Juicy Sous Vide Boneless Pork Chops
on Oct 18, 2023, Updated Nov 21, 2023
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Never make dry and overcooked pork chops again! This Sous Vide Boneless Pork Chops recipe makes perfect juicy and tender pork that’s impossible to achieve with traditional methods! The sous vide method cooks the chops to your targeted temperature precisely – extremely easy to make with very little fuss. I love how juicy they come out EVERY TIME!
This foolproof recipe uses boneless pork chops, and guarantees success! You can customize them with your favorite seasonings or dry rub!
What Is Sous Vide?
It’s a water bath cooking method by sealing food in a bag, then cooking to a very precise temperature in a water bath. It means “under vacuum” in French.
Why Sous Vide Boneless Pork Chops
If you’ve ever had dried-out and chewy pork chops, that’s a sign of overcooking. Boneless pork chops are ridiculously easy to overcook with traditional methods. When cooked just a few minutes too long, they turn out tough and flavorless.
Say hello to sous vide! It’s totally a game-changer:
- The sous vide method guarantees the results as it allows you to cook your pork chops to the targeted temperature precisely.
- It cooks the meat evenly from edge to edge. No more overcooked edges and undercooked center.
- It’s low-stress cooking by eliminating short windows of time for perfect doneness.
Tools For Sous Vide Pork Chops
- Sous Vide Precision Cooker
- Vacuum Sealer and Sous Vide Bags: Or zip-loc bags using the water displacement method.
- Container: Use a sous vide container or a large pot.
- Kitchen Tongs
- Skillet
Ingredients You’ll Need
- Boneless Pork Chops: You can use either fresh or frozen boneless pork chops. This recipe also works for bone-in pork chops.
- Garlic Powder: It adds complexity and a deep rich flavor.
- Paprika: I used regular paprika, which has bright vibrant color. You can also use smoked paprika for a smoky flavor.
- Salt: You can use regular table salt, coarse salt, or sea salt.
- Pepper: Freshly ground black pepper works the best.
- Olive Oil: Regular olive oil works great.
Note: This seasoning is Keto-friendly and goes with almost everything. But you can substitute other seasonings or dry rub that you like.
How to Sous Vide Boneless Pork Chops with Step-By-Step Photos
This sous vide pork chop recipe is incredibly easy. If you’d prefer other flavors or seasonings, here’s our 5 Best Sous Vide Pork Chops post for more ideas.
Step 1: Preheat the water bath
Set the Sous Vide Precision Cooker to 140°F (60°C) for medium-rare doneness.
Step 2: Season the meat
Make sure to rub enough salt and pepper as it’s essential for making the most flavorful pork chops.
Step 3: Vacuum seal the bag
If you don’t have a vacuum sealer, you can place the seasoned chops into a zip-top bag, and vacuum-seal the bag using the water displacement technique.
Step 4: Sous vide
Cook the vacuum-sealed pork chops in the sous vide water bath for 1 hour. (Make sure the chops are fully submerged while the seams of the bag are above water. You can add heavy kitchen items to weigh the bag down if necessary.)
Step 5: Make the seasoning
My favorite seasoning includes paprika, garlic powder, salt and pepper, but it could be as simple as salt and pepper.
Step 6: Finish with a quick sear
When the timer goes off, remove the pork chops from the bag and pat dry. Rub the pork chops with the seasoning and sear for 1-2 minutes per side. Serve and enjoy!
Tips For The Perfect Sous Vide Pork Chops
- Season with salt and pepper generously before sous vide cooking.
- You can use zip-top bags to vacuum seal the chops. Just place the chops in a ziploc bag, and seal all but one corner of the bag. Slowly place it into the water bath, and make sure everything below the zip-line is covered by water. Then seal the rest of the bag.
- Dry the pork chops completely before searing. Wipe off any extra moisture with paper towels as it inhibits proper searing.
Pork Chop Seasoning
There is no marinade or brine needed for this recipe. I used salt and pepper to rub the pork chops before sous vide cooking, and add the seasoning made with garlic powder, paprika, salt, and pepper before searing.
With this simple seasoning, this recipe is keto and gluten-free!
Temperature Chart
Set the sous vide machine to your designed doneness. For example, if you’d like to have very tender and juicy pork chops, you can set the temp at 140°F/60°C.
Follow the chart below for the other doneness guide:
| Temperature | Doneness | Texture |
| 130°F (54°C) | Rare | Soft, pink, and slightly slippery |
| 140°F (60°C) | Medium-rare | Tender and juicy |
| 150°F (66°C) | Medium-well | Firm, and slightly dry |
| 160°F (71°C) | Well Done | Firm and tough |
Is it Safe to Eat?
