Sous Vide Pork Chops Recipe, Juicy & Tender
Pork chops have a reputation, and it's not a good one. Dry, tough, and flavorless – sound familiar? I used to think that was just the fate of every pork chop until I discovered the magic of sous vide.
Seriously, friends, sous vide is a game-changer for pork chops. It takes them from "meh" to "OMG, where have you been all my life?" It's ridiculously easy, practically foolproof, and the result is a pork chop so juicy and tender, you'll think you're eating something from a fancy restaurant.
I'm not kidding when I say that since I started using sous vide, pork chops have become a regular weeknight dinner in my house. Even my kids, who used to turn their noses up at pork, now ask for them! So, let's dive in and I'll show you how to make the best pork chops you'll ever have.
Sous Vide Pork Chops Recipe
Ingredients:
- 2 pork chops, about 1-1.5 inch thick
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 garlic cloves
- 4 sprigs thyme or rosemary
Equipment:
- Sous vide cooker
- Sous vide container
- Vacuum sealer and vacuum bags
- Cast iron skillet
Why Sous Vide Pork Chops?
I frequently get asked whether sous vide cooking it truly better than grilling or pan-frying. It's a tough question since different types of meat lend themselves to different cooking methods, and personal taste plays a big role too. However, when it comes to pork chops, sous vide is an excellent choice. The precise temperature control of a sous vide cooker eliminates guesswork, preventing overcooking and ensuring the pork remains tender and juicy. With this method, the meat cooks evenly throughout, resulting in a consistently delicious bite every time.
Bone-in or Boneless Pork Chops?
Honestly, both bone-in and boneless chops work great with sous vide. Bone-in chops tend to be a little more flavorful, but boneless are easier to slice. It really just comes down to personal preference. Personally, I like using bone-in center-cut pork rib chops because they have a big eye of meat and are incredibly tender.
Bone-in or Boneless Pork Chops
Sous Vide Pork Chop Temp Chart
As mentioned above, temperature plays an important role in achieving the ideal texture when cooking sous vide. While the USDA recommends cooking to 150°F (63°C), keep in mind that you’ll be searing the meat afterward, which means the final temperature will be a bit higher. So, there’s no need to worry! The sous vide pork chops temperatures listed in the chart below will ensure your meat comes out juicy and perfectly cooked.
Temperature | Doneness | Texture |
135°F (57°C) | Medium-Rare | Super juicy and tender, dark pink center |
140°F (60°C) | Medium | Still juicy, with a bit more firmness, light pink center |
150°F (66°C) | Medium-Well | Less pink, but still tender |
How Long to Sous Vide Pork Chops?
Time is less of an issue with sous vide cooking than temperature, so a reliable sous vide cooker is the key. I recommend checking out INKBIRD sous vide cookers, which offer great precision at a reasonable price. For a 1-inch thick pork chop, aim for about 1.5 hours, while a 1.5-inch chop will take around 2 hours. Regardless of thickness, it’s essential to cook for at least 1 hour but no longer than 4 hours to avoid a mushy texture. If you’re starting with frozen pork chops, just add an extra half hour to the initial cooking time.
How to Sous Vide Pork Chops?
Step 1: Prep the Pork. Pat the pork chops dry with paper towels. Season generously with salt, pepper, and any other herbs or spices you like.
Step 2: Seal the Deal. Place the pork chops in a vacuum-seal bag. If using a freezer bag, carefully press out as much air as possible using the water displacement method - submerge the bag in water, leaving the top open, and then seal once the air is out.
Step 3: Water Bath Time. Preheat your sous vide water bath to your desired temperature (refer to the chart above). After that, carefully lower the sealed bag into the water bath. Make sure the pork chops are fully submerged. Cook for the recommended time based on thickness.
Sous Vide Pork Chops
Step 4: Searing for Color & Flavor. Once the pork chops are cooked, remove them from the bag and pat them dry with paper towels. This is crucial for getting a good sear! Heat some olive oil or butter in a screaming hot skillet over high heat. Then, sear the pork chops for 1-2 minutes per side, until they develop a beautiful golden-brown crust. Feel free to add a sprig of rosemary or thyme to the pan for extra flavor while searing.
Sear Pork Chops
Step 5: Rest. Let the pork chops rest for a few minutes before slicing and serving. This helps the juices redistribute, resulting in an even more tender chop.
What to Serve with Sous Vide Pork Chops?
The possibilities are endless! Here are a few of my favorites:
- Mashed Potatoes: A classic pairing.
- Roasted Vegetables: Asparagus, Brussels sprouts, or broccoli are all great choices.
- Salad: A light and refreshing contrast to the rich pork.
- Creamy Polenta: Elevates your meal!
- Apple Sauce: For a sweet and savory combo.
So, there you have it! Everything you need to know to make perfectly cooked, juicy sous vide pork chops. Trust me, once you try this method, you'll never go back to cooking them any other way. Happy cooking!
