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These sous vide pork chops feature juicy meat with a beautifully seared crust. They are easy to make and are completely foolproof. Use bone-in or boneless pork chops, or even frozen ones!
If you’ve never cooked pork chops because you’re afraid of overcooking them, try the sous vide method. It guarantees perfectly cooked pork chops every single time.
You vacuum seal the chops with some flavor boosters, then place them in a water bath. The sous vide machine works its magic, cooking the pork chops to a precise temperature and maintaining that temperature for as long as needed, without overcooking- seriously. It’s like magic.
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.
Love easy pork chop recipes? Try my air fryer pork chops, instant pot pork chops, and stuffed pork chops.
★★★★★ REVIEW
“I was curious to see how good the chops would cook with a sous vide machine, and I tried your recipe, and it is a game changer. I’m not surprised, though, as my family loves your other sous vide recipes too.” – Suzanne
Key Ingredients
- 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
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Season pork chops with salt, pepper, and garlic powder.
Step 2- Vacuum seal. Put the pork chops in a vacuum bag and add the sliced shallot and sprigs of rosemary. Seal the bag.
Step 3- Sous vide. Place the bag in the sous vide machine and cook for 1-4 hours.
Step 4- Sear pork chops for 2 minutes per side.
Arman’s recipe tips
- Pat the pork dry with a paper towel before adding the seasoning to ensure the juiciest meat possible.
- 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 140°F.
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
You can’t overcook pork chops with sous vide in the usual sense, but if you leave them in too long (5+ hours), they can get a bit too soft or mushy. Stick to 1 to 4 hours for the best texture.
Yes, you can! It’s one of my favorite uses for the Sous Vide. Simply add one hour to the total cooking time.
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
If you tried this Sous Vide Pork Chops recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Sous Vide Pork Chops
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 1-4 hours.
- Remove the pork from the bag and discard the herbs. Pat dry the pork.
- 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.
Notes
Nutrition
Originally published November 2023, updated and republished April 2025
