Herb-Rubbed Pork Chops with Roasted Root Vegetables
Succulent sous vide pork chops infused with fresh herbs, paired with caramelized roasted root vegetables like sweet potatoes, carrots, and parsnips. This make-ahead recipe allows you to freeze and reheat for a quick and healthy, flavor-packed meal under 500 calories per serving.
ingredients
- 2 boneless pork chops (4-6 oz each)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- Salt and black pepper to taste
- 1 large carrot, peeled and cut into 1-inch pieces
- 1 large parsnip, peeled and cut into 1-inch pieces
- 1 medium-sized sweet potato, peeled and cut into 1-inch cubes
- 1 tablespoon balsamic vinegar
- Fresh parsley, for garnish
steps
- 1.
Preheat sous vide cooker to 145°F (63°C).
- 2.
In a small bowl, combine olive oil, minced garlic, rosemary, thyme, salt, and pepper. Rub the mixture onto both sides of the pork chops.
- 3.
Place seasoned pork chops in a vacuum-sealed bag and seal it using the water displacement method. Submerge the bag in the preheated water bath and cook for 1 to 2 hours.
- 4.
Meanwhile, preheat the oven to 425°F (220°C).
- 5.
Toss the carrot, parsnip, and sweet potato with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer. Roast for 25-30 minutes or until tender and slightly caramelized, tossing halfway through.
- 6.
Remove the pork chops from the sous vide bath, pat dry, and sear in a hot skillet for a minute on each side to develop a crust. Allow them to rest for a few minutes before slicing.
- 7.
Drizzle the roasted root vegetables with balsamic vinegar and toss to coat evenly.
- 8.
Divide the sliced pork chops and roasted root vegetables onto plates. Garnish with fresh parsley.
