Sous vide pork chops are an absolute game changer. The immersion circulator allows you to make perfectly juicy and tender chops, every single time. Time to say goodbye to the days of dry pork, and hello to pork cooked exactly how you want it.
In this recipe, we will walk you through everything you need to know to make the best pork loin chops of your life. From selecting a perfect time and temperature, to whether you should use bone in or boneless pork chops, this recipe has it all.
Bone in or Boneless Pork Chops?
The first step is determining whether you should purchase bone in or boneless pork chops for this recipe. The quick answer, either cut will result in tender, juicy meat. Also, either can be used interchangeably for most sous vide recipes.
That being said, we prefer using bone-in pork chops. They tend to be juicer and more flavorful, and the meat around the bone is to die for. Treat yourself and buy a high quality, bone-in pork chop (like Kurobuta or Berkshire) for an absolute flavor explosion.
An essential part of cooking sous vide is putting ingredients in an air-tight bag or container. The two most common techniques to package your ingredients are vacuum sealing and using the water displacement method.
A vacuum sealer removes all the air and seals the contents of a plastic bag through a vacuum. This process ensures the food is airtight and properly sealed, and prevents the bag from floating which can result in uneven cooking. If you are in the market for a vacuum sealer, I'd recommend the Anova sealer.
The displacement method is a technique where you first place your food and marinades in a sous vide bag, submerge the bag in a container of water, and allow the pressure to force all the air out of the bag.
Either method works for pork chops. Note that if you are adding a marinade in the bag, please make sure your vacuum sealer is capable of sealing liquids. If not, please use the displacement method.
Time and Temperature
The time and temperature guide below is the product of years of extensive testing, and will take the guesswork out of cooking sous vide. Simply select a temperature based on your desired doneness, then determine the length of the cook based on the thickness of the protein.
Pork Chop Sous Vide Temperature
|Medium Rare||134 – 140F / 56.5 – 60C||136F / 57.5C|
|Medium||141 – 150F / 60.5C – 65.5C||145F / 62.5C|
|Medium Well||151 – 158F / 66 – 70C||154F / 67.5C|
Sous Vide Pork Chops Cooking Time
|1 inch or less||1 to 2 hours||1 ½ hours|
|1 inch to 2 inches||2 to 3 hours||2 hours|
|2 inches or more||2 to 4 hours||3 hours|
Our personal favorite is cooking 1" pork chops at 58C/136F for 1 ½ hours. Cooking the meat for this duration achieves a perfectly juicy, tender chop. Also, cooking them at a temperature of 136F ensures that the pork is a beautiful medium rare with great texture.
Just make sure you have a reliable sous vide that accurately regulates the temperature of the bath or your results may vary (check out the Anova or Joule).
Although this combination of time and temperature is our favorite, we recommend you explore different combinations to find your personal favorite. Our cooking guide can always help you find your perfect time and temperature.
Can You Sous Vide Frozen Pork Chops?
The quick answer is, absolutely! Cooking frozen foods sous vide is an ultra convenient, safe way to prepare your protein. Just take the food directly from the fridge, repackage it (unless you know the bag is sous vide safe) and let the sous vide work its magic.
The only thing you'll need to adjust is the cook time. If you are cooking frozen pork chops sous vide we recommend adding an additional hour to the cook time, so two hours and 30 minutes total for a 1" chop.
Recommended Searing Methods for Pork Chops
Searing is by far the most important step in cooking sous vide. If want your food to look like it is Michelin star quality, you are going to have to get a rich sear on it. Failing to do so will make your dinner guests wonder why they let you cook again.
If you want an amazing sear, you’ve got to:
1. Pat the meat completely dry with a paper towel
2. Season generously with salt or seasoning of your choice
3. Sear at extremely high temperatures.
At this point you want to determine the best searing method. For pork chops, we suggest pan searing, grilling or using a searing torch. The trick is getting the pan, grill or torch extremely hot, then searing for 1 to 2 minutes on each side. This results in a quick, high-quality sear without drying out the chop.
