Mastering Perfectly Tender Sous Vide Pork Chops: A Comprehensive Guide to Juicy Results

Prepare to revolutionize your pork chop experience with this ultimate guide to Sous Vide Pork Chops. This incredible cooking method guarantees perfectly tender, incredibly juicy pork chops every single time, whether you’re cooking for a cozy dinner for two or a festive gathering. The beauty of sous vide lies in its hands-off approach: you simply prep the pork chops, seal them in a bag, and immerse them in a precisely temperature-controlled water bath. This gentle, consistent cooking environment ensures the meat cooks evenly from edge to edge, achieving your desired doneness without any risk of overcooking, even if left in the bath for hours beyond the minimum time!

Olive oil warmed in a skillet, and searing the sous vide pork chops until crisp and dark brown on both sides.

While the sous vide process itself takes a few hours, this slow cooking technique is precisely what allows the pork chops to become incredibly tender and absorb maximum flavor from the seasonings. The wait is well worth it, yielding a succulent result that’s unmatched by traditional cooking methods. But the magic doesn’t stop there! After their gentle bath, the pork chops undergo a crucial final step: the reverse sear. This quick, high-heat searing creates an irresistible, golden-brown crust, adding a delightful textural contrast and locking in all those wonderful juices. You can achieve this perfect sear in a hot pan, on a grill, or even with a kitchen torch, making it adaptable to your kitchen setup.

Why Sous Vide is Perfect for Pork Chops

Many home cooks struggle with achieving that ideal balance of tenderness and juiciness in pork chops, often resulting in dry, tough meat. Sous vide eliminates this guesswork, offering several compelling advantages:

Unparalleled Tenderness: The low, consistent temperature of the water bath gently breaks down tough muscle fibers, resulting in pork chops that are incredibly tender and melt-in-your-mouth.
Perfect Doneness, Every Time: Say goodbye to overcooked, dry pork! With sous vide, you set the water to your exact desired final temperature, ensuring the pork cooks evenly from edge to edge and will never exceed that temperature.
Exceptional Juiciness: Cooking in a sealed bag prevents moisture loss, keeping all the natural juices locked inside the pork. This leads to a significantly more succulent and flavorful chop.
Hands-Off Cooking: Once the pork chops are in the water bath, your work is done for a few hours. This frees up your time to prepare sides, relax, or simply forget about dinner until it’s time for the quick sear.
Flavor Infusion: Placing herbs, butter, or other seasonings directly in the vacuum-sealed bag allows the flavors to deeply penetrate the meat during the extended cooking process.
Make-Ahead Convenience: Sous vide pork chops can be cooked in advance, chilled, and then quickly seared just before serving. This makes meal prep incredibly efficient, especially for entertaining.

Essential Ingredients for Your Sous Vide Pork Chops

While the sous vide method itself is sophisticated, the ingredients required for truly spectacular pork chops are wonderfully simple. The key is starting with quality meat and building layers of flavor. For the pork chops themselves, I highly recommend selecting thick-cut chops, ideally 1.5 to 2 inches thick. These thicker cuts benefit immensely from the sous vide process, allowing for more even cooking and a greater margin for a perfect sear without drying out the interior. I often buy a large pork loin from wholesale clubs like Costco and cut them myself to ensure a consistent thickness.

Ingredients needed to make Sous Vide Pork Chops.

Beyond the chops, the remaining ingredients are highly adaptable to your personal taste. While a good quality salted butter (Irish butter is a personal favorite for its rich flavor) adds incredible richness and bastes the meat from within the bag, you can easily substitute olive oil if you’re dairy-free or prefer a lighter touch. As for seasonings, salt and freshly cracked black pepper are non-negotiable foundations. However, don’t hesitate to experiment! A robust steak seasoning blend, such as Kinder’s Prime Steak Seasoning, can add a fantastic depth of flavor. Fresh herbs are another wonderful addition; I often use thyme from my garden, but rosemary, sage, oregano, or tarragon would also be absolutely delicious. Consider fresh garlic cloves or a pinch of garlic powder for an extra aromatic boost.

