Sous Vide Pork Chops are an easy way to turn a dry pork chop into a tender and juicy piece of protein. Cooked slow with rosemary and garlic for one hour then seared off in the pan or grilled for a weeknight favorite. 

Pork chops have always been my least favorite cut of meat served at dinner growing up. It is really hard to cook a pork chop the right way. The second they are cooked too long, they turn into dry chewy pieces of leather that are barely edible!

In this easy recipe, I took bone in center cut pork chops, added some fresh garlic and rosemary on top before vacuum sealing them and cooking low and slow for 1 hour. I then pan seared them in a cast iron skillet for a golden crust. 

Cooking center cut pork chops in the sous vide is the ONLY way I will eat a pork chop these days. It’s cooked slow with seasonings and then pan fried or grilled to get a crispy brown crust. Once you make them this way, you’ll never go back! 

What Is Sous Vide?

Sous Vide is a popular method of cooking where food is placed in a bag with seasonings. It is then vacuum sealed and is cooked low and slow in a temperature controlled water bath by using an immersion circulator.

I purchased the Anova Culinary Sous Vide and it is by far my favorite new cooking tool! It has really increased the quality of my proteins to be restaurant quality or better. 

What You’ll Need:

• 2-4 Bone-In Center Cut Pork Chops (can also be boneless)
• 1-2 Sprigs Fresh Rosemary
• 2 tsp Minced Garlic
• Salt & Pepper
• 2 tsp Avocado Oil (for pan searing after cooking)
• Anova Culinary Sous Vide (or any brand)
• Vacuum Sealer
• Vacuum Sealer Bags
• Ziploc Freezer Bags 

*A vacuum sealer is not necessary to sous vide! You can use freezer safe Ziploc bags using the water displacement method (explained below)

How To Cook Sous Vide Pork Chops:

1. In a large pot, bring water up to 140 degrees F using your Sous Vide.
2. Season pork chops with salt, pepper and fresh garlic. Add a sprig of fresh rosemary on top.
3. Vacuum Seal the pork chops in their own separate bags.
4. Once water has reached 140 degrees, drop bags into water making sure they are fully submerged. Cook for one hour.
5. Remove pork chops from bags and discard rosemary sprig. Pat pork chops completely dry with a paper towel.
6. Heat up avocado oil in a cast iron skillet on high until it begins to smoke.
7. Sear the pork chops on each side 1-2 minutes or until desired golden crust is reached and serve hot.

NOTE: If you are using pork chops at another time, remove them from water bath and place in ice water for 10 minutes to bring down the temperature. They can then be stored in the fridge until you are ready to finish cooking them. 

How Long To Sous Vide Pork Chops:

After some tests and research in my kitchen, the best temperature to cook sous vide pork chops is at 140 degrees Fahrenheit for one hour. This insures that the meat is cooked through and pasteurized, but it still stays tender and juicy in the middle after the outside is seared.

What If My Pork Chops Are Frozen?

You can still sous vide frozen pork chops. Add another 1.5 hours to your cooking time so the meat has time to thaw before it begins to cook slow. Keep in mind that it may take a little while for the temperature of the water to regulate. 

Can I Use Boneless Pork Chops?

Yes! The same instructions apply to boneless pork chops as bone-in pork chops in this recipe. 

Pork Chop Marinades & Seasonings:

The best way to get flavor into a protein is to use the sous vide. The flavor gets sealed in the bag while it’s cooking slowly in order for the flavor to sink in and tenderize the meat. You could use any marinade and seasoning you like.

• Fresh Rosemary & Garlic
• Lemon Pepper Seasoning
• Teriyaki Marinade
• Italian Seasoning
• Honey Mustard
• Garlic Lime
• Greek Seasoning
• Sesame Garlic Marinade

Finishing Methods

• Pan Sear In Cast Iron Skillet: heat avocado oil on high until it begins to smoke, sear for 1-2 minutes on each side
• Grill: Bring grill up to 600 degrees or higher, sear for 1-2 minutes on each side
• Air Fryer: after drying cook pork chops, brush with oil and cook in preheated air fryer at 450 for 1-2 minutes on each side

Water Displacement Method:

You don’t need a vacuum sealer to use a sous vide. Simply purchase freezer safe Ziploc bags, place your marinated protein in the bag and leave a small opening in top of the Ziploc about 1 inch. Submerge the bag slowly into the heated water bath allowing all of the air to filter out. Once air is taken out, seal the bag closed and cook.

