Provencal Pork Chops

Using the Sous Vide Slow Cooker

Recommended Product: BLACK+DECKER® Sous Vide Slow Cooker

  • Prep Time:
    10 min
  • Cook Time:
    1 hr 
  • Ready In:
    1 hr 10 min
  • Serves:


  1. 4 Ribeye Pork Phops (about an inch thick)
  2. 2 Tbsp. Dried Herbs de Provence
  3. 2 Cloves of Garlic, Mashed to a Paste
  4. Salt & Pepper to Taste


  1. Fill the BLACK+DECKER® Sous Vide Slow Cooker two thirds full with hot tap water, put the cover on the Sous Vide Slow Cooker. Then insert the temperature probe into the water through the hole in the handle of the lid. Set the temperature to 130°F and the time for 1 hour.
  2. While the water heats, spread the garlic paste on the pork chops and season with Herbs de Provence and salt and pepper. Place the pork in individual zip top bags.
  3. Press out as much air from the bag as possible and zip almost closed. Once the water is heated, place the bags in the water, until pork is almost completely submerged to get out as much air as possible and then zip the rest of the way closed. Be careful to not get water into the bag.

Tip: Use the included rack helps keep the pork chops under water. You may need to add more water to submerge the meat. Make sure it is hot tap water so the temperature does not dip down too much.
Sear the meat: Once the pork has finished cooking carefully remove it from the bag and set it on a cutting board. In a cast iron skillet heat a few Tbsp. of olive oil over high heat. Once the oil starts to smoke sear the pork in the pan for about 3-4 minutes per side. Allow the pork to rest for about 5 minutes before serving.
Note: The higher the temperature you want to cook the meat the longer it will take the slow cooker to heat up. Depending on how hot your tap water gets you may need to heat water up on the stove or in a kettle before pouring into the Sous Vide Slow Cooker.