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 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.
Sous Vide Pork Chop Recipe:
- 4 Boneless pork chops
- Salt
- Pepper
- Rosemary
- 2 Tablespoons Oil
- 1/2 cup 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.
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.
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
Sous Vide Pork Chops Recipe:
Sous Vide Boneless Pork Chops With Rosemary Cream Sauce
Ingredients
- 4 Boneless pork chops
- Salt
- Pepper
- Rosemary
- 2 Tablespoons Oil
- 1/2 cup heavy cream
Instructions
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.
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originally published Jan 14, 2018
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