Tandoori Pork Chops (Sous Vide)


Show off your skills with prosciutto-wrapped pork roast great for tenderness and savory flavor. Cut to the middle for a mustard, fennel, rosemary and garlic stuffing finished with a white wine broth.


  • 4 bone-in Chairman’s Reserve® Prime pork chops
  • 6 tablespoons tandoori spice powder, divided
  • 3 teaspoons extra virgin olive oil
  • 2 tablespoons plain Greek yogurt


  1. 1. Set your Sous Vide Cooker to 140°F.
  2. 2. Mix 4 tablespoons tandoori spice powder with the oil. Rub the mixture over the pork. Place chops in a large resealable bag or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.
  3. 3. Put the bag in the water bath and set the timer for 1 ½ hours.
  4. 4. About 10 minutes before the pork is finished, brush a grill pan or BBQ with vegetable oil and heat to high.
  5. 5. Mix the additional 2 tablespoons of tandoori spice powder with yogurt.
  6. 6. When timer is done remove the bag from the water bath. Remove the pork from the bag and coat pork chops with yogurt mixture.
  7. 7. Place pork chops on the hot grill. Sear until browned, about 30 to 50 seconds per side.