Sous vide pork chops are one of my favorite ways to cook pork. It ensures their juiciness while imparting some great flavor that you can taste in every bite. You can finish them any way you like, on the grill, in a hot skillet, roasted in the oven, or with a torch. It is completely up to you.
One of the great perks of cooking sous vide is the time that you get to prep other parts of the meal. Cooking times are pretty flexible and forgiving. You will not ruin your meat if you leave it in an extra five minutes. Thank goodness for that! I can't count the number of times when something my kids did pulled my attention away from cooking for a moment and come back to find an overcooked piece of dried-out meat remnant.
Once you get the meat started in the sous vide, you can shift your attention to the other aspects of the meal. (or your kids)
How to Sous Vide Pork
Step One: To start, we first drizzle a little olive oil over the chops and season with salt and pepper. Season both sides of the meat, we want every bit to be well seasoned.
Step Two: Next, we slice some garlic. You can do a rough, thicker slice on this. The garlic will help to flavor the pork chop while it is in the sous vide. Be generous with the garlic. You can also do a rough chop on whatever herbs you are looking to incorporate. Feel free to leave the herbs whole or in bigger pieces if you are looking to incorporate them into your presentation.
Step Three: I love the sweet flavor of sundried tomato. Cut enough slices that you can have spread throughout the pork chops. I do like the flavor of biting into a juicy piece of sundried tomato. At this point, you can also cut the basil into thin pieces.
Expert Tip: We don't want to chop them up too much, because the amount of time in the sous vide will start to break them down into almost nothing.
Step Four: Take all your ingredients and put them into a sealable bag. You can use a vacuum sealer to seal the bag. I typically use a gallon-sized ziplock back and use the water displacement method to remove the air from the bag and then seal it. It takes the same amount of time and costs less because those food saver bags aren't cheap. But you can do either way.
Step Five: As the sous vide is heating up, go ahead and drop your bag of pork chops into the water bath. The water temperature will drop a little, then start to climb again to your desired temperature.
I recommend putting a lid on the sous vide or at least covering it with plastic wrap. This will help to cut down on evaporation to ensure your water level in the bath does not drop too far. You can now move on to something else as the sous vide cooks the pork chops over the next couple of hours.
Step Six: Once the chops are done in the sous vide. I take them out of the bag and tap them dry with paper towels. I want to remove any extra juice that will steam the meat when I toss it on the grill. I make sure my grill is on high heat to ensure I will get those nice grill lines. Once hot, I put the chops in the grill on high for only about 90 seconds per side. Then I remove them, let them rest 2 minutes, and serve.
Finishing Sous Vide Pork
We like our pork done at an internal temperature of 150 F. I recommend letting the pork cook at 140 F for two hours. I set the sous vide to 140 F, and once it is done, I like to finish on a hot grill or pan to get a nice sear on the outside. Keeping the sous vide at 140 F will allow me that extra 10 degrees to use on the grill so that I do not end up overcooking my chops.
Can I Sous Vide Multiple Things at Once?
If you are putting multiple bags into the water bath. Make sure that they spread apart a little. Some water bath containers come with built-in racks to keep items separate, or you can use a spoon or spatula to just set them in the water bath to space them out.
What to Serve with Sous Vide Pork
These are wonderful with any grilled vegetables, foil packet potatoes with herb butter, sweet potatoes, a side of smoked onions, grilled broccoli, or any salad you like. We do generally just throw some quick-cooking veggies on the grill during the final step. Our favorites are asparagus or zucchini.
Between the flavor-packed juicy inside and the seared and seasoned outer crust, these chops are a delicious centerpiece to any meal.
- 2 lb thick-cut boneless pork chops (4 chops)
- 2 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 cloves garlic
- 4 tablespoon sundried tomatoes
- 2 tablespoon fresh basil
- Preheat your sous vide water bath to 140.
- Place all the ingredients in a bag suitable for sous vide cooking. Make sure they are well combined.
- Remove as much air from the bag as possible. Cook in the water bath for 2 hours.
- Remove the pork chops from the bag and quickly sear over a grill or in a skillet at high heat.