Sous Vide Lemongrass Pork Chops


Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)

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Recipe Temp 140 F / 60 C
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These Asian-inspired lemongrass pork chops are super tender thanks to spending two hours in the Anova Sous Vide Precision Cooker. They’re also full of flavor. Serve them with roasted sweet potatoes, rice or green vegetables.

Ingredients for 2

  • 2 tablespoons coconut oil

  • 1 stalk lemongrass, sliced

  • 1 tablespoon minced shallot

  • 1 tablespoon soy sauce

  • 1 tablespoon mirin

  • 1 tablespoon rice wine vinegar

  • 1 tablespoon light brown sugar

  • 1 teaspoon minced garlic

  • 1 teaspoon minced fresh ginger

  • 1 teaspoon fish sauce

  • 1 teaspoon kosher salt

  • 2 (10-ounce) bone-in pork rib chops


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 140°F (60°C).

  • Step 2

    In a food processor, combine 1 tablespoon coconut oil, lemongrass, shallot, soy sauce, mirin, vinegar, brown sugar, garlic, ginger, fish sauce, and salt. Process until smooth, about 1 minute.

  • Step 3

    Combine the pork chops and soy-lemongrass mixture in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 2 hours.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Remove the pork chops from the bag and pat dry. Heat a grill to hight.

    • Step 1

      Sear the pork chops until well-browned on both sides, 2 to 3 minutes total. Let rest for 10 minutes and serve.

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140 F / 60 C Recipe Temp
Recipe Time
Prep Time