Sous vide boneless pork chops are juicy and tender perfection from edge to edge. Adjust the the water temperature to achieve your favorite doneness on your pork chops. Get the color, flavor and crust that you love on pork chops with a quick sear in a hot skillet.
If you love this recipe you are going to want to try cucumber infused gin and homemade clotted cream both are easy sous vide recipes!
Sous Vide Boneless Pork Chops
Finish off your sous vide boneless pork chops with a high temperature sear in a cast iron skillet and deglaze the pan with cream to make an incredible rosemary cream sauce.
Boneless pork chops are often on sale at my grocery store and this recipe is delicious to serve any night of the week. No matter the thickness of your pork chops, they will be the same temperature and doneness because of the sous vide. No longer will the outside be tough and the inside be under done. Perfection from edge to edge.
New to sous vide? I explain in simple terms everything I know about sous vide cooking.
Why should you sous vide pork chops?
Fat means flavor and pork chops, especially boneless pork chops, are super lean. Pork chops can be more difficult to cook perfectly because they are lean. But with the sous vide cooking method, it takes all the guess work out of cooking your favorite pork protein. Here’s why I feel the sous vide technique is so great for cooking pork chops:
- Perfect texture.
- Healthy cooking technique
- Set the sous vide and don’t worry about under or over cooking the pork
- Can be made ahead and it’s great for meal prep throughout the week.
- Skip marinating because the pork will marinate and cook at the same time in the bag.
Sous Vide Pork Chop Temperature:
- Rare: 130°F / 54°C, 1 to 4 hours – Tender, juicy, and a little slippery.
- Medium-Rare: 140°F / 60°C, 1 to 4 hours – Tender, juicy, and meaty.
- Medium-Well: 150°F / 66°C, 1 to 4 hours – Quite firm and just starting to dry out.
- Well Done: 160°F / 71°C, 1 to 4 hours – Firm, a little dry and tough, but still moist.
Source: AvonaCulinary
Water Displacement method for closing the pork chop bag.
I do not seal my bags with a vacuum and seal system. I use the water displacement method.
With the bag still open, slowly lower the bag into the water. The pressure of the water should force out most all of the air giving good contact of the heated water to the meat.
Why does the time vary so much with sous vide pork chops?
The reason the timing is one to four hours is that there will not be carry over cooking because the water temperature is constant. The meat can’t go over the temperature that the water is set.
The Sous Vide boneless pork chops will be ready in an hour but you have up to 4 hours to pull them from the water. That is what the 4 hour mark is for.
Is there additional time to cook frozen pork chops sous vide?
If you put the chops in frozen, I would add an additional 20 minutes to the initial cooking time.
Sous Vide Pork Chop ingredients:
- Boneless pork chops
- Salt
- Pepper
- Rosemary
- Oil
- heavy cream
Sous Vide Boneless Pork Chops Directions:
- Season both sides of the boneless pork chops with salt, pepper and rosemary.
- Place in either sous vide bags or in my case, freezer zip top quart bags.
- Fill a container or pot with enough water to fully submerge the bags. Be sure to protect the surface your pot will be resting on with a hot pad or trivet
- The time and temperature below is given for pork chops that are around 1 1/2-inches thick. Add 15 minutes to the minimum time for each half inch if you have thicker double-cut chops. (see temperature chart below)
- With the bag still open, slowly lower the bag into the water. The pressure of the water should force out most all of the air giving good contact of the heated water to the meat.
- Once the meat is below the water line and the two sides of the bag have touched from the pressure of the water, close the bag 3/4 of the way and clip it to the side of the pot.
- Set your timer and walk away.
How to finish sous vide pork chops.
- Pull the pork chops from the bag and reserve the juices in the bag.
- Place them on a clean plate while your heavy bottom pot heat to high.
- Drizzle a bit of oil in the bottom of the pan and sear your boneless pork chops in the oil.
Note: I suggest a vegetable oil as it has a higher smoke point than olive oil. You are welcome to use olive oil, it just might be a bit smoky in your house.
Remove your sous vide boneless pork chops to a serving plate while you make your simple cream sauce.
Simple cream sauce for pork chops
- Add 1/2 cup of heavy cream along with the extra juices that were in the sous vide bag.
- Scrape all the yummy bits off the bottom of the pan to add extra flavor to the sauce.
