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Sous Vide Pork Chops with Creamy Caper Mustard Sauce #sousvide #porkchop #dinnerfortwo #caper #mustard #sauce #meat #valentinesday #dinner #dinnerrecipe | The Missing Lokness

Sous Vide Pork Chops with Creamy Caper Mustard Sauce

Course Dinner
Cuisine American
Keyword creamy caper and mustard sauce, pork chop, pork chop with creamy mustard sauce, sous vide dinner, sous vide pork chop
Servings 2 people
Author Lokness


  • 2 pieces pork chops (about 1-inch thick)
  • 4 garlic cloves (peeled & smashed slightly)
  • Salt
  • Ground black pepper
  • vegetable oil

Caper Mustard Sauce:

  • tablespoons capers
  • ½ cup plus 2 tablespoons dry white wine
  • tablespoons heavy cream
  • 1/8 teaspoon white wine vinegar
  • 1 tablespoon whole grain or old-style mustard
  • Salt
  • Ground black pepper


  • Pat dry pork chops with paper towels. Season with salt and pepper. Place 1 pork chop with 2 garlic cloves in a sous vide bag or a large freezer Ziploc bag. Seal and set aside. Repeat with the second pork chop in another Ziploc bag.
  • Preheat the sous vide cooker in a large pot of water to the desired final temperature, 130˚F for rare, 140˚F for medium-rare, 150˚F for medium-well & 160˚F for well done (I did 135˚F). Place the sous vide bags inside the water bath. Make sure the meat is submerged under water. Cook for 1 – 4 hours.
  • Once cooked, remove pork chops from bags and pat dry with paper towels.
  • Meanwhile, in a medium cast iron or heavy skillet over high heat, heat until very hot. Lightly brush with vegetable oil. Fit both pork chops into the skillet, press down for a better seared. Cook until nicely brown, about 1 minutes. Flip and cook the other side, 1 more minute. Turn the pork chops on the side and get a quick seared. Transfer pork chops to a large plate. Cover with a piece of aluminum foil.
  • Turn the heat to medium. Wipe the skillet with paper towels to remove most of the grease. Add capers and stir for 1 minute. Add white wine and simmer for 2 minutes. Add heavy cream and vinegar. Season with salt and pepper. Remove from heat and stir in mustard.
  • Plate the pork chops on serving plates. Spoon a few tablespoons sauce over the pork and serve immediately with extra sauce on the side.


  1. My sous vide cooker is Anova Culinary Sous Vide Precision Cooker Nano. You can find it on amazon
  2. For sous vide, you can use a large pot or a plastic food container like this
  3. How to use Ziploc bag for sous vide: Prepare a large bowl of water. I used the water for the sous vide (before heating up). Get a large freezer Ziploc bag (more durable). Place the food in the middle of the bag. Zip the bag by leaving 1-inch opening. Slowly submerge the bag into prepared water, but leaving the opening above water. Pressure from the water will force out the air in the bag. Once the air is out, sear the Ziploc bag. Now, this is ready for sous vide.
  4. Preheating sous vide cooker will take about 30 - 45 minutes.
  5. I cooked my pork chops for 3½ hours. Texture of the pork can start to get a bit too soft beyond 4 hours.
  6. If you don’t like capers too much, just don’t spoon them over the pork when serving. But make sure to cook the capers in the sauce as they add a lot of flavors.
(Sauce adapted from Williams Sonoma)