In this easy sous vide pork chops recipe, we’re looking for that tender and juicy meat as a result of sous vide, a precise cooking method once only done by expert cooks. But a crispy seared golden-brown crust is achieved by transferring the meat in the pan as a final touch. Make this delectable pork chop sous vide for dinner with roasted vegetables and Aglio e Olio for a satisfying meal.
Tips on Making Sous Vide Pork Chops
Our pork sous vide takes on the classic black pepper and salt seasoning so that the meatiness shines through. Spectacularly delicious results, yet this recipe is easy to make even for beginners. Read on these tips to know how to perfect sous vide pork chop at home:
- Use both bone-in and boneless pork chops. If you choose to sous vide bone-in pork chops, wrapping the exposed bones using a paper towel and kitchen twine will prevent them from puncturing the sous vide bag.
- For best results, cook the pork sous vide at the temperature of 140 degrees F for only 1 to 4 hours, and don’t go over it lest it turns extremely mushy. A good rule of thumb is to allow 10 minutes of cooking time for every half-inch thickness. An additional 15 minutes to the total time is to make sure that it gets heated through to an internal temperature of 140 to 145 degrees F. For frozen pork chops, just add 30 minutes. To sous vide bone-in pork chops, add 1 hour to compensate for the bones.
- To get the best browning, sear the sous vide pork on a cast iron skillet using rice bran oil. Both cast iron and rice bran oil can handle high heat. Because of its high smoke point, it gives a beautiful browning without the off-putting taste of burnt oil. You can also charcoal grill it.
- Maximize the flavor by adding herbs and spice in the searing stage. You can add tarragon, garlic cloves, rosemary, and dill. For butter pork chops, add the butter when the heat is off to prevent burning.
How To Make Sous Vide Pork Chops
Perfectly juicy, tender pork chops with crispy seared crust. Make your dinners extra mouthwatering with our easy sous vide pork chops recipe.
Set up your water bath with your precision cooker.
Set the temperature to 140 degrees F.
Season the pork chops with salt and pepper on both sides.
Place each pork chop into a vacuum bag along with the sage, then seal.
Once the water bath has reached the desired temperature, carefully add the pork chops. Let cook for 1 hour.
When cooking time ends, carefully remove the pork chops from the bag. Turn off the cooker.
Take out the pork chops from the bag onto a plate or tray. Pat them dry using paper towels.
Preheat a heavy skillet to medium heat and cook your pork chops for 3 minutes on each side or just until they are seared and have developed a golden crust.
Slice and serve the pork chops with your choice of vegetables.
- Serve these pork chops with steamed or roasted vegetables, like our Roasted California Blend Vegetables, to round out your delicious meal.
- You can also use other aromatics like oregano, thyme, rosemary, or a combination of all three.
Commonly Asked Questions
Can you sous vide pork too long?
Yes. While sous vide cooking is slow and at low temperature, it is still possible to overcook the meat resulting in a dry rubbery texture. We recommend not exceeding 4 hours for pork chops. Larger cuts like leg will need at least 3 hours and should not exceed 8 hours.
Is it safe to sous vide in Ziploc bags?
Yes. It’s actually more affordable to use food-grade Ziploc bags for sous vide cooking. However, it’s not suitable for long cooking time and high cooking temperature of 158 degrees F and above such as the case with sous vide brisket and sous vide short ribs.
Say goodbye to dry and lonely pork chops. Impress your family and friends by making flavorful, succulent sous vide pork chops seared to perfection with our easy recipe! Serve it for lunch or dinner.
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