for 1 to 2 minutes per side, until just browned, then remove from the heat. Cut the pork into bite-sized pieces or slices.
Place the bulgur in a bowl and top with the pork. Add the roasted vegetables and parsley, drizzle with the lemon vinaigrette, then serve.
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