Unlock Unmatched Tenderness: The Ultimate Guide to Perfect Sous Vide Pork Chops
Prepare for a culinary revelation! Once you experience the unparalleled juiciness and melt-in-your-mouth tenderness of sous vide pork chops, you’ll never look back. This innovative cooking method, involving vacuum-sealing your pork and gently cooking it in a precisely temperature-controlled water bath, ensures perfectly cooked results every single time. Say goodbye to dry, tough pork chops and hello to an exquisite dining experience.
Why Sous Vide Pork Chops Deliver Unbeatable Results
So, what exactly is sous vide? Originating from French, meaning “under vacuum,” it’s a cooking technique where food is vacuum-sealed in a bag and then cooked to a precise temperature in a water bath. Unlike traditional methods that rely on external heat to cook food from the outside in, sous vide cooks food uniformly from edge to edge. This gentle, consistent heat prevents overcooking, preserving the meat’s natural moisture and resulting in an incredibly juicy and tender texture that’s simply impossible to achieve with conventional methods.
For pork chops, this means no more guessing games or fear of dry, chewy meat. Our sous vide pork chops emerge from the water bath perfectly cooked to your desired doneness, consistently moist and succulent. The low and slow approach ensures every fiber of the chop is infused with flavor and tenderness. Afterward, a quick sear with a kitchen torch or in a hot pan creates a beautiful, caramelized crust, adding a delightful textural contrast that elevates the dish to gourmet levels.
While we appreciate the smoky char of grilled pork chops and the comforting simplicity of baked pork chops, the sous vide method truly stands apart as the champion for juicy, tender results. If you’re eager to explore new culinary techniques and consistently produce the most succulent pork chops you’ve ever tasted, investing a little extra time and the right equipment for sous vide is undoubtedly a worthwhile endeavor.
Essential Ingredients for Your Sous Vide Pork Chops
Achieving culinary excellence starts with quality ingredients. For this recipe, you’ll need a few simple components that come together to create an unforgettable meal. You can find all specific measurements and detailed instructions in the printable recipe card at the conclusion of this article.
Ingredient Spotlight & Expert Substitutions
PORK CHOPS – We highly recommend using thick-cut, bone-in pork chops for the best results, typically about 1 to 1.5 inches thick. The bone helps retain moisture and adds flavor, though boneless pork chops work wonderfully too if that’s your preference. For boneless chops, choose cuts like loin chops or sirloin chops. Our recipe targets a medium doneness with a sous vide temperature of 140°F (60°C). It’s important to remember that this is the initial cooking temperature in the water bath; the final searing step will raise the internal temperature slightly further while creating that irresistible crust. This ensures your pork remains incredibly juicy and safe to eat.
OLIVE OIL – A good quality olive oil acts as a binder for the seasonings and contributes to a lovely browning during the searing process. You can substitute with other neutral-flavored oils like avocado oil or grapeseed oil if desired.
GARLIC SALT & BLACK PEPPER – This classic combination provides a foundational savory flavor that complements pork beautifully. For an enhanced garlic punch, consider using a mixture of garlic powder and sea salt, adjusting quantities to taste. Freshly cracked black pepper always delivers superior flavor compared to pre-ground pepper.
FRESH ROSEMARY – Fresh herbs are key to infusing your pork chops with aromatic depth. Rosemary is a fantastic choice for pork, offering an earthy, piney note. You could also experiment with other fresh herbs like thyme or sage for different flavor profiles. If fresh rosemary isn’t available, about half a teaspoon of dried rosemary can be used per chop, but be mindful that dried herbs are more potent and should be used sparingly.
Equipment Essentials for Sous Vide Success
To embark on your sous vide journey, a few key pieces of equipment are necessary to achieve precision and convenience:
- Sous Vide Water Container: While a large pot can work, a dedicated sous vide water container with a lid minimizes evaporation and helps maintain a stable temperature over longer cooking times.
- Sous Vide Immersion Circulator: This is the heart of the sous vide setup. The sous vide cooker precisely heats and circulates the water, ensuring an even temperature throughout the bath.
