Sous Vide Honey-Mustard Pork Chops with Crispy Sage

Steps

1. Step 1

   Fill a large pot or container with water, clip in the sous vide cooker and set it to 140°F. Let it come up to temperature while you season the chops.

   15 min, hands-off · 140°F

2. Step 2

   Pat the chops dry and season both sides with the kosher salt and pepper.

   5 min

   • 4 bone-in pork chops, 1 1/4 to 1 1/2 inches thick (about 12 oz each)
   • 1 1/2 tsp kosher salt
   • 1/2 tsp black pepper
3. Step 3

   In a small bowl, stir together the honey, Dijon and smashed garlic. Put the chops in one or two zip-top freezer bags (or vacuum bags) in a single layer and spoon the honey-mustard mixture over them, turning to coat.

   5 min

   • 4 bone-in pork chops, 1 1/4 to 1 1/2 inches thick (about 12 oz each)
   • 3 tbsp honey
   • 3 tbsp Dijon mustard
   • 4 cloves garlic
4. Step 4

   Seal the bag: if using zip-top bags, lower the bag into the water with the top open so the water pressure pushes the air out, then zip it closed just above the waterline. Clip the top to the side of the pot so it stays submerged.

   5 min

5. Step 5

   Cook the chops at 140°F for 2 hours. Top up the water if it drops below the bag.

   2 hr, hands-off · 140°F

6. Step 6

   Lift the bag out and pour the juices through a small strainer into a small saucepan; discard the garlic. Take the chops out and pat them very dry on all sides with paper towels — this is what lets them brown.

   5 min

7. Step 7

   Heat the oil in a large heavy skillet (cast iron is best) over high heat until it just begins to smoke. Lay in the chops and sear without moving them for 1 to 1 1/2 minutes, until deep golden. Flip and sear the second side for 1 minute.

   3 min

   • 4 bone-in pork chops, 1 1/4 to 1 1/2 inches thick (about 12 oz each)
   • 1 tbsp neutral oil, such as canola
8. Step 8

   Lower the heat to medium, add the butter and the sage leaves and let them sizzle for about 45 seconds, until the sage is crisp and the butter smells nutty. Spoon the butter over the chops a few times, then move the chops to a board and lift the sage leaves out onto a plate.

   2 min

   • 3 tbsp unsalted butter
   • 16 fresh sage leaves
9. Step 9

   Bring the reserved bag juices to a boil over medium-high heat and simmer until syrupy and reduced by about half, 2 to 3 minutes. Stir in the cider vinegar and any butter left in the skillet, then taste and add salt as needed.

   3 min

   • 1 tbsp cider vinegar
   • salt
10. Step 10

    Spoon the glaze over the chops and scatter the crispy sage leaves on top. Serve right away.

    2 min

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026