Sous vide pork chops are one of the easiest and most reliable ways to get incredibly juicy, tender, evenly cooked meat every single time. If you’re tired of dry or overcooked pork, this method will change the way you cook forever. By gently cooking the chops in a precisely controlled water bath, you lock in moisture and flavor—then finish with a quick, golden sear for restaurant-quality results. Whether you're new to sous vide cooking or already hooked on the technique, this recipe will guide you to a perfect pork chop every time.
Prep & Cook Time
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Additional Time: 5 minutes (rest & sear)
- Total Time: 1 hour 45 minutes
- Servings: 2
- Yield: 2 perfectly cooked pork chops
Ingredients
- 2 bone-in or boneless pork chops (1 to 1½ inches thick)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 cloves garlic, smashed
- 2 tablespoons unsalted butter
- 1–2 sprigs fresh rosemary or thyme
- Optional for finishing:
- 1 tablespoon high-heat oil (avocado, canola, or grapeseed)
- Extra rosemary or thyme for garnish
Directions
Step 1: Preheat the Sous Vide Water Bath
Set your sous vide machine to 140°F (60°C) for a juicy, slightly pink chop.
For more doneness options:
- 135°F (57°C): very juicy, blush-pink
- 145°F (63°C): more traditional doneness
Step 2: Season the Pork Chops
Pat each chop dry with paper towels. Season generously with salt and pepper. Proper seasoning enhances flavor and helps create a deep, flavorful sear later.
Step 3: Bag the Chops
Place the pork chops into a vacuum-sealed bag or a heavy-duty freezer Ziplock. Add garlic, butter, and herbs.
Tip: When using a Ziplock, use the water displacement method to remove most of the air.
Step 4: Cook Sous Vide
Lower the bag into the preheated water bath and cook for 1½ hours.
You can cook up to 3 hours without compromising texture.
Step 5: Remove and Dry
When finished, remove the chops from the bag and discard aromatics. Pat the meat very dry. This is crucial for browning—surface moisture will prevent a proper sear.
Step 6: Sear the Pork Chops
Heat a cast-iron skillet over high heat. Add a small amount of oil.
Sear pork chops for 30–45 seconds per side until golden brown.
For extra flavor, add a dab of butter and herbs during the last 10 seconds and spoon over the chops.
Step 7: Serve
Let the chops rest briefly (1–2 minutes), then serve with your favorite sides like mashed potatoes, roasted veggies, or a fresh salad.
Nutrition Facts (per serving) — Estimated
- Calories: 320
- Protein: 35g
- Fat: 18g
- Carbohydrates: 1g
- Cholesterol: 105mg
- Sodium: 640mg
Pro-Tip:
If you’ve never tried cooking with a sous vide machine or if you’re using an older model, this recipe is the perfect reason to upgrade. A high-quality sous vide device gives you unmatched temperature precision, ensuring your pork chops come out juicy, tender, and evenly cooked every single time. It’s one of the most reliable ways to elevate everyday home cooking to restaurant-level results. If you’re ready to take your kitchen game to the next level, click below to explore some of the best sous vide machines available on Amazon.
Conclusion
Sous vide pork chops deliver a level of tenderness and juiciness that’s nearly impossible to achieve with traditional cooking methods. With a perfectly controlled temperature and a quick sear, you get consistent, restaurant-quality results every time. This recipe is ideal for beginners and seasoned cooks alike—simple ingredients, minimal effort, and unforgettable flavor. Enjoy experimenting with different herbs, spices, and finishing sauces to make this dish your own!
