Sous vide pork chops is by far the most foolproof way to make the juiciest and tenderest chops every single time. Here’s how to do it.

Sous Video Pork Chops with Sun-Dried Tomato Caper Sauce

One of the benefits of sous vide cooking is that it can transform the cheapest and toughest cut of meat into an extremely juicy, tender, and almost gourmet dish with minimal effort from you. To name a few, chicken breast, lamb shanks, beef knuckles, and of course pork chops! 

Why Sous Vide Pork Chops? 

Like chicken breast, we are used to pork chops having a dry and cardboard-like texture when cooked. They are cost-effective and a great protein source, so we often choke them down regardless. No excitement or enjoyment here, purely for function. 

Well, I am here to tell you that there’s a better way. 

Using the sous vide method to submerge pork chops in a water bath with a precise temperature guarantees that the pork is evenly and perfectly cooked from edge to edge. The pork cooks slowly in its own juice, which intensifies the natural flavor even more. I found that there’s really no other cooking method that can achieve the same result, not to mention that it guarantees the juiciest chops every single time. 

On that note, I’d actually ask, why not sous vide pork chops?

What Is the Best Temperature for Sous Vide Pork Chops?

We’ve been taught that chicken and pork are not safe to consume if the internal temperature doesn’t reach 165°F, making overcooking a regular event in our households. When you add time, however, a lower temperature can still kill all the worrisome bacteria. Sous vide is a slow and precise method of cooking where hands-off, relatively long cooking time is part of the deal. To learn more about the importance of time in pasteurization, I went for a deep dive into my complete sous vide guide, which you can also download for free.


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The best temperature for sous vide pork chops is the temperature you’d like to serve at. Depending on the doneness that you aim for, there are generally five temperature ranges to cook pork chops sous vide. 

  • Rare: 130°F (54°C) – 134°F (56°C)
  • Medium rare: 135°F (57°C) – 140°F (60°C)
  • Medium: 144°F (62°C) – 149°F (65°C) 
  • Medium well: 150°F (66°C)  – 154°F (68°)
  • Well done: 155°F (68°F) – 160°F (71°C)

Keep in mind that the higher the temp, the more juice will be squeezed out. Between rare and medium doneness, you lose only a little juice but you get a little more tenderness. Above that, the higher the temp, the firmer the meat. 

The sweet spot for cooking pork chops sous vide, in my opinion, is between 135°F (57°C) and 140°F (60°C). Set your temperature at 135°F (57°C) if you’d like a flush of pink and very very juicy chops. At 140°F (60°C), the muscle protein will start tightening up, which leads to a slightly firmer texture but still incredibly tender meat. 

I normally cook my chops at 140°F (60°C). Now, let’s talk about time. 

How Long Does It Take to Sous Vide Pork Chops?

With sous vide, the cooking time is generally much much more forgiving. I won’t say that your chops will never overcook, but you’ve got hours of flexibility, not minutes or seconds compared to the traditional cooking methods. That said, cook time still matters.  

For a 1-inch-thick chop, you’ll want to cook it for at least an hour. For thicker cuts, add 20-30 minutes of cook time per half-inch of thickness. The chops can be cooked in the water for up to four hours. Beyond that, the meat gets drier, the texture turns mushy, and you’d be able to pull it apart with your fingers rather than having that nice resilience when you chew. 

Sous Vide Pork Chops

Temperature and Time Chart for the Best Pork Chops

For your convenience, let me sum it up in a chart.

Sous Vide Pork Chops Temperature and Time Chart

Doneness / Texture Temperature Cook Time
Rare: Very juicy, tender, pink in color 130°F (54°C) – 134°F (56°C) 1 – 4 hours
Medium-rare: Tender, juicy, meaty, and a flush of pink 135°F (57°C) – 140°F (60°C) 1 – 4 hours
Medium: Tender, juicy, and starting to get dry 144°F (62°C) – 149°F (65°C) 1 – 4 hours
Medium-well: Quite firm and a little dry 150°F (66°C)  – 154°F (68°) 1 – 4 hours
Well done: Firm, dry but still moist 155°F (68°F) – 160°F (71°C) 1 – 4 hours

Ingredients for Sous Vide Pork Chops

Like many other sous vide recipes, you need only a handful of ingredients to make an outstanding dish since the natural flavor of the main ingredient is intensified during the slow cooking process, especially in its own juice. In this case, our main ingredient is pork chops.

What Is the Difference Between a Pork Loin and Pork Chops?

When it comes to selecting pork cuts, a common question or point of confusion occurs between pork loin and pork chops. So what’s the difference

Pork chops are cut from a pork loin. In other words, a loin and pork chops come from the same part of the animal. The loin, also called pork loin roast, is the long part that runs down the back, from the shoulder to the hip. This is usually a large piece of meat with a layer of fat on top. Since it runs from the shoulder to the hip of a pig, when it gets chopped into smaller pieces, aka pork chops, we are looking at four different cuts of pork chops: shoulder chops, rib chops, loin chops, and sirloin chops.

