A Spicy Perspective

Perfect Sous Vide Pork Chops

How to Sous Vide Pork Chops (Bone-In or Boneless) – Learn fool-proof steps with expert tips to sous vide and caramelize pork chops to tender, mouthwatering perfection.

sous vide boneless pork chops or bone in chops on plate

The Best Sous Vide Pork Chops Recipe

We fell in love long ago with the sous vide method of cooking. Sous vide means “under vacuum” in French, and involves vacuum sealing ingredients in plastic zip bags and cooking in a hot water bath. The technique produces ultra moist and tender meats. So although it does take a bit more patience, versus other methods, I promise it is so very worth it for a wonderously reliable result.

Our method to make brined Sous Vide Pork Chops with a caramelized crust is fabulous for putting that sous vide set to great use. Your choice of boneless or bone-in pork chops are perfectly cooked in the water bath to just the right temperature, then quickly seared in a skillet to form a beautiful crust. Serve with your favorite sides for a delicious and memorable dinner!

Here we share a wonderful and simple brine recipe, tasty seasoning suggestions (like our Fall Cinnamon Rub and Simple Herb Rub), and easy steps to sous vide like a superstar.

Do you preseason pork chops in the bag before you sous vide? 

Yes, it’s best to brine the pork chops ahead of time and then preseason them before placing them in the bags.

Pro Tip: You can season the pork chops any way you like, but remember, brining the pork chops the day before cooking makes a HUGE difference in taste and texture, no matter how you cook it. It infuses salt deep into the pork chops to keep them extra moist and flavorful.

top view bone in sous vide pork chop temp just right

Equipment You Need to Sous Vide

You need a classic sous vide cooking device, large zip bags, clamps, and a large pot or container that can handle low heat. Most sous vide devices come with vacuum seal bags and clamps to secure the bags to the side of the container.

Do you have to use a special kind of bag?

You can use any large zip bag. The kind of bag that allows you to suction the air out does make it easier to work with. However, if you use classic Ziploc bags just submerge them slowly in the water with the zipper open. All the air should push to the top. Then once the air is completely out of the bag, carefully zip it up.

Do you have to have clamps?

The clamps are essential if you’re using vacuum seal bags, because if the vacuum valve/flap on the bag goes below the water it will leak in. Clamps are not necessary if using basic Ziploc bags.

Can pork chops go in the same bag sous vide or do they need to be wrapped in individual bags?

As long as the pork chops are not overlapping, so they lay in a single layer, you can place as many in one bag as you like.

sous vide bone in pork chop with boneless option

Ingredients You Need

For this recipe, we use 4 large bone-in pork chops. Feel free to use boneless chops, if you prefer.

How thick should my pork chops be?

They should be at least 1 inch thick but up to an inch and a half. The optimal thickness would be 1 1/4 inches. 

Ingredients Needed to Make the Brine:

  • Hot water
  • Kosher or sea salt
  • Apple cider (or juice)

Optional Rubs:

  • Fall Cinnamon Rub – ground cinnamon, ground cumin, ground chipotle powder, garlic powder
  • Simple Herb Rub – ground sage, fried thyme, garlic powder, ground black pepper

Easy Pork Chop Brine

Place the salt and hot tap water in a large zip bag. Shake the bag around to dissolve the salt. Then add the apple cider and pork chops. Zip the bag closed and place it in a bowl in case of leakage. Place the bowl in the refrigerator and brine for at least two hours, but overnight is better.

Do you have to brine the pork chops?

No, you never have to brine pork chops, but it does make a big difference in flavor and texture. You will notice there is no salt in the optional spice rubs.

Pro Tip: If you brine the pork chops you will not need to add additional salt. If you choose not to brine the pork chops, add 1 to 2 teaspoons of salt to the dry rub.

sous vide bone in pork chops brining

How to Properly Sous Vide Pork Chops

When you are ready to sous vide the pork chops, place a large pot (or deep container) on the countertop. Clamp the sous vide to the inside of the pot. Fill with water to the minimum line marked on the sous vide.

What is the perfect sous vide pork chops temperature?

