These balsamic and sage pork chops will send your taste buds straight to Valhalla. And we don’t say that lightly… The combination of balsamic, dijon and sage blends together masterfully to create a complex, yet irresistible flavor profile. A flavor profile so good you’ll be begging for more.
This is one of our favorite (if not our favorite) recipes on this website, and a must try for anyone. Do yourself a favor and make this delicious sous vide pork loin chop recipe stat.
Pork Chop Time and Temperature
Through loads of experimentation, we’ve found that cooking pork loin chops at 58C/136F for 1 hour is the perfect combo. Cooking the 1″ boneless pork chop for one hour is just enough time to achieve a perfectly juicy chop. Also, setting the pork chop temperature at 136F ensures that the protein 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). For other time and temperature options, check out our cooking guide here.
Special Equipment
Sous Vide Machine – 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 Balsamic and Sage Pork Chops
Ingredients
- 4 pork loin chops
- 2 tablespoon olive oil
- 4 tablespoon balsamic vinegar
- 2 tablespoon whole grain dijon mustard
- 2 cloves garlic, minced
- 5 fresh sage leaves
- Salt and pepper to taste
Instructions
Preparation
Set sous vide machine to 58C/136F.
In a bowl, mix together olive oil, balsamic, garlic and dijon mustard.
Salt and pepper the pork chops to taste. Put the chops in a freezer bag with the balsamic dijon sauce and fresh sage, and remove the air through a vacuum sealer or the displacement method. Drop pork chops in the bath for 1 hour.
Finishing
Remove bag from bath. Take chops out of the bag, pat dry and lightly re-season with salt and pepper to taste. Discard the sage from bag, and set the balsamic dijon sauce aside.
Heat medium size pan on high and add oil. Sear for 60 seconds on each side. Remove from pan and place on plate to rest. Lower the heat to medium, add sauce from bag and simmer for 4 minutes or until thickened. Place pork chops back in the pan and coat both sides with sauce for about 1 minute. Serve and enjoy!
I made the balsamic and sage pork chops today.
Thank you for sharing an excellent recipe.
Was cooked to perfection..and the flavors were just spot on.
Thank you.. ?
Never thought sage and balsamic would be good on pork chops, but I figured i’d give this recipe a shot cause I like your other recipes. These were absolutely some of the best pork chops I’ve ever tasted.
These were some of the best pork chops I’ve had. Thank you for posting this.
This is recipe is genius. Going to add this recipe to the weekly lineup. Thanks!
Fabulous, Made this recipe tonight with two large bone-in pork chops. Produced the most tender chops you can imagine and the sauce complemented them beautifully.
I’ve been cooking sous vide for quite a while and I was getting bored with some of my recipes. This recipe look interesting, so I tried it. The result was fantastic! I loved this sauce. I will now be looking at other recipes on this website.
WHOA! Restaurant quality. So easy. I used 15 sage leaves because I love sage but the deeply infused flavor coupled with the perfect doneness— a white whale I have been chasing for years—- made this the best pork dish I had ever made (or had). Thanks.
This was my first attempt at sous vide cooking after receiving the appliance as a birthday gift and it couldn’t have been easier, more foolproof or delicious. I can’t wait to explore the other recipes on the site, thank you for posting this!
I greatly appreciate this recipe. I recently received an immersion cooker for my birthday from my wife, who appreciates it as much as I do. This was a great addition to our menu and everyone thought it was as delicious as previously reviewed. The next time through, I may add a little honey to the sauce upon thickening to cut some of the vinegar of the cooking sauce. I thought the balsamic would sweeten up a bit, but it didn’t seem to make as balanced a sauce as I would hope. Great dish. Thanks again,
Why do you remove the sage, it is shown in the picture?
Wow these were so good and easy! I only had mango balsamic vinegar it was amazing. Next time fig balsamic. Thanks for a great recipe.
hello Jason, I’m quite new to Sous vide and your site as of yesterday, I tried this pork chop recipe according to your excellent detailed instructions and tips! They were the Best chops we’ve ever had!! I started with the time and temp given in the recipe, somewhat hesitantly, thinking I may have to go a little higher in temp the next time, but no, they were cooked through, and incredibly juicy! I’ll be looking forward to trying more of your recipes, and appreciate the extra details that are also given. Thank you!
I want to try this but I don’t have any sage leaves. I have dried sage but no leaves any suggestions?
Made these chops today. Nothing short of excellent. Moist flavorful with no one flavor taking center stage. Just a perfect emulsion.
I have two thick, boneless chops (1”). Should I keep the cook time and temp in your recipe or adjust ?
Jason, I tried this recipe verbatim, I will kid you not, aim a Chef and it is the best Chops that I have had in a very long time. The wife just raved about! Thanks for what you do and the web site.
Would it work to seal these in the bag a few days before cooking? I am going camping and would like to prep ahead of time and not have to take my vacuum sealer.
This recipe is fantastic! It protects lean pork loin chops from drying out. So flavorful!! This will be my go to recipe for pork chops!
I can’t wait to try this recipe! I have read that with sous vide you can prep ahead then freeze the meat (properly vacuum sealed) and when you’re ready just throw the whole frozen thing in the sous vide, simply adding 1 hour to the cooking time. Would this work for this recipe? Thanks!
Normally I find what you put in the sous vide bag a waste of time but this recipe works on two levels. First it actually does infuse flavor during the sous vide time. Second it makes the chops brown easily.