Sous Vide Pork Chops

5 from 1 vote

The perfect pork chops, every time- with barely any work! Try this amazing sous vide pork chops recipe for juicy, amazing pork hassle-free!

Prep Time5

Cook Time1 20

Total Time1 25

Course: Main Course

Cuisine: American

Keyword: boneless sous vide pork chops, sous vide boneless pork chops, Sous Vide Pork Chops, sous vide pork chops bone-in

Servings:

Calories: 316kcal

See our Beef Temperature Chart for helpful tips on cooking any cut of beef!

Mix all of the rosemary salt seasoning ingredients in a small bowl. Wrap the pork chops in 2 strips of bacon each, with a rosemary sprig tucked under the bacon. Then sprinkle liberally with rosemary seasoning on all sides, patting it down so it sticks.
4 Boneless pork chops, 4 sprigs Fresh rosemary, 4 slices Bacon, 1 teaspoon Rosemary, 2 teaspoons Garlic powder, 4 teaspoons Sea salt, ¼ teaspoon Black pepper
Transfer the pork chops into a ziplock bag or vacuum-sealing bag and press the air out entirely.
Fill a large bowl or pan with water, then add the sous vide machine and set the temperature to 140°F. Clip the pork chop bag to the inside of the bowl, making sure the meat is entirely submerged, then cook for 1 hour.
Once fully cooked, remove the bag from the water. Heat a skillet over medium heat and melt butter in it, then add in the pork chops and sear on all sides until golden brown, spooning butter on top as they sear.
5 Tablespoons Butter
Remove from the pan, let rest for 5 minutes, and serve!

The sous vide pork chops temp is critical to perfectly cooked pork chops! Overcooking is practically impossible with the right temperature, so you don't need to worry about how long to sous vide pork chops. Just make sure the temperature is set to 140°F!
I love my rosemary garlic seasoning on pork chops, but you can try anything! There's no going wrong with a classic Pork Rub with all its sweet and savory flavor! Or, try some of the amazing pork marinades listed below.
When you're searing the meat at the very end, make sure to get the pan nice and hot first. This will limit the amount of time the pork is sitting on the pan while it waits to heat, preventing it from over-cooking. Remember, you just want to sear the surface!
Make sure you're using sea salt for the seasoning! It sounds like one of those things that doesn't matter, but table salt doesn't bind well to meat and takes on a metallic flavor when cooked. Swapping to a larger-crystal non-iodine salt is a great way to boost your cooking skills easily!