Perfect Sous Vide Pork Chops

Perfect Sous Vide Pork Chops

Make delicious and tender pork chops with this sous vide pork chops recipe. Perfectly juicy and effortless to make with the help of a precision cooker and a water bath.

Course Main Course

Cuisine American

Keyword herbed pork chops, how to sous vide, how to sous vide pork chops, pork sous vide

Prep Time 10

Cook Time 1 15

Total Time 1 25

Servings servings

Calories 405kcal

Author Tanya Harris

Equipment

Ingredients

2 pork loin pork chops, center cut ¾ inch thick
2 teaspoon Italian seasoning
2 teaspoon lemon pepper seasoning
3 sprigs thyme
¼ teaspoon salt or to taste
3 Tablespoon olive oil
Salt and pepper to taste

Instructions

Clip immersion circulator to the side of the large pot or basin. Add water and fill it until the minimum water level of the immersion circulator is reached and there is enough water to cover the food you will cook. Turn on the immersion circulator by setting the temperature to 140F (60C). Set the time anywhere from 1-4 hours).
Season the pork chops with oil, Italian seasoning, lemon pepper seasoning, thyme, and salt and add to a plastic sous vide bag or sealable bag. Suck out the air and seal.
Once the temperature in the water bath has been reached, add the sealed pork chops and allow the chops to cook for at least 1 hour and no longer than 4 hours.
Remove pork chops and pat them dry.
Heat olive oil in a medium heavy bottomed skillet over high heat. Add pork chops and sear each side until brown, about 1-2 minutes per side. Remove and set aside. You can serve at this point or make a gravy.

Notes

The minimum time it takes for these pork chops to cook in the water bath is 1 hour, however, I always set my timer to at least 90 minutes. Thicker chops (2 inches) need 90 minutes in the water bath. I also like to keep my chops at the correct temperature just in case I get busy and don't take them out at the end of 60 minutes.
I tend to add additional kosher salt to sous vide food after cooking. Always salt to taste to bring out the flavors.
I use a heavy bottomed skillet to get a nice sear on my pork chops after cooking. You could also toss them onto a grill.

Nutrition