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!

Sous vide pork chop tabbouleh 1

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.

Sous vide pork chop tajine bagged2

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.

Sous vide pork chop tajine raw spiced2

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!

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If you would like more information about the techniques, ingredients, and equipment used in this recipe, you can check out the following.

Simple Sous Vide Pork Chop Recipe

  • Published: February 12, 2018
  • By Jason Logsdon
  • Cooks: 140°F (60°C) for 2 to 4 hours
  • Serves: 4
Sous vide pork chop tajine raw side

Ingredients for Sous Vide Simple Sous Vide Pork Chop

  • For the Sous Vide Pork Chops

  • 4 pork chops
  • Spice rub, optional

Enjoying sous vide cooking? My free Sous Vide Quick Start course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today!

Enjoying sous vide cooking? My sous vide ruler will help you determine how long to cook various pieces of meat. It's free if you sign up for my newsletter and will make your cooking go much more smoothly!

Cooking Instructions for Simple Sous Vide Pork Chop

For the Sous Vide Pork Chops

Preheat the water bath to your desired temperature.

Sous vide pork chop tajine in bath

Salt and pepper the pork chops and add any seasoning rub you prefer, then seal in a sous vide bag. Place the sous vide bag in the water bath and cook for 2 to 4 hours, until pasteurized.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

To Assemble

Pork chop searing

Take the sous vide bag out of the water bath and remove the pork chops from the bag. Dry them off thoroughly with a paper towel or dish cloth. Quickly sear the pork chops for 1 to 2 minutes per side, until just browned, then remove it from the heat and place onto a plate with any salads or sides.

Sous vide pork chop broccolini

Want Great Sous Vide Recipes?

Sous vide book cover large

Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!

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All tags for this article: Pork, Recipe, Sous Vide, Sous Vide Pork , Sous Vide Pork Chop, Sous Vide Recipes

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
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