Sous Vide Pork Chops

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5 from 4 votes
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Cooked to perfection, this sous vide pork chops recipe features tender and juicy meat with the most beautiful seared crust. 

sous vide pork chop.

If you have never cooked pork chops because you are afraid to overcook them, try the sous vide method.

Like air frying them and cooking them in the instant pot, this method leaves minimal room for error and provides consistent results with any cut of meat, especially pork.

Table of Contents
  1. Why this recipe works
  2. Ingredients needed
  3. How to sous vide pork chops
  4. Can I make this without a sous vide machine?
  5. Recipe tips and variations
  6. Storage instructions
  7. More sous vide recipes to try
  8. Frequently asked questions
  9. Sous Vide Pork Chops Recipe (Recipe Card)

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. 

Ingredients needed

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. 

seasoned pork chops.

Step 3- Vacuum seal. Put the pork chops in a vacuum bag and add the sliced shallot and sprigs of rosemary. Seal the bag. 

por chops in vacuum seal 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. 

pork chops in sous vide cooker.

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. 

seared pork chops.

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.

  1. 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. 
  2. 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. 
  3. 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.
  4. 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.
  5. 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. 

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.

sous vide pork chops.

More sous vide recipes to try

Frequently asked questions

Should you marinate pork chops? 

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. 

How do you know when pork is done? 

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. 

What to serve with this dish?

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.

Sous Vide Pork Chops Recipe

5 from 4 votes
Cooked to perfection, this sous vide pork chops recipe features tender and juicy meat with the most beautiful charred crust.
Servings: 4 servings
Prep: 1 minute
Cook: 59 minutes
Total: 1 hour

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. Add the pork and sear on both sides.

Notes

TO STORE: Put leftovers in an airtight container and refrigerate them. Cooked pork chops last 3 to 4 days in the fridge.
TO FREEZE: Leftover chops can be stored in the freezer, covered, for up to two months.
TO REHEAT: The best way to reheat these pork chops is in the oven and a water bath.

Nutrition

Serving: 1pork chopCalories: 265kcalCarbohydrates: 2gProtein: 29gFat: 15gSodium: 401mgPotassium: 534mgFiber: 0.3gVitamin A: 183IUVitamin C: 1mgCalcium: 15mgIron: 1mgNET CARBS: 2g
Course: Main Course
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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