Perfect Sous Vide Pork Chops: Juicy, Tender, and Foolproof

Discover the secret to consistently mouthwatering pork chops with this easy sous vide method. Say goodbye to dry, tough meat and hello to juicy, flavorful Sous Vide Pork Chops!

Remember those disappointing pork chops from childhood? The ones that seemed more like shoe leather than a delicious dinner? Well, those days are long gone. With modern breeding practices bringing back flavor and the magic of sous vide cooking, you’re about to experience pork chops like never before.

Sous vide isn’t just another cooking trend – it’s a game-changer for achieving restaurant-quality results at home. By cooking the pork at a precise, controlled temperature, you’ll get edge-to-edge perfection that’s nearly impossible with traditional methods. Let’s dive into the world of sous vide pork chops and transform your dinner game!

Why Sous Vide is Your New Best Friend for Pork Chops

Sous vide isn’t about being “better” than grilling or pan-searing – it’s about having another amazing tool in your culinary arsenal. Here’s what makes sous vide special:

• Unparalleled consistency: Perfectly cooked meat from edge to edge, every single time.
• Ultimate juiciness: Low, slow cooking preserves moisture better than any other method.
• Fool-proof results: Once you set the temperature, it’s almost impossible to overcook your pork.
• Convenience: Prep ahead and finish quickly when you’re ready to eat.

Choosing Your Perfect Pork Chop Temperature

The beauty of sous vide is the precise control you have over doneness. Here’s a quick guide to help you achieve your ideal pork chop:

Pro tip: For most people, 140°F (60°C) hits the sweet spot of juiciness and that satisfying meaty bite.

Sous Vide Pork Chops Recipe

Ingredients

• 4 bone-in pork rib chops, 1 1/2 inches thick each (about 2 1/2 pounds; 1.1kg total)
• Kosher salt and freshly ground black pepper
• 2 to 4 tablespoons (30 to 60ml) vegetable, canola, or rice bran oil, divided (optional)
• 4 tablespoons (60ml) butter, divided (optional)
• 8 sprigs thyme or rosemary, divided (optional)
• 4 garlic cloves, divided (optional)
• 2 shallots, thinly sliced, divided (optional)

Directions

1. Set up your sous vide water bath and preheat to your desired temperature (we recommend 140°F for medium-rare). Season those chops generously with salt and pepper, then seal them up in your sous vide bags. Once your water’s ready, in go the chops for a 1-4 hour flavor-building bath.
2. To Finish in a Pan: Time to get that perfect crust! Heat up a heavy skillet until it’s smoking hot. Pat those chops dry and lay them gently in the pan. Let them sizzle for about 45 seconds until deeply browned and crisp.
3. Flip and repeat on the other side. Want to take it up a notch? Add a pat of butter, some herbs, garlic, and shallots. Baste those chops with the fragrant, bubbling butter for an extra flavor boost.
4. Don’t forget to crisp up those edges! Then let your perfectly seared chops rest on a wire rack for 3-5 minutes. Repeat with any remaining chops.
5. For a restaurant-worthy finish, reheat those pan drippings until sizzling and pour them over your chops just before serving. Get ready for a flavor explosion!
6. To Finish on the Grill: Fire up that grill! Once it’s blazing hot, pat your chops dry and place them directly over the flames. Turn every 15-30 seconds for an even, crusty sear – about 1 1/2 to 2 minutes total.
7. Watch out for flare-ups! If the flames get too wild, close the grill lid or move the chops to a cooler spot until things calm down. Once you’ve got that perfect crust, it’s time to dig in!

Pro Tips for Sous Vide Success

• For the juiciest results, avoid cooking past 160°F.
• Bone-in chops have more flavor, but watch out for bag punctures!
• No vacuum sealer? Use the water displacement method with a zipper-lock bag.
• Meal prep hack: Seal seasoned chops and freeze for later sous vide cooking.

Nutrition Facts