Sous Vide Pork Chops Recipe | Life's Ambrosia (2024)

Sous Vide Pork Chops Recipe | Life's Ambrosia (1)

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Want to learn how to make Sous Vide Pork Chops? This easy to follow recipe yields juicy, flavorful pork chops that the whole family will love.

When I realized that my Sous Vide Precision Cooker makes perfectly cooked steak every time, I couldn’t wait to try it with other proteins.

Pork Chops were my next venture into the world of sous vide. And just like the steak, sous vide pork chops are juicy, tender and oh so flavorful. Served with some green beans and roasted red potatoes, made this a hearty, flavorful meal.

Sous Vide Pork Chops Recipe | Life's Ambrosia (2)

What is sous vide cooking?

Sous vide cooking is essentially placing food in a vacuum sealed bag and then cooking it in temperature controlled water.

Sous vide cooking requires planning ahead because it takes more time. For example, for this sous vide pork chops recipe, you’ll need to cook the pork chops for 2 hours. It sounds like a lot but the pork chops will never get above the temperature you set, so no need to worry about them drying out.

Sous Vide Pork Chops Recipe | Life's Ambrosia (3)

Since the food you are cooking is sealed, it won’t get the crispy brown exterior without a finishing step. This can be a quick sear in a scorching hot pan or a minute or two on the grill.

To learn a little bit more about all things sous vide, here is a good article from bon appetit.

What is a sous vide circulator?

For a long time, if you wanted to cook sous vide you’d need a big sous vide machine that takes up a lot of space. Now with Sous Vide Immersion Circulators, you can turn any pot into a sous vide machine and it is fabulous. I use the Anova Precision Cooker and have been really happy with it.

Sous Vide Pork Chops Recipe | Life's Ambrosia (4)

Do you need a vacuum sealer to cook sous vide?

Nope! If you’re just getting started, ziplock style bags will work just fine.

What kind of pork chops do you need to make sous vide pork chops?

To get the perfect, juicy sous vide pork chop, you’ll want to buy thick cut bone-in pork chops. When I say thick cut, I mean about 1 – 1 1/2 inches thick. I’ve tried to make this recipe with the thinner pork chops and it didn’t work as well.

Sous Vide Pork Chops Recipe | Life's Ambrosia (5)

What temperature do you need to cook pork chops?

The USDA recommends that pork chops be cooked to 145 degrees. For sous vide pork chops, you’re going to cook them at 140 degrees for 2 hours. You’ll then do a quick sear in a screaming hot skillet and finally let it rest for 3 – 5 minutes before slicing it. All of these things combined will get you to the the proper cooking temperature of 145 degrees.

Sous Vide Pork Chops Recipe | Life's Ambrosia (6)

Pork chops are done when they have a blush of pink. Using a meat thermometer also helps ensure you’ve reached the correct temperature.

How to make Sous Vide Pork Chops:

  • Step one: Season the pork chops liberally with salt and pepper. Place in a ziplock bag along with garlic and thyme. You may need to do two bags so the pork chops don’t overlap.

Sous Vide Pork Chops Recipe | Life's Ambrosia (7)

  • Step two: Set sous vide circulator to 140 degrees for 2 hours. Gently lower the ziplock into the water while closing the top. This is the water displacement method which makes it possible to sous vide without a vacuum sealer.
  • Step three: Cook for 2 hours.
  • Step four: Remove from bag, pat dry and sear in a hot skillet with oil, butter, garlic and more thyme.

Sous Vide Pork Chops Recipe | Life's Ambrosia (8)

  • Step five: Allow to rest 3 – 5 minutes.
  • Step six: Eat the juiciest most tender pork chop ever!

If you’re just getting into the world of sous vide, these pork chops are a great way to try it! And once you do, it’ll be your favorite way to eat pork chops. Trust me.

Sous Vide Pork Chops Recipe | Life's Ambrosia (9)

Sous Vide Pork Chops Recipe | Life's Ambrosia (10)

Sous Vide Pork Chops

Want to learn how to make Sous Vide Pork Chops? This easy to follow recipe yields juicy, flavorful pork chops that the whole family will love.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 2 hrs 5 mins

Total Time 2 hrs 10 mins

Course Main Dishes

Cuisine American

Servings 4 Servings

Calories 312 kcal

Ingredients

Ingredients:

  • 4 bone-in pork chops thick cut 1 1/2 inch thick
  • salt and pepper
  • 8 cloves garlic chopped and divided
  • 5 sprigs fresh thyme
  • 2 tablespoons butter
  • 1 teaspoon oil

Instructions

  • Set sous vide circulator to 140 degrees.

  • Season pork chops liberally with salt and pepper.

  • Place 2 pork chops in a gallon sized bag. Place the other two in another bag.

  • Add three cloves of garlic to each bag. And 2 sprigs of thyme.

  • Slowly lower the pork chops into the water, allowing the water to push the air out. Seal the bags. Ensure that the entire pork chops are submerged in the water. Use a clip to keep the bags close to the side of the pan. Set timer for 2 hours.

  • After two hours, remove pork chops from bag and pat dry.

  • Heat oil and butter in a skillet over hight heat until butter melts. Cook pork 30 seconds on each side. Add in remaining garlic and sprigs of thyme to pan. Transfer to a serving platter and let rest for 10 minutes. Spoon butter over the top of pork chops and serve.

Notes

Nutrition facts not guaranteed.

Nutrition

Calories: 312kcalCarbohydrates: 3.5gProtein: 29.5gFat: 19gSaturated Fat: 7.8gCholesterol: 100mgSodium: 1334mgFiber: 0.4gSugar: 1.1g

Tried this recipe?Mention @lifesambrosia or tag #lifesambrosia!

