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    Home » Recipes » Pork

    Sous Vide Lemon Herb Pork Chops

    May 11, 2018 · 8 Comments

    Sous vide garlic lemon herb pork chops are what dreams are made of. The pork chops are cooked to perfection using a sous vide, then covered in a delicious garlic lemon herb sauce. The result? Masterful tasting pork that you can whip out for any occasion.

    Sous Vide Lemon Herb Pork Chops

    Time and Temperature

    Through loads of experimentation, we’ve found that cooking pork chops at 58C/136F for 1 hour is the perfect combo. Cooking the 1" pork chop for one hour is just enough time to achieve a perfectly juicy 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). For other time and temperature options, check out our cooking guide here.

    Special Equipment

    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.

    Check out our full list of recommended gear here.

    Sous Vide Lemon Herb Pork Chops
    5 from 2 votes
    Print

    Sous Vide Lemon Herb Pork Chops

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

    Ingredients

    • 4 pork loin chops
    • 2 tablespoon olive oil
    • ¼ cup fresh lemon juice
    • 2 cloves garlic, minced
    • 2 sprigs fresh rosemary
    • Salt and pepper to taste

    Instructions

    Preparation

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

    2. In a bowl, mix together olive oil, lemon juice, and garlic.

    3. Salt the pork chops to taste. Put the chops in a freezer bag with the lemon marinade and fresh rosemary, 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 season with salt and pepper to taste. Discard the rosemary from bag, and set the lemon marinade aside.

    2. In a medium size pan, bring lemon marinade to a boil. Once boiling, remove from heat and set aside. Turn heat to high and add oil. Sear for 60 seconds on each side, basting frequently with lemon marinade. Remove from pan and place on plate to rest. Serve and enjoy!

    « Sous Vide Lamb Souvlaki and Homemade Tzatziki
    Sous Vide Chicken with Herbed Butter Sauce »

    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. Carol says

      November 05, 2018 at 8:39 pm

      Everytime I try one of your recipes, i think the same thing. Where have you been all my life ?
      I'm ditching my anova app. Anova is o.k , if you feel like having a plain blah meal.
      But you bring sous vide to a whole new level.
      Thank you for that.

      Reply
      • Jason Veselak says

        November 07, 2018 at 11:06 am

        Thank you so much, Carol! Glad to have you on board and that you are enjoying the recipes as much as we do.

        Reply
    2. Erin Ortega says

      December 31, 2020 at 1:10 pm

      Jason, at 136 what wellness, or rareness will the pork be? Color and texture wise. Preparing it for tonight’s dinner. Thanks!

      Reply
      • Jason Veselak says

        December 31, 2020 at 1:30 pm

        Hi Erin, at 136F it’ll be about a medium. The color is white with a tiny touch of pink and the texture is juicy and tender. Enjoy!

        Reply
        • Erin says

          December 31, 2020 at 2:31 pm

          Thanks! Started following your Instagram page too! Appreciate the info!

          Reply
          • Mike says

            February 11, 2023 at 12:20 pm

            Because if using a vacuum sealer, it can pull some of the marinade out of the bag which can cause issues with it sealing, and also can ruin your vacuum sealer if it isn't equipped to handle liquids! Other than that I am trying this out tonight and will follow up with my thoughts!

            Reply
    3. George Noland says

      June 25, 2022 at 7:57 pm

      Is the olive oil for searing or part of the marinade?

      Reply
      • Jason Veselak says

        June 29, 2022 at 12:02 pm

        The olive oil will be part of the marinade. Enjoy!

        Reply

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