Goodbye, tough, flavorless pork chops! These Sous Vide Pork Chops are super tender, juicy, and flavorful!
The sous vide method precisely cooks bone-in or boneless pork chops to your desired temperature, and we’ll show you how to easily finish them with 5 popular flavors!
Sous Vide Pork Chops Recipe
WHY SOUS VIDE PORK CHOPS?
Table of Contents
Pork chops are lean cuts that are easily overcooked. When compared to traditional methods such as crockpot, instant pot, or oven, the sous vide method guarantees the results and the meat is much more tender and juicy.
It evenly cooks the pork from edge to edge. There will be no more overcooked edges and undercooked centers.
It’s low-stress cooking because it eliminates the need for short windows of time for perfect doneness.
You can easily alter the recipe by adding your favorite seasonings or sauces.
WHAT IS SOUS VIDE?
In French, sous vide means “under vacuum.” It’s a water bath cooking technique that involves vacuum-sealing food in a bag and then cooking it for an extended period of time at a precise temperature in a water bath.
This method is well-known for being a precise and consistent way to cook meat or fish evenly.
Sous Vide Pork Chop
INGREDIENTS YOU’LL NEED:
Pork Chops: For this recipe, you can use bone-in or boneless pork chops, thin or thick cut.
Olive Oil: The best olive oil for this recipe is regular olive oil. Extra virgin olive oil should be avoided because it has a lower smoke point.
I used coarse salt, but you can use regular table salt or sea salt instead. The best black pepper to use is freshly ground black pepper.
HOW TO COOK PORK CHOPS SOUS VIDE
For medium-rare doneness, set the Sous Vide Precision Cooker to 140°F (60°C) (you can choose a different temperature, see the temp chart below).
Rub the pork chops with oil and season with coarse salt and ground black pepper on both sides.
Place them in a zip-lock bag. Then, immerse the bag in water and seal it with the “water displacement” technique. 1 hour in the oven.
When the pork chops are done, pat them dry. Sear for 1-2 minutes per side, then toss with your favorite sauce or seasoning. Allow for a 5-minute rest before serving.
Perfectly Sous Vide Pork Chop
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My preferred temperature is 140°F/60°C, which results in very tender and juicy pork chops. If you want to experiment with different levels of doneness, refer to the chart below.
Temperature
Doneness
Texture
130°F (54°C)
Rare
Soft, pink, and slightly slippery
140°F (60°C)
Medium-rare
Tender and juicy
150°F (66°C)
Medium-well
Firm, and slightly dry
160°F (71°C)
Well Done
Firm and tough
HOW LONG DOES IT TAKE TO SOUS VIDE PORK CHOPS?
Cooking time for pork chops is short. It takes about an hour to sous vide 1-inch pork chops, but you can leave them in the water bath for an additional 2 hours.
If your pork chops are thicker, add 15 minutes to the minimum time for each half-inch thickness.
HOW TO GET THE AIR OUT OF THE BAG?
Don’t worry if you don’t have a vacuum sealer. Ziplock freezer bags (affiliate link) can also function as vacuum bags for sous vide cooking!
It is frequently more convenient to use a Ziplock bag instead of a vacuum sealer. No, you don’t have to suck the air out with your mouth.
Fill the bag halfway with the contents and partially seal it, leaving a few inches open.
With your hands, expel as much air as possible from the bag.
Lower the bag slowly into the sous vide water bath (always keeping the opening of the bag above water). The remaining air will be pushed out as you lower the bag.
Once all of the air has been removed from the bag, seal it and clip it to the side of the container.
CAN YOU COOK FROZEN PORK CHOPS SOUS VIDE?
Pork Chop Recipe
Yes, you most certainly can! Simply complete step one of the recipe and then place the prepared bag in the freezer.
It will be ready to use and ideal for meal preparation. When using frozen pork chops, simply add an hour to the cooking time.
MARINADES / SEASONINGS TO TRY
The pork chops are ready to take on any flavor you desire. Use your favorite BBQ rub or sauce, pesto, Dijon mustard, or honey garlic to make this dish your own.
Try a soy-honey, teriyaki, or any other Asian marinade you can think of. They will all work well for sous vide cooking pork chops.
If you’re using a marinade with a lot of sugar, be careful during the searing step because they can burn easily.
WHAT TO SERVE WITH SOUS VIDE PORK CHOPS?
Even if you don’t have a side dish, these pork chops will satisfy everyone.
But, because you’re probably not going to stop there, serve it with a side of sous vide carrots (recipe below), green beans, crispy brussels sprouts, mashed potatoes, crispy potatoes, roasted mushrooms, or your favorite salad.
While the pork chops absorb the seasonings in the refrigerator for an hour, you can put your sous vide to work.