My pick for sous vide pork chops is loin chops. This cut usually comes with a T-shaped bone on one side, and it incorporates some pork tenderloin sections. The bone gives it more flavor but needs a bit of time to cook through the meat around it. The tenderloin part needs to cook quickly. That makes it challenging with traditional cooking methods, but that’s precisely why it’s an ideal candidate for sous vide! 

Sous Vide Pork Chops

Keep in mind that boneless pork chops will work out just as well. 

Seasonings for Sous Vide Pork Chops

As mentioned earlier, your chops are going to have a deep and intense flavor of their own by cooking sous vide, so a little salt and pepper go a long way.

But if you are in the mood for something special, try my jerk pork spice rub. It works well for any pork cut. 

Another option is to sous vide your pork chops with fresh herbs like rosemary or thyme or cover the chops in a nice flavor combination such as pesto or chimichurri. The sky is the limit.  

Sauces for Sous Vide Pork Chops

This is completely optional. Your chops are going to come out so juicy that you don’t need any additional sauce to serve with them. However, if you want to go an extra mile to make it fancy, the sun-dried tomato and caper sauce (see the recipe below) might just be what you need. 

Sun-Dried Tomato Caper Sauce

I blend sun-dried tomatoes and capers with melted butter AND the pork cooking juice from the sous vide bag. Spoon it onto your perfectly cooked pork chops and sprinkle with chopped fresh parsley. So good! 

Essential Equipment

  • A sous vide precision cooker. I used the KitchenBoss G320 Sous Vide Cooker for this recipe. To learn more about this particular product and see if it’s right for you, read my in-depth review here.
  • A large pot or a sous vide container. This 12-quart container is compatible with most sous vide machines on the market. I personally use an Anova sous vide cooking container which holds up 16L of water with a removable lid and rack. 
  • A vacuum sealer. I used the KitchenBoss Food Vacuum Sealer Machine. It’s one of these affordable machines that get the job done effectively. If you don’t have a vacuum sealer yet, you can use the water displacement method for a ziplock bag. 
  • Vacuum sealer bags or ziplock bags. If you’ve got a vacuum sealer, I would recommend vacuum sealer bags for making sous vide pork chops. 
  • A heavy-duty skillet. One of the quickest ways to finish your sous vide pork chops is pan-searing them over high heat in a cast-iron skillet or a non-stick flat-bottom pan on the stovetop.

How to Sous Vide Pork Chops Step by Step

Step #1: Set up the Sous Vide

Set up an immersion circulator and preheat the water to 140°F (60°C) or other desired temperatures according to the temperature and time chart above. 

Step #2: Prepare the Pork Chops

Seasoned pork chops in a vacuum sealer bag

Season pork chops with salt and pepper on each side. Place them in a vacuum sealer bag. Add a splash of olive oil and a few fresh rosemary sprigs if using. Vacuum seal the bag. Alternatively, you can use a Ziploc bag if you don’t have a vacuum sealer. 

Step #3: Sous Vide Cook the Pork Chops

Vacuum sealed pork chops in a sous vide water bath

Once the water has reached the desired temperature, submerge the pork chops under the water line. If you use a Ziploc bag, apply the water displacement method to push the air out of the bag and clip it to the side of your cooking vessel to keep it immersed. Set the timer for 1 hour. You can leave the pork chops in the sous vide for up to 4 hours.

Step #4: Sear the Pork

Searing the sous vide pork chops in an cast iron skillet

After sous vide, remove pork chops from the plastic bag. Pat them dry with paper towels. Heat up a cast-iron skillet over high heat until very hot. Add some butter to melt, followed by the chops. Sear each side for about 45 seconds or until the surface is charred and a little crispy. 

Step #5: Prepare the Sun-Dried Tomato Caper Sauce (Optional)

In the same skillet, over medium heat, melt butter. Add sun-dried tomatoes and capers, stirring occasionally. Slowly add strained pork juice, 1 tablespoon at a time, taste, then add water or more pork juice to adjust the flavor to your liking. Cook until the sauce is thickened, about 5 minutes. 

Step #6: Serve

Slice the pork chops, spoon a generous amount of the sauce on top and garnish with fresh parsley. Enjoy!

A slice of sous vide pork chop with sun-dried tomato caper sauce on a fork

What Should I Serve with My Sous Vide Pork Chops?

If you need some inspiration on side dishes to go with the perfect chops, here are some ideas for your consideration. 

