Sous Vide Pork Chops
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Prep Time
15 mins
-
Cook Time
2 hrs
-
Resting
10 mins
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Total Time
2 hrs 25 mins
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Servings
2
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Calories
302 kcal
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Course
Main Course
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Cuisine
American
Sous Vide Pork Chops
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This super easy recipe for Sous Vide Pork Chops results in the most succulent cut of pork ever! With minimal preparation and just the right amount of seasoning, it will become a new family favorite.
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Ingredients
- 2 pork chops 1 to 2 inches thick, bone-in or boneless pork chops
- kosher salt and black pepper to taste
- 1 teaspoon Italian seasoning
- ½ to 1 teaspoon garlic powder per pork chop
- 2 tablespoons olive oil for searing optional
Instructions
- Fill a large pot with water and then place the sous vide machine in it. Set the temperature to 145°F for medium, 150°F for medium well, and 160°F for well done.
- Pat your bone-in pork chops dry with paper towels and then season them with salt, pepper, and garlic powder. Using a pair of tongs, place the seasoned pork chops into the sous vide bag or Ziplock bag.
- If you're using a vacuum sealer, seal the bone-in chops in a vacuum-seal bag. If you're using a resealable plastic bag, make sure to remove as much air as possible using the water displacement method.
- Submerge the sealed pork chops into the hot water bath, making sure they are fully immersed.
- Cook them for 2 hours for a perfect medium doneness or adjust the time based on your preferred doneness. After they are done cooking, pat the pork chops dry using paper towels.
- Heat oil in a cast-iron skillet over medium-high heat and give the cooked chops a quick sear on both sides. I like searing them for 1-2 min per side for a nice golden brown crust. Feel free to use a kitchen torch or grill gun instead of a hot cast-iron skillet to sear the chops.
- Rest the juicy pork chops for 5 minutes before slicing and serving them with mashed potatoes, sweet potatoes, roasted vegetables, apple sauce or your favorite side dish.
Notes
- Make Ahead: Use this recipe for meal prep! Sous vide boneless pork chops and use them for sandwiches or salads for lunch.
- Grill It: Instead of pan-searing, throw the pork chops on the grill.
- Rest the Pork: Don’t skip the resting step. Letting the juices redistribute before slicing keeps the chops as juicy as possible.
Nutrition Information
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Calories
302kcal
(15%)
Carbohydrates
2g
(1%)
Protein
30g
(60%)
Fat
19g
(29%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Trans Fat
0.03g
Cholesterol
88mg
(29%)
Sodium
67mg
(3%)
Potassium
549mg
(16%)
Fiber
1g
(4%)
Sugar
0.1g
(0%)
Vitamin A
17IU
(0%)
Vitamin C
0.04mg
(0%)
Calcium
24mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Calories | 302kcal | 15% |
| Carbohydrates | 2g | 1% |
| Protein | 30g | 60% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 88mg | 29% |
| Sodium | 67mg | 3% |
| Potassium | 549mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 0.1g | 0% |
| Vitamin A | 17IU | 0% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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