Is my sous vide pork safe to eat as the safe internal temperature for pork cooked with traditional methods is 145°F (63°C) according to the USDA? Yes, it is. With sous vide your pork is safe to eat even the temperature is below this threshold. It’s cooked for a much longer time and the pasteurization has destroyed the bacteria.
How Long To Sous Vide Boneless Pork Chops?
It takes about 1 hour to sous vide 1-inch boneless pork chops, but you can leave them in the sous vide water bath for an extra 2 hours.
If your pork chops are thicker, you’ll need to add 15 minutes to the minimum time for each half-inch.
How To Serve Sous Vide Pork Chops
How To Reheat Pork Chops With Sous Vide
Reheating pork chops with sous vide is the best way to maintain the tender texture and avoid chewy pork chops.
- Preheat the sous vide water bath and set the temperature to 140°F.
- Vacuum seal the leftover pork chops. Place the bag in the water bath and make sure the meat is fully submerged.
- Cook for about 30 minutes to 1 hour, depending on the thickness of the chops.
- Once the timer goes off, remove the pork chops from the bag and pat them dry with paper towels.
- Finish the pork chops with a quick sear in a hot skillet.
FAQs
Can you overcook pork chops with the sous vide method?
Although you cannot “overcook” pork chops with the sous vide method (you can leave them in a warm bath for an extra hour or two), the texture can become mushy if the pork chops are left in the water bath for too long.
Can I sous vide frozen pork chops?
Yes, you can sous vide pork chops directly from frozen. Follow the same instructions and add 30 more minutes to the cooking time.
Why is my sous vide pork chop tough?
If you follow this recipe, your sous vide pork chops should not be tough. If they turn out tough, it’s likely that you’ve overcooked the meat by searing it for too long after sous vide.
Do boneless pork chops cook faster than bone-in?
Most of the time, boneless pork chops cook faster than bone-in ones. However, this also depends on the thickness of your chops. Thicker chops will take longer to cook.
Do I need to sear pork chops before sous vide?
No, you don’t need to pre-sear pork chops before cooking them with sous vide. The sous vide process itself ensures even and thorough cooking.
More Sous Vide Recipes
Juicy Sous Vide Boneless Pork Chops Recipe
Ingredients
For the Pork Chops
- 4 boneless pork chops, fresh or frozen*
- 1/2 teaspoons kosher salt, If you use table salt, dial down the number to half the amount
- 1/2 teaspoon ground black pepper
- 1 tablespoon olive oil
For the Seasoning
- 1 teaspoon paprika, (or smoked paprika)
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Instructions
- Fill a large container or pot with water. Attach the sous vide precision cooker and set the temperature to 140°F (60°C).
- Season the pork with salt and pepper on all sides.
- Add the seasoned pork to a zip-top bag. Make sure to arrange them in one single layer. (Feel free to use vacuum seal bags if you have a vacuum sealer.)
- Seal all but one corner of the bag, and slowly place the bag into the water bath. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag. (Use a kitchen tong to help to push down the bag if the water is too hot.)
- Leave the bag in the water bath, and cook for 1 hour for 1-inch pork chops. Make sure the meat is fully submerged.
- While the pork chops are cooking in the sous vide water bath, mix together the seasoning ingredients: garlic powder, paprika, salt, and pepper.
- When the timer is off, remove the pork chops from the bag and wipe off the moisture with paper towels. (Make sure to dry the surface completely, otherwise, it will interfere with the searing.)
- Rub the pork chops with the seasoning on all sides.
- Place the cast-iron skillet on medium-high heat. Add the olive oil.
- Once hot, add the pork chops and sear for 1-2 minutes on each side.
- Let the pork chops rest for about 5 minutes and serve.
Notes
- If your pork chops are frozen, follow the same instruction and add 30 more minutes to the cooking time.
Nutrition
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.
Excellent recipe with all of the variables covered! Thank you for the direction! I made two very thick boneless pork chops for dinner tonight and they were absolutely scrumptious following your recipe! Thank you!
Claire, I’m so glad that you like the recipe. Thanks for letting me know! Izzy
I followed your instructions and cooked two 2″ boneless pork chops for an hour & 45 min. They were PERFECT, tender and juicy. But someone then told me an hour 45 isn’t long enough for safety. I’m so confused!
The time you cooked at that time is fine with no worries of contamination.
If your GPS (safety built in) shows a 1 hour & 30 minute commute, and you know that’s about right cause you’ve driven it. Then when someone suggests that it can be done in 30 minutes, doesn’t something seem odd?
Thanks Izzy, I love Sous Vide Cooking and love your simple instructions