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You are here: Home / Recipes / Pork / Sous Vide Balsamic and Sage Pork Chops

Sous Vide Balsamic and Sage Pork Chops

Apr 11, 2018 · 36 Comments

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.

sous vide balsamic sage pork chops

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 sage pork chops
5 from 18 votes
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Sous Vide Balsamic and Sage Pork Chops


Course Main Course
Cuisine American
Prep Time 5 minutes
Hands-On Cook Time 10 minutes
Sous Vide Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 people

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

  1. Set sous vide machine to 58C/136F.

  2. In a bowl, mix together olive oil, balsamic, garlic and dijon mustard.

  3. 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

  1. 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.

  2. 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!

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About Jason Veselak

Jason is a home chef with a passion for preparing perfectly-cooked, gourmet meals at home - so naturally he became obsessed with cooking sous vide. This obsession led to a quest to find the perfect cooking time, temperatures and techniques for every type of food he puts in the bath. Jason is excited to share his pro-tips and favorite recipes to help make cooking sous vide an unforgettable experience for everyone. Follow his culinary adventures at @sousveezy on Instagram to learn more!

This post may contain affiliate links for products I use regularly and highly recommend.

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Reader Interactions

Comments

  1. AvatarSunil says

    August 8, 2018 at 1:56 am

    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.. ?

    Reply
    • AvatarJason Veselak says

      August 9, 2018 at 9:39 am

      Thank you so much for your review, Sunil! We are extremely happy you enjoyed it, and hope you try some other recipes.

      Reply
      • AvatarCatherine says

        July 17, 2019 at 11:52 am

        This looks so good. Question though do you put all porkchops in one bag?

        Reply
        • AvatarJason Veselak says

          July 18, 2019 at 7:46 pm

          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.

          Reply
  2. AvatarTrevor says

    October 2, 2018 at 9:06 am

    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.

    Reply
  3. AvatarMichael says

    November 30, 2018 at 9:30 am

    These were some of the best pork chops I’ve had. Thank you for posting this.

    Reply
  4. AvatarJeffrey says

    December 9, 2018 at 8:12 pm

    This is recipe is genius. Going to add this recipe to the weekly lineup. Thanks!

    Reply
  5. AvatarAnn says

    April 28, 2019 at 8:29 pm

    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.

    Reply
  6. AvatarJean-Claude says

    June 19, 2019 at 8:19 pm

    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.

    Reply
    • AvatarJason Veselak says

      July 1, 2019 at 9:05 am

      Thank you so much! Hope you enjoy the others as well.

      Reply
  7. AvatarJohn Wynne says

    September 12, 2019 at 3:44 pm

    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.

    Reply
    • AvatarJason Veselak says

      September 16, 2019 at 5:34 pm

      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!

      Reply
  8. AvatarKelly says

    September 27, 2019 at 4:01 pm

    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!

    Reply
    • AvatarJason Veselak says

      September 27, 2019 at 5:29 pm

      Thank you so much, Kelly! So glad you enjoyed it :).

      Reply
  9. AvatarJason Peppel says

    January 12, 2020 at 4:06 pm

    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,

    Reply
    • AvatarJason Veselak says

      January 13, 2020 at 10:33 am

      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.

      Reply
  10. AvatarSuzie says

    February 27, 2020 at 1:27 pm

    Why do you remove the sage, it is shown in the picture?

    Reply
  11. AvatarRobin says

    March 5, 2020 at 5:23 pm

    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.

    Reply
    • AvatarJason Veselak says

      March 6, 2020 at 10:55 am

      So glad you enjoyed, Robin! Mango balsamic sounds like an incredible touch, might have to buy some just for this!

      Reply
  12. AvatarPatricia says

    March 16, 2020 at 12:44 pm

    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!

    Reply
    • AvatarJason Veselak says

      March 16, 2020 at 2:51 pm

      Hi Patricia, wow thank you so much for your kind words! Very happy to hear you enjoyed the recipe and the pork chops came out perfect. If you have any questions about sous vide or any of my recipes please feel free to leave me a message!

      Reply
  13. AvatarTerri Robbins says

    March 27, 2020 at 10:58 am

    I want to try this but I don’t have any sage leaves. I have dried sage but no leaves any suggestions?

    Reply
    • AvatarJason Veselak says

      March 27, 2020 at 1:00 pm

      Hi Terri, go ahead and replace the fresh sage leaves w/ 1 tsp of dried sages leaves. I’d recommend tasting the sauce throughout to see if you want to add any additional dried sage in.

      Reply
  14. AvatarDeAnna Myers says

    April 6, 2020 at 4:55 am

    Made these chops today. Nothing short of excellent. Moist flavorful with no one flavor taking center stage. Just a perfect emulsion.

    Reply
  15. AvatarKris Okamoto says

    April 24, 2020 at 11:37 am

    I have two thick, boneless chops (1”). Should I keep the cook time and temp in your recipe or adjust ?

    Reply
    • AvatarJason Veselak says

      April 24, 2020 at 5:17 pm

      Yes the cook time in my recipe should be perfect.

      Reply
  16. AvatarMichael Singley says

    April 29, 2020 at 9:57 am

    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.

    Reply
    • AvatarJason Veselak says

      April 29, 2020 at 10:03 am

      Thank you so much, Michael! Really happy you enjoyed them. This is one of my favorite recipes, the flavors never let me down.

      Reply
  17. AvatarStephanie Hiatt says

    June 15, 2020 at 10:21 am

    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.

    Reply
    • AvatarJason Veselak says

      June 15, 2020 at 12:50 pm

      I think that should work just fine. My one recommendation is to only vacuum seal the pork chops in the sous vide bag, excluding the marinade. I worry that if the pork chops are in that acidic of a marinade for too long it might start negatively impacting the quality of the meat. You can just mix together and reduce the marinade in a pan and then throw the pork chops in when you are ready to sear and glaze.

      Reply
  18. AvatarFaye says

    August 8, 2020 at 5:18 pm

    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!

    Reply
  19. AvatarShannon says

    September 12, 2020 at 7:49 am

    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!

    Reply
    • AvatarJason Veselak says

      September 14, 2020 at 10:47 am

      Hi Shannon, that method would definitely work for the pork chops! I have never tried freezing this specific sauce so I’m not 100% if that will turn out correct, but you could always just vacuum seal the pork chops with salt, pepper and fresh sage and then make the rest of the sauce once the chops are done cooking.

      Reply
  20. AvatarTimothy Carry says

    December 12, 2020 at 6:17 pm

    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.

    Reply
    • AvatarJason Veselak says

      December 14, 2020 at 9:42 am

      So glad you enjoyed this recipe! This is one of my personal favorites for those exact reasons.

      Reply
  21. AvatarGord Dunsmore says

    February 8, 2021 at 5:01 pm

    An incredible addition to our list of sous vide recipes. The balance of flavours…,…. Sage with additional flavours of the balsamic vinegar and Dijon mustard made for an almost orgasmic sensation! Thank you for sharing your recipe!

    Reply

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