Cooked to perfection, this sous vide pork chops recipe features tender and juicy meat with the most beautiful seared crust.
If you have never cooked pork chops because you are afraid to overcook them, try the sous vide method.
Like air frying them and cooking them in the instant pot, this method leaves minimal room for error and provides consistent results with any cut of meat.
Why this recipe works
- No marinating is needed. One way to tenderize pork chops is to marinade them. If you don’t want to mess with marinating meat, the best thing you can do is to cook them in a sous vide machine.
- No risk of overcooking. Tough and dry pork chops for dinner are certainly not good. Cook pork chops sous vide to make sure they are perfectly juicy.
- No need for a sous vide machine. While this recipe includes instructions for cooking pork chops in a sous vide machine, we also tell you how to cook them in a water bath without any special equipment.
What I love about this recipe is that you can adjust the cooking time to suit your pork preferences. I like them medium rare, but if you’d like them cooked more, increase the cooking time.
Ingredients needed
You only need a few ingredients for this recipe. The meat is cooked so well that you don’t even need a lot of aromatics. Here’s everything this recipe calls for.
- Pork chops. Boneless.
- Shallot. Sliced.
- Garlic powder. To season the pork chops.
- Rosemary. One of the best herbs to use for pork.
- Salt and pepper. To taste.
- Butter. To sear the pork chops.
How to sous vide pork chops
Set the sous vide machine to 60C/140F degrees. While the water heats, season the pork chops with salt, pepper, and garlic powder.
Put the pork chops in a vacuum bag and add the sliced shallot and sprigs of rosemary. Seal the bag.
Place the bag in the sous vide machine and cook for 1 hour. After 1 hour, remove the pork chops from the bag and discard the aromatics.
Place a skillet on high heat and add a knob of butter. Add the pork chops to the pan when the butter melts and sear them on both sides for 2 minutes. Serve immediately.
Can I make this without a sous vide machine?
Making sous vide pork chops is possible even if you don’t have a sous vide machine. Here’s how.
- Prepare the water bath. Fill a large pot with tap water. Put a thermometer in the pot to regulate the temperature of the water. Turn on the heat.
- Package the pork chops. Season the pork chops and put them in a ziplock bag along with the sliced shallot and rosemary. Close the bag leaving one end open.
- Put the pork chops in water. Start submerging the pork chops in the water bath when the temperature reaches 140F degrees. As you do this, the pressure from the water will help release the remaining air in the bag. Once there is no air in the bag, close it all the way through.
- Cook the pork chops. Readjust the heat to keep the temperature stable. Cook the pork chops for 1 hour. After an hour, remove the pork chops from the bag.
- Sear and serve. Sear the pork chops on all sides for a total of 2 minutes. Serve immediately.
Tips to make the best recipe
- Use a cast iron skillet to sear the pork chops. A heated cast iron skillet provides a quick sear on the meat and helps you avoid overcooking it.
- Don’t sear the pork chops for longer than 2 minutes. Doing this causes the meat to become less juicy and moist.
- Don’t skip the herbs if you don’t have rosemary. You can use fresh basil, thyme, oregano, or sage for sous vide pork chops.
Storage instructions
To store: Put leftovers in an airtight container and refrigerate them. Cooked pork chops last 3 to 4 days in the fridge.
To reheat: The best way to reheat these pork chops is in the oven and a water bath.
More sous vide recipes to try
Frequently asked questions
Marinating pork chops is a good way to infuse and tenderize them with different flavors. But marinating pork chops is unnecessary if you cook them sous vide. Sous vide pork chops turn out tender and juicy even without marinating.
In general, pork chops are done if their internal temperature is 145F degrees in the thickest part. But sous vide pork chops are done even if you have cooked them at 130F degrees. The sous vide technique makes cooking the meat long enough to pasteurize it important.
Yes, leftover chops can be stored in the freezer, covered, for up to two months.
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Sous Vide Pork Chops
Ingredients
- 4 pork chops boneless
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon garlic powder
- 1 large shallot thinly sliced
- 2 sprigs Rosemary
- 2 tablespoons butter
Instructions
- Preheat the water bath using the Sous vide machine to 60C/140F.
- Season the pork chops with salt, pepper, and garlic powder on all sides.
- Place the pork chops in a vacuum bag with shallot and rosemary. Seal the bag with a vacuum sealer.
- Place the bag with meat in the water bath, totally submerged in water, and cook for an hour.
- Remove the pork from the bag and discard the herbs.
- Heat butter in a skillet on high heat. Add the pork and sear on both sides.
Notes
Nutrition
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