Sous Vide Pork Chops

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. You can even sous vide frozen pork chops!

pork chops in a pan

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. 

Low on time? You can also use your air fryer to cook Bone In Pork Chops!

💭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. 

🐷Ingredients 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

1️⃣ In a large pot, bring water up to 140 degrees F using your Sous Vide.

2️⃣ Season pork chops with salt, pepper and fresh garlic. Add a sprig of fresh rosemary on top.

3️⃣ Vacuum Seal the pork chops in their own separate bags.

4️⃣ Once water has reached 140 degrees, drop bags into water making sure they are fully submerged. Cook for one hour.

5️⃣ Remove pork chops from bags and discard rosemary sprig. Pat pork chops completely dry with a paper towel.

6️⃣ Heat up avocado oil in a cast iron skillet on high until it begins to smoke.

7️⃣ 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. 

sealed pork chops with rosemary

Best Time & Temperature For Sous Vide Pork Chops

How long to sous vide pork chops depends slightly. 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. This will work with thin pork chops, thick cut pork chops and bone in pork chops.

🧊Sous Vide Frozen Pork Chops

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 Sous Vide 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

🔥Searing A Sous Vide Pork Chop

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

sliced pork chops

🙊If You Don’t Have A Vacuum Sealer

You don’t need a vacuum sealer to use a sous vide. You can use the water displacement method.

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 Pork Chops

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sous vide pork chops on a cast iron skillet

Sous Vide Pork Chops

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.
5 from 2 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 4 servings
Calories: 105kcal

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

  • In a large pot, bring water up to 140 degrees F using your Sous Vide.
  • Season pork chops with salt, pepper and fresh garlic. Add a sprig of fresh rosemary on top.
  • Vacuum Seal the pork chops in their own separate bags.
  • Once water has reached 140 degrees, drop bags into water making sure they are fully submerged. Cook for one hour.
  • Remove pork chops from bags and discard rosemary sprig. Pat pork chops completely dry with a paper towel.
  • Heat up avocado oil in a cast iron skillet on high until it begins to smoke.
  • 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

Serving: 1g | Calories: 105kcal | Carbohydrates: 1g | Protein: 10g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 33mg | Sodium: 96mg

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