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Cooked to perfection, this sous vide pork chops recipe features tender and juicy meat with the most beautiful seared crust.
Love easy pork chop recipes? Try my air fryer pork chops, instant pot pork chops, and stuffed pork chops.
If you have never cooked pork chops because you are afraid to overcook them, try the sous vide method. It’s my favorite way to cook them to provide consistent results every single time!
Table of Contents
Why I love this recipe
- No marinating is needed. Just a simple handful of flavor boosters.
- No risk of overcooking. Thanks to the precise time and temperature, you get juicy chops every time.
- No need for a sous vide machine. I’ve used it for this recipe, but I’ve also tested it without, so no one misses out.
- Perfect texture. Juicy and moist in the middle with a gorgeous crust, it’s no surprise my family prefers their pork chops this way.
Ingredients needed
- Pork chops. I prefer boneless pork chops because there is more meat in each serving, but bone-in pork chops will also work.
- Shallot. Sliced. I like the milder flavor they lend but sliced white or yellow onions.
- Spices. Garlic powder, kosher salt, and black pepper.
- Rosemary. One of the best herbs to use for pork.
- Butter. To sear the pork chops. You can use olive oil, but I find butter gives the pork that added richness.
How to sous vide pork chops
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Set the sous vide machine to 60C/140F degrees.
Step 2- Season. While the water heats, season pork chops with salt, pepper, and garlic powder.
Step 3- Vacuum seal. Put the pork chops in a vacuum bag and add the sliced shallot and sprigs of rosemary. Seal the bag.
Step 4- sous vide. Place the bag in the sous vide machine and cook for 1 hour. After 1 hour, remove the pork chops from the bag and discard the aromatics.
Step 5- Sear. Place a skillet on high heat and add a knob of butter. Add the pork chops to the pan when the butter melts and sear them on both sides for 2 minutes. Serve immediately.
How to make this without a sous vide machine
Making sous vide pork chops is possible even if you don’t have a sous vide machine. Here’s how.
- Prepare the water bath. Fill a large pot with tap water. Put a thermometer in the pot to regulate the temperature of the water. Turn on the heat.
- Package the pork chops. Season the pork chops and put them in a ziplock bag along with the sliced shallot and rosemary. Close the bag, leaving one end open.
- Put the pork chops in water. Start submerging the pork chops in the water bath when the temperature reaches 140F degrees. As you do this, the pressure from the water will help release the remaining air in the bag. Once there is no air in the bag, close it all the way through.
- Cook the pork chops. Readjust the heat to keep the temperature stable. Cook the pork chops for 1 hour. After an hour, remove the pork chops from the bag.
- Sear and serve. Sear the pork chops on all sides for a total of 2 minutes. Serve immediately.
Recipe tips and variations
- Pat dry the pork with a paper towel before adding the seasoning to ensure the most juicy meat ever.
- Use a cast iron skillet to sear the pork chops. A heated cast iron skillet provides a quick sear on the meat and helps you avoid overcooking it.
- Don’t skip the fresh herbs if you don’t have rosemary. You can use fresh basil, thyme, oregano, or sage for sous vide pork chops.
- Check the internal temperature of the pork using a meat thermometer and make sure it is at least 140F.
Storage instructions
To store: Put leftovers in an airtight container and refrigerate them. Cooked pork chops last 3 to 4 days in the fridge.
To reheat: Either microwave the pork for 20-30 seconds or reheat in a non-stick skillet until warm.
To freeze: Place the cooked and cooled pork in a ziplock bag and store it in the freezer for up to 6 months.
Frequently asked questions
Marinating pork chops is a good way to infuse and tenderize them with different flavors. Stick with simple, oil-based marinades to avoid tenderizing the meat too much.
More sous vide recipes to try
- Sous vide pork tenderloin
- Sous vide chicken breast
- Sous vide chicken thighs
- Sous vide salmon
- Sous vide egg bites
- Sous vide steak
- Sous vide turkey breast
- Sous vide pork belly
- Sous vide flank steak
Sous Vide Pork Chops Recipe
Video
Ingredients
- 4 pork chops boneless
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon garlic powder
- 1 large shallot thinly sliced
- 2 sprigs Rosemary
- 2 tablespoons butter
Instructions
- Preheat the water bath using the Sous vide machine to 60C/140F.
- Season the pork chops with salt, pepper, and garlic powder on all sides.
- Place the pork chops in a vacuum bag with shallot and rosemary. Seal the bag with a vacuum sealer.
- Place the bag with meat in the water bath, totally submerged in water, and cook for an hour.
- Remove the pork from the bag and discard the herbs.
- Heat butter in a skillet on high heat. Once hot, add the pork and sear on both sides until a crust appears, around 2 minutes per side.
