Sous Vide Pork Chops (Always Tender And Juicy!)
Say goodbye to dry, chewy pork chops forever. Today, we’re breaking down exactly how to Sous Vide Pork Chops to absolute perfection, complete with that irresistible, golden-brown sear at the end.
When I was a kid, I HATED pork chop night. My mom was a pretty good cook overall, but her pork chops would always come out dry and tough. Whether she seared them on the stove or baked them in "Shake 'N Bake", it was like eating a hockey puck or an old shoe.
When I first started cooking for my own family, I tended to avoid cooking pork chops because they can be hard to get right. But then I learned about sous vide, and I never looked back. Thick, juicy sous vide pork chops are now one of my absolute favorite meals!
How Does Sous Vide Work?
Sous vide (pronounced sue veed) is a deceptively simple method of cooking in which food is placed in a sealed bag and cooked in a precisely controlled water bath that produces perfect results every time.
Basically, you just fill a pot or plastic container full of water and use an immersion circulator (this is the exact one I use at home) to maintain a steady temperature. You then place the food in a sealed plastic bag and let it cook in the water. The food cooks gently and will never reach a higher temperature than the water. It's virtually impossible to overcook!
Note - Many restaurants use sous vide to achieve perfectly consistent results and improve kitchen efficiency, so you've probably already tasted sous vide without knowing!
How To Sous Vide Pork Chops Like An All Star!
Sous vide pork chops are ridiculously easy to make, and almost impossible to mess up, but they do take a bit of planning. When pork chops are sous vide they need to cook in the water bath for a minimum of two hours. They still make a great weeknight dinner option, you just have to plan ahead.
I like to get some big, fat center cut pork chops to sous vide. I aim for 1 ½ to 2 inches thick and I get them at a local place that calls them "Kansas City Style Pork Chops" but they may be labeled differently in your store. If you explain wht you need them for, a good butcher will know exactly what you mean.
Just look at the beautiful marbling on those chops!
Step 1 - Set up the water bath. Depending on how much you're cooking you can use either a good-sized stock pot or a large food safe container. Set the temperature on the immersion circulator to 140 F and let it bring the water up to temperature.
Want To Save This Recipe?
We'll email this post to you, so you can come back to it later!
Step 2 - Season the pork chops. Pat the chops dry with a paper towel and drizzle a little olive oil on them before adding a generous amount of your favorite dry rub. I like to stick with something basic like my Core Four Blend, and maybe add a little paprika and some chili powder if I want some heat. Then add a couple sprigs of fresh thyme and a little butter to each chop.
Step 3 - Bag the chops. Carefully place each of the pork chops in a ziplock bag (I can comfortably fit two chops in a 1 gallon freezer bag. Do your best to get as much air out as possible.
Step 4 - Sous vide the pork chops. Place the bags intot he water bath so the meat is completely submerged. Most sous vide clips come with clips you can use to attach the bag to the top of the water bath, or you can just use some binder clips as shown below.
Step 5 - Remove the chops from the water bath. After they been in the sous vide for two hous, you can remove the pork chops and place them on a tray or plate. Techincally they're safe to eat right now and will be perfectly tender and juicy, but they don't look particularly appetizing yet. But don't worry, we're about to fix that!
Step 6 - Sear the chops to perfection. Heat a cast iron pan or griddle over high heat and add a drizzle avocado or canola oil. Cook each chop for just 30 to 60 seconds per side. Remember, they're already fully cooked. You're just looking for that beautiful sear.
Step 7 - Dig in! Remove the pork chops from the pan and serve immediately. You don't even need the traditional resting period of ten minutes. Just slice into them and enjoy the best pork chop you've ever had!
What To Serve With Sous Vide Pork Chops
Honestly, you can't go wrong here. My favorite option is probably some creamy garlic mashed potatoes and maybe a side of grilled zucchini or roasted broccoli. But you can also go with oven roasted potatoes, rice, or just a big salad.
Frequently Asked Questions
Yes, you can sous vide prok chops right from frozen without having to defrost first. You'll need to increase cooking time by 30 to 60 minutes to ensure it reaches the proper internal temperature.
It's almost impossible to overcook pork shops when cooking it sous vide. Since the water stays the same temperature, the pork chops internal temp won't ever go higher than that.
When your pork chops have finished sous vide, add them to a cast iron pan over medium-high heat and cook for about a minute per side to get a nice, crispy sear.