Herb Crusted Pork Chop with Meyer Lemon Cream Sauce


Preparation info

  • Difficulty


  • Serves:


Appears in

Champions of Sous Vide: A Collection of Favorite Recipes from Two Dozen Sous Vide All-Stars

Champions of Sous Vide

By Mike La Charite and Jason Logsdon

Published 2019

  • About
Cooks: 140°F (60°C) for 4 hours

Recipe by Justice Stewart, Executive Chef, International Sous Vide Association

Pork does particularly well when cooked with the sous vide method. In this recipe these thick cut pork chops spend a few hours in the water bath before being breaded, deep-fried and topped with a yummy Meyer lemon sauce.


For the Pork Chops

  • Four 16 ounces bone in Berkshire pork chops (four 450 g)

For the Lemon Cream Sauce

  • Juice of 2 small Meyer lemons + 1 tablespoon of zest
  • 1 clove garlic, finely minced
  • 1 small shallot, finely minced
  • 1 ½ cups heavy cream
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon cornstarch
  • 2 tablespoons basil, finely chopped
  • 1 tablespoon cold water
  • 2 tablespoons olive oil
  • Kosher salt
  • Black pepper


For the Pork Chops

Preheat the sous vide bath to 140°F (60°C). Season the pork chops with salt and pepper then vacuum seal them 2 chops per bag. Place them into the water bath and cook for 4 hours. During the last 30 minutes of cooking, prepare the sauce and preheat your deep fryer to 375°F (190.5°C).

For the Lemon Cream Sauce

Mix the cornstarch and water in a small bowl until it forms a smooth paste. In a saucepan heat the olive oil over medium high heat. Add the shallots and sauté until they soften and become translucent, about 6-8 minutes. Add garlic and cook until fragrant, 30-45 seconds, then add the cream and lemon juice and bring to a boil. Lower the heat to medium low and simmer for 5 minutes.

Stir in the cornstarch mixture and whisk until it slightly thickens then stir in the cheese until it melts, and add the zest. Taste for seasoning and add salt and pepper as needed, stir in the fresh basil and remove from heat then cover to keep it warm.

To Finish

Toss the fresh oregano, cheese, and basil in a bowl with the panko until mixed and place the flour and eggs in separate bowls. Remove the pork chops from the water bath, take them out of the bags and pat dry with paper towels. Dredge each chop in the flour, then the egg, and finally into the seasoned panko. Drop each of them into the deep fryer one at a time (unless you have a fryer large enough for 2) and cook for 6 minutes or until they are golden brown and crispy. Place on a cooling rack for 5 minutes.

Serve topped with the lemon cream sauce and a side dish of your choice.

To Finish

  • 3 eggs, beaten
  • 1 ½ cups all purpose flour
  • 1 ½ cups panko
  • 2 tablespoons fresh basil, finely chopped
  • 1 tablespoon fresh oregano, finely chopped
  • ¼ cup Parmesan, finely grated
  • Kosher salt
  • Black pepper
  • Oil, for frying
  • Deep fryer (recommended to ensure even cooking)