Juicy, tender pork chops with a golden-brown seared crust—this sous vide version takes the guesswork out of cooking pork. Whether you’re using bone-in, boneless, or even frozen chops, this method gives you restaurant-quality results right in your own kitchen.
Why I Keep Coming Back to This Recipe
If pork chops have ever intimidated you because they go from juicy to dry in seconds, sous vide will change your life. No marinade, no stress—just consistent, juicy pork every single time.
Here’s why I love it:
- No marinating fuss. A few pantry spices and fresh herbs are all you need.
- Impossible to overcook. The beauty of sous vide is that it cooks at a precise temperature and holds it there, keeping the meat tender and moist.
- Don’t have a sous vide machine? You can still pull this off with a heavy pot and thermometer—more on that below.
- The texture is unreal. You get a melt-in-your-mouth center and a beautiful crust after searing.
If you love simple and flavorful pork, don’t miss my air fryer pork chops, instant pot pork chops, or even my stuffed ones.
Ingredients You’ll Need
- Pork Chops – I usually go for boneless because they have more meat, but bone-in adds great flavor too.
- Shallots – Thinly sliced. They give a soft, sweet depth, but regular onions are fine in a pinch.
- Garlic Powder, Kosher Salt & Black Pepper – Just a basic but bold blend.
- Fresh Rosemary – A classic match for pork.
- Butter – For that final sear. Olive oil works, but butter adds richness that brings it all together.
How to Make Sous Vide Pork Chops (Step-by-Step)
Let me walk you through it. This is how I get perfect pork chops, every single time.
1. Season
Start by patting the pork chops dry with paper towels. Then season them on both sides with kosher salt, black pepper, and garlic powder. This simple combo goes a long way when cooked sous vide.
2. Bag and Seal
Place the chops into a vacuum seal bag or heavy-duty freezer bag. Add sliced shallots and a few sprigs of rosemary. Seal the bag using a vacuum sealer or the water displacement method.
3. Sous Vide
Fill your water bath, set your sous vide machine to 140°F, and once it’s preheated, place the bag into the bath. Let it cook for 1 to 4 hours—that range gives you flexibility without affecting the final texture.
4. Sear
Once they’re done cooking, remove the pork from the bag and pat them completely dry. Heat a cast iron skillet over high heat and melt some butter. Sear the pork chops for 2 minutes per side, until they develop a nice golden crust.
A Few Tips to Make It Even Better
- Always pat the pork dry before seasoning. This helps the seasonings stick and ensures a juicy final bite.
- Use cast iron for the final sear. It gets hot fast and holds the heat, giving that golden-brown crust without drying out the meat.
- Swap the herbs if needed. If you’re out of rosemary, use sage, thyme, oregano, or even fresh basil.
- Don’t forget the thermometer. Make sure the pork hits an internal temp of at least 140°F for safe eating.
How to Store Leftovers
In the Fridge
Keep leftovers in an airtight container for up to 4 days.
In the Freezer
Once cooled, seal them in a zip-top bag and freeze for up to 6 months.
To Reheat
Microwave in 30-second bursts or warm in a nonstick skillet with a splash of broth or water to keep them moist.
Sous Vide Pork Chops
Sous vide pork chops turn out exceptionally juicy and packed with flavor. There's no risk of overcooking. You can use fresh or frozen, bone-in or boneless pork chops.
Ingredients
- 4 boneless pork chops
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon garlic powder
- 1 large shallot, thinly sliced
- 2 sprigs rosemary
- 2 tablespoons butter
Instructions
- Preheat a water bath using a sous vide machine to 60°C (140°F).
- Season the pork chops on all sides with salt, pepper, and garlic powder.
- Place the pork chops in a vacuum-seal bag along with the shallot and rosemary. Seal the bag using a vacuum sealer.
- Submerge the sealed bag fully in the water bath and cook for 1 to 4 hours.
- After cooking, remove the pork chops from the bag and discard the herbs. Pat the pork dry.
- Heat the butter in a skillet over high heat. Once hot, sear the pork chops on both sides until a crust forms, about 2 minutes per side.
Notes
- To Store: Place leftovers in an airtight container and refrigerate. Cooked pork chops can be kept in the fridge for 3 to 4 days.
- To Freeze: Leftover pork chops can be frozen in a covered container for up to two months.
- To Reheat: The best way to reheat is in the oven or using a water bath.
- For Frozen Pork Chops: Increase the cooking time by one hour.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 377Total Fat 25gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 13gCholesterol 118mgSodium 430mgCarbohydrates 3gFiber 1gSugar 1gProtein 37g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Frequently Asked Questions
Can you overcook pork using sous vide?
Nope. That’s the magic. Once it hits the target temperature, it stays there without drying out—even if it sits a little longer.
Can you use frozen pork chops?
Absolutely. Just add an extra 30–60 minutes to the cook time and follow the rest of the steps as is. No need to thaw.
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