Cooked to perfection, this sous vide pork chops recipe features tender and juicy meat with the most beautiful seared crust.
If you have never cooked pork chops because you are afraid to overcook them, try the sous vide method.
Table of Contents
Why this recipe works
- No marinating is needed. One way to tenderize pork chops is to marinade them, and most pork chop recipes call for this. Not the sous vide one, though- you can keep things as simplistic as you want.
- No risk of overcooking. Tough and dry pork chops for dinner are certainly a turn-off, but the beauty of the sous vide cooker is perfectly cooked chops every single time.
- No need for a sous vide machine. While this recipe includes instructions for cooking pork chops in a sous vide machine, we also tell you how to cook them in a water bath without any special equipment.
- Perfect texture. Juicy and moist in the middle with a gorgeous crust, it’s no surprise my family prefers their pork chops this way (also my sous vide pork loin).
What I love about this recipe is that you can adjust the cooking time to suit your pork preferences. I like them medium rare, but if you’d like them cooked more, increase the cooking time.
You only need a few ingredients for this recipe. The meat is cooked so well that you don’t even need a lot of aromatics. Here’s everything this recipe calls for.
- 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.
- Garlic powder. To season the pork chops.
- Rosemary. One of the best herbs to use for pork.
- Kosher Salt and black pepper. To taste.
- Butter. To sear the pork chops. You can use olive oil, but I find butter gives the pork that added richness.
Find the printable recipe with measurements below.
How to sous vide pork chops
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.
Can I 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
- 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 sear the pork chops for longer than 2 minutes. Doing this causes the meat to become less juicy and moist.
- 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.
- Pat dry the pork with a paper towel before adding the seasoning to ensure the most juicy meat ever.
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.
More sous vide recipes to try
Frequently asked questions
Marinating pork chops is a good way to infuse and tenderize them with different flavors. But marinating them is unnecessary if you cook them sous vide. These pork chops turn out tender and juicy even without marinating.
In general, pork chops are done if their internal temperature is 145F degrees in the thickest part. But sous vide pork chops are done even if you have cooked them at 130F degrees. The sous vide technique makes cooking the meat long enough to pasteurize it important.
I like to keep the sides simple when serving these chops. My family enjoys some baked sweet potatoes, green beans, and broccoli. You can also add a flavorful sauce
Sous Vide Pork Chops Recipe
- 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. Add the pork and sear on both sides.
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