Sous Vide Pork Chops are juicy & delicious with no fear of overcooking. You can cook them from frozen or fresh, plus this recipe works for bone-in or boneless pork chops.
Why you’ll love them
Cooking pork chops sous vide results in the most tender, flavorful pork you’ve ever tasted.
Plus, you can put your food in the water bath, walk away, and let it cook for anywhere to an hour to hours on end with no fear of overcooking. That’s because sous vide cooks up to a certain temperature, and then just holds your food there until you’re ready to eat.
Ingredients needed
- Pork Chops – boneless or bone-in pork chops
- Salt + Black Pepper
- Butter + Vegetable Oil – or canola oil, for searing
- Garlic – optional
- Fresh Herbs – rosemary, thyme, etc.
How to sous vide pork chops
- Vacuum seal to remove as much air as possible.
- Cook 1-4 hours.
- Remove from sous vide and pat dry well with paper towels.
- Sear pork chops in a heavy skillet or pan.
How to season them
- I like to season pork chops with salt and pepper before placing them in sous vide. Some people will also add aromatics, like fresh herbs and garlic before cooking. Or, you can season them with a Pork Dry Rub. However, I’ve found that I prefer to season my pork chops after the sous vide, when they go into the skillet to brown, since you need to pat the pork chops dry before the skillet step.
- In the skillet, I add oil and butter, then a few cloves of garlic and fresh herbs like rosemary and thyme. The herbs get nice and crispy in the buttery skillet and then they can be crumbled over the pork chops.
- You can also season the pork chops with a good sprinkle of cajun seasoning if you like some heat! I find that delicious, especially when served with a side of red beans & rice.
- Another option is to serve the pork chops with a side of red wine onion gravy, green mojo sauce or gremolata sauce. Absolutely delicious!
How to seal the bag
- After cooking sous vide for a while, I decided it was definitely worth the investment to purchase a FoodSaver® Vacuum Sealer. While you can seal using the water displacement method, I always found that I wasn’t quite able to get all the air out of my bag effectively.
- With the FoodSaver® Vacuum Sealer Bags the seal is extra tight. I also love that I can use the sealer to seal my meat right when I purchase it from the store, ensuring that it stays extra fresh. Or, you can even pop that meat right in the freezer after sealing it. Then you can sous vide from frozen, with no need to defrost first!
How long to sous vide pork chops
- Cook pork chops for 1-4 hours sous vide. After four hours, the meat may begin to lose some of its texture.
Recipe FAQs
While your food will not overcook in sous vide, it can lose texture and become mushy. So, for cuts of meat, like pork chops, chicken and steaks, I aim to not cook for longer than four hours.
Yes! When cooking frozen pork chops sous vide, simply add one hour to the cook time (so cook for 2-5 hours).
One of my favorite parts of sous vide cooking is that you can cook from frozen.
What to serve with them
- Mashed Potatoes with Sour Cream
- Creamy Mushroom Sauce
- Roasted Miso Cauliflower
- Roasted Brussels Sprouts with Balsamic Reduction & Cranberries
- Grilled Potato Salad with Tangy Mustard Dressing
- Arugula Salad
- Click here for 45+ MORE side dishes for pork chops
- Click here for 20+AMAZING sauces for pork chops
Wine pairings
- Pork pairs awesomely with Pinot Noir. It’s a light bodied red that doesn’t overpower the flavors and the bright acidity is a nice match for the slight fattiness in the pork.
- READ MORE —> The best wine pairings for pork chops.
More sous vide recipes
- Sous Vide Shredded Chicken
- Sous Vide Corn on the Cob
- Sous Vide Homemade Limoncello Recipe
- Sous Vide Filet Mignon
- Sous Vide Lamb Chops
- Sous Vide Infused Vodka
- Sous Vide Chicken Tenders
- Sous Vide Vanilla Extract
- Sous Vide Chicken Breast
More pork recipes
- Instant Pot Pork Chops
- Pork Dry Rub
- Traeger Pork Chops
- Homemade Shake N Bake Pork Chops
- Pork Chops with Cherry Sauce
- Pork Piccata (30 Minute Easy Recipe)
- Prosciutto Wrapped Pork Tenderloin
- Instant Pot Cuban Mojo Pork
- The BEST Instant Pot Pork Carnitas
- More → 35+ Easy Boneless Pork Chop Recipes
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Sous Vide Pork Chops (Boneless or Bone-In)
Ingredients
- 2 pork chops (bone-in or boneless, about 1 ½ inches thick)
- Salt & Pepper
- 1 Tablespoon vegetable oil ( or canola oil)
- 2 Tablespoons butter
- 3 smashed garlic cloves (optional)
- Fresh herbs (Rosemary, Thyme, etc. (optional))
Instructions
- Set sous vide to 140-degrees.
- Slide the pork chops into a FoodSaver bag and seal using vacuum sealer. Alternatively, you can use the water displacement method.
- Place the bag in the water bath, making sure not to block the intake or output sections of the sous vide, and cook for the desired time (1 to 4 hours).
- Remove pork chops from bag and place on a paper towel-lined plate. Pat them very dry with paper towels then season again with salt and pepper.
- Heat oil in a large cast iron skillet over high heat.
- Once sizzling hot, add pork chops and sear for 30 seconds to 1 minute, until golden. Add butter and garlic and herbs (if using).
- Flip the pork chops and cook for 30 seconds to 1 minute longer, while continually spooning the butter mixture over the chops. Remove from skillet and let rest 5 minutes before serving.
Notes
Equipment
Nutrition
Watch the web story of me making sous vide pork chops.
I have cooked pork chops countless times and many methods over the years. SousVide is, IMO, the best and easiest method to arrive at consistently perfect doneness! This simple recipe produces a plated pork chop, few would find fault with!!
I agree! This is my favorite way to cook pork chops now!!!
Such a simple and delicious way to cook boneless pork chops. The temperature and time are perfect and I love that the chops can go directly from the freezer to the sous vide pot.
Thanks Carol!
Wonderful! Moist – hate hockey puck chops. Turning into a sous vide maniac and loving all the great ideas & recipes. Nice job.
Thanks Sandra! I love my sous vide so much too!!!
I love cooking this way but come on cooking time, 1-4 hours. Too much guess work it peaves me off. If your writing a recipe you have made it put the cooking time, a little less guessing.
Hi Lloyd – They will be the same whether you cook for 1 or 4 hours. I simply give that so that people have the flexibility to go out and run errands, cook other dishes, etc. In my notes in the post, I advise that cooking for longer than 4 hours can make your pork chops mushy, and loose it’s texture. I hope that helps. Enjoy!
Hello! I am very new to this method of cooking and have a question. We purchase our pork chops frozen and individually vacuum sealed (that is how they come to us from the distributor.) Do I need to repack them and re-vacuum seal them again or do you think I could just drop each bag in water the way it is?
Hi Irina – If your packaging is heat sealed rather than glued, it’s generally ok to cook in the store packaging. You can tell if it’s heat sealed if there is a crosshatch or zigzag pattern where the packaging meets. If you can easily peel open the packaging, that means it’s glued, and that is not safe to sous vide, since it can open during the cooking process. Hope that helps!
Unfortunately we have an electric stove. Do you still recommend pan searing or something else? New and excited to try !!
Hi – I would still give it a pan sear. I hope you enjoy the recipe. Let me know how it turns out!