Fennel Apple Salad

Warm Black Bean Salad with Kale and Tomatoes

Easy Beans and Rice

Vegetable Mango Relish

Here you have it—the complete guide to sous vide pork chops. You’ll find the full recipe below. You can easily double the recipe to make 4 pork chops. I hope you enjoy this article as well as the recipe. Please leave a comment and let other street-smart home cooks know your experience once you get a chance to make it. I look forward to hearing from you. Cheers! 

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Sous Vide Pork Chops with Sun-Dried Tomato Caper Sauce

Sous vide pork chops is by far the most foolproof way to make the juiciest and tenderest chops every single time. Here’s how to do it. 

  • Author: Sharon Chen
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 2 Pork Chops 1x
  • Category: Main Course
  • Method: Sous Vide
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Scale
  • 2 1.5-inch thick bone-in pork chops (about 1 pound)
  • Kosher salt
  • Freshly ground black pepper
  • Olive oil
  • Fresh rosemary sprigs (optional)
  • 2 tablespoons unsalted butter
  • 4 cloves garlic

For the Sun-Dried Tomato Caper Sauce 

  • 1 tablespoon unsalted butter
  • 2 tablespoons sun-dried tomatoes, chopped
  • 1 tablespoon capers, chopped
  • Juice from sous vide pork chops, strained
  • 1 tablespoon chopped fresh parsley for garnishing

Instructions

  1. Set up the sous vide: Set up an immersion circulator and preheat the water to 140°F (60°C) or other desired temperature.
  2. Prepare the pork chops: Season pork chops with salt and pepper on each side. Place them in a vacuum sealer bag. Add a splash of olive oil and a few fresh rosemary sprigs if using. Vacuum seal the bag. Alternatively, you can use a Ziploc bag if you don’t have a vacuum sealer.
  3. Sous vide cook the pork chops: Once the water has reached the desired temperature, submerge the pork chops under the hot water bath. If you use a Ziploc bag, use the water displacement method to push the air out of the bag and clip it onto the side of your cooking vessel. Set the timer for 1 hour. You can leave the pork chops in the sous vide for up to 4 hours.
  4. Sear the pork: Once the timer goes off, remove the pork from the water bath. Open the bag and transfer the pork chops to a cutting board, reserving the cooking juices. Pat them dry with paper towels. Heat a cast-iron skillet over high heat until really hot. Add butter and immediately move it around the skillet using a spatula. The butter will melt quickly. Using a pair of tongs, carefully place the pork chops in the skillet, followed by garlic cloves or more thyme sprigs if desired. Sear each side for 45 seconds until browned. Add more butter if necessary and spoon the butter over the pork chops as they sear. Transfer the pork to a cutting board and remove all content from the skillet.
  5. Prepare the Sun-Dried Tomato Caper Sauce: In the same skillet, over medium heat, melt 1 tablespoon butter. Add sun-dried tomatoes and capers, stirring occasionally. Slowly add 1 tablespoon strained pork juice at a time, taste, then add water or more pork juice to adjust the flavor to your liking. Cook until the sauce is thickened, about 5 minutes.
  6. Serve: Slice the pork chops, spoon a generous amount of the sauce on top and garnish with fresh parsley. Enjoy!
Sous Vide Pork Chops
Sous Vide Pork Chops

Nutrition

  • Serving Size: 1
  • Calories: 695
  • Sugar: 0.6g
  • Sodium: 554.6mg
  • Fat: 43.9g
  • Saturated Fat: 16.8g
  • Trans Fat: 0g
  • Carbohydrates: 5.1g
  • Fiber: 1.3g
  • Protein: 68.8g
  • Cholesterol: 245.3mg


Free Bundle


All YOU NEED TO KNOW ABOUT 

SOUS VIDE COOKING 

Get instant access to my Complete Guide to Sous Vide Cooking (backed by science) for beginners and enthusiasts, plus two sous vide time & temperature sheets for quick and easy reference. All free.

Sous Vide Pork Chops
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7 thoughts on “Sous Vide Pork Chops”

  1. Thanks for the excellent tips on preparing pork chops sous vide. Do you have any special instructions re chilling and freezing after sous vide for serving at a later time? Thank you

    1. Hi Jan, after sous vide the pork chops, chill rapidly in an ice water bath for 20 minutes or so. Then you can freeze them for up to 1 year.

      When you want to serve them, you can simply thaw them in your fridge or under room temperature first. Then follow the finishing steps to dry and sear your chops. That should warm them up too. But if your chops are thick, I would recommend you warm them (still in the vacuum sealed bags) up in a pot of boiling water for 6 minutes, then finish. This will ensure your chops are warmed through without over cooking. Hope that helps. Please let me know if you have any other questions.

  2. This reminds me of my trip up to the mountains. They served something similar and it was amazing… Yum!

  3. Your tips to make perfect pork chops are absolutely fabulous! My dinner turned out perfect, thanks!

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