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.
Sous vide cooking is wonderful for so much more than meat! Sous vide egg bites in jars, sous vide fajita vegetables, pickled banana peppers, and cold brewed coffee are all fabulous using the sous vide cooking method. Be sure to check out my complete collection of sous vide recipes.
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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 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 is underdone. Perfection from edge to edge.
What is 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 guesswork out of cooking your favorite pork protein.
Why this recipe works:
- 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
For this recipe you are going to need these ingredients:
- Boneless pork chops – trimmed
- Salt – I use kosher salt but table salt will work
- Pepper – fresh ground black pepper, if you have it.
- Rosemary – dry rosemary will do just fine but use fresh rosemary if you have it.
- Oil – olive oil is my oil of choice for this recipe
- heavy cream – fro deglazing your pan and making the cream sauce.
How to Sous Vide Boneless Pork Chops:
- 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)
- 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.(see note below)
- 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.
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. Another good alternative is to use a light coating of mayonnaise instead of oil.
This is what an inch boneless pork chop at 140 for an hour looks like on the inside. Edge to edge perfection.
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I do not seal my bags of pork chops 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.
The reason the timing is one to four hours is that there will not be carryover cooking because the water temperature is constant. The meat can’t go over the temperature that the water is set.
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.
If you put the pork chops in frozen, I would add an additional 45 minutes to the initial cooking time. One of the great things about cooking sous vide is that it can accommodate for frozen meat. Additional time, up to an hour depending on the thickeness of the meat, is the only variation you need to consider.
Sous Vide Pork Chops Recipe:
Sous Vide Boneless Pork Chops With Rosemary Cream Sauce
Equipment
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.
How to make the sauce
- 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.
- 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
Video
Notes
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.
How should the bag be closed before cooking?
I do not seal my bags of pork chops 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 carryover cooking because the water temperature is constant. The meat can’t go over the temperature that the water is set. 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.Can You Sous Vide Frozen Pork Chops?
If you put the pork chops in frozen, I would add an additional 45 minutes to the initial cooking time. One of the great things about cooking sous vide is that it can accommodate for frozen meat. Additional time, up to an hour depending on the thickeness of the meat, is the only variation you need to consider.Nutrition
originally published Jan 14, 2018
Sarah Mock
CEO/Owner/Founder/Culinary Blogger
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 12 years Sarah helps the home cook prepare her recipes with professional results.
Sarah Mock says
Jennifer,
YES! Oh my gosh! Somehow it got dropped from the recipe card. I will update it now. Thanks so much for bringing this to my attention.
Sarah
Jennifer says
Am I missing the instructions for the sauce?
Candace says
This was spot on! Thank you for such detailed instructions. The perfect dinner for entertaining friends.