Mastering Sous Vide Pork Chops: The Ultimate Guide to Juicy Perfection
Prepare to revolutionize your pork chop cooking! Once you experience the unparalleled juiciness and incredible tenderness of sous vide pork chops, you’ll wonder how you ever cooked them any other way. This innovative method involves cooking your chops low and slow, perfectly sealed in a water bath, ensuring a consistently succulent result that’s virtually impossible to achieve with traditional techniques.
Why Sous Vide Pork Chops are a Game-Changer
Many home cooks struggle with dry, overcooked pork chops. The traditional methods of grilling, baking, or pan-frying often involve a delicate balance between achieving a nice crust and keeping the interior juicy. This is where sous vide truly shines! So, what exactly is sous vide? It’s a French cooking technique that translates to “under vacuum.” Food is vacuum-sealed in a bag and then cooked in a precisely temperature-controlled water bath. This method guarantees that your food cooks evenly to a perfect internal temperature from edge to edge, without the risk of overcooking.
When applied to pork chops, the sous vide method eliminates the guesswork. By cooking them low and slow in a water bath set to an exact temperature, you lock in all the natural moisture and flavor. The result? Insanely juicy and remarkably tender pork chops every single time. While a classic grilled pork chop or baked pork chop can be delicious, the sous vide approach consistently delivers a superior texture and tenderness that is simply unmatched. It’s worth the initial investment in equipment and the slightly longer cooking time if you’re aiming for a truly gourmet experience and looking to master the art of perfectly cooked pork.
After their precise water bath, these sous vide pork chops are ready for a quick finish. A swift sear with a kitchen torch creates a beautiful, caramelized exterior crust, adding a delightful textural contrast. Alternatively, you can achieve the same stunning sear in a hot skillet or on a grill, ensuring that inviting golden-brown finish while maintaining that perfect, juicy interior.
Essential Ingredients for Perfect Sous Vide Pork Chops
Crafting perfect sous vide pork chops requires just a few quality ingredients. You’ll find all specific measurements, quantities, and detailed instructions in the printable recipe card at the very end of this post. For now, let’s explore the key components.
Ingredient Spotlight & Expert Tips
PORK CHOPS – For this recipe, we opted for thick-cut, bone-in pork chops. The bone adds extra flavor and helps keep the meat moist, though boneless chops will work just as well if that’s your preference. Aim for chops that are at least 1-inch thick, ideally 1.5 inches, as thicker cuts benefit most from the slow, even cooking of sous vide. We set our precision cooker to 140°F (60°C), which consistently yields a beautiful medium doneness – perfectly pink and tender. Remember, this is the target temperature for the water bath, not the final internal temperature of the meat immediately after the bath.
It’s crucial to understand that your pork chops will continue to cook slightly during the crucial post-sous vide searing step. Whether you use a kitchen torch, a hot skillet, or even a grill, this quick high-heat step will raise the internal temperature a few more degrees, creating that irresistible crust while ensuring the pork remains incredibly juicy. This two-stage cooking process is what makes sous vide pork chops truly exceptional.
Seasoning – Our simple yet effective seasoning blend includes olive oil, garlic salt, and black pepper. This trio provides a fantastic base flavor that complements the natural sweetness of the pork. Fresh rosemary sprigs are added for an aromatic boost during the sous vide bath, infusing the pork with its fragrant essence.
- Olive Oil: Helps distribute the seasonings evenly and aids in the searing process later. You can substitute with avocado oil or any high-smoke-point oil.
- Garlic Salt: A convenient blend of salt and garlic powder. If you only have garlic powder and regular salt, use 3/4 Tablespoon of salt and 1/4 Tablespoon of garlic powder (adjust to taste).
- Black Pepper: Freshly ground black pepper always delivers superior flavor compared to pre-ground.
- Fresh Rosemary: The woody, piney notes of rosemary pair wonderfully with pork. You can experiment with other fresh herbs like thyme or sage, or even a combination, for different flavor profiles.
Step-by-Step: Crafting Your Sous Vide Pork Chops
These step-by-step photos and detailed instructions are designed to help you visualize each stage of making this incredible recipe. For a concise, printable version complete with all measurements and instructions, simply Jump to Recipe at the bottom of this post.
