Easy sous vide ginger-sage pork chop using @sousvidesupreme

One of the first meals that I made using my new Sous Vide Supreme Demi convinced me that my decision to buy this appliance was a good one. The pork chop could not have been easier to make, and I honestly think it turned out as one of the tastiest pork chops ever.

After posting on Twitter, several people asked if I would share the recipe. I am happy to do so, but I am almost embarassed at how few steps are involved. Literally, I created this by looking around my kitchen to see what ingredients were on-hand.

Ingredients (per serving):

1 1/2-inch thick pork chop, trimmed
1 tbsp fresh ginger, sliced, diced or minced
1 clove fresh garlic, sliced, diced or minced
1 sprig fresh sage

Prepare sous vide water bath to 140 degrees F. Remove pork chop from refrigerator about 15 minutes before water bath is ready.

Prepare ginger and garlic.

Insert pork chop into vacuum bag. Add ginger and garlic. Rub sage gently between fingers, then add to bag. Toss bag with ingredients so that the seasonings are distributed, but this is not critical.

Seal bag. (I use a FoodSaver and manually stop the vacuum just before the juices get sucked into the neck of the bag. Or, just use the “moist” setting if your vacuum sealer has one.)

Drop sealed vacuum bag into water bath. Cook for at least 45 minutes, or follow your own preferred sous vide cooking reference. I cooked mine for 2 1/2 hours, and the result was a tender, juicy pork chop, perfectly pink, and completely infused with the ginger and sage flavor.

Let me know what you think.