Sous Vide Pork Chops

Perfect Sous Vide Pork Chops

Written by Published on in Main Courses, Meat, Sous Vide

This recipe makes perfect pork chops every time. The key to success is using a sous vide cooker to cook the pork chops at a precise temperature. If you haven’t used a sous vide before the mechanics of it are simple. First use a vacuum sealer to seal your meat and seasoning in a bag. Second fill a pot, cooler or anything that can hold water and some heat. Third set your sous vide to the time and temperature you want. Then put your vacuum sealed meat in the hot water bath. When the time is up remove the meat from the bag and sear.

I use the Joule from Breville, I like that it has an app to select your meat, desired temperature and thickness so you know the proper temperature and time. It even has photos and videos of what the meat looks like cooked at different temperatures. Check the notes at the bottom of the page for how long to cook your pork chops depending on how thick they are.

Perfect Sous Vide Pork Chops
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Perfect Sous Vide Pork Chops

5 from 1 vote
Recipe by Brad Course: Main Courses, Meat, Sous VideCuisine: AmericanDifficulty: Easy
Servings

2

servings
Prep time

10

minutes
Cooking time

1

hour 

32

minutes
Total time

1

hour 

42

minutes

Ingredients

  • 2 1.5″ Pork Chops

  • 3 TBS Espresso Rub or seasoning of your choice

  • 2 TBS Butter

Directions

  • Fill your cooking vessel with water and set your sous vide to 140 degrees Fahrenheit. I use a large pasta pot placed on my stove or a cork hot plate holder.
  • Season your pork chops with espresso rub or seasoning of your choice on both sides.
  • Vacuum seal your pork chops and make sure there is a good seal at both ends. I seal both ends twice to make sure.
  • When the water in your sous vide is ready add the pork chops to their bath. I like to flip the meat 180 degrees halfway through the cook to ensure even cooking on both sides. If your vessel has good circulation you may not need to do this.
  • 15 minutes before they are done heat a cast iron skillet to medium high heat. When 90 minutes is up remove the pork chops from the bag and pat dry. Patting the pork chops dry is key to getting a good sear on them. Add 2 tbs of butter to the pan and allow to melt before adding the pork chops. Sear 60 to 90 seconds each side. Once complete serve and enjoy.

Notes

  • Cook time varies depending on how thick your pork chops are: 1/2″ 30 minutes, 3/4″ 45 minutes, 1″ 1 hour, 1.5″ 1.5 hours and 2″ 2 hours.
  • Feel free to change the seasoning. I go as basic as salt and pepper to more advanced combinations of Mediterranean spices with a little lemon juice and vinegar.
  • I like serving this recipe with my Cuban Coffee BBQ sauce.
 

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