For precise ingredient measurements and detailed instructions, please use the JUMP TO RECIPE button at the top of the post, or simply scroll to the very bottom to view the full recipe card.

Essential Equipment for Sous Vide Cooking

If you’re new to sous vide, you might imagine a complex setup, but the reality is quite simple. You don’t need a kitchen full of gadgets to get started, though a few key pieces of equipment will make your experience much smoother and more enjoyable.

The absolute cornerstone of sous vide cooking is an immersion circulator. This device clips onto any pot or container, heats the water to a precise temperature, and then circulates it to maintain that temperature consistently throughout the cooking process. Brands like Anova and Joule are popular choices, known for their reliability and user-friendly designs. Some modern Instant Pots also come with a sous vide function, offering a versatile all-in-one solution.

Next, you’ll need a way to seal your food. While a heavy-duty zip-top bag combined with the water displacement method (submerging the bag in water to force air out before sealing) works for occasional use, a vacuum sealer is a game-changer if you plan to sous vide regularly. Vacuum-sealed bags offer a tighter seal, are more robust for longer cooking times and higher temperatures, and are perfect for meal prepping and freezing.

Finally, you’ll need a vessel for your water bath. A large pot you already own can certainly work, but if you’re serious about sous vide, a dedicated sous vide container with a lid is a fantastic investment. These containers are often made from clear polycarbonate, allowing you to see your food, and many come with custom lids that minimize evaporation and provide a snug fit for your immersion circulator.

Sous Vide Cooking Method: Step-by-Step Excellence

The journey to perfectly tender and juicy pork chops begins with careful preparation and precise cooking. Follow these steps for an outstanding result:

Step 1: Seasoning and Bagging

Begin by generously seasoning your pork chops on both sides. I recommend a good sprinkle of kosher salt and freshly cracked black pepper. For an extra layer of flavor, add a dusting of your favorite steak seasoning blend. Once seasoned, place a tablespoon of butter (or olive oil for dairy-free) on top of each chop, along with a hearty sprig of fresh thyme or rosemary. This fat and herb infusion will baste the meat beautifully in the water bath.

Pork Chops seasoned on both sides with salt and pepper and resting on a plate.

Pork Chops seasoned on both sides with salt and pepper and steak seasoning and resting on a plate. Topped with butter and thyme sprigs.

Next, carefully place your prepped pork chops into vacuum seal bags, typically two chops per bag, ensuring they lie flat and are not overlapping. Process the bags with your vacuum sealer to remove all air. If using zip-top bags, use the water displacement method to remove as much air as possible before sealing.

Seasoned pork chops added to vacuum seal bags and sealed up ready for cooking in the sous vide.

Step 2: The Sous Vide Water Bath

Preheat your immersion circulator in a large pot or dedicated container filled with water. Set the temperature to 145˚F (63˚C) for a perfectly cooked medium pork chop. Once the water reaches the target temperature, gently submerge the sealed bags, making sure the pork chops are fully immersed. You might need to use a heavy plate or weights to keep them submerged. Allow the pork chops to cook for a minimum of 2 hours and up to 4 hours. The beauty of sous vide is that they won’t overcook, so you have flexibility within this window.

Step 3: The Critical Reverse Sear

Once the sous vide cooking time is complete, carefully remove the bags from the water bath. Extract the pork chops from the bags, leaving behind any juices and herb sprigs. The next crucial step is to pat the pork chops thoroughly dry with paper towels. This is paramount for achieving a superior crust during searing. Any residual moisture will steam the meat instead of searing it.

Pork chops removed from the sealed bags after cooking in the sous vide.

