Best Sous Vide Pork Chops Recipe + VIDEO

Say goodbye to tough and flavorless pork chops! These perfect Sous Vide Pork Chops are super tender, juicy, and full of flavor! The sous vide method cooks the bone-in or boneless pork chops to your targeted temperature precisely, and we’ll show you how to easily finish them with 5 different popular flavors!

Best Sous Vide Pork Chops Recipe + VIDEO

Say goodbye to tough and flavorless pork chops! These Sous Vide Pork Chops are super tender, juicy, and full of flavor! The sous vide method cooks the pork chops to your targeted temperature precisely, and we’ll show you how to easily finish them with 5 different popular flavors!

Prep Time5

Cook Time1

Total Time1 5

Course: Main Course

Cuisine: French

Keyword: Sous Vide Pork Chops

Servings:

Author: Izzy

Ingredients

Basic:

4 Pork Chops (Bone-in or Bone-less, 1-inch thick, for thicker pork chops, see recipe notes*)
2 tablespoons olive oil (divided)
1/2 teaspoon salt
1/2 ground black pepper

Honey Garlic Sauce:

1/4 cup honey
2 cloves garlic minced
2 tablespoons soy sauce
2 tablespoons white vinegar

Balsamic Mustard Sauce:

1/4 cup balsamic vinegar
2 tablespoons mustard
1 tablespoon minced rosemary
salt to taste

Maple Syrup BBQ Sauce:

1/4 cup maple syrup
3 tablespoons ketchup
2 tablespoons soy sauce
2 tablespoons white vinegar

Applesauce:

1/2 cup apple sauce
1 ½ tablespoons brown sugar
1/2 tablespoon ground mustard
1/8 teaspoon cinnamon powder
salt to taste

Keto Seasoning:

1 1/2 teaspoons garlic powder
1 teaspoon paprika or smoked paprika
1 teaspoons salt
1 teaspoon black pepper

Instructions

Pre-heat the sous vide water bath: Add water to the sous vide container or a large pot, set the Sous Vide Precision Cooker to (140°F/60°C) for medium-rare doneness. If you’d like to cook it more or less, see the temperature chart in the post above. (It's best to place the container on a cutting board or pad to prevent it from burning the surface of your counter.)
Season the pork chops: Rub the pork chops with 1 tablespoon oil on all sides.
Season both sides with salt and pepper.
Sous vide the pork chops: Add the seasoned pork to a zip-loc bag in one single layer. (You can also use vacuum seal bags if you have a vacuum sealer.)
Seal all but one corner of the bag, and slowly place it 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 make sure it is fully submerged.
Cook for 1 hour for 1-inch pork chops.
Make the sauce or seasoning: While the pork chops are cooking in the sous vide water bath. You can mix the sauce or seasoning ingredients in a small bowl. If you choose to use one of the sauces, cook it in a skillet over medium-low heat until thickens. (Note that it will become thicker after cooling down.)
Sear the pork chops: When the timer goes off, remove the bag from the water bath and transfer it to the fridge or an ice bath. Let them chill for about 10 minutes.
Remove the pork chops from the bag and wipe off the moisture with paper towels. (It's very important to dry the surface completely, otherwise, it will interfere with the searing.)
Place the cast-iron skillet on medium-high heat. Add the remaining olive oil.
If you’re cooking the pork chops with one of the sauces, add the pork chops and sear about 1-2 minutes for the first side. Flip the pork chops, and add the sauce. Cook for another 1-2 minutes, and toss the pork chops with the sauce. If you’re cooking the pork chops with the Keto seasoning, sprinkle the seasoning on the pork chops and sear in the skillet for about 1-2 minutes each side.
Let the pork chops rest for about 5 minutes and serve.

Video

Notes

*If your pork chops are thicker, you’ll need to add 15 minutes to the minimum time for each half-inch.
Nutrition info is based on basic pork chops without adding the additional flavors.

Nutrition