What To Serve With Pork Chops:

• Air Fryer Asparagus
• Horseradish Mashed Potatoes
• Crispy Roasted Sweet Potatoes
• Prosciutto Wrapped Asparagus Bundles
• Cucumber Dill Salad

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Sous Vide Pork Chops

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 1 hour 5 minutes

Sous Vide Pork Chops are an easy way to turn a dry pork chop into a tender and juicy piece of protein. Cooked slow with rosemary and garlic for one hour then seared off in the pan or grilled for a weeknight favorite.

Print

Ingredients

• 4 Bone-In Center Cut Pork Chops (can also be boneless)
• 4 Sprigs Fresh Rosemary
• 2 tsp Minced Garlic
• Salt & Pepper
• 2 tsp Avocado Oil (for pan searing after cooking)

Instructions

1. In a large pot, bring water up to 140 degrees F using your Sous Vide.
2. Season pork chops with salt, pepper and fresh garlic. Add a sprig of fresh rosemary on top.
3. Vacuum Seal the pork chops in their own separate bags.
4. Once water has reached 140 degrees, drop bags into water making sure they are fully submerged. Cook for one hour.
5. Remove pork chops from bags and discard rosemary sprig. Pat pork chops completely dry with a paper towel.
6. Heat up avocado oil in a cast iron skillet on high until it begins to smoke.
7. Sear the pork chops on each side 1-2 minutes or until desired golden crust is reached and serve hot.

Notes

How Long To Sous Vide Pork Chops:

After some tests and research in my kitchen, the best temperature to cook sous vide pork chops is at 140 degrees Fahrenheit for one hour. This insures that the meat is cooked through and pasteurized, but it still stays tender and juicy in the middle after the outside is seared.

What If My Pork Chops Are Frozen?

You can still sous vide frozen pork chops. Add another 1.5 hours to your cooking time so the meat has time to thaw before it begins to cook slow. Keep in mind that it may take a little while for the temperature of the water to regulate. 

Can I Use Boneless Pork Chops?

Yes! The same instructions apply to boneless pork chops as bone-in pork chops in this recipe. 

Finishing Methods

• Pan Sear In Cast Iron Skillet: heat avocado oil on high until it begins to smoke, sear for 1-2 minutes on each side
• Grill: Bring grill up to 600 degrees or higher, sear for 1-2 minutes on each side
• Air Fryer: after drying cook pork chops, brush with oil and cook in preheated air fryer at 450 for 1-2 minutes on each side

Water Displacement Method:

You don’t need a vacuum sealer to use a sous vide. Simply purchase freezer safe ziploc bags, place your marinated protein in the bag and leave a small opening in top of the ziploc about 1 inch. Submerge the bag slowly into the heated water bath allowing all of the air to filter out. Once air is taken out, seal the bag closed and cook.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 105Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 33mgSodium: 96mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 10g

It is the reader's responsibility to determine the value and quality of any recipe or instructions provided for food preparation and to determine the nutritional value, if any, and safety of the preparation instructions.

Sous Vide Chicken Breast is hands down one of the best ways to get a perfectly tender chicken breast without overcooking. It can be stored in the fridge for meal prep or made into chicken salad, chicken sandwiches or can be eaten as the main dish. 

Ever since I purchased my Sous Vide cooker, I’ve been on a roll making so much protein and perfecting it. This couldn’t have come at a more perfect time since I have been on a Keto Carnivore Experiment that is having me eat meat almost exclusively. For a while all I cooked were steaks upon steaks and even the occasional sous vide chicken thighs, but I decided to try cooking a chicken breast. 

