Sous Vide Boneless Pork Chops with Caramelized Fennel
Boneless pork chops are notoriously hard to cook properly -- they can turn from tender to stringy in a matter of seconds on the stovetop. Like boneless chicken breasts, they are a prime candidate for sous vide cooking. Prepared simply with Mediterranean herbs and sweet caramelized fennel, they make for a delicious summer meal.
Kate is a freelance food writer and editor living in Berkeley, CA. Before moving to the Bay Area, Kate spent two years working as a test cook at America’s Test Kitchen, and has contributed to Serious Eats, The Oxford American, KQED and The Hypocrite Reader, among others. She's currently the editor of Berkeleyside NOSH.
Prep Time: 01:00
Recipe Time: 01:00
140F / 60C
- 2 (6-ounce) boneless pork chops
- Salt and freshly ground black pepper
- 2 tablespoons (29.57 milliliters) extra virgin olive oil, plus more for serving
- 2 fennel bulbs, trimmed and thinly sliced, fronds reserved for serving
- Juice of 1/2 lemon
- 1 sprig fresh thyme
- 1 spring fresh oregano
- 2 cloves garlic, peeled and lightly crushed
- Chopped fresh parsley, for serving
- Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).
- Generously season the pork chops with salt and pepper. Place in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting. Place in the water bath and set the timer for 1 hour.
- Meanwhile, prepare the fennel: Heat 1 tablespoon (14.79 milliliters) oil in a large skillet over medium-low heat. When the oil is shimmering, add the fennel and season with salt. Cook, stirring occasionally, until softened and golden, about 45 minutes. (Turn down the heat to low if the fennel begins to brown too quickly.) Stir in lemon juice. Set aside and keep warm.
- When the timer goes off, remove the bag from the water bath. Remove the pork chops from the bag and pat dry. Discard cooking liquid.
- Place remaining tablespoon oil, thyme, oregano, and garlic in a medium cast iron skillet over medium-low heat. Gently cook the herbs in the oil until the garlic just begins to brown, 5 to 7 minutes. Use a slotted spoon to remove the herbs.
- Increase the heat under the skillet to high. When the oil just begins to smoke, add the pork chops and sear until golden brown, about 1 minute per side. Transfer to a plate.
- Divide fennel between 2 serving plates. Place pork chops on top of fennel and garnish with fennel fronds, parsley, and a drizzle of olive oil. Serve.