Sous Vide Pork Chops

Sous vide pork chops will be the only way you cook up chops going forward! Cooking them low and slow, vacuum sealed in a water bath will leave you with incredibly juicy and ultra-tender pork chops.

Why this recipe works

What is sous vide? It’s a method of cooking in which you vacuum seal the food then immerse it in warm water at a low temperature, over a long stretch of time. These sous video pork chops come out crazy juicy and oh-so-tender when cooked low and slow in a water bath. Follow it up with a kitchen torch for a gorgeous exterior crust, or pop it in a pan for a quick sear.

While we’ll always love a classic grilled pork chop or baked pork chop, the sous vide method truly provides you with the juiciest chop out of the bunch. In our opinion, it’s worth the extra time and equipment if you’re looking to experiment with the ways you cook a good pork chop.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

PORK – 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.

How to Make Sous Vide Pork Chops

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Fill sous vide water container and position sous vide cooker into place. Preheat sous vide cooker to 140F.
2. In a small bowl, whisk together olive oil, garlic salt, and pepper.
3. Using gloved hands, coat all pork chops (on both sides) with oil mixture.
4. 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.
5. Place each seasoned pork chop with fresh herbs into vacuum seal bags. Vacuum seal them shut.
6. Sous vide the pork chops for 2 1/2 hours.
7. Remove cooked pork chops from bags, place on wire rack, and discard herbs.
8. Use a kitchen torch to sear the outside of the cooked chops.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Sous vide pork chops pair well with mashed potatoes, twice baked potatoes, roasted carrots, asparagus, green beans, broccoli, or corn.

More Pork Recipes

• Fried Pork Chops
• Sirloin Pork Roast
• Air Fryer Pork Chops
• Air Fryer Pork Tenderloin
• Slow Cooker Pulled Pork
• Pork Tenderloin Sandwiches

I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!

Sous Vide Pork Chops

These sous vide pork chops come out crazy juicy and oh-so-tender when cooked low and slow in a water bath.

5 from 4 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

Print It Rate It Save ItSaved!

Cook ModePrevent your screen from going dark

Course: Dinner

Cuisine: American, French

Servings: 4 servings

2 hours hrs 40 minutes mins

Calories: 354

Author: Amanda Davis

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

• ▢
  Sous vide water container
• ▢
  Sous vide cooker
• ▢
  Food saver vacuum sealer and bags
• ▢
  Vinyl gloves
• ▢
  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

• Fill sous vide water container and position sous vide cooker into place. Preheat sous vide cooker to 140F.
• In a small bowl, whisk together olive oil, garlic salt, and pepper.
• Using gloved hands, coat all pork chops (on both sides) with oil mixture.
• 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.
• Place each seasoned pork chop with fresh herbs into vacuum seal bags. Vacuum seal them shut.
• Sous vide the pork chops for 2 1/2 hours.
• Remove cooked pork chops from bags, place on wire rack, and discard herbs.
• Use a kitchen torch to sear the outside of the cooked chops.

Nutrition

Serving: 1pork chop | Calories: 354cal | Carbohydrates: 1g | Protein: 35g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 117mg | Sodium: 1838mg | Potassium: 601mg | Fiber: 0.3g | Sugar: 0.01g | Vitamin A: 44IU | Vitamin C: 0.2mg | Calcium: 40mg | Iron: 1mg

Tried this Recipe? Pin it for Later!Follow on Pinterest @AmandasCookin or tag #AmandasCookin!