Sous Vide Pork Chops create tender and juicy pork chops every single time. This cooking technique is a great way for home cooks to get tender meat that can then be seared in a hot pan or grill to add a nice crisp crust.
If you’re looking for a new way of cooking pork, I highly recommend the sous vide cooking method. In my opinion, it’s the best way for cooked chops to be tender and juicy. Being able to set the exact temperature is key!
Be sure to check out my Sous Vide Pork Tenderloin and this Grilled Pork Tenderloin Caprese Salad Lettuce Wraps for more delicious ways to cook pork.
Ingredients
- Boneless pork chops – I always cook four pork chops for this, but the number used can vary depending on your needs.
- Olive oil – Helps keep the meat tender.
- Salt – For flavor.
- Black pepper – For flavor.
- Garlic cloves – Great for adding a nice garlic taste.
- Sundried tomatoes – Perfect for adding texture and flavor.
- Fresh basil – The fresh basil really stands out!
See recipe card for quantities.
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How to Make this Sous Vide Pork Chop Recipe
Step One: Preheat the sous vide water bath to 140 degrees.
Step Two: Add all the ingredients into a bag that is good for sous vide cooking. You can use a vacuum sealer and vacuum seal bags or just a regular zipper storage bag.
Step Three: As you lower the bag into the water the air will rise and escape. Try to get as much air out as possible before sealing the bag.
Step Four: Place the bag in the water and cook for 2 hours.
OPTIONAL Step Five: Remove the pork chops from the bag and sear on the grill or a skillet at high heat.
Step Six: Serve and enjoy.
Top Tip💡
Using a sous vide machine is key for the best results. While this is basically a hot water bath for the meat, having the right equipment will make a big difference in the outcome. The precise temperature of the sous vide cooker is what makes these boneless chops perfectly tender every time. If you decide to cook the pork for a bit longer than 2 hours, it will be fine. The constant temperature keeps it tender. I’ve cooked it for an extra 5-10 minutes and didn’t notice a difference.
Substitutions
- Chicken breast – Switch up this pork chop recipe and use chicken instead. It’s a similar cooking process. I suggest cooking sous vide chicken at 150 instead of 140.
Variations
- Seasonings – Garlic powder, onion powder, or any spice you enjoy on pork can be added.
- Herbs – Swap out the basil for oregano, thyme, or rosemary.
See this Grilled Stuffed Chicken Breast recipe for a simple weeknight meal.
Equipment
You’ll want to have vacuum-seal bags or gallon zipper bags, and a sous vide immersion circulator for cooking. Also, a large pot for the water is a must.
Storage
Once you get done with the cooking time, and after completing either a quick sear or grill, storage of the cooked pork is just like any other pork recipe. Let the leftover pork cool to room temperature, and then store it in an airtight container in the fridge.
You can also freeze leftover pork by adding it to a freezer-safe bag and storing it in the freezer. As long as it’s sealed correctly, it should last for months without issue.
Common Questions
I prefer our pork to be cooked to an internal temperature of 140-145 degrees.
140 is safe to eat pork as long as it stays at that temperature for a while. The USDA guidelines (such as 145 for pork) are the temp at which bacteria is killed instantly. But at lower temps, you’re able to get the same bacteria reduction when that food is held for a longer time period. This article is very helpful in understanding how sous vide cooking works.
The extra cook time isn’t long, and it shouldn’t result in a dry pork chop, and I just feel so much better doing this after using the sous vide method of cooking first.
Flavorful pork is easy to do! You can season simply with salt and pepper like I do, or add other flavors like various powders, chili flakes, or even a simple dry rub. There are many options for making your pork chop taste just like you want it to. You can also add additional flavor by dipping in a sauce.
Almost anything. Sweet potatoes, green beans, fresh dinner rolls – you name it. During the winter months when I’m creating a hearty meal, I’ll cook up some baked potatoes for pairing the meat with – and during the summer months, I’ll sautee up some fresh veggies from the garden.
Looking for other recipes like this? Try these:
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Sous Vide Pork Chops
Sous Vide Pork Chops create tender and juicy pork chops every single time. This cooking technique is a great way for home cooks to cook meat.
Ingredients
- 2 lb thick-cut boneless pork chops (4 chops)
- 2 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 cloves garlic
- 4 tablespoon sundried tomatoes
- 2 tablespoon fresh basil
Instructions
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Preheat your sous vide water bath to 140.
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Place all the ingredients in a bag suitable for sous vide cooking. Make sure they are well combined.
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Remove as much air from the bag as possible. Cook in the water bath for 2 hours.
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Remove the pork chops from the bag and serve.
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Optional: quickly sear over a grill or in a skillet at high heat.
Nutrition
Calories: 368.1Carbohydrates: 4gProtein: 51.8gFat: 14.9gSaturated Fat: 3.7gPolyunsaturated Fat: 1.6gMonounsaturated Fat: 8.6gTrans Fat: 0.1gCholesterol: 149.7mgSodium: 698.6mgPotassium: 1067.7mgFiber: 0.8gSugar: 1.9gVitamin A: 98.1IUVitamin C: 3.1mgCalcium: 25.6mgIron: 1.8mg