Set the sous vide to preheat to 140°F for perfect medium-rare pink chops. (Set at 145°F for medium.)

thermometer to get sous vide pork chops temperature right

While the water is heating, remove the pork chops from the brine and pat dry. Use one of our recommended rubs to season the pork chops. Mix the rub in a small bowl then sprinkle over both sides of each pork chop.

Remember: If you brined the pork chops, you will not need to add salt. If you chose not to brine the pork chops at 1 to 2 teaspoons of salt to the spice rub.

seasoned rub pork chops on a baking pan

Place the pork chops in large vacuum seal bags or classic zip bags. You can place as many pork chops as will fit in the bag in a single layer. Do not overlap them. Usually, I use two bags for 4 large bone-in pork chops. 

Pro Tip: If using vacuum seal bags, use the suction device to suck all the air out of the bags. If using Ziploc bags you will need to seal them as you lower them into the water

Get the Complete (Printable) Sous Vide Pork Chops Recipe + VIDEO Below. Enjoy!

Once the water has reached 140°F lower this zip bags into the water. If using vacuum seal bags, keep the vacuum valve corner of the bag above the waterline. Use a clamp to secure the bag to the side of the container. Make sure the pork chops are completely submerged but the corner with the flap is above the water.

If using classic zip bags, slowly lower them into the water so that all the air is pushed up and out of the bag. Once the air is completely up to the zipper, carefully zip them closed so water does not get in the bag. You can then clamp them to the side, but they do not have to be secured like vacuum bags.

For pork chops that are closer to 1 inch thick, cook for one hour if boneless, or 1 hour 15 minutes if bone-in.

For pork chops that are closer to 1 ½ inches, cook for 1 hour and 15 minutes for boneless, 1 hour and 30 minutes for bone-in.

To form a crust: Place a cast-iron skillet over high heat. Remove the pork chops from the zip bags. Once the skillet is hot, steer the pork chops for 1 to 2 minutes per side to create a caramelized crust.

You want to just give the chops some color, not actually cook them any further!

Serving Suggestions

Juicy, tender, and savory sous vide bone-in or boneless pork chops are delightful with slightly sweet and earthy side dishes.

Pork chops and spiced apples are a classic combination! They are also fantastic with steamed or sauteed greens like broccolini, asparagus, and Brussels sprouts. Or keep the French inspiration going and serve with Haricot Vert and baby potatoes.

Tasty starches like mashed sweet potatoes, roasted butternut squash, and fluffy stuffing – are great to bring some extra heartiness to the table!

Frequently Asked Questions

What is the ideal sous vide pork chop temperature?

Set the thermometer to 140°F for perfect medium-rare pink chops, or 145°F for medium temperature.

Can you overcook pork chops with a sous vide?

The technical answer is no. Because the water stays at a consistent temperature, the pork chops cannot go over that specific temperature. In this way, it’s similar to slow cooking. Cooking with a sous vide gives you extra time so you don’t have to worry about over cooking, but it is much more precise than using a slow cooker. However, if you do leave the pork chops in the water for an extended period of time, much longer than suggested, it can change the texture of the pork chop even if they are not past medium-rare or medium in temperature.

Do you have to sear the pork chops after sous vide cooking?

Technically no. The reason you would pan-sear or grill pork chops after removing them from the sous vide, is for external texture and appearance. If you want grill marks or a little bit of crusty texture on the outside, you need to apply a higher heat. If you don’t care what the pork chops look like or having a crust on the outside, you can eat the pork chops immediately after being removed from the water.

How long do sous vide bone-in or boneless pork chops last?

Whether boneless or bone-in, let the pork chops cool completely before wrapping tightly in plastic wrap or placing in an airtight container. Cooked chops will keep well up to 3 days in the refrigerator.

