Mexican-Inspired Sous Vide Pork Chops with Brussels Sprouts

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What Started it all:
Pork chops, Brussels sprout, baking soda, sous vide

Indulge in this mouthwatering Mexican-inspired dish that combines the tenderness of sous vide pork chops with the crispiness of roasted Brussels sprouts. Perfect for a comforting family meal for four.


  • 4 pork chops
  • 500g Brussels sprouts, halved
  • 1 teaspoon baking soda
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Fresh lime wedges for serving
  • Fresh cilantro for garnish


  1. Prepare the Pork Chops: Season the pork chops with salt, pepper, cumin, smoked paprika, and garlic powder. Vacuum seal the seasoned pork chops in sous vide bags or use a resealable bag and the water displacement method. Preheat your sous vide water bath to 140°F (60°C). Place the sealed pork chops into the water bath and cook for 1.5 hours.
  2. Prepare the Brussels Sprouts: Preheat your oven to 425°F (220°C). In a large bowl, toss the halved Brussels sprouts with olive oil, baking soda, salt, and pepper. Spread the Brussels sprouts in a single layer on a baking sheet. Roast in the oven for 20-25 minutes, or until they are golden brown and crispy, shaking the pan halfway through for even cooking.
  3. Finish the Pork Chops: Once the pork chops are done cooking in the sous vide, remove them from the bags and pat them dry with paper towels. Heat a skillet over high heat and add a little oil. Sear the pork chops for about 1-2 minutes on each side until they develop a nice brown crust.
  4. Serve: Plate the sous vide pork chops alongside the roasted Brussels sprouts. Garnish with fresh cilantro and serve with lime wedges on the side for an extra burst of freshness.

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