- Vacuum Sealer & Bags: A good vacuum sealer removes air from the bag, allowing for efficient heat transfer and preventing the food from floating. If you don’t have a vacuum sealer, you can use high-quality freezer-safe zip-top bags and the water displacement method (submerge the bag in water, allowing the water pressure to push out the air before sealing).
- Kitchen Torch (Optional, but Recommended): For the best sear, a kitchen torch creates a beautiful crust without overcooking the interior.
- Wire Rack: Essential for allowing airflow around the chops after cooking and during searing, promoting an even crust.
- Vinyl Gloves: Useful for handling and seasoning meat hygienically.
Step-by-Step: Crafting Perfect Sous Vide Pork Chops
These step-by-step photos and detailed instructions are provided to visually guide you through the process of making this exquisite recipe. For a convenient printable version, complete with all measurements and instructions, you can simply Jump to Recipe at the bottom of this post.
- Begin by setting up your sous vide apparatus. Fill your sous vide water container with water and securely position your sous vide immersion circulator. Set the sous vide cooker to your desired temperature, typically 140°F (60°C) for a perfectly cooked medium pork chop. Allow it to preheat fully.
- While the water bath is heating, prepare your seasoning. In a small mixing bowl, whisk together the olive oil, garlic salt, and black pepper until well combined. This mixture will form a flavorful coating for your pork chops.
- Wearing gloves for easy handling and hygiene, thoroughly coat all surfaces of each pork chop with the prepared oil and seasoning mixture. Ensure an even layer for maximum flavor.
- Take your fresh rosemary sprigs and break them into a few smaller, manageable pieces. Avoid mincing them too finely, as you will want to easily remove them after cooking. Place these rosemary pieces directly on top of the seasoned pork chops. The fresh herbs will impart a wonderful aroma during cooking.
- Carefully place each seasoned pork chop, along with the fresh rosemary, into individual vacuum seal bags. Ensure the pork chops lie flat to allow for even cooking. Vacuum seal the bags, removing as much air as possible. Proper sealing prevents the chops from floating and ensures efficient heat transfer. If using the water displacement method, slowly lower the bag into the water bath, letting the water pressure push out the air before sealing the zip-top bag.
- Once the water bath reaches the target temperature, carefully immerse the vacuum-sealed pork chops. Ensure they are fully submerged. You may need to use a heavy object or specialized sous vide weights to keep them down. Cook the pork chops for 2 to 2 1/2 hours. This duration is perfect for achieving tenderness without overcooking, especially for chops around 1 to 1.5 inches thick.
- After the sous vide cooking time is complete, carefully remove the cooked pork chops from their bags. Discard the rosemary sprigs and pat the chops thoroughly dry with paper towels. This crucial step removes surface moisture, which is essential for achieving a good sear. Place them on a wire rack.
- Now for the grand finale: searing! Using a kitchen torch, quickly sear all sides of the cooked pork chops until a beautiful, golden-brown crust develops. This takes only a minute or two per side. Alternatively, see our FAQ section for skillet and grill searing methods. The sear adds incredible flavor and texture, completing your perfect sous vide pork chop.
Frequently Asked Questions & Expert Tips
Absolutely not! While a kitchen torch offers excellent control and minimizes further cooking of the interior, you have fantastic alternatives. You can achieve an equally delicious crust by searing the sous vide pork chops in a very hot skillet with a tablespoon of olive oil or butter. Ensure your pan is screaming hot before adding the chops – this is key to getting a quick, dark crust without drying out the already perfectly cooked meat. Sear for about 60-90 seconds per side. Another great option is to give them a quick char on a preheated grill. Whichever method you choose, remember that the goal is a rapid sear to develop flavor and texture, not to cook the meat further. Patting the chops thoroughly dry before searing is crucial for a good crust.
One of the greatest advantages of sous vide is precise temperature control for perfect doneness every time. Here’s a general guide for pork chops:
- **Medium-Rare:** 130-135°F (54-57°C) for a slightly pink, very tender chop.