Looking For More Delicious Pork Dishes? Be Sure To Also Try These Recipes:

cut shot showing juicy inside of sous vide pork chop
Print Recipe
5 from 7 votes
Leave a Review »

Perfect Sous Vide Pork Chops Recipe + VIDEO

Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Brine Time: 2 hours
Total Time: 3 hours 25 minutes
Foolproof steps with expert tips to sous vide and caramelize bone in or boneless pork chops to tender, mouthwatering perfection. Plus our easy brine recipe and favorite seasoning rubs!
Servings: 4 servings

Ingredients

For the Brine –

For the Pork Chops –

  • 4 – 1 to 1.5 inch bone-in pork chops or boneless

Optional Rubs:

    Fall Cinnamon Rub –

    Simple Herb Rub –

    Instructions

    • For the brine: Place the salt and hot tap water in a large zip bag. Shake the bag around to dissolve the salt. Then add the apple cider and pork chops. Zip the bag closed and place in a bowl in case of leakage. Place the bowl in the refrigerator and brine for at least two hours, but overnight is better.
    • When you are ready to sous vide the pork chops, place a large pot (or deep container) on the countertop. Clamp the sous vide to the inside of the pot. Fill with water to the minimum line marked on the sous vide. Set the sous vide to preheat to 140°F for perfect medium-rare pink chops. (Set at 145°F for medium.)
    • While the water is heating, remove the pork chops from the brine and pat them dry. Use one of our recommended rubs to season the pork chops. Mix the rub in a small bowl then sprinkle over both sides of each pork chop. If you brined the pork chops, you will not need to add salt. If you chose not to brine the pork chops at 1 to 2 teaspoons of salt to the spice rub.
    • Place the pork chops in large vacuum seal bags or classic zip bags. You can place as many pork chops as will fit in the bag in a single layer. Do not overlap them. Usually I use two bags for 4 large bone-in pork chops.
    • If using vacuum seal bags, use the suction device to suck all the air out of the bags. If using Ziploc bags you will need to seal them as you lower them into the water.
    • Once the water has reached 140°F lower this zip bags into the water. If using vacuum seal bags, keep the vacuum valve corner of the bag above the waterline. Use a clamp to secure the bag to the side of the container. Make sure the pork chops are completely submerged but the corner with the flap is above the water. If using classic zip bags, slowly lower them into the water so that all the air is pushed up and out of the bag. Once the air is completely up to the zipper, carefully zipped them closed so water does not get in the bag. You can then clamp them to the side, but they do not have to be secured like vacuum bags.

    Sous vide pork chop cooking times:

    • For pork chops that are closer to 1 inch thick, cook for one hour if boneless, or 1 hour 15 minutes if bone-in. For pork chops that are closer to 1 ½ inches, cook for 1 hour and 15 minutes for boneless, 1 hour and 30 minutes for bone in.
    • To form a crust: Place a cast-iron skillet over high heat. Remove the pork chops from the zip bags. Once the skillet is hot, steer the pork chops for 1 to 2 minutes per side to create a caramelized crust. Serve warm.

    Video

    Nutrition

    Serving: 1chop, Calories: 328kcal, Carbohydrates: 10g, Protein: 36g, Fat: 16g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 117mg, Sodium: 7178mg, Potassium: 688mg, Fiber: 2g, Sugar: 6g, Vitamin A: 149IU, Vitamin C: 2mg, Calcium: 75mg, Iron: 2mg
    Course: Main, Main Course
    Cuisine: American, French
    Author: Sommer Collier

    Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!

    Share This Recipe With Friends!

    Leave a Reply

    Your email address will not be published.

    Did you make this recipe? Rate it!




    6 comments on “Perfect Sous Vide Pork Chops”

    1. These were so good! My husband isn’t a fan of pork chops and he said these were the best pork chops he’s ever had! Will definitely be making these again!

    2. a great idea, especially with pork, I’m always concerned about whether it’s cooked enough, and so inevitably overcook it, even with a thermometer, but sous vide is foolproof, so thank you!

    3. I do love a good pork chop! These turn out so tender doing the sous vide method! Love the cinnamon rub! Incredible flavor!! Super easy & super delish!

    4. The BEST pork chops ever!! So tasty! 

    5. These pork chops were awesome! My entire family loved them and we can’t wait to try it again. Thanks for the detailed recipe :)

    6. this pork chop recipe is to die for! thank you for sharing it!