Top Sous Vide Pork Chop Recipes
Balsamic and Sage Pork Chops - This is one of our favorite (if not our favorite) recipes on this website, and a must try for anyone. The combination of balsamic, dijon and sage blends together masterfully to create a complex, yet irresistible flavor profile.
Pork Chops with Ginger Scallion Sauce - In this dish, it’s all about the sauce. The combination of ginger and scallion are like yin and yang, and unite harmoniously into a delicious, explosive sauce that you could put on anything. Pair this with juicy sous vide pork chops and you'll be in heaven.
- Lemon Herb Pork Chops - This light, refreshing lemon herb marinade enhances the flavor of pork chops brilliantly. It's a meal that is equally delicious and nutritious. This is what dreams are made of.
Sous Vide Machine – This one is obvious. To cook sous vide, you’re going to need a device to precisely regulate the temperature of the bath water. The two best sous vide machines in the game right now are the Anova Precision Cooker and the Breville Joule.
The main difference between the two is that with the Anova you can control the device both manually and with a mobile device, and with the Joule you can only control the device by using your mobile device. Either way, both sous vide machines are top class and you can’t go wrong with either choice.
12-quart Container – Although you can use a basic stockpot for your sous vide cooking needs, I highly recommend buying a large plastic container. They are inexpensive and spacious, so you won’t have to worry about cooking a big roast in a small pot. I recommend a 12 quart Rubbermaid container, as it is BPA free, sturdy, and large enough for just about anything you will be cooking.
Container Lid – If you are going to buy a plastic container, I highly suggest buying a compatible lid for it. When you sous vide for a long duration, the heat of the water causes evaporation. With a lid, it eliminates a majority of the evaporation so you can cook for 72 hours care-free.
Cast Iron Skillet – If you are looking to take your searing game to the next level, we recommend investing in a cast iron skillet. By using a cast iron in this recipe, you’ll achieve a deep sear on the protein. Cast irons are also extremely handy for searing just about any and all sous vide meat. Lodge offers the best quality and price, which is why it is our favorite cast iron brand.
Next Level Sous Vide –Looking to take your sous vide skills to the next level? The Next Level Sous Vide eCookbook will push your culinary boundaries with 65 delicious recipes that are equally approachable and tasty. With pro tips and a detailed explanation of the sous vide process, you will be on your way to maximize your sous vide skills.
Check out our full list of recommended gear here.
Sous Vide Pork Chops
- 4 bone in or boneless pork chops
- Salt and pepper (or seasoning) to taste
Set sous vide machine to 58C/136F.
Season pork lightly with salt or a seasoning of your choice. Place chops in sous vide bag and remove the air through a vacuum sealer or the displacement method. Drop the bag in the bath for an hour and a half.
Remove bag from bath. Take pork chops out of the bag, pat dry with paper towels and season with salt and pepper (or seasoning) to taste.
Heat up large skillet on high and add oil. Sear pork chops for 1 to 2 minutes on each side. Remove from pan, and place on a plate to rest for 5 minutes. Once rested, serve and enjoy! Alternatively sear the chops on a grill or using a searing torch.
Cynthia W. says
SO tender and juicy. I didn't even think I liked pork chops til I tried them this method.
Thanks for all this information. I have been wondering how to sous vide my frozen pork chops. Looking forward to this. Have you ever tried the GrillBlazer torch?
Jason Veselak says
Very excited for you to try it! I actually have not, but I've used a Searzall and they work great. I just looked up the GrillBlazer though and it looks awesome. Have you used it?
Corra Ward says
Spot on with your directions. I got a perfectly juice pork chop!
Julie C. says
AMAZING! I did 136 for 2 hours with 1.5 inch thick bone on pork chop. It was absolutely perfect! I seared it on my cast iron grill pan and brushed on honey garlic glaze I made. Thank you for all your great sous vide instructions and recipes!