The Secret to Tender Sous Vide Pork Chops🥩

Hello everyone! ✨ Today, I'm sharing a recipe that turns any home cook into a pro: Sous Vide Herb Pork Chops.

Want to achieve that restaurant-quality, seared-on-the-outside, juicy-on-the-inside pork chop? The key is sous vide, and the soul of the sous vide method is a perfect vacuum seal! It locks in moisture and marinades, ensuring every single bite is tender and flavorful.

✨ Fresko Tools Used in This Recipe

• Fresko Vacuum Sealer: To seal the chops for cooking, the key to sous vide success.
• Fresko Hand Blender: For an ultra-smooth mash.

🍽️ Ingredients List

• Thick-cut pork chops 🥩 (2)
• Olive oil (2 tbsp)
• Rosemary (1 sprig, chopped)
• Thyme (1 tsp)
• Garlic 🧄 (2 cloves, smashed)
• Salt (1 tsp)
• Pepper (1/2 tsp)
• For Mash: Potatoes 🥔 (500g, peeled), butter 🧈 (50g), hot milk (60-80ml), roasted garlic paste (2 tbsp), salt, pepper.
• Oil (1 tbsp, for searing)

🍳 Steps

1. Vacuum Seal: Combine chops, oil, herbs, garlic, salt, and pepper in a bag. Vacuum-seal using the Fresko machine. Chill for 30+ minutes. Sous Vide: Cook at 63°C (145°F) for 1-1.5 hours.

2. Mash: Boil potatoes until tender. Drain. Blend potatoes, butter, milk, garlic paste, salt, and pepper using the Fresko Hand Blender until perfectly smooth. Keep warm. 

3. Sear: Pat chops dry. Sear in hot oil for 45-60 seconds per side. 

4. Serve: Rest chops for 2 minutes. Serve with the mash.

So simple, right? With the Fresko Vacuum Sealer and Hand Blender, you can unlock this stunningly delicious meal! Give it a try!