Set the sous vide temperature to 183° F to make sous vide carrots. Put the carrots in a Ziplock bag with the kosher salt, pepper, thyme, butter, and maple syrup.
Cook for 1 hour, or until the pork is done. To finish the carrots, heat them in a skillet with a little salt to give them a little color.
Juice Pork Chop Sous Vide
TIPS AND TRICKS
Before sous vide cooking, season generously with salt and pepper.
When cooking pork chops sous vide, no marinade or brine is required. Simply prepare the sauce and combine it with the pork chops after they have finished cooking in the sous vide water bath. Without the marinade, your pork chops will be very tender. However, if you want to add more flavor, you can sous vide the meat with the sauce.
Completely dry the pork chops. Wipe away any excess moisture with paper towels, as it will prevent proper searing.
Add your favorite sauce or seasoning to the chops to make them your own. Simply add your favorite sauce while the meat is searing.
But one thing is certain: if properly cooked and quickly chilled, it can be safely stored in its sous vide bag for 48 hours. But what exactly does that imply? If you want to store your sous vide meat, it is best to quickly reduce the temperature to less than 41° F (4° C).
How long do I sous vide frozen pork chops?
Simply add one hour to the cook time when cooking frozen pork chops sous vide (so cook for 1-5 hours). One of my favorite aspects of sous vide cooking is that it is possible to cook from frozen.
Is sous vide pork safe?
You can sous vide pork at a variety of temperatures, and it is safe as long as it is cooked around 130°F (54.4°C), but most people prefer their pork cooked higher than 135°F (57.2°C). From a safety standpoint, 135°F (57.2°C) is just as safe as 165°F (73.8°C) as long as you cook it long enough to pasteurize it.
Can thick pork chops be pink?
The USDA recommends that once the pork chop or roast reaches 145 degrees on an instant-read thermometer, it sit for three minutes to reach a safe internal temperature. When the internal temperature reaches 145, the external temperature rises.
Goodbye, tough, flavorless pork chops! These Sous Vide Pork Chops are extremely tender, juicy, and flavorful! The sous vide method precisely cooks the pork chops to your desired temperature, and we’ll show you how to easily finish them with 5 popular flavors!
Ingredients
Base:
4Pork Chops(Bone-in or Bone-less, 1-inch thick, for thicker pork chops, see recipe notes*)
Pre-heat the sous vide water bath by filling the sous vide container or a large pot halfway with water and setting the Sous Vide Precision Cooker to (140°F/60°C) for medium-rare doneness. See the temperature chart in the post above if you want to cook it longer or shorter. (It’s best to place the container on a cutting board or pad to avoid burning the counter surface.)
Season the pork chops by rubbing them with 1 tablespoon oil on all sides.
Season both sides liberally with salt and pepper.
To sous vide the pork chops, place the seasoned pork in a zip-top bag in one layer. (If you have a vacuum sealer, you can also use vacuum seal bags.)
Seal the bag except for one corner and slowly lower it into the water bath. Make certain that everything below the zip-line is submerged in water. Then, seal the remainder of the bag. (If the water is too hot, use kitchen tongs to help push the bag down.)
Place the bag in the water bath, making sure it is completely submerged.
For 1-inch pork chops, cook for 1 hour.
While the pork chops are cooking in the sous vide water bath, prepare the sauce or seasoning. In a small bowl, combine the sauce and seasoning ingredients. If you use one of the sauces, heat it in a skillet over medium-low heat until it thickens.
When the timer goes off, remove the bag from the water bath and place it in the fridge or an ice bath to sear the pork chops. Allow them to cool for about 10 minutes.
Remove the pork chops from the bag and pat dry with paper towels. (It is critical to completely dry the surface; otherwise, it will interfere with the searing.)
Melt the butter in a cast-iron skillet over medium-high heat. Pour in the remaining olive oil.
If you’re using one of the sauces, add the pork chops and sear for about 1-2 minutes on the first side. Add the sauce and flip the pork chops. Cook for an additional 1-2 minutes before tossing the pork chops with the sauce. If using the Keto seasoning, sprinkle the seasoning on the pork chops and sear in the skillet for about 1-2 minutes on each side.
Allow the pork chops to rest for about 5 minutes before serving.
Notes
If your pork chops are thicker, add 15 minutes to the minimum time for each half-inch thickness.
The nutrition information is based on plain pork chops without any additional flavors.
Category:Pork
Method:Sous Vide
Cuisine:French
Nutrition
Serving Size:4 servings
Calories:270kcal
Sodium:355mg
Fat:16g
Saturated Fat:4g
Carbohydrates:1g
Protein:29g
Cholesterol:90mg
Keywords: Sous vide pork chop, sous vide pork chop recipe, pork chop recipe, sous vide pork chop
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