Lemony Herb Crusted Pork Chops

Herb crusted pork chops topped with creamy, light Meyer lemon sauce really takes this delicious cut of meat to a whole new level.

Prep time: 5 minutes
Cook time: 4 hours 5 minutes


  • 4 bone-in pork chops
  • 3 eggs, beaten
  • 1 teaspoon whole milk
For herb crust:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups panko
  • 2 tablespoons fresh basil, finely chopped
  • 1 tablespoon fresh oregano, finely chopped
  • 1/4 cup Parmesan, finely grated


  1. Preheat a sous vide water bath to 140℉.
  2. Add to vacuum bag, seal and cook for 4 hours.
  3. Remove pork chops.
  4. Whisk milk and egg together to make an egg wash.
  5. Combine herb crust ingredients together in a large mixing bowl.
  6. Dip a pork chop into the egg wash and fully coat.
  7. Dip in the herb crust to coat evenly and transfer to a greased baking sheet; repeat until all pork chops are coated.
  8. Broil for 2 – 3 minutes on each side until golden brown.
  9. Transfer to plates and top with salt and pepper to serve.

Nutritional Info: Calories: 508 Sodium: 716 mg, Dietary Fiber: 3.6g, Fat: 12.4g, Carbs: 66.6g, Protein: 29.7g

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