The easiest way to get tender, juicy pork chops every time—thanks to the precision of sous vide cooking!
There’s little as satisfying as a perfectly cooked pork chop. But chops are notorious for being difficult to get exactly right—novice and seasoned cooks alike often overcook them to the point of being dry and leathery. I got so frustrated with disappointing results from frying, baking, and even grilling pork chops that I simply didn’t make them for a long time.
Then a friend of mine suggested this sous vide pork chops recipe. She’s not a professional chef, but she routinely serves up delightful chops that are golden brown on the outside and tenderly juicy on the inside. I figured she must know what she’s talking about—even if the technique sounded a little intimidating.
She walked me through it the first time because she owns an immersion circulator and a vacuum sealer. I honestly could not believe how easy it was! We filled her stockpot with water, attached the circulator gizmo and turned it on, sealed our seasoned chops in watertight bags, and plopped them into the hot water bath. Then, we poured a glass of wine and relaxed on her balcony for two hours as the aroma of cooking meat slowly filled her apartment.
The results were even more surprising than the ease of the sous vide method. No leathery dryness here! Each bite of my chop was so juicy and tender that it practically melted in my mouth. And talk about flavorful! The salt, pepper, thyme, and garlic offered just enough seasoning to elevate the deep umami flavors of the pork without overwhelming them. Absolute perfection.
Now that I know how the sous vide method works, I’m considering investing in my own immersion circulator. The cooking time keeps this recipe relegated to weekends, but I certainly won’t take a chance on frying, baking, or grilling pork chops ever again!
How sous vide makes pork chops perfect—every time
The term sous vide is French for “under vacuum” and refers to a cooking technique that originated in professional kitchens in the 1970s. It involves sealing food in a vacuum-sealed bag and gently cooking it in a water bath at a precisely controlled temperature. This precision ensures your pork chops are cooked evenly from edge to center, resulting in incredibly tender and juicy meat every time.
One of the best parts about sous vide is its simplicity. Just season your pork chops, add your favorite herbs or aromatics to the bag, and let the water bath do the work. There’s no need to hover over the stove or worry about overcooking. For that irresistible golden-brown crust, simply finish your chops with a quick sear in a hot pan before serving.
Getting started with sous vide at home is easier than ever. Affordable immersion circulators and vacuum sealers are widely available, and many recipes—like this one—are designed with home cooks in mind. Once you try it, you’ll see why sous vide has become a game-changer for achieving restaurant-quality results in your own kitchen.
How do I store leftovers?
Store leftover sous vide pork chops in an airtight container in the fridge for up to 4 days. They can also be frozen in a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge. Reheat in a preheated 350°F oven for 10-15 minutes, in a skillet over medium-low heat, in the microwave in 30-second intervals, or sous vide in a sealed bag at the original cooking temp for about an hour. Always check with a meat thermometer that the chops have reached a safe internal temp of 165°F before enjoying.
Serving Suggestions
These sous vide pork chops pair beautifully with a wide array of starches and veggies. Serve them with peppery Stewed Potatoes and Garlic Sautéed Spinach for a light meal. Or go for this Mushroom Stuffing Recipe and these gorgeous Sautéed Vegetables for a heartier dinner. They’d also complement The Best Mashed Potatoes or these Cauliflower Mashed Potatoes with 5 Ingredients alongside a Vegan Broccoli Salad or this Cucumber And Tomato Salad (With Onions).
Ingredients
- 4 bone-in pork chops 1 1/2 inches thick
- Kosher salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons olive oil
- 4 sprigs fresh thyme optional
- 2 cloves garlic minced, optional
Instructions
- Set your sous vide machine to 140°F and allow the water bath to reach the desired temperature.
- Season the pork chops generously with salt and pepper. Place them in a vacuum-sealable bag. Add the olive oil, thyme, and garlic.
- Seal the bag using a vacuum sealer or the water displacement method. Submerge the bag in the water bath. Cook for 2 hours.
- Carefully remove the sealed bag from the water bath. Take the pork chops out of the bag and pat them dry.
- Heat a skillet over high heat and add a tablespoon of olive oil. Sear the pork chops on each side until golden and crispy, about 1-2 minutes per side.
- Garnish with additional thyme if desired. Serve immediately,
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
This is a go to meal for us as well as chicken; quick and easy alternating spices to change up meals on the fly! 👍
Great to hear! Thanks for reading.
Great! Thanks for letting me know Bill 🙂