Sous Vide Pork Chops | Guaranteed Perfect Every Time

Sous Vide Pork Chops are the secret to cooking the most tender, juicy pork chops that are impossible to mess up! Using the sous vide method locks in all the natural juices and enhances the delicate flavors of the pork, making it perfectly cooked every single time. Whether you’re a seasoned sous vide enthusiast or a beginner, this recipe guarantees succulent results that will impress everyone at your table. Sous vide pork chops are a game-changer for dinner time.

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 their natural juices and brings out the best of their 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 overcooked. Sous vide cooking makes everything super flavorful!

For this recipe, I've used huge French-cut bone-in pork chops that are about 1 ½ inches thick. Use this setting for a medium rare meat temperature. This setting 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. That means you get perfectly cooked food every time. No more poking and prodding your meat to death.

Sous Vide Pork Chops Recipe

This simple cooking method guarantees moist tender pork chops every single time. It locks in the meat's natural juices and slowly cooks it to perfection with hardly any effort on your part.

Ingredients

A clear shot of the ingredients is crucial for setting the tone of the recipe. Below is a list of essential ingredients to make these Sous Vide Pork Chops:

• 4 pork chops
• salt and pepper
• Italian seasoning or fresh chopped herbs (optional)
• 1 tablespoon olive oil

These ingredients are chosen because they allow the pork chops to shine. The seasoning complements the flavor of the meat without overpowering it, and the olive oil adds richness when searing the pork to a golden, crispy finish.

See recipe card for exact quantities.

Equipment

To make Sous Vide Pork Chops, you’ll need the right equipment. Here’s what I use:

• Sous Vide Machine: A reliable immersion circulator is key to precision cooking. I recommend this model for consistent results.
• Sous Vide Bag: Use either a vacuum-seal bag or heavy-duty freezer zip-lock bag. Ensure you remove as much air as possible before sealing the bag.
• Grill Pan or Cast Iron Skillet: For the perfect sear, make sure your pan is preheated before adding the pork chops.

Storage

Store any leftovers in an airtight container in the fridge for 2 to 3 days. These pork chops don’t freeze well due to the sous vide cooking method, but they make great leftovers the next day!

Tip: The key to making perfect Sous Vide Pork Chops is to make sure you sear the chops just long enough to get that golden-brown crust but not overcook the inside. Always use a thermometer to check for your desired doneness.

Instructions

1. Insert your sous vide (also known as an immersion circulator) into a large pot or container and fill it with water above the minimum water line recommended by the sous vide manufacturer.
2. Set the sous vide temperature to 134F or 57C and allow it to come up to temperature, this could take 5 to 15 minutes.
3. Season the pork chops with a little salt and pepper and put them into the sous vide bags (vacuum seal bag or heavy freezer zip lock bag). If you are using Italian seasoning or chopped fresh herbs add those as well.
4. Remove the air from the sous vide bag. Vacuum seal the bag or follow this method if using a plastic bag.
5. Close the bag until 1 inch remains open and submerge the bag into the water bath, leaving the opening above the water. When you have expressed as much air as possible out of the bag, seal it completely.

• 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 ½ inches thick or thicker, the cooking time for them is 2 to 6 hours. If they're under 1 inch, they'll be done in 1 hour, but they hold beautifully for 6 hours in the sous vide too!
• When you remove the pork from the sous vide, it will be gray and unappetizing.
• Finish the chops off by drying them with a paper towel.
• Then brush them with olive oil and sear them on a hot grill pan or in a cast iron skillet for 3 minutes on each side.

To get the best sear on your pork chops, make sure your pan is hot before adding the meat. A sizzling hot surface will help you get that perfect crispy crust without overcooking the meat inside.

*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.

Is sous vide cooking safe?

I get this question a lot from people unfamiliar with the sous vide cooking method. Sous vide cooking was first used in hospitals because it was proven to be a safe and effective cooking method.

This article by America's Test Kitchen Cook's Illustrated is the best I've read that discusses the safety of using an immersion circulator. It talks about which plastic bags are best, food safety, how to safely use your sous vide, and foodborne illness.

What if I like my meat well done?

If you prefer your meat temperature well done, cooking in the sous vide method will give you the most desirable results.

After taking the meat out of the sous vide, sear it longer on the stove or grill top until the meat thermometer reads 160F to 165F (71C to 74C). Then take the pork chops off the heat and cover them with foil for 10 minutes. This will allow the meat to stay juicy as it continues to cook up to the well-done temperature of 170F (76C).

What to serve with sous vide pork chops

Here are some ideas on how to top off your chops:

• Creamy mushroom sauce
• Chimichurri
• Pesto
• 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

Substitutions

Want to make this recipe fit a specific diet or personal preference? Here are a few substitutions you can try:

• Herbs: Instead of Italian seasoning, you can use fresh rosemary or thyme for a more aromatic experience.
• Fat: If you want to avoid olive oil, use avocado oil or melted butter for a rich finish.
• Cooking Method: If you don’t have a sous vide machine, you can try pan-searing the pork chops and finishing them in the oven, but the results may not be as tender and juicy.

Variations

This recipe is super versatile! Here are some variations you can try:

• Spicy: Add a sprinkle of red chili flakes or chili powder to the seasoning for a little heat.
• Deluxe: Top with a creamy mushroom sauce, herb butter, or chimichurri for a gourmet twist.
• Kid-Friendly: Skip the herbs and spices for a more straightforward flavor that kids will love.

Not a fan of Pork? Check out my Sous Vide Chicken Wings!