Sous Vide Vietnamese Style Pork Chops with Roasted Bok Choy & Broccoli

What You'll Need

For the Pork Chops

• 2 pasture raised bone-in ribeye pork chops (about 1.5 lbs total)

Vietnamese Marinade

• 3 cloves garlic, minced
• 1 shallot, finely minced
• 2 tbsp brown sugar
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp neutral oil
• 1 tsp black pepper
• 1 tsp rice vinegar
• 1 tsp sesame oil

For the Roasted Vegetables

• 2 heads baby bok choy, halved lengthwise
• 1 large head broccoli, cut into florets
• 2 tbsp olive oil
• 3 cloves garlic, minced
• Salt and black pepper to taste

For Garnish

• Green onions, sliced
• Fresh cilantro
• Sesame seeds
• Lime wedges

Let's Cook

1. Marinate the Pork

In a bowl combine: garlic, shallot, brown sugar, soy sauce, fish sauce, neutral oil, black pepper, rice vinegar, and sesame oil. Whisk until combined. Place pork chops in a zip-top bag or vacuum seal sous vide bag. 

2. Roast the Vegetables

Preheat oven to 425°F. Place bok choy and broccoli on a sheet pan. Toss with: olive oil, garlic, salt, and pepper. Arrange in an even layer. Roast for 15–18 minutes until: broccoli is lightly browned, bok choy is tender, and the edges begin to caramelize.

4. Cook the Pork Chops

Cook pork chops for 1-3 hours to 138 degrees.  Preheat a grill over medium-high heat. Cook pork chops for 2 minutes per side. Cook until the internal temperature reaches 145°F. Allow the pork to rest for 5 minutes before serving. 

5. Assemble the Plates

Arrange roasted bok choy and broccoli alongside the rice. Top with the Vietnamese-style pork chops.

6. Finish & Serve

Garnish with: sliced green onions, fresh cilantro, and sesame seeds. Serve with lime wedges for squeezing over the pork and vegetables. Enjoy the meal. Cheers!