This post may contain paid links. If you make a purchase through links on our site, we may earn a commission.
Perfect every time – juicy and tender Sous Vide Pork Chops are so flavorful from rosemary garlic seasoning, bacon slices, and a quick sear in butter. These bacon-wrapped pork chops are out of this world!
- Sous Vide Pork Chop
- What is Sous Vide?
- Sous Vide Pork Loin Chops Ingredients
- Pork Chop Seasoning
- Pork Chop Sous Vide Recipe
- Tips for Pork Chops in Sous Vide
- Pork Chop Temps
- Storing Sous Vide Pork Chops
- How to Reheat Pork Chops
- Sous Vide Pork Chops FAQs
- Pork Chop Recipes
- Side Dishes for Pork Chops
- 📋 Recipe
- 💬 Reviews
Sous Vide Pork Chop
Pork chop dishes are some of my favorites to make, and recently I have been experimenting with using a sous vide machine. If you’ve ever made pork, then you know how vital it is to cook it to just the right temperature so it’s moist and tender and not dried out… and how difficult that can be!
Using a sous vide cooker changes everything. I am obsessed with this gadget! It makes it impossible to overcook your pork and is totally hands-free until it’s done and ready to sear. Once I tried cooking sous vide boneless pork chops, I knew I could never go back.
I know you’re going to love this recipe. Pork chop recipes are always a winner at my house when it comes to easy weeknight meals.
I could not believe how juicy my pork chops turned out using the sous vide method! Love this recipe.Kristina on Pinterest
What is Sous Vide?
A Sous Vide Cooker cooks food vacuum-sealed in a water bath. This makes it easy to cook food to your desired degree of doneness with no chance of overcooking!
Sous vide cookers are also known as precision cookers or immersion cookers.
All you do is attach the machine to a pot of water, select the time and temperature, and then place your food in a sealed bag in the pot of water to cook. It is the easiest and best way to cook pork!
Sous Vide Pork Loin Chops Ingredients
- boneless pork loin chops at least 1 inch thick
- garlic powder
- sea salt
- black pepper or rosemary salt seasoning
- fresh rosemary optional
- bacon optional
Pork Chop Seasoning
- garlic powder
- sea salt
- black pepper
- Full directions on how to make Rosemary Salt Seasoning Blend or my Pork Seasoning. Both add great flavor to this recipe!
Feel free to use your favorite fresh herbs in this recipe. You really can’t go wrong.
Pork Chop Sous Vide Recipe
- Wrap boneless pork chops in strips of bacon each (optional).
- Tuck fresh rosemary underneath the bacon (optional). Season with Rosemary Salt Seasoning Blend thoroughly on all sides.
- Pat the seasoning down so it sticks.
- Place the seasoned chops in a zip-lock plastic bag with the air pressed out of it or bag with vacuum sealing.
- Fill a bowl with water and set the sous vide machine to 140°F.
- Clip the bag with the pork chops to the inside of the bowl, making sure it is fully submerged, and cook for 1 hour at this temperature.
- Once 1 hour is up, pull your pork chops out and heat a cast iron skillet over medium heat.
- Melt butter in the skillet, then add your pork chops and sear on all sides. Spoon the butter on top as they sear.
- Serve immediately.
This recipe is also amazing with chicken breast. Try it!
Tips for Pork Chops in Sous Vide
- Thickness Matters: Choose pork chops around 1 to 1.5 inches thick.
- Season Before Sealing: Season chops well. You want that seasoning to intensify during cooking time.
- Cooking Temperature: Aim for 135°F to 145°F (57°C to 63°C) for tender, juicy results.
- Sear for Flavor: Finish with a quick sear in a hot skillet or grill.
- Rest Before Serving: Let chops rest a few minutes after searing for juicier meat.
Pork Chop Temps
|Pork Chop Cut
|Boneless Pork Chops
|Bone-in Pork Chops
Regardless of the cooking method, both bone-in and boneless pork chops require an internal temperature of 145°F to be cooked through. Although the standard used to be higher, you are over-cooking your pork if you cook it further than 145°F.
I always refer to my Pork Chop Temperature Chart.
Storing Sous Vide Pork Chops
- After cooking your pork chops sous vide, remove them from the water bath. b. Take the pork chops out of the vacuum-sealed bags and pat them dry with paper towels.
- Let the pork chops cool to room temperature for a short period, about 15-20 minutes.
- Refrigeration: If you plan to use them within a few days, you can store the pork chops in the refrigerator. Place them in an airtight container or resealable bags and refrigerate them at or below 40°F (4°C).
- Freezing: If you want to store them for an extended period, consider freezing the pork chops. Wrap them tightly in plastic wrap or aluminum foil and place them in a freezer-safe bag or container. Be sure to label them with the date.
How to Reheat Pork Chops
- Place pork chops on a baking sheet, cover with foil.
- Reheat for 10-15 minutes.
- Place pork chops on a microwave-safe dish, and cover with a microwave-safe cover or paper towel.
- Microwave on medium power for 1-2 minutes, flipping halfway.
- Heat skillet over medium heat, add oil or butter.
- Cook pork chops for 2-3 minutes on each side.
- Optionally, add liquid and cover with a lid to prevent drying.
Sous Vide Pork Chops FAQs
They can stay in the water bath for up to 4 hours and will not overcook. They will stay at the same temperature throughout. That’s the magic of sous vide!
The only chance of overcooking is if you sear for too long or if the temperature is set too high. Following our instructions, you will never overcook it using this method!
Yes, you can! You can follow the same instructions and sous vide bone-in pork chops if you prefer, with no changes to the recipe.
Part of what makes cooking sous vide so amazing is that you do not have to thaw food to cook it. You can use frozen pork chops.
Sous vide the pork chops for 1:30 minutes if you are cooking them frozen.
Pork Chop Recipes
- Smothered Pork Chops
- Instant Pot Pork Chops
- Pan Seared Pork Chops
- Air Fryer Pork Chops
- Oven Baked Pork Chops
- Grilled Pork Chops
Side Dishes for Pork Chops
Try this dish with all my best Pork Chop Sides!
Sous Vide Pork Chops
- Sous vide cooker
See our Cooking Conversions Chart for help converting measurements!
- Wrap 4 boneless pork chops in 2 strips of bacon each. Tuck 1 sprig of fresh rosemary underneath the bacon (optional). Season with Rosemary Salt Seasoning Blend thoroughly on all sides. Pat the seasoning down so it sticks.
- Place the seasoned chops in a zip-lock plastic bag with the air pressed out.
- Fill a bowl with water and add the sous vide machine set to 140°F. Clip the bag with the pork chops to the inside of the bowl, making sure it is fully submerged, and cook for 1 hour at this temperature.
- Once 1 hour is up, pull your pork chops out and heat a skillet over medium heat. Melt ½ stick butter in the skillet, then add your pork chops and sear on all sides. Spoon butter on top as they sear.
- You can cook pork chops straight from frozen. Add 30 minutes to the cooking time if you do!
- You can use boneless or bone-in chops. We prefer boneless.
- Pat your seasoning down so it sticks well.