Herb Crusted Pork Chop with Meyer Lemon Cream Sauce


Preparation info

  • Serves:


    • Difficulty


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

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 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