Boneless skinless chicken breast is the best starter recipe for sous vide cooking:

• It can be fully cooked in one hour
• You can batch cook your chicken making it easy for meal prep
• It can be seared off from the fridge so you can make a meal fast
• You can make a bunch of fancy chicken salads
• It can be flavored with any seasoning or spices that you like!
• You cannot overcook over cook chicken breast in the sous vide so long as it’s set to the right temperature. This means perfect chicken breast that isn’t dry EVERY TIME

What You’ll Need:

• Sous Vide Cooker – I purchased the Anova Culinary. cooker, but you can get a good one for $60. 
• Vacuum Sealer *optional – I use this one from Nutrichef 
• Vacuum Sealer Bags – I purchased a giant roll of bags that are inexpensive and great quality!
• Ziploc Freezer Bags – don’t have a vacuum sealer? You can use a freezer safe ziploc bag and use the water displacement method (instructions in the notes below)
• Large Stock Pot – I either use a large stock pot or my beloved Ninja Foodi instant pot insert. 

How Long Does It Take To Sous Vide A Chicken Breast?

For the most part, you can fully cook and pasteurize a chicken breast in one hour. The texture of the chicken depends on the temperature it’s cooked at.  Here is what I’ve found to be the best cooking temperature for chicken breast.

• Soft, Juicy and Slightly Rubbery – 140 degrees Fahrenheit for 90 minutes
• Tender and Juicy To Be Served Cold or In Chicken Salads – 150 degrees Fahrenheit 1 hour
• Juicy and Tender but Slightly Stringy – 160 degrees Fahrenheit for 1 hour

NOTE: These times and temperatures are based on a 1-2 inch thick chicken breast. They could stay in the water bath at a controlled temperature for up to 4 hours. 

How To Sous Vide Chicken Breast: 

1. Preheat your water bath to 145 degrees (or select temperature for desired texture).
2. Trim excess fat off chicken breast, pat dry and season with salt, pepper or whatever seasoning you’d like.
3. Place in a bag to vacuum seal or use a freezer safe ziploc and use the water displacement method (in notes below).
4. Add chicken to the water bath and cook for at least 1 hour or 1-2 hours if it is a bone in chicken breast or frozen chicken breast.
5. Once fully cooked, remove from the water bath. If using cold or saving in fridge, place in ice bath for 10 minutes and refrigerate. If you are cooking them right away, remove from bag, drain excess liquid and pat dry.  Add desired herbs and seasonings and pan sear, broil or air fry (see notes) and serve hot. 

Can You Sous Vide Frozen Chicken Breasts?

Yes! They can be cooked right from frozen. Make sure you add one hour to your cooking time in order to make sure it fully thaws and cooks all the way through to the center.

Cooking Sous Vide Bone In Skin On Chicken Breasts:

These can be cooked at the same temperature, but I would add 30 minutes to your cooking time.

How Do You Finish Sous Vide Chicken?

There are many ways to finish your chicken which makes this recipe even more versatile:

• Shred it up –  with meat claws or a kitchen stand mixer for cold chicken salads.
• Broiler – pat the chicken dry, brush on some oil and broil for a few minutes until a crust is formed
• Pan Sear – pat chicken breast dry, heat up a cast iron skillet to high heat with oil and sear for 1-2 minutes on each side until crust is formed
• Air Fryer – pat chicken breast dry, brush with oil and cook at 400-450 degrees for 5 minutes or desired crust is formed

What If I Don’t Use Them Right Away?

Once chicken is cooked through, put them in an ice bath for 5-10 minutes to cool down and then place them in your fridge. They will stay fresh for up to 1 week and can be seared off at any time. I like leaving mine at room temperature for 15-20 minutes before cooking to ensure the inside isn’t cold. 

What If I Don’t Have A Vacuum Sealer? 

You don’t need a vacuum sealer to use a sous vide. Simply purchase freezer safe ziploc bags, place your marinated protein in the bag and leave a small opening in top of the ziploc about 1 inch. Submerge the bag slowly into the heated water bath allowing all of the air to filter out. Once air is taken out, seal the bag closed and cook.

