Simple Sous Vide Pork Chop Recipe

I love a great pork chop, but the frequency at which I cooked them started to dwindle because too often they turned out dry and chewy. Once I got into sous vide though, I could consistently make tender, moist pork chops with a minimal amount of effort!

My ideal temperature for pork chops is around 140°F (60°C). I think it results in really tender, moist pork while still maintaining that "traditional" texture. You can go all the way down to 130°F (54.4°C) but I find it to taste a little too "raw" for my liking. For a more traditional, semi-dry pork tenderloin people often go with 147°F (63.9°C), though I find it too dry for my taste.

If you're interested in diving into more details, go to my how to sous vide pork chops and my sous vide pork and boar.

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I always pasteurize my pork chops, it only takes a little extra time and I'm almost never in a rush. Some people just heat them through, and you can do whatever you feel comfortable with. Either way, the timing will depend on the thickness of the pork chop, as well as the temperature you are cooking it if you are pasteurizing it. I provide several sous vide times for pasteurizing pork or you can use my sous vide timing ruler. For most pork chops it'll take around 2 to 4 hours.

If you like this recipe you can get more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!