Heat a cast iron skillet over medium-high to high heat. Add a high smoke point oil like olive oil, grapeseed oil, or avocado oil. The pan is hot enough when the oil begins to shimmer and lightly smoke. Carefully place the dried pork chops into the scorching hot pan. Cook for as short a time as possible, typically 1-2 minutes per side, just until a dark, crisp, golden-brown crust forms. The goal is to maximize the sear while minimizing additional cooking, preserving the perfectly cooked interior. The first side will usually take slightly longer to develop a deep crust. Flip and sear the second side until browned, being careful not to overcook. For added flavor, you can add a knob of butter and a sprig of fresh rosemary or thyme to the pan during the last 30 seconds of searing, basting the chops with the fragrant butter.

Once seared, remove the pork chops to a plate and let them rest for 5 minutes. This brief resting period allows the juices to redistribute, ensuring every bite is succulent and flavorful. Slice and serve immediately.

Expert Notes & Tips for Success

Achieving sous vide perfection is simpler than you think, especially with these helpful tips:

Equipment Essentials: Don’t feel pressured to buy every sous vide accessory out there. The absolute must-have is the immersion circulator. While a vacuum sealing machine is highly recommended for consistent results and meal prepping, you can certainly start with heavy-duty zip-top bags. Just ensure you use the water displacement method to remove as much air as possible, and double-check that your meat remains fully submerged throughout the cooking process.
The Perfect Sear is Key: The reverse sear is not just an optional step; it’s essential for flavor and texture. Whether you opt for a scorching hot cast iron pan or a very hot grill, aim for the fastest, hardest sear possible to develop that beautiful Maillard reaction crust without cooking the interior further. For pan-searing, I prefer a flat pan to ensure maximum contact with the meat.
Know Your Pan Heat: You’ll know your pan is adequately hot when a high smoke point oil (like olive, grapeseed, or avocado oil) begins to lightly shimmer and smoke. Place the thoroughly dried chops into the pan immediately as soon as you see this smoke. Then, turn the heat down to medium-high and resist the urge to move them for 4-5 minutes. Flip only when you see a deep, dark brown crust. After flipping, I often turn off the heat and let the chops rest in the residual heat of the pan for an additional 2-3 minutes before serving.
Understanding Doneness: One of the greatest advantages of sous vide is precise temperature control. Here’s a guide to help you achieve your preferred doneness for pork chops:
- Rare (a little squeaky): 130˚F (54˚C)
- Medium Rare (juicy, meaty, tender): 135-140˚F (57-60˚C)
- Medium (firm, meaty, but still juicy): 145˚F (63˚C) – This is the recommended temperature for a perfect balance.
- Medium Well (completely firm, starting to dry out): 150-155˚F (66-68˚C)
Keep in mind that while USDA guidelines recommend 145˚F for pork, sous vide allows you to safely cook at lower temperatures for extended periods, achieving pasteurization and exceptional tenderness.
Cooking from Frozen: Sous vide is incredibly forgiving and perfect for cooking from frozen. If you’ve prepped and frozen your seasoned, bagged pork chops, simply add an extra 30 minutes to the minimum cooking time in the water bath.

Versatile Substitutions & Flavor Variations

This sous vide pork chop recipe is highly adaptable, allowing you to tailor it to your preferences or what you have on hand:

Bone-in vs. Boneless: You can use either bone-in or boneless pork chops interchangeably. If opting for bone-in chops, I recommend adding an extra 30 minutes to the sous vide cooking time to ensure heat fully penetrates around the bone before searing.
Seasoning Blends: My recommendation of salt, pepper, and a quality steak seasoning blend (yes, I use all three for maximum flavor!) can be easily swapped. Feel free to use your favorite all-purpose seasoning, a smoky paprika rub, or simply stick to salt and pepper for a classic taste. Garlic powder and onion powder are also excellent additions.
Fat Choices: Butter adds incredible richness and acts as an internal basting agent during the sous vide cook. If you’re dairy-free, olive oil is a perfect substitute within the bag. For searing, in place of olive oil, you can use ghee for a nutty, buttery flavor, or other high smoke point oils like grapeseed or avocado oil.
Herbs & Aromatics: The beauty of fresh herbs is their versatility. While I love using thyme, feel free to swap it for whatever is thriving in your garden or available at the store. Rosemary, oregano, sage, or tarragon would all impart wonderful aromas and flavors. For an added punch, tuck a few smashed garlic cloves into the bag with the chops.
Searing Oil: For the reverse sear, choose an oil with a high smoke point to prevent burning. Olive oil works well, but grapeseed oil, avocado oil, or even clarified butter (ghee) are excellent choices for achieving that deep, golden crust.