What To Serve With Sous Vide Chicken Breast:

• Air Fryer Asparagus
• Horseradish Mashed Potatoes
• Buffalo Roasted Potatoes
• Cucumber Dill Salad
• Green Chile Yellow Squash Casserole 

CLICK HERE TO ADD THIS TO YOUR PINTEREST BOARDS

Sous Vide Chicken Breast

Yield: 1 Chicken Breast

Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 1 hour 5 minutes

Sous Vide Chicken Breast is hands down one of the best ways to get a perfectly tender chicken breast without overcooking. It can be stored in the fridge for meal prep or made into chicken salad, chicken sandwiches or can be eaten as the main dish. 

Print

Ingredients

• 1 Boneless Skinless Chicken Breast
• Salt
• Pepper

Instructions

1. Preheat your water bath to 145 degrees (or select temperature for desired texture).
2. Trim excess fat off chicken breast, pat dry and season with salt, pepper or whatever seasoning you’d like.
3. Place in a bag to vacuum seal or use a freezer safe plastic bags and use the water displacement method (in notes below).
4. Add chicken to the water bath and cook for at least 1 hour or 1-2 hours if it is a bone in chicken breast or frozen chicken breast.
5. Once fully cooked, remove from the water bath. If using cold or saving in fridge, place in ice bath for 10 minutes and refrigerate. If you are cooking them right away, remove from bag, drain excess liquid and pat dry.  Add desired herbs and seasonings and pan sear, broil or air fry (see notes) and serve hot.

Notes

How Long Does It Take To Sous Vide A Chicken Breast?

For the most part, you can fully cook and pasteurize a chicken breast in one hour. The texture of the chicken depends on the temperature it’s cooked at.  Here is what I’ve found to be the best cooking temperature for chicken breast.

• Soft, Juicy and Slightly Rubbery - 140 degrees Fahrenheit for 90 minutes
• Tender and Juicy To Be Served Cold or In Chicken Salads - 150 degrees Fahrenheit 1 hour
• Juicy and Tender but Slightly Stringy - 160 degrees Fahrenheit for 1 hour

Can You Sous Vide Frozen Chicken Breasts?

Yes! They can be cooked right from frozen. Make sure you add one hour to your cooking time in order to make sure it fully thaws and cooks all the way through to the center.

Cooking Sous Vide Bone In Skin On Chicken Breasts:

These can be cooked at the same temperature, but I would add 30 minutes to your cooking time.

How Do You Finish Sous Vide Chicken?

There are many ways to finish your chicken which makes this recipe even more versatile:

• Shred it up -  with meat claws or a kitchen stand mixer for cold chicken salads.
• Broiler - pat the chicken dry, brush on some oil and broil for a few minutes until a crust is formed
• Pan Sear - pat chicken breast dry, heat up a cast iron skillet to high heat with oil and sear for 1-2 minutes on each side until crust is formed
• Air Fryer - pat chicken breast dry, brush with oil and cook at 400-450 degrees for 5 minutes or desired crust is formed

What If I Don’t Use Them Right Away?

Once chicken is cooked through, put them in an ice bath for 5-10 minutes to cool down and then place them in your fridge. They will stay fresh for up to 1 week and can be seared off at any time. I like leaving mine at room temperature for 15-20 minutes before cooking to ensure the inside isn’t cold. 

What If I Don’t Have A Vacuum Sealer? 

You don’t need a vacuum sealer to use a sous vide. Simply purchase freezer safe ziploc bags, place your marinated protein in the bag and leave a small opening in top of the ziploc about 1 inch. Submerge the bag slowly into the heated water bath allowing all of the air to filter out. Once air is taken out, seal the bag closed and cook.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Ziploc Freezer Bags, Quart, 75 ct
• 
  Anova Culinary Sous Vide Precision Cooker Nano

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 102Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 51mgSodium: 335mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 19g

It is the reader's responsibility to determine the value and quality of any recipe or instructions provided for food preparation and to determine the nutritional value, if any, and safety of the preparation instructions.