Sous Vide Pork Chops
What makes this recipe so special? It’s foolproof! Whether you're cooking for your family or impressing guests, sous vide pork chops turn out perfect every single time. No more poking and cutting to check for doneness—just set it, forget it, and sear for a delicious crust at the end.
Equipment
- Sous Vide Precision Cooker
- Large Pot or Sous Vide Container
- Vacuum Sealer or Ziplock Bags
- Cast Iron Skillet or Heavy Pan
- Tongs
- Meat thermometer (optional)
Ingredients
For the Pork Chops
- 2 bone-in or boneless pork chops about 1-inch thick
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika optional
- 1 tbsp olive oil or butter for searing
For Flavor Additions (Optional)
- 2 sprigs fresh rosemary or thyme
- 2 cloves garlic smashed
- 1 tbsp butter for extra richness
- 1 tbsp honey or maple syrup for a touch of sweetness
Instructions
Step 1: Preheat the Sous Vide Water Bath
- Fill a large pot or sous vide container with water and attach your sous vide precision cooker. Set the temperature to 140°F (60°C) for juicy, medium pork chops or 135°F (57°C) for slightly pink, extra tender pork. If you prefer well-done, go up to 150°F (66°C).
- Pro Tip: Start heating the water while you prep the pork chops to save time!
Step 2: Season the Pork Chops
- Pat the pork chops dry with paper towels. Season both sides with salt, pepper, garlic powder, and smoked paprika (or your favorite seasonings). If using fresh herbs and butter, place them on top of the chops.
Step 3: Seal the Pork Chops in a Bag
- Vacuum Sealer Method: Place the pork chops in a vacuum-seal bag and seal it tightly.
- Ziplock Bag Method: Place the pork chops in a freezer-safe ziplock bag, lower it into the water slowly to push out air, then seal it.
- Pro Tip: Removing as much air as possible helps the meat cook evenly and prevents floating.
Step 4: Cook the Pork Chops Sous Vide
- Submerge the sealed bag in the preheated water bath. Cook for 1 to 1.5 hours. The pork won’t overcook, so feel free to leave it for up to 2 hours if needed.
- This is the perfect time to prepare your sides! Mashed potatoes, roasted veggies, or a fresh salad pair beautifully with these chops.
Step 5: Remove and Pat Dry
- Once done, take the pork chops out of the bag and pat them dry with paper towels. Drying them ensures the best sear later!
Step 6: Sear for a Crispy Crust
- Heat a cast iron skillet over high heat. Add 1 tablespoon of oil or butter and let it get super hot. Sear the pork chops for 30-45 seconds per side until golden brown. If using butter, baste the chops by spooning the melted butter over them while searing.
- Pro Tip: Don’t move the chops around too much—let them sit undisturbed for a perfect crust!
Step 7: Rest & Serve
- Remove from heat and let the pork chops rest for 5 minutes before serving. This helps the juices redistribute for the most tender bite. Enjoy!
Notes
Nutritional Value (Per Serving)
(Based on 6 oz pork chop, without additional butter or sauce)- Calories: ~280-350 kcal
- Protein: ~35g
- Fat: ~16g
- Carbohydrates: ~0g (varies with added ingredients)
- Sodium: ~500mg (depends on seasoning)
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.