- Set Up Your Sous Vide: Begin by filling your sous vide water container with water. Position your sous vide cooker securely and preheat it to precisely 140°F (60°C). It’s important to give your cooker enough time to reach and stabilize at the target temperature before adding the pork.
- Prepare the Seasoning Blend: In a small bowl, combine the olive oil, garlic salt, and black pepper. Whisk these ingredients together thoroughly until they form a smooth, well-mixed paste. This ensures an even coating and flavor distribution on your pork chops.
- Season the Pork Chops: Wearing gloves for easier handling and cleanliness, generously coat all surfaces of each pork chop with the prepared oil mixture. Ensure every nook and cranny is covered to maximize flavor.
- Add Aromatics: Take your fresh rosemary sprigs and break them into a few manageable smaller pieces. Avoid making them too small, as you’ll want to easily remove them after the cooking process. Place these rosemary pieces directly on top of the seasoned pork chops. The vacuum seal will ensure the aromatic compounds infuse beautifully into the meat.
- Vacuum Seal: Carefully place each seasoned pork chop, along with the fresh rosemary, into individual vacuum seal bags. Ensure there’s enough space in the bag for a strong, airtight seal. Use your vacuum sealer to remove all air and seal the bags completely. A good vacuum seal is critical for efficient heat transfer and preventing the chops from floating.
- Sous Vide Cooking: Submerge the vacuum-sealed pork chops into the preheated 140°F (60°C) water bath. Ensure the bags are fully submerged; you can use a weighted rack or clips if they tend to float. Allow them to cook for 2½ hours. This extended, gentle cooking time ensures maximum tenderness and juiciness without overcooking.
- Rest and Prepare for Searing: Once cooked, carefully remove the pork chops from their bags. Place them on a wire rack set over a baking sheet to catch any drips and allow for air circulation. Discard the rosemary sprigs. Pat the chops very dry with paper towels; this is a critical step for achieving a good sear.
- Sear for the Perfect Crust: This final step is key for texture and flavor. Use a kitchen torch to sear the outside of each cooked chop. Move the flame continuously over all surfaces until a beautiful golden-brown crust develops. Alternatively, you can sear them quickly in a very hot cast-iron skillet with a little high-smoke-point oil (like avocado oil) or butter, or even on a hot grill for about 60-90 seconds per side. The goal is a quick sear to develop flavor and color, not to cook the meat further.
Frequently Asked Questions & Expert Tips
Absolutely not! While a kitchen torch provides an excellent, even sear without heating the internal meat too much, you have several great alternatives. You can sear the sous vide pork chops in a very hot cast-iron skillet with a little olive oil, avocado oil, or butter. The key is to get the pan screaming hot before adding the chops to ensure a quick sear, typically 60-90 seconds per side. Since the pork chops are already perfectly cooked internally, prolonged searing can dry them out. Another fantastic option is to finish them on a hot grill for those classic grill marks and smoky flavor. Just remember, a quick, high-heat sear is the goal, no matter the method!
The ideal temperature depends on your preferred doneness:
- Medium-Rare (Slightly Pink): 135°F (57°C) for 1-2 hours
- Medium (Light Pink, Our Recommendation): 140°F (60°C) for 2-2.5 hours
- Medium-Well (Barely Pink): 145°F (63°C) for 2-3 hours
- Well-Done (No Pink): 150°F (66°C) for 2-3 hours
We find 140°F (60°C) offers the best balance of juiciness, tenderness, and a safe cooking temperature for pork chops.
While the minimum cooking time for a 1.5-inch thick pork chop at 140°F (60°C) is about 1.5 to 2 hours, one of the beauties of sous vide is that it’s very forgiving. You can safely leave pork chops in the water bath for up to 4 hours without negatively affecting their texture or juiciness. Beyond that, the texture might become too soft, though it will still be safe to eat. This flexibility is great for meal planning!
Absolutely! This is one of the biggest advantages of sous vide. After cooking the pork chops in the water bath, immediately transfer the sealed bags to an ice bath for 15-20 minutes to rapidly cool them down. Once thoroughly chilled, you can store them in the refrigerator for up to 3-4 days. When ready to serve, simply reheat them in the sous vide bath at your desired temperature (e.g., 135°F/57°C for 45-60 minutes) and then proceed with the searing step as usual. This makes them perfect for meal prepping or entertaining.
