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Prepare Time |
Cook Time |
Total Time |
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10 mins |
1 hour |
1 hour and 10 minutes |
Sous vide pork chops locks in their natural juices and rich flavor, leaving them moist, juicy, and tender. With precisely controlled water bath, you can forget about the risk of overcooking or drying them out like you might in the pan or on the stove - nobody wants a dry, tough pork chop. Follow my recipe and steps to get your pork chops so tender that you can slice them with a butter knife.
Ingredients:
- Pork chops, bone-in or boneless, around 1-1.5 inches thick
- Salt and pepper to taste
- Herbs like rosemary, thyme or sage
- Fresh cloves
- Butter or olive oil
Equipment:
- Sous vide precision cooker
- Large pot or container for water bath
- Vacuum sealer
- Vacuum seal bags
- Cast iron skillet or grill pan
- Food thermometer
- Tongs
How to Sous Vide Pork Chops?
Sous vide is super easy and guarantees juicy, tender pork chops every single time. Just follow these steps, and you can recreate this delicious dish at home with hardly any effort.
Step 1: Preheat Water Bath
Just like cooking in the oven, sous vide cooking requires preheating. Fill your container with enough water to fully submerge the pork chops, then insert the immersion circulator. Make sure the water stays between the minimum and maximum levels. Set the temperature to 140˚F or 60℃, and this should take around 15 minutes.
Step 2: Season Pork Chops
Season both sides of the pork chops with a little salt and pepper. This is the basic flavor, but if you want an added kick, place a garlic clove and a sprig of thyme or any other herbs you like on each top.
Step 3: Vacuum Seal Pork Chops
Place the seasoned pork chops into the vacuum bag. Sous vide cooking takes longer, so you can skip the marinating step. Then, use a vacuum sealer to remove the air from the bad and seal it tightly. If you don’t have a vacuum sealer, a resealable works too. Just use the water displacement method.
Step 4: Sous Vide Pork Chops
The water bath should be heated after everything is ready. Submerge the sealed pork chops completely, and if necessary, weigh them down with something heavy. For chops that are 1.5 inches thick, set the cooking time to 2 hours, while 1-inch thick chops should be cooked for 1 hour.
Step 5: Pan Sear Pork Chops
Once the sous vide cooking is done, remove the pork chops from the bag. Discard the herbs and garlic, then pat them dry with paper towels. The pork chops will look a bit dull and unappealing at this stage, so you’ll need to give them a sear until they are crispy and brown on both sides. Add a knob of butter to the pan and let it melt and bubble before adding the pork chops. Sear them for about 1-2 minutes on each side until they develop a delicious crust. Before removing them from the heat, check the internal temperature of the pork chops with a meat thermometer to ensure they’re safe to eat. Then, serve them right away.
How Long to Sous Vide Pork Chops?
Cooking pork chops sous vide typically takes between 1 to 3 hours, but you shouldn’t go over 4 hours since that can cause the meat to loosen up in texture. For 1-inch thick chops, cook them for 1 hour. If your chops are about 1.5 inches thick, cook them for 2 hours, and if they’re 2 inches thick, cook them for 3 hours.
What Temperature to Sous Vide Pork Chops?
The cooking temperature for sous vide pork chops depends on how tender you want them. If you like them rare, go for 135°F (57°C). For a bit more firmness but still tender, 140°F (60°C) is recommended. If you want them firmer, try 145°F (63°C). We recommend starting at 140°F (60°C), and you can adjust the cooking temperature next time based on your personal preference.
Can You Sous Vide Frozen Pork Chops?
Yes, you can sous vide frozen pork chops, just add an extra 30 minutes to the cooking time. The best part about sous vide is that you don’t need to thaw ingredients, and it’s safe too.
How to Store and Reheat Leftovers?
If you have leftovers, cover them with plastic wrap after they have cooled completely, and they will last for a day or two. For a longer shelf life of 3-5 days, you can vacuum seal them in a bag or an airtight container. If your pork chops are sous vide but haven’t been pan-fried yet, you can freeze them for up to 6 months.
To reheat, warm up a water bath to 140°F (60°C) and soak the pork chops for about 30 minutes. After that, place them in a pan on low heat, flipping them occasionally to re-crisp the skin.
