Dinner

Pork Chop Sous Vide

at a glance
Prep Time 5 minutes
Cook Time 9 hours 18 minutes
Servings 2 servings

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The most perfect, juicy pork chop you’ve ever had! You’ll never want to go back to cooking it any other way!

Two, juicy, bone-in cooked pork chops on a white plate.

Sous Vide Pork Chops 

Say good-bye to dried out pork! This sous vide pork chop stays juicy and moist through the cooking process and is finished with the perfect sear in a cast iron skillet. The recipe and method are super simple to follow and deliver big on flavor!

Sous Vide Pork Chops Ingredients 

You just need a few simple ingredients (if you even consider salt and pepper ingredients!) to make this recipe. But don’t let the simplicity fool you, I’m confident it will be one of the best pork chops you’ve ever tasted!

Two, raw bone-in pork chops on an epicurean cutting board with a jar of sea salt and pepper grinder on a marble surface.
  • Pork Chops – to start, you’ll need 2 bone-in pork chops (about 1.5” thick and lb each). 
  • Salt – to simply and effectively season, you’ll use ½ of a teaspoon of salt and…
  • Pepper – a ¼ teaspoon of ground, black pepper.
  • Ghee (or oil)  – to finish your pork chops after they have cooked, you’ll need 1 tablespoon of ghee or oil.

Ingredient Modifications

The simplicity of this recipe keeps the flavors really pure, but feel free to have fun with adding additional flavor! Here are some ideas:

  • Spice it up – use different dry seasonings for your pork chop. Garlic powder, paprika, chili powder, or cumin are really tasty. I also like this Coffee BBQ blend from Balanced Bites. Generously coat your pork chops before putting them in the bag.
  • Add fresh herbs – for a really tasty, fresh note, add herbs to the bag with a tablespoon of oil to help draw out and infuse the flavor. Some of my favorites are sage, rosemary, and thyme. 

What is the difference between cooking sous vide boneless pork chops and sous vide bone in pork chops?

The main difference between cooking sous vide boneless pork chops versus bone-in pork chops is your overall cook time. The bones impact how the heat is distributed throughout the chop, so will take longer than a boneless pork chop to cook, approximately half an hour longer. Flavor-wise, you won’t see a big difference between bone-in and boneless pork chops when cooking sous vide style. 

Two, juicy, bone-in cooked pork chops on a white plate.

Can you use frozen pork chops for sous vide?

Yes! One of the benefits about cooking sous vide is that you don’t have to have defrosted meat. You can put the frozen pork chop straight into the water with the precision cooker and let it cook. If cooking from frozen, you’ll want to adjust the cooking time, adding about an hour to total cook time.

Should I marinate pork chops before sous vide?

Cooking sous vide allows the meat to cook very slowly and really develop its own natural flavors, so you don’t have to marinate before cooking. If you want to add additional flavors, you can put your favorite marinade into the bag and the flavors will infuse throughout the cooking process. Again, no need to marinate in advance!

Supplies Needed to Make this Recipe

How to make Sous Vide Pork Chops

Don’t be intimidated by the process! You’re just a few steps (and very little hands-on time) away from a perfectly juicy sous vide pork chop!

Two, raw bone-in pork chops on a cutting board seasoned with salt and pepper.
Two bone-in pork chops in a sous vide bag.
Two bone-in pork chops in a sous vide bag in water cooking sous vide style.
Two cooked, bone-in pork chops in a sous vide bag sitting next to a pair of tongs on top of a white and blue striped towel.
Two bone-in pork chops searing in a square cast iron grill pan.
Two, juicy, bone-in cooked pork chops on a white plate.
  1. Season and vacuum seal – to start, season the pork chops with sea salt and cracked black pepper, then place in a sous vide bag. Vacuum seal.
  2. Sous vide – cook the pork chops at 140°F for at least 1 hour (up to 4 hours).
  3. Sear – add the ghee or oil to a cast-iron skillet over high heat, then add the pork chops to the pan. Sear for about 2 minutes per side, until a crust forms.
  4. Remove from heat – remove the pork chops from the skillet to a cutting board or plate and let rest for 10 minutes.
  5. Serve and enjoy!

How long can I leave pork in sous vide?

You can leave your pork chops in sous vide for a minimum of 1 hours, up to 4 hours. 

What is the best temperature to sous vide pork chops?

The following are recommended cooking temperatures depending on the level of doneness you want for your pork chops:

  • Medium (warm/light pink center): 140°F 
  • Medium well (nearly white center): 150°F
  • Well done (white center): 160°F

*The USDA recommends recommends cooking your pork to 145°F, so if cooking to medium (like we did in this recipe), reverse searing in the pan afterwards should bring the chop up to temp at 145°F 

Can you over cook pork chops sous vide?

It is very difficult to overcook your meat using this method because of the gentle, slow cooking under a controlled temperature. However, you don’t want to leave your pork chops in the water bath much longer than 4 hours because you risk significant textural changes (i.e., a mushy pork chop).  

How can you tell when sous vide pork chops are done?

Your sous vide pork chops should be done after 1 hour of cooking. You can also absolutely use a meat thermometer to check the doneness of your pork chop (once it’s out of the bag), but rest assured that if your sous vide is set to a pork-safe temperature (anywhere between 140°F to 160°F) and your pork chop has been in the water at least an hour, it should definitely be cooked through!

Can pork chops be a little pink?

Yes! I know it can seem a little scary to see a little pink on your pork chop (and this is a big reason pork gets such a bad rep for being dry). A medium cook on your pork chop will give you the most moist and juicy chop and is completely safe by USDA standards to eat. Just make sure your internal temperature reaches 145°F.

What dishes go well with a sous vide pork chop recipe?

This pork chop recipe pairs really well with:

How do you store sous vide pork chops?

To store your sous vide pork chops, place them in an airtight container in the fridge and eat within 3 days. 

Other Sous Vide Recipes

Looking for more sous vide inspiration? Check out these other recipes:

Pork Chop Sous Vide

By: Cassy Joy Garcia
No ratings yet
Prep Time: 5 mins
Cook Time: 9 hrs 18 mins
Servings: 2 servings
The most perfect, juicy pork chop you’ve ever had! You’ll never want to go back to cooking it any other way!

Ingredients  

  • 2 pork chops bone-in (about 1.5” thick and 1 pound each)
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon ghee or oil

Instructions

  • 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. Sear for about 2 minutes per side, until a crust forms.
  • Remove the pork chops from the skillet to a cutting board or plate and let rest for 10 minutes.
  • Serve and enjoy!

Recipe Notes

The following are recommended cooking temperatures depending on the level of doneness you want for your pork chops:
 
  • Medium (warm/light pink center): 140°F 
  • Medium well (nearly white center): 150°F
  • Well done (white center): 160°F
Meet the Author
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Melissa Guevara

Melissa spends the bulk of her time writing, managing our content calendar, and lending a hand in recipe shoots. She values time spent exploring outdoors with her family and baking all things sourdough.⁠
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