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! Sous vide machine 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 no-fail recipe uses boneless pork chops, and guarantees success! You can customize with your favorite seasonings or dry rub!
Why Sous Vide Boneless Pork Chops Are Perfectly Juicy and Tender?
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.
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.
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: The seasoning is Keto and goes with almost everything. But you can substitute other seasonings or dry rub that you like.
How to Make Sous Vide Boneless Pork Chops
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.
1. Pre-heat the sous vide water bath: Set the Sous Vide Precision Cooker to 140°F (60°C) for medium-rare doneness.
2. Season the pork chops with salt and pepper generously. Make sure to rub enough salt and pepper as it’s essential for making the most flavorful pork chops.
3. Vacuum seal the seasoned chops. 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.
4. Sous vide cook pork chops. 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.)
5. Make the Seasoning: My favorite seasoning includes paprika, garlic powder, salt and pepper, but it could be as simple as salt and pepper.
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!
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!
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:
|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|
Note: The safe internal temperature for pork cooked with traditional methods is 145°F (63°C) according to the USDA, but with sous vide your pork is safe to eat even the temperature is below this threshold as it’s cooked for a much longer time.
How Long Does It Take to Cook Boneless Pork Chops in the Sous Vide Machine?
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.
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.
Tips for the Perfect 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.
Can I Sous Vide Frozen Pork Chops?
Yes, you can sous vide pork chops directly from frozen. Follow the same instruction and add 30 more minutes to the cooking time.
Sides to Pair with Sous Vide Pork Chops
If You Like This Recipe Try Out These Sous Vide Recipes
Sous Vide Boneless Pork Chops Recipe
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
- 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.
- If your pork chops are frozen, follow the same instruction and add 30 more minutes to the cooking time.