Sous Vide Pork Scallops with Lemons and Capers

9 Apr
Sous Vide Pork Scallops with Lemons and Capers

Sous Vide Pork Scallops with Lemons and Capers

I’m a sucker for deals on meat, no matter what cut you end up with. Because with a sous vide circulator, you can make delicious meals with even the cheapest of cuts. In this case, I had a couple of boneless pork loins, each in a very different shape and thickness. I cut and pounded the meat into similar-sized portions, spiced and bagged, then let the sous vide do its magic. After a relatively short bath, a quick sear and gravy will give you a restaurant-worthy dish. Pair it with a quick pressure-cooked risotto and peas side, and you’ve got a meal!

Down to business:

Sous Vide Pork Scallops with Lemons and Capers
Slightly adapted from Foodiecrush

3/4 pound boneless pork
Salt and pepper, to taste
Fresh sage leaves, one per slice
4 tablespoons butter, divided
2 teaspoons oil, preferably high-heat such as grapeseed
2 tablespoons flour
1/2 cup white wine
1 cup chicken stock
1 lemon, half for juice and half sliced
1/8 cup capers

Seasoned and Vacuum Sealed Pork Scallops

Seasoned and Vacuum Sealed Pork Scallops

Cut pork into equal portions, then pound to about 1/4-inch thickness. Salt and pepper each side, to taste. Press a sage leaf onto each portion, then a small pat of butter on top of each leaf. Place the pork in one layer in a gallon zip-top bag, then vacuum seal using the water immersion method.

Cook in the sous vide bath for one hour with the temperature set at 139 degrees F. When done, remove pork to a plate and discard sage leaves. Reserve the juice left in the bag for the gravy.

Quick-Searing the Pork

Quick-Searing the Pork

Heat oil in a skillet to medium high, then sear the pork quickly on each side until browned. Remember the pork is cooked through now. Set pork aside on a plate and make the gravy.

Add 2 tablespoons of butter to the skillet, then stir in the flour to make a paste. Pour in the reserved pork juices, wine, and chicken stock, whisking until thickened.

Lemon and Caper Pan Sauce

Lemon and Caper Pan Sauce

Squeeze in the juice of half the lemon, the capers, and stir to combine. Nestle the pork scallops into the gravy, then top with remaining lemon slices. Heat until pork is warmed through. Serve with pan-gravy and sides of choice.

Sous Vide Pork Scallops with Lemons and Capers2

Sous Vide Pork Scallops with Lemons and Capers

p.s. I have some exciting news to share with you soon regarding my future, so stay tuned!


57 Responses to “Sous Vide Pork Scallops with Lemons and Capers”

  1. robbiesinspiration April 9, 2017 at 8:20 am #

    Yummy, this sounds delicious!

    Liked by 1 person

  2. Adam J. Holland April 9, 2017 at 8:21 am #

    Well, yes. I think I will be making this beautiful looking dish real soon. Outstanding!

    Liked by 1 person

  3. Tasty Eats Ronit Penso April 9, 2017 at 8:40 am #

    Lemon and capers? I’m already sold! Looks delicious! 🙂

    Liked by 1 person

  4. spearfruit April 9, 2017 at 8:53 am #

    Wonderful! recipe, I love pork 🙂

    Liked by 1 person

  5. Cheryl "Cheffie Cooks" Wiser April 9, 2017 at 8:58 am #

    I do believe an email too me is necessary KR!!! Lovely dish my friend…xoxoxo ccc

    Liked by 1 person

  6. Teagan Geneviene April 9, 2017 at 9:06 am #

    How elegant, Kathryn. It looks as delicious as it sounds. Thanks for another wonderful recipe and photos. Mega hugs!

    Liked by 1 person

  7. D. Wallace Peach April 9, 2017 at 9:09 am #

    Ooooh. (I don’t know why I have to start every comment that way, Kathryn, but I can’t help it!) This looks so good. Anything with capers and lemon is right up my alley. Another one to print off and add to my cookbook! Thanks!

