By cooking the pork chops at a low and consistent temperature, the meat will be tender and juicy, with all of the flavors and juices sealed in. Once the pork chops are cooked, we’ll give them a quick sear in a hot skillet to create a flavorful crust on the outside. This recipe is perfect for anyone looking for a foolproof way to cook delicious sous vide pork chops that are guaranteed to impress.
//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US&adInstanceId=db2d8034-1d3a-4ce2-967c-0cdb28c42cd9Why This Recipe Works
The meat is cooked at a precise temperature for a specific amount of time, resulting in evenly cooked pork chops with a perfect texture every time.
Sous vide cooking also helps to retain the moisture in the pork chops, resulting in a tender and juicy final product. This is because the meat is cooked in a sealed bag, which prevents the moisture from escaping and drying out the meat.
Sous vide cooking is a relatively hands-off cooking method that requires minimal effort on your part. Once you’ve seasoned the pork chops and placed them in the sous vide bag, you simply need to set the temperature and cooking time on the machine and let it do the rest. This makes it a great option for busy weeknights or when you’re entertaining guests and want to spend more time socializing than cooking.
[wptb id=428]Ingredients for a Sous Vide Pork Chop:
- 4 bone-in pork chops, about 1 inch thick
- 1 tablespoon olive oil
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh sage
- 2 cloves garlic, minced
- Salt and pepper, to taste
How to Cook the Sous Vide Pork Chops:
- Preheat your sous vide machine to 140°F (60°C).
- Season the pork chops with a good amount of salt and pepper.
- In a small bowl, mix together the olive oil, rosemary, thyme, sage, and garlic. Rub the mixture all over the pork chops.
- Place the pork chops in a large ziplock bag, making sure they are in a single layer and not overlapping. Seal the bag using the water displacement method (submerge the bag in water up to the zipper, letting the water push the air out before sealing it).
- Once the sous vide machine is at temperature, place the bag of pork chops in the water bath and cook for 1 to 2 hours, depending on the thickness of the chops. The longer you cook them, the more tender they will become, but be careful not to overcook them.
- When the cooking time is up, remove the bag of pork chops from the water bath and transfer the chops to a plate. Pat them dry with paper towels.
- Heat a large skillet over high heat. Add a tablespoon of oil and let it heat up for a minute.
- Add the pork chops to the skillet and sear for 1 to 2 minutes on each side, until browned and crispy.
- Serve the pork chops hot with your favorite sides.
Frequently Asked Questions
How long do I need to cook the pork chops in the sous vide machine?
The cooking time will depend on the thickness of the pork chops, but generally, it will take 1 to 2 hours at 140°F (60°C).
Can I use boneless pork chops instead of bone-in?
Yes, you can use boneless pork chops instead of bone-in, but the cooking time may be slightly different.
Do I need to use a vacuum sealer, or can I use a regular ziplock bag?
You can use a regular ziplock bag and the water displacement method to remove the air from the bag.
Is it necessary to sear the pork chops after cooking them in the sous vide machine?
Searing the pork chops after cooking them in the sous vide machine will create a flavorful crust on the outside, but it is not necessary.
Can I prep the pork chops ahead of time and then cook them in the sous vide machine later?
Yes, you can prep the pork chops ahead of time and then cook them in the sous vide machine later. Just make sure to store them in the refrigerator until you’re ready to cook.
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Sous Vide for All 