Look for center-cut pork chops, ideally 1.5 inches thick. Whether bone-in or boneless is a matter of preference; bone-in can offer a bit more flavor and moisture retention, but both work well with sous vide. Good marbling (flecks of fat) indicates a flavorful and tender chop.
Delicious Serving Suggestions for Sous Vide Pork Chops
These incredibly juicy sous vide pork chops are versatile and pair beautifully with a wide array of side dishes. The rich, savory flavor of the pork is perfectly complemented by both comforting classics and fresh, vibrant vegetables. Consider serving them with:
- Creamy Mashed Potatoes: A timeless combination, the fluffy potatoes soak up any delicious pan drippings from the sear.
- Cheesy Bacon Chive Twice Baked Potatoes: For an elevated potato side, these offer a delightful texture and cheesy goodness.
- Roasted Carrots: Sweet and caramelized, roasted carrots add a touch of natural sweetness and beautiful color to your plate.
- Asparagus: Whether steamed, roasted, or grilled, asparagus provides a fresh, slightly bitter contrast that cuts through the richness of the pork.
- Green Beans: Sautéed with garlic or simply blanched, green beans offer a crisp, verdant element.
- Broccoli: Roasted or steamed, broccoli is a nutritious and satisfying side that pairs well with almost any main course.
- Creamed Spinach: A decadent and flavorful green vegetable that adds richness and a creamy texture.
- Apple Sauce or Apple Chutney: The classic pairing of pork and apple is always a winner, with the fruit’s sweetness complementing the savory meat.
- Wild Rice Pilaf: For a heartier side, a flavorful wild rice pilaf can be a wonderful accompaniment.
Explore More Delicious Pork Recipes
If you’re a fan of pork, you’ll love these other fantastic recipes. From crispy fried chops to succulent roasts, there’s something for every occasion:
- Fried Pork Chops
- Sirloin Pork Roast
- Air Fryer Pork Chops
- Air Fryer Pork Tenderloin
- Slow Cooker Pulled Pork
- Pork Tenderloin Sandwiches
I absolutely love creating and sharing delicious recipes with all of you! To make sure you never miss out on a new kitchen adventure, I offer a convenient newsletter delivered straight to your inbox every time a new recipe posts. Simply subscribe today and start receiving your free daily recipes, designed to inspire and simplify your cooking!
Sous Vide Pork Chops
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 2 pounds center cut bone-in pork chops
- 2 Tablespoons olive oil
- 1 Tablespoon garlic salt
- 1 ½ teaspoons black pepper
- 1 bunch fresh rosemary
Things You’ll Need
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Sous vide water container
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Sous vide cooker
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Food saver vacuum sealer and bags
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Vinyl gloves
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Kitchen torch
Before You Begin
- We are using bone-in pork chops, but you can use boneless if desired. We are setting our precision cooker to 140F, which will yield medium doneness whether your chop is bone-in or boneless. Cooking the pork chops at 140F does not necessarily mean that will be the temperature of the meat when it’s completely done, keep in mind that you will be searing them either using a kitchen torch, a skillet, or the grill, which will continue to raise the temperature of the pork.
- Instead of a kitchen torch, you can simply sear the sous vide pork chops in a hot skillet with some olive oil or butter. You will want the pan hot so that you can sear it quickly. If you take too long to sear it, the pork chops are already cooked so could begin to dry out.
Instructions
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Fill sous vide water container and position sous vide cooker into place. Preheat sous vide cooker to 140F.
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In a small bowl, whisk together olive oil, garlic salt, and pepper.
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Using gloved hands, coat all pork chops (on both sides) with oil mixture.
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Break rosemary sprigs into a few smaller pieces. You don’t want it too small because you will be removing it after the pork chop has cooked. Place sprig pieces on top of seasoned pork chops.
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Place each seasoned pork chop with fresh herbs into vacuum seal bags. Vacuum seal them shut.
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Sous vide the pork chops for 2 1/2 hours.
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Remove cooked pork chops from bags, place on wire rack, and discard herbs.
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Use a kitchen torch to sear the outside of the cooked chops.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.