- **Medium (Our recommendation):** 140°F (60°C) for a juicy, slightly firm chop with a hint of pink.
- **Medium-Well:** 145°F (63°C) for a firmer chop with minimal pink.
- **Well-Done:** 150°F+ (66°C+) for a fully cooked, firm chop with no pink.
Keep in mind that searing will slightly raise the internal temperature, so if you prefer a specific final internal temperature, start your sous vide bath a few degrees lower.
For standard pork chops (1 to 1.5 inches thick), a cooking time of 2 to 2.5 hours is generally sufficient for pasteurization and tenderness. For thinner chops (under 1 inch), you might reduce the time slightly to 1.5-2 hours. For very thick chops (2 inches or more), you might extend the cooking time to 3-4 hours to ensure heat fully penetrates to the center and muscle fibers break down adequately for optimal tenderness. The beauty of sous vide is that it’s very forgiving; leaving them in for an extra hour won’t dry them out or overcook them.
Absolutely! This is one of the fantastic benefits of sous vide. After cooking, you can immediately transfer the sealed bags to an ice bath to rapidly chill them. Once chilled, they can be stored in the refrigerator for up to 3-4 days. When ready to serve, simply reheat them in the sous vide bath at your desired serving temperature (e.g., 130-140°F) for about 45 minutes to an hour, then pat dry and sear as usual. This makes them perfect for meal prep or entertaining.
The simple garlic salt, pepper, and rosemary combination is excellent, but feel free to experiment! Consider a blend of smoked paprika, cumin, and a pinch of cayenne for a smoky-spicy flavor. A classic herb blend like Herbes de Provence or a simple lemon-pepper rub also works beautifully. You can also add a pat of butter, a slice of lemon, or more garlic cloves to the vacuum bag for extra flavor infusion during the sous vide process.
Delectable Serving Suggestions
The exquisite flavor and tender texture of sous vide pork chops make them a versatile main course. They pair beautifully with a variety of side dishes, allowing you to tailor your meal to any occasion. For a comforting classic, serve them alongside creamy mashed potatoes or rich cheesy bacon chive twice-baked potatoes. If you prefer something lighter, roasted vegetables such as sweet and savory roasted carrots, crisp asparagus, vibrant green beans, or tender broccoli are excellent choices. A simple side of corn on the cob or a fresh garden salad can also round out the meal perfectly. Don’t forget a drizzle of pan sauce made from the bag juices (if desired) or a dollop of apple sauce for a traditional touch.
Explore More Delicious Pork Recipes
If you’re a fan of pork, there’s a world of culinary possibilities to explore. From crispy fried chops to succulent roasts, here are some more of our favorite pork recipes to inspire your next meal:
- Crispy Fried Pork Chops
- The Best Sirloin Pork Roast
- Quick Air Fryer Pork Chops
- Tender Air Fryer Pork Tenderloin
- Effortless Slow Cooker Pulled Pork
- Classic 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
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
Pin It
Rate It
Save ItSaved!
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 slightly.
- 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 very hot so that you can sear it quickly. If you take too long to sear them, the pork chops are already cooked and can begin to dry out. Aim for a quick, even crust on all sides.
Instructions
-
Fill your sous vide water container and securely position the sous vide cooker. Preheat the sous vide cooker to 140°F (60°C).
-
In a small bowl, whisk together the olive oil, garlic salt, and black pepper.
-
Using gloved hands, thoroughly coat both sides of all pork chops with the oil mixture.
-
Break rosemary sprigs into a few smaller pieces. You want them large enough to be easily removed after cooking. Place these pieces on top of the seasoned pork chops.
-
Place each seasoned pork chop with fresh herbs into vacuum seal bags. Vacuum seal them shut, ensuring all air is removed.
-
Sous vide the pork chops for 2 1/2 hours, ensuring they are fully submerged in the preheated water bath.
-
Remove the cooked pork chops from the bags, place them on a wire rack, and discard the herbs. Pat the chops very dry with paper towels.
-
Use a kitchen torch to quickly sear the outside of the cooked chops until a golden-brown crust forms on all sides.
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.