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How to Sous Vide Pork Chops

Tired of eating tough and chewy pork chops? Then it’s time to cook them using sous vide. Pork chops cooked using sous vide are a revelation, a tender, moist, and tasty revelation. Suvie and sous vide removes the guesswork and results in the best pork chop you’ve ever tasted without the possibility of overcooking. Follow this simple guide to prepare perfectly moist and tender sous vide pork chops every time.

TemperatureTimeResult
135˚F*1-3 hoursMedium pink, very juicy
140°F1-3 hoursSlightly pink, juicy and firm but still tender
145°F1-3 hoursNo pink, firmer and slightly juicy
*Please note that some of these temperatures are lower than what the FDA recommends. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.

Follow this link to find out more information about Suvie cooking times and temperatures

Ingredients and Tools

  • Bone-in or boneless pork chops (at least 1 inch thick)
  • Salt
  • Pepper
  • Vegetable oil
  • Butter

Equipment

  • Suvie or sous vide wand
  • A large pot (if using a sous vide wand)
  • Vacuum sealer and bags or Freezer safe sealable plastic bags

Directions

If you’re using a sous vide wand, pre-heat your water bath to the desired temperature

Pat the pork chops dry with some paper towels and season generously on all sides with salt and pepper.

Place pork chops in a plastic bag and vacuum-seal. Follow our guide if you are using the water displacement method

If you are using Suvie, use the following settings:

My Cook > Multi-Zone Settings

Protein: 135-150 degrees, 1 hour- 3 hours (or follow our Protein Cooking Guide)

Vegetable: 0 minutes

Starch: 0 minutes

Once the cook is finished, remove the chops from the water bath or pan and remove from the bag and pat dry with a paper towel.

Finishing

Now that you’ve successfully cooked the tenderloin to perfection we recommend searing or grilling it over high heat before serving.

Skillet

Heat 1/2 tbsp vegetable oil and 1 tbsp of butter in a cast-iron skillet over high heat. You’ll want to use an oil with a high smoke point so avoid olive oil if possible. Carefully place the tenderloin in the hot pan being careful to avoid any splashing oil. Cook each side for around 2 minutes.  Brown the fat cap by pressing it against the bottom of the skillet for an additional minute.

Remove the pork chops from the pan and leave to rest for about 2 minutes before serving.

Grill

If it’s nice out and the grill is ready to go you can also throw the pork chops onto the fire for a few minutes.

Preheat your grill and simply cook the chops over direct heat for about 2 minutes each side. Turn the chops every 20 seconds or so and be sure to brown the fat cap for a few seconds before removing from heat.

Recipes to try

Soy Marinated Pork Chops

Sweet and Spicy Pork Chops with Apple Slaw

Pork Chops with Blistered Balsamic Cherry Tomatoes

Butter-Basted Pork Chop with Baby Potatoes and French Green Beans

Pork Chops with Orzo Pilaf and Roasted Brussels Sprouts

FAQs

Are the cooking temperatures safe?

Our recommended cooking temperatures for Sous vide and Suvie are lower than what the USDA recommends, however, cooking times and temperatures are long enough and high enough for “pasteurization” to make your food safe. The USDA recommendations indicate the temperature needed to instantly kill food pathogens. By cooking for a longer time at a lower temperature we are able to achieve the same effect. However, high-risk populations should use extra caution when preparing foods below the USDA recommended temperatures.

Can I use any type of plastic bag?

You can, however, make sure that they are made from polyethylene. Some branded plastic bags are made using polyethylene which is a BPA and dioxin free plastic that can safely handle sous vide cooking temperatures up to 190°F. Some generic branded plastic bags are made using cheaper polyvinyl chloride (PVC) which cannot handle high temps and contains chemicals that can leach into food. 

Where can I get vacuum sealed proteins?

If you don’t want to fuss with vacuum sealers and ziplock bags you can skip the store and order the Suvie Protein Box. Just put together your ideal combination of preseasoned, portioned, and vacuum-packed high-quality meat, poultry, or fish. We deliver it to you frozen in a carefully-packed box.

Can I use frozen pork chops?

Yes! This technique will work with frozen pork chops. If you’re cooking straight from the freezer just add an additional hour to the sous vide time. 

Can I refrigerate the pork after the sous vide process and sear it later

For food safety reasons, we recommend consuming your pork soon after cooking.

Do I need to brine the pork before cooking?

Pork often benefits from a salt-water brine before cooking. However, thanks to the precision and control of sous vide this step is unnecessary.

Can I use boneless pork chops?

Yes, this process will work with bone-in and boneless pork chops. However, because we just think they taste better, we recommend using bone-in chops.

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