Sous Vide Pork Chops

Sous vide pork chops come out incredibly juicy and full of flavor. There is no risk of overcooking here. Use fresh, frozen, bone-in, or boneless pork chops. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Cook Time 1

Total Time 1

Servings servings

Calories 265kcal

Author Arman Liew

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.

Video

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.

Pork chops from frozen: Increase the cooking time by one hour.

Nutrition