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The Best Sous Vide Pork Chops

If you want the most perfect, tender, and juicy pork chops, then these sous vide pork chops are the only way to go!

Sous Vide Pork Chops Topped With Apricot Habanero Jelly

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I’ve never really been a fan of pork chops because they always seem to be too dry. But once we got our sous vide and cooked them that way, I’ve been completely hooked and will never cook them any other way!

They turn out amazing!

So let’s get right to it!

How to Make Sous Vide Pork Chops

This recipe is quick and easy and it’s by far my favorite way to cook pork chops! Prepare for the most tender and juicy pork chops you’ve ever had!

Ingredients for Sous Vide Pork Chops

Directions for Cooking Sous Vide Pork Chops

1.) Season both sides of the pork chops with garlic salt and the Kentucky rub seasoning. If you have other seasonings you’d like to use, feel free to mix it up.

Get the best quality pork chops here at Snake River Farms!

2.) Put the pork chops into vacuum seal bags and then seal them shut with a vacuum sealer.

Some people put their meat into freezer bags and then clip the meat to the side of the container with clips. I’ve heard that it works just as well but I have personally never tried that method.

3.) Pour hot water into a large container or stockpot, attach your sous vide cooker, then set the temperature to 140º F.

4.) Once the water comes to temperature drop the sealed pork chops into the water bath and cook them for 2-4 hours.

You can also drop the pork chops into the water right away as long as you cook your pork chops for at least an hour after the water reaches 140º.

5.) After cooking, remove the pork chops from the bags and pat dry with a paper towel. This step helps the pork chops brown better when you sear them in the skillet.

6.) Sprinkle a bit more seasoning on them if it seems like it got wiped off while patting them dry.

7.) Drizzle olive oil into a cast iron skillet and turn the heat to medium-high.

8.) Once the pan is hot and sizzling sear the pork chops for 2-4 minutes on each side until they are nicely browned.

Pork Chops Searing in a Cast Iron Skillet

9.) After browning them on both sides remove them from the heat and add a couple of tablespoons of apricot habanero jelly on top of each pork chop.

It’s a homemade jelly that I make and it pairs perfectly! It’s the perfect touch of sweet and spicy to finish them off!

Check out the apricot habanero jelly recipe here!

Watch me make this recipe on YouTube below!

Best Ever Sous Vide Pork Chops | Simple, Delicious, Recipe

Sous Vide Pork Chops Recipe – Questions and Tips

Below I’ll go over some of the most common questions when it comes to cooking pork chops in the sous vide!

Can You Overcook Pork in the Sous Vide?

Nope! The great thing about the sous vide precision cooker is that it consistently cooks at the same temperature. So if you have your temperature set at 140º your meat will never go over 140º.

The only way you can overcook your meat is if you have the temperature set too high or if you sear it for too long after removing it from the sous vide.

Can You Cook Frozen Pork Chops in the Sous Vide?

You sure can! This is one of my favorite things about the sous vide! As soon as I get my meat home I season it and vacuum seal it, then put it into the freezer.

Then whenever I want to cook it I can just remove the meat from the freezer and drop it right into the water bath and let the sous vide work its magic!

The only thing you will need to do differently is cook frozen meat for 1 hour longer than the minimum time required.

Sous Vide Pork Chops Temperature

The most perfect temperature that I have found to sous vide pork chops is 140º.

The USDA guidelines say to bring the internal temperature of pork chops to 145º F but for the best quality and flavor, I believe 140º is best!

They turn out just slightly pink and are super tender and juicy.

How Long to Sous Vide Pork Chops

I sous vide pork chops for 3-4 hours. After 4 hours the quality and texture of the meat may start declining since pork is so lean. But the longer you can cook it the more tender it will be.

You only need to sous vide them for a minimum of one hour at the recommended temperature though.

Sous Vide Pork Chops Temperature and Cook Time Chart

In this chart below I cover the different sous vide temperatures and cooking times for pork chops based on different preferences such as rare, medium-rare, medium-well and well done.

Pork TextureSous Vide TemperatureCook Time
Rare: Very pink, juicy, and a bit slippery.130ºF1 – 4 hours
Medium-Rare: Slightly pink, but very tender and juicy. (my favorite)140ºF1 – 4 hours
Medium-Well: No pink, a bit tender, and starting to dry.150ºF1 – 4 hours
Well Done: Completely cooked and mostly dry.160ºF1-4 hours

Recommended Products for Sous Vide Cooking

Check Out More Sous Vide Recipes:

Sous Vide Pork Chops Topped With Apricot Habanero Jelly
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The Best Sous Vide Pork Chops

These sous vide pork chops come out perfectly tender, juicy, and moist every time!
Course Main Course
Cuisine American
Keyword pork chops, sous vide pork chops, sous vide recipe
Servings 4 servings

Equipment

  • Sous Vide
  • Vacuum Sealer
  • Vacuum Seal Bags
  • Stock Pot
  • Cast Iron Skillet

Ingredients

  • 4 boneless pork chops 1-2 inches thick
  • garlic salt
  • Kentucky rub seasoning
  • olive oil for searing
  • apricot habanero jelly for topping

Instructions

  • Season both sides of the pork chops with garlic salt and the Kentucky rub seasoning. If you have other seasonings you'd like to use, feel free to mix it up.
  • Put the pork chops into vacuum seal bags and then seal them shut with a vacuum sealer.
  • Pour hot water into a large container or stockpot, attach your sous vide cooker, then set the temperature to 140ºF.
  • Once the water comes to temperature drop the sealed pork chops into the water bath and cook them for 2-4 hours.
  • You can also drop the pork chops into the water right way as long as you cook your pork chops for at least an hour after the water reaches 140ºF.
  • After cooking, remove the pork chops from the bags and pat dry with a paper towel. This step helps the pork chops brown better when you sear them in the skillet.
  • Sprinkle a bit more seasoning on them if it seems like it got wiped off while patting them dry.
  • Drizzle olive oil into a cast iron skillet and turn the heat to medium-high.
  • Once the pan is hot and sizzling, sear the pork chops for 2-4 minutes on each side until they are nicely browned.
  • After browning them on both sides remove them from the heat and add a couple of tablespoons of apricot habanero jelly on top of each pork chop. It's a homemade jelly that I make and it pairs perfectly! It's the perfect touch of sweet and spicy to finish them off!

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Sous Vide Pork Chops

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