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Juicy Sous Vide Apple & Rosemary Pork Chops

Servings 4
Author Beautiful Eats & Things


  • 4 bone-in pork chops
  • 2 tsp nutmeg
  • 1 tbsp garlic powder
  • 1 tsp Cajun seasoning
  • Salt/pepper to taste
  • 1 red apple sliced
  • 4 sprigs fresh rosemary
  • 1-2 tbsp oil

Special equipment:

  • Immersion circulator
  • FoodSaver® Preservation System
  • FoodSaver® Bags


  1. Fill a large pot with hot tap water and place your immersion circulator inside. Set the temperature to 140°F and let the water come up to temperature.
  2. In a small bowl, combine the nutmeg, garlic powder, Cajun seasoning, and salt/pepper to taste. Sprinkle seasoning mixture evenly on the front and back of the each porkchop. One at a time, add the pork chops to a gallon-sized FoodSaver® Bag along with a few slices of apples and 1 rosemary sprig.
  3. Seal the bag with FoodSaver® Preservation System and submerge the sealed bag of pork chops into the water. Make sure the bags are completely submerged, otherwise the pork will not cook evenly. Cook for approximately 2 hours.
  4. When cooking time ends, remove from the water, and turn off the circulator.
  5. Heat a sauté pan or cast-iron skillet over medium-high heat and add 1-2 tbsp of oil. Add the porkchops, along with the apples and rosemary, to the pan and sear until the bottom develops a golden crust, one to two minutes. Flip and repeat on the other side.
  6. Let the porkchops rest for about 5 minutes, then serve with the cooked apples and rosemary over the top, if desired.
  7. Enjoy!