Lime Rosemary Pork Chops

Bo Tip: Be sure to use fresh cracked pepper. Peppercorns contain piperine, the compound responsible for pepper’s heat. They also contain volatile essential oils that give fresh pepper its signature aroma.

When you crack a peppercorn, you rupture its cell structure, releasing those volatile compounds into the air. Once released, they begin to evaporate and degrade. To maximize that fresh, floral, spicy, citrusy aroma, use freshly cracked pepper. One Take.

• Season the pork chops with kosher salt and fresh cracked black pepper.

• Resist the urge to add your other seasonings just yet. We'll season again before the sear.

• The initial salt helps season the meat and begin breaking down the muscle fibers.

• Place the VacPouch inside your JVR Vac100 chamber vacuum sealer.

• Run a full vacuum cycle and seal the bag.

• Preheat your sous vide bath to 129°F.

• Place the sealed pork chops into the water bath.

• Sous vide for 45 minutes.

• You're looking for an internal temperature of approximately 113–115°F before searing.

• Remove the pork chops from the vacuum bag.

• Remove the rosemary and lime.

• Pat the pork chops completely dry.

• Season with smoked paprika and garlic powder.

• Add additional fresh cracked black pepper to taste.

• Optional: Add your favorite BBQ seasoning here if you want to bring in a little sweetness.

• Get your grill or cast-iron skillet very hot.

• Sear the pork chops aggressively to develop a deep, flavorful crust.

• Cook to your desired final doneness.

Ultimate Bo Tip:
If your pork chops have a thick fat cap, don't ignore it. Stand the chop on its fat edge and sear that side hard to render the fat and develop a beautiful char.

• Let the chops rest briefly after searing.

• Plate and serve with your favorite sides.

• Finish with an additional squeeze of fresh lime if desired.

1. Roasted Potatoes – Crispy potatoes with rosemary complement the pork beautifully.
2. Grilled Vegetables – Asparagus, zucchini, peppers, or broccolini work great.
3. Creamy Mashed Potatoes – A classic pairing for a juicy, heavily seared pork chop.
4. Apple Slaw – The sweetness and acidity help cut through the richness of the pork.
5. Rice Pilaf – Serve over seasoned rice with roasted vegetables.
6. Grilled Corn – Finish with lime and a little butter for a great summer plate.
7. Simple Green Salad – Mixed greens with citrus vinaigrette keeps the meal bright.
8. Creamy Polenta – Rich, savory and perfect for catching the pork juices.
9. Roasted Brussels Sprouts – Especially good with a touch of balsamic glaze.
10. Lime Herb Butter – Finish the pork with a little compound butter for an extra hit of richness.