Sous vide is a cooking technique that uses precise temperature control to deliver consistent, restaurant-quality results. Cooking meat like pork chopssous vide helps ensure they turn out juicy and tender every time.
Sous vide pork chops are easy to make at home with just a few simple ingredients and pieces of equipment. The precision cooking method leaves the pork incredibly moist and helps prevent it from drying out, as can sometimes happen with other cooking methods. This step-by-step guide will show you exactly how to make perfect sous vide pork chops with deliciously flavorful, tender meat.
Why Cook Pork Chops Sous Vide?
There are several advantages to cooking pork chops using the sous vide cooking technique:
- Precise temperature control – Sous vide allows you to set the water bath to the exact temperature needed to cook pork chops properly. This helps ensure the meat comes out cooked evenly throughout without any over or undercooked spots.
- Consistent results – The precise temperature control of sous vide means your pork chops come out perfectly cooked with the same delicious results every time. There’s no guesswork involved.
- Juicy and tender meat – The slower, gentler heating process of sous vide cooks pork chops so they stay incredibly moist and tender from edge to edge.
- Convenience – Once the pork chops are sealed in bags and placed in the water bath, you don’t have to monitor them while they cook. The water oven does the work for you.
- Food safety – Cooking sous vide eliminates food safety concerns about undercooked pork as the meat is held at the safe lower temperature for pasteurization before searing.
So if you want moist, tender and foolproof sous vide pork chop recipes, then read on!
Ingredients for Sous Vide Pork Chops
Making sous vide pork chops only requires a few simple ingredients:
1. Pork Chops
- The best cuts to use are boneless pork chops that are about 1-2 inches thick. Go for higher quality pork like heritage breed or Berkshire pork for the best results.
- You can sous vide pork shoulder chops, rib chops, sirloin chops or loin chops. Center cut chops work well too.
- For even cooking, choose chops that are similarly sized in thickness.
2. Salt and Pepper
- Salt and pepper are all you need to infuse the pork with savory flavor. Be generous with the seasoning as it helps enhance the meaty taste of the pork.
3. Fresh Herbs (optional)
- If desired, add some fresh herbs like thyme, rosemary, sage or oregano to the bag for extra flavor.
4. Butter or Olive Oil (optional)
- Adding a small knob of butter or a drizzle of olive oil can help keep the chops extra moist and tender.
Equipment Needed for Sous Vide Pork Chops
Sous vide cooking requires very little equipment. Here’s what you’ll need:
1. Sous Vide Machine
- An immersion circulator or sous vide water oven like the Anova or Breville Joule attaches to any pot to precisely control water temperature.
2. Vacuum Sealer or Ziplock Bags
- Pork chops must be sealed in either a vacuum sealer bag or Ziplock freezer bag to cook sous vide. Vacuum sealers remove all air from the bag for better heat transfer.
3. Large Pot or Container
- You’ll need a pot, Dutch oven or large container big enough to hold the sealed pork chop bags covered in water.
Step-by-Step Instructions for Cooking Sous Vide Pork Chops
Follow these simple steps for perfect sous vide pork chops every time:
1. Preheat the Sous Vide Machine
- Fill your container with water and set the sous vide circulator to 140°F/60°C.
- Wait for the machine to preheat the water to the target temperature before adding the pork.
2. Season the Pork Chops
- Pat the pork chops dry and season both sides generously with salt and pepper.
- Add any fresh herbs or a small bit of butter or oil if using.
3. Seal the Bag
- Place the seasoned chops in a vacuum sealer bag or zip-top freezer bag.
- Seal the bag with minimal air inside. Use the water immersion method with Ziplock bags.
4. Cook the Pork Chops in the Water Bath
- Lower the sealed bag into the preheated water bath. The chops need to be fully submerged.
- Cook for 1-4 hours depending on thickness. 1 inch thick chops take about 1 hour.
5. Finish by Searing (optional)
- For browned, crispy edges, you can optionally sear the pork chops after cooking.
- Pat dry and sear in a hot skillet with oil or butter for 1 minute per side.
Serving Suggestions for Sous Vide Pork Chops
Sous vide pork chops are extremely versatile. Here are some serving ideas:
- Finish with a pan sauce made from the fond leftover in the skillet after searing. A pork chop pan sauce with sautéed apples or stone fruit is delicious.
- For a restaurant presentation, stack pork chops with a vegetable hash and red wine jus.
- Serve pork chops on creamy polenta or risotto and top with a crisp green salad.
- Pair pork chops with roasted root vegetables like potatoes, parsnips, carrots and brussels sprouts.
- For a hearty fall or winter meal, serve pork chops with braised cabbage and baked apples.
The beauty of sous vide pork chops is that they turn out perfect every time. You can get creative with different sides and sauces knowing the meat will be juicy, tender and cooked just right.
Frequently Asked Questions about Cooking Pork Chops with a Sous Vide Machine
What temperature and time should I cook pork chops sous vide?
For 1 to 2 inch thick pork chops, cook at 140°F / 60°C for 1 to 4 hours depending on thickness. 1 inch chops take about 1 hour. 2 inches take 3-4 hours.
Can you sous vide bone-in pork chops?
Yes, bone-in chops can be cooked sous vide with excellent results. Cook for the same time and temperature as boneless chops. The bone helps keep the meat extra juicy.
Do you need to rest pork chops after sous vide cooking?
Resting isn’t necessary since the sous vide process cooks the meat gently and evenly throughout. Resting is normally done to allow juices to redistribute but that’s not an issue with sous vide.
Should you brine pork chops before sous vide?
Brining isn’t necessary as sous vide pork chops come out very juicy on their own. If you want to add flavor, seasoning or marinating the pork is best.
What’s the best way to sear pork chops after sous vide?
Patting the pork chops dry and then searing in a hot skillet with oil or butter for just 1 minute per side is all you need for a nice browned crust. Avoid over-searing or the chops may become tough.
Cooking sous vide pork chops is an easy process that reliably produces super juicy, tender and flavorful results every single time. With the right time and temperature settings, it takes all the guesswork and stress out of cooking moist pork chops. Give this recipe a try for your best chops yet!
