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    Home » Recipes » Pork

    Sous Vide Balsamic and Sage Pork Chops

    Apr 11, 2018 · 38 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 20 votes
    Print

    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 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

    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!

    « How to Perform the Displacement Method for Sous Vide
    Sous Vide Cilantro Lime Salmon »

    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.

    Reader Interactions

    Comments

    1. Sunil says

      August 08, 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
      • Jason Veselak says

        August 09, 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
        • Catherine says

          July 17, 2019 at 11:52 am

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

          Reply
          • Jason 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. Trevor says

      October 02, 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. Michael 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. Jeffrey says

      December 09, 2018 at 8:12 pm

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

      Reply
    5. Ann 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. Jean-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
      • Jason Veselak says

        July 01, 2019 at 9:05 am

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

        Reply
    7. John 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
      • Jason 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. Kelly 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
      • Jason Veselak says

        September 27, 2019 at 5:29 pm

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

        Reply
    9. Jason 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
      • Jason 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. Suzie says

      February 27, 2020 at 1:27 pm

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

      Reply
    11. Robin says

      March 05, 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
      • Jason Veselak says

        March 06, 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. Patricia 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
      • Jason 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. Terri 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
      • Jason 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. DeAnna Myers says

      April 06, 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. Kris 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
      • Jason Veselak says

        April 24, 2020 at 5:17 pm

        Yes the cook time in my recipe should be perfect.

        Reply
    16. Michael 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
      • Jason 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. Stephanie 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
      • Jason 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. Faye says

      August 08, 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. Shannon 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
      • Jason 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. Timothy 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
      • Jason 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. Gord Dunsmore says

      February 08, 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
      • Painless says

        March 08, 2021 at 9:17 am

        I'm giving your review a 5-Star review!

        Reply
    22. Harrison Bowman says

      April 09, 2021 at 6:30 am

      Absolutely wonderful. We love balsamic vinegar anyway. I cooked at 136 for 2hours and used ground sage, it was spot on for us. I loved the comment about using fig balsamic, will try that next time. Thanks for taking the guess work out of the recipe.

      Reply

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