Keywords: pork chops, sous vide cooking

Leave a Comment

  • Reply

    Susan Werner

    November 20, 2020 at 6:22 pm

    Sous Vide Pork Chops Recipe | Life's Ambrosia (11)
    Can you use thick cut boneless porchops instead of bone-in chops?

    • Reply

      Deseree

      November 20, 2020 at 6:33 pm

      Sure! I don’t see why not. Make sure they are at least 1 inch thick :)

    Sous Vide Pork Chops Recipe | Life's Ambrosia (2024)

    FAQs

    What is the best temperature for sous vide pork chops? ›

    Season the pork chops with sea salt and cracked black pepper, then place in a sous vide bag. Vacuum seal. Cook the pork chops at 140°F for at least 1 hour (up to 4 hours). Add the ghee or oil to a cast-iron skillet over high heat, then add the pork chops to the pan.

    Should you marinate pork chops before sous vide? ›

    Season your pork chops with salt, pepper and garlic powder. Put your pork chops into a ziploc bag then add 1/2 the marinade. Save the rest of the marinade to make the glaze. Place your pork chops into the sous vide.

    What is the secret to moist pork chops? ›

    Fat is key to keeping pork chops moist

    Basting them with fat, such as butter. Add in aromatics while basting for more flavor — similar to how you might cook a steak — and then you have the added bonus of browned butter and crispy garlic and/or herbs to serve with the meat.

    Will pork chops get more tender the longer you cook them? ›

    Because pork chops are such a lean cut, they are relatively quick-cooking and prone to overcooking. When they're cooked for even a few minutes too long, whether it's in the oven or on the stovetop or grill, they're quick to dry out, and — you guessed it — become tough, chewy, and less than appealing.

    Should pork chops be 145 or 165? ›

    Cook all raw pork steaks, chops, and roasts to a minimum internal temperature of 145°F (62.8 °C) as measured with a food thermometer before removing meat from the heat source.

    Why is my sous vide pork chop tough? ›

    Temperature is by far the overriding factor. By adjusting the temperature of your cooker, you can cook your pork chops to anywhere from a pink, juicy rare (130°F; 54°C) to a firm but still moist well-done (160°F; 71°C). Bear in mind that the hotter you cook, the more moisture you're going to squeeze out of the pork.

    Do you season pork before sous vide? ›

    Seasoning Your Food Before Sous Vide

    Often spices and seasoning go hand in hand with salting your food. With sous vide, even if you want to leave out the salt it's often a good idea to add more flavors through seasonings.

    Should you brine pork before sous vide? ›

    For best results, brine the pork chops beforehand in the refrigerator. Make the brining solution by dissolving 1/4 cup (60g) kosher salt in 1 quart (liter) of water in a large (gallon/3.8 liter) zip closure bag or large covered container.

    Can you sear pork before sous vide? ›

    This is why we sear the meat before cooking sous vide. During the cooking process, the flavors are enhanced and reach the core of the steak. Finally, the flavor is secured in the meat during the chilling process. Searing the meat before cooking sous vide, of course, raises the core temperature of the meat.

    What does cornstarch do to pork chops? ›

    "Seriously folks, I thought moist pork chops were a myth... until I found this recipe! Cornstarch added to the flour coating is the trick to keeping these puppies moist and tender. This is a recipe from Emeril Lagasse."

    How do I make sure my pork chops don't dry out? ›

    Brining pork chops is one of the best ways way to guarantee a juicy cooked pork chop. Even a quick 30-minute brine (or up to four hours) makes a big difference.

    How long should I sous vide pork chops? ›

    For a pork chop, you'll want to cook it at between 135°F (57°C) and 140°F (60°C) for a minimum of 45 minutes to cook it through to the center, and up to four hours (much longer than that and it'll start to get a little soft due to enzymatic breakdown of tissues).

    What temperature are pork chops most tender at? ›

    Tender Cuts of Pork: Cooking Time and Temperature

    The general rule is that these cuts should be cooked at a high temperature for the briefest period of time it takes to reach an internal temperature of 145°F.

    What cooking method is best for pork chops? ›

    This "sear-roasting" method is a great way to cook pork chops in the oven: Fry one side to golden brown, then flip, and place the chops directly in the oven. The second side will brown beautifully as the heat from the oven cooks the middle to a tender finish.

    Is 140 safe for pork sous vide? ›

    My favorite temperature for sous vide pork is 140°F (60°C), though I sometimes cook it lower when I want to put a solid sear on it. Most people were raised on pork cooked above 155°F or 165°F (68.3°C or 73.8°C) and can't stand having any pink on the inside so 145°F (62.8°C) might work best for them.

    What temperature are pork chops most tender? ›

    Tender Cuts of Pork: Cooking Time and Temperature

    The general rule is that these cuts should be cooked at a high temperature for the briefest period of time it takes to reach an internal temperature of 145°F.

    What is the optimal degree of doneness for a pork chop? ›

    Cooking Temperature of Pork

    The safe internal pork cooking temperature for fresh cuts is 145° F. To check doneness properly, use a digital cooking thermometer. Fresh cut muscle meats such as pork chops, pork roasts, pork loin, and tenderloin should measure 145° F, ensuring the maximum amount of flavor.

    What is the minimum time to sous vide pork? ›

    Rare: 130°F / 54°C, 1 to 4 hours - Tender, juicy, and a little slippery. Medium-Rare: 140°F / 60°C, 1 to 4 hours - Tender, juicy, and meaty (my favorite). Medium-Well: 150°F / 66°C, 1 to 4 hours - Quite firm and just starting to dry out.

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