    Liked by 2 people

  8. sallybr April 9, 2017 at 9:59 am #

    What a great take on pork cutlets… and of course, I could not agree more with you about the sous-vide… such a nice little gadget!

    if I have energy I will put mine to use today, although I’ ve been cooking up a storm and feel like taking a break now.

    sage is perfect, I sometimes have a hard time finding it at the grocery store, but I think it’s available now

    Liked by 1 person

    • anotherfoodieblogger April 9, 2017 at 11:18 am #

      Thanks Sally, and I certainly know what you mean by taking a break now and again. The recipe isn’t going anywhere! 🙂


  9. FrugalHausfrau April 9, 2017 at 10:54 am #

    My mouth is just watering at the thought of this! What a clever cook you are to pound & sous vide (is that a verb, now?) these chops! Loin can be so dry and odd shapes so fussy to try to cook together. I wish I could have some!

    Liked by 1 person

  10. Henrietta Watson April 9, 2017 at 11:57 am #

    Reblogged this on All About Writing and more.

    Liked by 1 person

  11. Michelle Williams April 9, 2017 at 12:03 pm #

    I don’t have a sous vide. Fascinating! Looks delicious. Can’t wait to hear the exciting news.

    Liked by 1 person

  12. April 9, 2017 at 2:20 pm #

    I might have to look into a sous vide – do I need another “kitchen gadget’? This recipe is like a picatta – wish I was having this for dinner instead of pasta 🙂

    Liked by 1 person

  13. apuginthekitchen April 9, 2017 at 2:20 pm #

    I am seeing all these amazing recipes using sous vide method. This looks delicious Kathryn, I can’t wait for the news, I am generally pretty impatient so hope you break it to us all soon.

    Liked by 1 person

    • anotherfoodieblogger April 9, 2017 at 2:52 pm #

      Thanks Suzanne, I am TOTALLY impatient, but I really can’t let it out until deals are finalized. xoxo. p.s. you can get a sous vide immersion circulator that works with your standard stock pot for 99 bucks on Amazon. And it fits in your kitchen drawer for storage!


  14. fromthefamilytable April 9, 2017 at 2:26 pm #

    I marvel at your skill with sous vide. The finished product looks outstanding.

    Liked by 1 person

  15. April 9, 2017 at 5:50 pm #

    Yum. Looks good with lemon and capers.

    Liked by 1 person

  16. Jodi April 9, 2017 at 6:03 pm #

    looks delish!!! can’t wait to hear your news!! Tease! 🙂

    Liked by 1 person

  17. Karen April 10, 2017 at 8:46 am #

    We are enjoying meals cooked with our sous vide circulator and your pork dish is a good example of why. The pork looks delicious.

    Liked by 1 person

    • anotherfoodieblogger April 10, 2017 at 8:56 am #

      Thank you Karen, after I finally learned the time and temps we like for each meat, it’s made some wonderful meals!

      Liked by 1 person

  18. Freda @ Aromatic essence April 10, 2017 at 8:17 pm #

    Yummy recipe!! Looks fantastic, Kathryn 🙂

    Liked by 1 person

  19. bradthegourmand April 11, 2017 at 7:22 am #

    As always, this looks delicious! I’ve never tried sous vide, but now, I’m curious! Thanks for the photos and description to walk me through!

    Liked by 1 person

    • anotherfoodieblogger April 11, 2017 at 9:12 am #

      You are welcome Brad! I think you should get the device, it’s a wonderful alternative cooking method.


  20. Karina Pinella April 11, 2017 at 10:40 am #

    This looks like a lovely spring dish.

    Liked by 1 person

  21. Sumith April 12, 2017 at 6:59 am #

    You made me drool!! Another brilliant recipe from you Kathryn. I love pork, and this should go great with Lemon and capers.

    Liked by 1 person

  22. Gerlinde April 13, 2017 at 12:35 pm #

    One of these days I have to get this new gadget. Your pork cutlets looks delicious.

    Liked by 1 person

    • anotherfoodieblogger April 13, 2017 at 3:38 pm #

      Thank you Gerlinde, it is very affordable to purchase now from Amazon or the likes. 🙂


  23. Sheryl April 13, 2017 at 7:33 pm #

    mmm. . . it looks delicious. It’s fun to see how you use Sous Vide to create wonderful dishes.

    Liked by 1 person

  24. Marisa's Italian Kitchen April 14, 2017 at 7:37 pm #

    This is a lovely dish Kathryn, I love it😊

    Liked by 1 person

  25. StefanGourmet April 17, 2017 at 7:37 am #

    Looks great! Sage and pork are a great combination. In Italy this is also prepared with veal, but pork is just as nice when cooked this way.

    Liked by 1 person

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