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