Butter-Basted Sous Vide Pork Chops with Fennel and Coriander


One of the best ways to ensure pork chops don't come out dry and leathery is to use the sous vide method of cooking. It guarantees the pork will come out juicy and tender. These pork chops are seasoned with crushed fennel and coriander seeds, and finished in a hot skillet with butter, sage, garlic, and shallot. Spooning the flavorful butter over the chop as it sears in the skillet infuses the meat with the flavored butter.

Sous Vide Pork Chops
Photo: Photo by Antonis Achilleos / Food Styling by Ruth Blackburn / Prop Styling by Christina Daley
Active Time:
30 mins
Total Time:
2 hrs


  • 2 teaspoons fennel seeds

  • 2 teaspoons coriander seeds

  • 4 (14- to 16-ounce, 1 1/2-inch-thick) bone-in rib-cut pork chops

  • 2 teaspoons kosher salt

  • ½ teaspoon black pepper

  • 4 tablespoons canola oil, divided

  • 4 tablespoons unsalted butter, divided

  • 4 (5-inch) sage sprigs, divided

  • 4 large garlic cloves, peeled and smashed, divided

  • 1 large shallot, thinly sliced crosswise (about 1/3 cup), divided

  • Flaky sea salt


  1. Prepare a thermocirculator and water bath according to manufacturer's directions. Set thermocirculator to 140°F, and allow water bath to come up to temperature.

  2. Crush fennel and coriander seeds using a mortar and pestle, or coarsely grind in a spice mill. Sprinkle pork chops evenly with fennel mixture, salt, and pepper. Arrange chops in a single layer in a large vacuum-sealable bag. Seal bag with a vacuum sealer according to manufacturer's directions. Transfer vacuum-sealed chops to warm water bath with thermocirculator; cover vessel with aluminum foil to reduce evaporation, and cook, undisturbed, for 1 1/2 hours. Remove chops from bag (pork will be at 140°F when pulled from water bath), and pat dry. Turn off thermocirculator. Discard bag with remaining contents.

  3. Heat 2 tablespoons of the oil in a 12-inch cast-iron skillet over high. Add 2 of the chops; cook until golden brown on 1 side, 2 to 3 minutes. Using tongs, turn each chop onto its side, and cook until browned, about 3 minutes. Flip chops to unseared side, and add 2 tablespoons of the butter, 2 of the sage sprigs, 2 of the smashed garlic cloves, and half of the sliced shallot. Tilt skillet toward you so that the butter mixture pools, and cook, constantly basting chops with butter mixture, until chops are deep golden brown, about 2 minutes. Transfer browned chops to a plate, discarding juices in skillet. Wipe skillet clean. Repeat process with remaining 2 tablespoons oil, 2 chops, 2 tablespoons butter, 2 sage sprigs, 2 garlic cloves, and shallot. Let the cooked chops rest for 5 minutes. Garnish with flaky sea salt.

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