- Allow to reduce down so that the sauce stays in place when a line is drawn through it.
- Sauce your sous vide pork chops and serve.
This is what an inch boneless pork chop at 140 for an hour looks like on the inside.
Edge to edge perfection.
More Sous Vide Recipes:
- Sous Vide Turkey Breast
- Sea Bass with roasted tomatoes, corn, olives and capers
- The best eggnog recipe
- Pickled banana peppers
- Sous Vide Creme Brulee
- Sous Vide Cold Brew Coffee.
- Sous Vide Oreo Cheesecake
- Sous Vide Grapefruit Infused Gin
- Homemade cucumber infused gin
- Sous Vide Lemon Curd
- Sous Vide Pomegranate Curd Recipe
- Sous Vide Blood Orange Curd
- Sous Vide Homemade Limoncello Recipe
- How To Cook Asparagus Using Sous Vide
- Sous Vide Hollandaise
- Sous Vide Vanilla Extract
- Sous Vide Mascarpone Cheese
- Lilac Infused Alcohol
- How to perfectly cook shrimp
- Sous vide corned beef
- Whole30 Avocado Toast with a Perfectly Poached Egg
- Sous Vide Vanilla Bean Honey
- Sous Vide Infused Hot Honey
- Homemade clotted cream
- Egg yolk croquette
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Sous Vide Pork Chops Recipe:
Sous vide boneless pork chops are juicy perfection from edge to edge. Adjust the the water temperature to achieve your favorite doneness on your boneless pork chops. As an Amazon Associate and member of other affiliate programs, Savoring The Good, LLC may earn from qualifying purchases. Sous vide boneless pork chops are juicy perfection from edge to edge. Adjust the the water temperature to achieve your favorite doneness on your boneless pork chops. If you are looking for the best way to cook corned beef, you need to try my sous vide corned beef recipe. No longer do you need to wonder how long to boil corned beef or hope it is going to be the texture you love. Sous vide bacon is cooked overnight and up to 24 hours and will give you the best bacon you have ever eaten. Cooking bacon with the sous vide method will allow the bacon maintain all the flavor, meatiness and juiciness that we love in bacon. If you are having a small gathering for Thanksgiving or don’t want to heat up your kitchen to cook a turkey, us the sous vide cooking method to perfectly cook a turkey breast. The best way to cook stuffed flank steak is with the sous vide cooking method. Flank steak pinwheels are cooked to the perfect temperature from edge to edge when you sous vide stuffed flank steak. Sous vide beef burgundy is an easy recipe to introduce you to sous vide cooking. Combining the techniques and flavors of a traditional beef burgundy with the advanced technology of sous vide cooking will make you change the way you cook beef burgundy forever. Making sous vide pickled onions is faster than making a refrigerator pickled onions. Precision temperature in a short amount of time will produce a crisp, flavorful pickled onion. Sous vide potatoes are the perfect side dish to your favorite entree. These potatoes are infused with flavor, creamy on the inside and crisp on the outside. You may never roast a potato again! With the help of this sous vide asparagus recipe your asparagus will be tender, crisp and full of flavor. I find this is a fail proof way on how to cook asparagus. This is the easiest pickled banana peppers recipe. These are the best pickled banana peppers because they are crips, spicy and ready in hours instead of days.Sous Vide Boneless Pork Chops With Rosemary Cream Sauce
Ingredients
Instructions
Sous Vide Boneless Pork Chops Directions:
Notes
Sous Vide Pork Chop Temperature:
Recommended Products
Nutrition Information:
Yield:
4
Amount Per Serving:Calories: 372 Saturated Fat: 10g Cholesterol: 130mg Sodium: 75mg Protein: 29gSous Vide Pork Recipes
Sous Vide Boneless Pork Chops With Rosemary Cream Sauce
The Best Way To Cook Corned Beef
Sous Vide Bacon
Sous Vide Meat Recipes
Sous Vide Turkey Breast Recipe
Sous Vide Stuffed Flank Steak
Sous Vide Beef Burgundy
Sous Vide Vegetables Recipes
Sous Vide Pickled Onions
Sous Vide Potatoes with Rosemary
How To Cook Asparagus Using Sous Vide
Spicy Pickled Banana Peppers Recipe
originally published Jan 14, 2018
Candace says
This was spot on! Thank you for such detailed instructions. The perfect dinner for entertaining friends.