Sous Vide Pork Chops Recipe
Sous Vide Pork Chops - Juicy & delicious with no fear of overcooking. Cooking pork chops sous vide results in the most tender, flavorful pork you've ever tasted.
Written by Erin Lynch from Platings & Pairings
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
2 boneless pork chops 1 ½ inches thick
Salt & Pepper
1 Tablespoon vegetable oil or canola oil
2 Tablespoons butter
3 smashed garlic cloves (optional)
Fresh herbs Rosemary, Thyme, etc. (optional)
- Set sous vide to 140-degrees.
- Slide the pork chops into a FoodSaver bag and FoodSaver vacuum sealer. Alternatively, you can use the water displacement method.
- Place the bag in the water bath, making sure not to block the intake or output sections of the sous vide, and cook for the desired time (1 to 4 hours).
- Remove pork chops from bag and place on a paper towel-lined plate. Pat them very dry with paper towels then season again with salt and pepper.
- Heat oil in a large cast iron skillet over high heat.
- Once sizzling hot, add pork chops and sear for 30 seconds to 1 minute, until golden. Add butter and garlic and herbs (if using).
- Flip the pork chops and cook for 30 seconds to 1 minute longer, while continually spooning the butter mixture over the chops. Remove from skillet and let rest 5 minutes before serving.
If cooking pork chops from frozen, add 1 hour to the cook time. You can easily double this recipe. The cook time will remain the same, but the amount of oil, butter and herbs & garlic used should be doubled as well.