Sous Vide Pork Chop served on a plate with mashed potatoes and pea salad.

Best Sides to Serve with Sous Vide Pork Chops

Complete your culinary masterpiece with these delicious side dishes:

Pea Salad
Creamy Whipped Potatoes
Crispy Zucchini Chips
Pesto Pasta Salad
Dr. Pepper Baked Beans
Crispy Smashed Potatoes
Fresh Snap Pea Salad
Instant Pot Mushroom Risotto

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📖 Recipe

Yield: 4 pork chops

Sous Vide Pork Chops

Prep Time:
10 minutes

Cook Time:
2 hours

Total Time:
2 hours 10 minutes

This recipe for Sous Vide Pork Chops is great for a couple or a crowd. What is great is you can prep them and forget about it.

Ingredients

4, 2-inch Thick-Cut Pork Chops, bone in or out
Kosher Salt, Morton’s
Fresh Cracked Black Pepper
Kinder’s Prime Steak Seasoning
4 tablespoons Salted Butter, preferably Irish
4 hearty sprigs Thyme or Rosemary
Olive Oil, for searing after

Instructions

Set up your immersion circulator and preheat the water bath to 145˚F (63˚C) for a medium pork chop.

Generously season the pork chops on both sides with kosher salt, freshly cracked black pepper, and a dusting of your favorite steak seasoning.

Top each chop with a tablespoon of salted butter (or olive oil) and a hearty herb sprig (thyme or rosemary).

Place the chops, 2 per bag, into a vacuum sealer bag or zip-top bag. Remove all air from the bag and carefully place it in the preheated water bath for 2 to 4 hours, ensuring the meat is fully submerged.

When the sous vide cooking is complete, carefully remove the pork chops from their bags, discarding any juices and herb sprigs.

Thoroughly pat the chops dry with paper towels to ensure a crisp sear.

Heat a large cast iron skillet over medium-high to high heat with olive oil until it begins to shimmer and lightly smoke. Place the dried chops in the hot pan, searing both sides for 1-2 minutes until a deep golden-brown, crispy crust forms.

Remove to a plate, let rest for 5 minutes, then slice and serve your perfectly tender sous vide pork chops.

Notes

Tips for Sous Vide Success:

Equipment: You primarily need an immersion circulator. A vacuum sealing machine is great for regular use, but zip-top bags with the water displacement method work too. Just ensure all air is out and the meat is fully submerged.
Reverse Sear: This step is crucial for flavor and texture. Sear in a scorching hot pan or on a very hot grill for a quick, hard crust.
Pan Heat: Your pan is hot enough when oil begins to smoke. Place dried chops in the pan, then reduce heat to medium-high. Sear 4-5 minutes per side, flipping once a dark brown crust forms. Rest in the warm pan for 2-3 minutes after turning off heat.
Doneness Guide:
- Rare (a little squeaky): 130˚F
- Medium Rare (juicy, meaty, tender): 135-140˚F
- Medium (firm, meaty, but still juicy): 145˚F
- Medium Well (completely firm, starting to dry out): 150-155˚F
From Frozen: Add 30 minutes to the minimum cooking time if starting with frozen, prepped chops.

Substitutions & Variations:

Pork Chops: Bone-in or boneless can be used. Add 30 minutes to sous vide cook time for bone-in chops.
Seasoning: Swap salt, pepper, and steak seasoning for your favorite blend, or simply use salt and pepper.
Fat: Use olive oil instead of butter if dairy-free.
Herbs: Thyme can be swapped for rosemary, oregano, tarragon, or other fresh herbs you love.
Searing Oil: Ghee can be used in place of olive oil for searing.

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Perfectly Tender Sous Vide Pork Chops