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.
Check out our full list of recommended gear here.
Sous Vide Balsamic and Sage Pork Chops
Ingredients
- 4 pork loin chops
- 2 Tbsp olive oil
- 4 Tbsp balsamic vinegar
- 2 Tbsp 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.. ?
Thank you so much for your review, Sunil! We are extremely happy you enjoyed it, and hope you try some other recipes.
This looks so good. Question though do you put all porkchops in one bag?
If you can fit them all in a bag without them being too cluttered then yes! But you want to give the pork chops some space between each other to cook properly, so if they are touching then I’d recommend using an extra bag.
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.
Thank you so much! Hope you enjoy the others as well.
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.
Thank you so much for your kind words!! This is by far one of my favorite recipes on here, so I’m glad you enjoy it as much as me!
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!
Thank you so much, Kelly! So glad you enjoyed it :).
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,
Really glad you enjoyed it, Jason! Honey sounds like it could be a great addition, I will try adding a little next time I make this recipe.
Why do you remove the sage, it is shown in the picture?