Sous Vide Pork Chops with Bulgur and Vegetables Recipe
Sometimes I'm just looking for a quick and easy meal, and this sous vide pork chop, grain and vegetable bowl is amazing. It's light, easy to put together, and the orange vinaigrette gives it an amazing brightness. It's the perfect meal to end a busy day.
I like to sous vide my pork chop at 140°F (60°C) for 2 to 3 hours until heated through and pasteurized, though you can go higher or lower to meet your own preferences. I usually cut the pork chops into pieces, but feel free to leave them whole for a more dramatic presentation.
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.
You can use any vegetables in this you like, I'm partial to broccoli, red pepper, carrots and summer squash, but you can mix and match with whatever you have on hand.
This meal also works great as part of sous vide food prep. Just cook the pork when you have time earlier in the week, then use the sous vide, chill, reheat method. You can quickly reheat it along with any vegetables you have precooked in about 15 minutes in a saute pan.
Note: You can learn more about pork chops from my How to sous vide pork chops or view all my sous vide pork chops articles.
Ingredients for Sous Vide Pork Chops with Bulgur and Vegetables
- 1 pound pork chops (450g) (I personally love Snake River Farms and Crowd Cow)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 3 tablespoons fresh orange juice
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 1 shallot, diced
- 5 tablespoons olive oil
- 2 cups cooked bulgur
- 2 cups mixed sauteed vegetables, I prefer squash, carrots, broccoli, and bell pepper
- Fresh parsley
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Cooking Instructions for Sous Vide Pork Chops with Bulgur and Vegetables
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 together the orange juice, vinegar and honey. Stir in the shallot and let sit for 10 minutes. While whisking, slowly drizzle in the olive oil until fully emulsified and the mixture comes together. 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 sauteed vegetables and parsley, drizzle with the orange vinaigrette, then serve.
Nutritional Information for Sous Vide Pork Chops with Bulgur and Vegetables
- Calories: 438
- Fat: 23g
- Protein: 30g
- Carbohydrate: 30g
- Fiber: 7g
- Sugar: 8g
- Cholesterol: 71mg
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This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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