Sous Vide Pork Chops with Roasted Apples, Fennel, & Red Onion

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Sous Vide Pork Chops with Roasted Apples, Fennel, & Red Onion

Prep Time 10 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 20 minutes
Course Main Course
Servings 4


  • 4 Bone-in thick-cut pork chops
  • Sea salt and black pepper, to taste
  • 2 tsp Italian seasoning
  • 2-4 cloves Garlic, crushed
  • 2 tbsp Extra virgin olive oil
  • Sprigs of fresh oregano, rosemary, thyme, and/or basil (Optional)

Side Dish Ingredients:

  • 2 Large firm apples, peeled and cut into wedges
  • 1 Large fennel bulb, trimmed and sliced
  • 1 Large red onion, cut into thick slices
  • 2 tbsp Extra virgin olive oil
  • 2 tbsp Fresh thyme leaves
  • 2 tsp Garlic powder
  • 1 tsp Ground cloves
  • 1 tsp Ground cinnamon
  • 1 tsp Cumin seeds, crushed
  • Sea salt and black pepper, to taste


  • Fill a large container or pot with water and attach the sous vide circulator to the side. Set the temperature to 140°F and the cooking time to 2 hours.
  • While the water bath heats up, season the pork chops with salt and black pepper, to taste. Sprinkle with the Italian seasoning and place the chops in an airtight plastic bag, along with the crushed garlic and fresh herbs, if using. Remove as much air as possible from the bag as possible before sealing.
  • Once the water bath reaches the set temperature, add the sealed bag. (The bag should sink if enough air has been removed). Adjust the sous vide timer back to two hours, if necessary.
  • Approximately one hour before the chops are done, pre-heat the oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking sheet. Set aside.
  • Combine the apple, fennel, and red onion in a large bowl. Add the olive oil, fresh thyme, garlic powder, ground cloves, cinnamon, and crushed cumin seeds. Season with salt and black pepper, to taste, and toss to combine.
  • Spread the apple mixture onto the prepared baking sheet into a single layer without overcrowding. Place in the pre-heated oven and roast for 20 minutes before turning the apples and vegetables. Continue roasting the apple mixture for another 25-30 minutes or until nicely browned. Remove from the oven and set aside.
  • When the sous vide cook time is complete, remove the chops from the water bath and discard the aromatics and any liquid in the plastic bag. Transfer the chops to a plate and pat dry with a paper towel. Set aside.
  • Heat two tablespoons of olive oil in a large skillet over medium-high heat and add the chops. Sear the chops on each side until golden brown, approximately 2-3 minutes per side.
  • Remove from heat and rest for 5 minutes before serving with the roasted apples, fennel, and red onion. Enjoy!
Keyword Sous Vide Pork Chops

Sous Vide Pork Chops

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