Sous Vide Pork Chops are moist tender and oh so juicy!
Since pork is a lean meat it can easily dry out in the oven or skillet. Cooking pork chops in a sous vide seals in its natural juices and brings out the best of its delicate flavors.
I love to sous vide as much as possible because it’s easy and it cooks everything to perfection. Nothing ever burns or gets over cooked. Cooking with a sous vide makes everything super flavorful!
For this recipe, I’ve used huge French cut bone in pork chops that’s about 1 1/2 inches thick. This temperature and times work just as well with smaller thinner cuts too!
The best part about using a sous vide machine is it allows you to cook with confidence. There’s no reason to wonder if the meat is cooked thoroughly or not. That means no more poking and prodding your meat to death.
How to Sous Vide Pork Chops
- First, insert your sous vide (also known as immersion circulator) into a large pot or container. Fill the container to the level recommended by the sous vide manufacturer.
- Set the sous vide temperature to 134F or 57C.
- Season the pork chops with a little salt and pepper and put them into a name brand freezer* zip lock bag or use a vacuum sealer. You can also add Italian seasoning or chopped fresh herbs.
- With the bag zipped mostly closed, submerge the bag into the water bath, leaving the opening above the water. When as much air is expressed out of the bag, seal the bag completely. Here’s a visual tutorial.
- Release the bag into the water. Make sure the pork chops are completely submerged. If needed, put weights on top of the meat to keep them under the water.
- If the pork chops are 1 1/2 inches thick or thicker, the cooking time for them is 2 to 10 hours. If they’re under 1 inch, they’ll be done in 1 hour, but they hold beautifully for 10 hours in the sous vide too!
- When you remove the pork out of the sous vide, they will be gray and unappetizing. Simply finish them off by searing them on the stove in a cast iron skillet or grill pan. Brush them with a little olive oil and sear them for 3 minutes in a hot pan on each side.
*Note: Either vacuum seal the meat or use a name brand freezer bag. I’ve used generic ones in the past and they’ve either leaked or fallen apart during the cooking process.
If you are concerned about the seal breaking open, keep the meat submerged but clip the sealed bag top to the edge of the water container with a binder clip.
What to serve with sous vide pork chops
Here’s some ideas of how to top off your chops:
- Creamy mushroom sauce
- Herb butter
- Steak sauce
Some of our favorite sides to pair with your pork chops are:
- Parmesan garlic salad
- Turmeric honey carrots
- Homemade fries (papa frites)
- Braised asparagus with tomatoes and feta
Sous vide pork chops
- 4 pork chops
- salt and pepper
- Italian seasoning or fresh chopped herbs optional
- 1 tablespoon olive oil
Fill container with water and set sous vide temperature to 134F or 57C.
Lightly season pork chops with salt and pepper. Add a little Italian seasoning or fresh chopped herbs into bag (optional).
Vacuum seal pork chops in bag or put chops into freezer bag (1 gallon size), submerge into water bath and remove as much air as possible from the bag.
Cook in the sous vide for at least 1 hour (if thickness is 1 inch or less) or for at least 2 hours if thickness is over 1 inch. Sous vide pork chops for up to 10 hours.
Remove pork chops from sous vide. Pat dry and rub with olive oil.
Heat a cast iron pan or grill pan over high heat on the stove. Cook chops for 3 minutes on each side to give them a golden brown sear.
Pork chop perfection!