Sous Vide Pork Chops (Boneless or Bone-In)

Sliced sous vide pork chop of black plate with scattered fried herbs.

Sous Vide Pork Chops (Boneless or Bone-In)

Course: Main Dish

Cuisine: American

Prep Time: 5

Cook Time: 1

Total Time: 1 5

Servings: people

Calories: 368kcal

Author: Platings and Pairings

Sous Vide Pork Chops are juicy & delicious with no fear of overcooking. Cooking pork chops sous vide results in the most tender, flavorful pork you've ever tasted. Cook them from frozen or fresh. Plus, you can use bone in or boneless pork chops.

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Equipment

Ingredients

2 pork chops bone-in or boneless, about 1 ½ inches thick, fresh or frozen*
Salt & Pepper
1 Tablespoon vegetable oil or canola oil
2 Tablespoons butter
3 cloves garlic smashed, optional
Fresh herbs Rosemary, Thyme, etc. (optional)

Instructions

Set sous vide to 140-degrees.
Season 2 pork chops with salt and pepper and add them to a FoodSaver bag Seal using vacuum sealer. Alternatively, you can use a ziploc bag and 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 1 Tablespoon vegetable 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 2 Tablespoons butter and 3 cloves 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

*If cooking pork chops from frozen, add 1 hour to the cook time.

You can easily double this recipe. The cook time will remain the same, but the amount of oil, butter and herbs & garlic used should be doubled as well.

Nutrition