Sous Vide Pork Chops (Juicy, Never Dry)

Sous vide is how we cook a pork chop when we want it edge to edge juicy with zero guesswork. A water bath holds the meat at one exact temperature, so a chop set for 140F comes out at 140F whether you pull it at one hour or two. There is no gray band, no dry center, no standing over the stove hoping you timed it right. Then a fast, hot sear gives you the crust. It is the most forgiving way to cook pork we know, and it turns a lean, easy to ruin chop into something reliably good. Start with thick, bone-in chops from pasture-raised hogs.

Why this recipe works

• A precise water bath cooks the chop evenly from edge to edge, so there is no overcooked ring around a pink middle.
• Holding at 140F keeps the meat juicy and tender, a temperature that is hard to hit by pan alone.
• The long, gentle cook gives you a wide window, so dinner waits for you rather than the other way around.
• A quick, screaming-hot sear at the end builds the crust without adding any heat to the interior.

A note on the bag

Sous vide means sealing the food, and that usually means plastic. We prefer to cook with wood and metal and avoid plastic where we can, so we want to be straight with you here. If you go the bag route, use food-grade bags rated for cooking, or better, use a reusable silicone bag that seals with the water-displacement method. Keep the bath at these gentle temperatures rather than a hard boil, and never reuse a bag that has warped. It is an honest trade-off, and we would rather name it than pretend it is not there.

Ingredients

• 2 bone-in pork chops, at least 1.25 inches thick
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 2 sprigs thyme or rosemary
• 1 tablespoon neutral oil, for searing
• 1 tablespoon butter, for searing

Substitutions: boneless chops work and take the same temperature, just handle them gently. Sage or garlic can join the bag in place of the herbs.

How to make it

1. Set the bath. Heat the water to 140F with an immersion circulator. We use an Anova, but any circulator that holds temperature will do.
2. Season and seal. Season the chops with salt and pepper, add the herbs, and seal them in a food-grade or reusable silicone bag using the water-displacement method to push out the air.
3. Cook in the bath. Lower the bag into the water and cook for 1 to 2 hours. One hour is enough for tender, and up to two gives you a little more give without drying out.
4. Dry the chops. Take the chops out and pat them completely dry. A wet surface will not brown, and the sear needs to be fast.
5. Sear hot. Heat the oil in a cast iron pan until it just smokes, add the butter, and sear each chop for about 45 seconds a side, just long enough for a deep crust. Rest a couple of minutes and serve.

Pro tips and common mistakes

• Dry the chop hard before searing. Any water on the surface steams and stops the crust from forming in the short time you have.
• Sear fast and hot. The chop is already cooked through, so the only goal is color. A long sear pushes past your target temperature.
• We lift and turn with metal tongs, never plastic, especially near a smoking pan.
• Check the water level over a long cook so the circulator stays submerged. A lid or a few ping-pong balls slow evaporation.
• Confirm the final temperature with an instant-read thermometer. We keep a Thermapen by the stove for the sear.

Storage and leftovers

Cooked chops keep for up to 3 days in the fridge. Because sous vide chops are already gently cooked, reheat them briefly and low, or slice them cold over a salad so you do not push them further. You can also cook the chops in the bath ahead, chill them fast in ice water still sealed, and refrigerate for a day or two, then sear straight from cold when you are ready to eat. That make-ahead trick is one of the best reasons to own a circulator.

What to serve with it

• A bright pan sauce built in the searing skillet with a splash of cider.
• Creamy polenta or mashed potatoes.
• Roasted apples or a fennel salad.
• Sauteed greens with lemon.

Nutrition

About 340 calories, 36g protein, 21g fat, and 1g carbs per serving. These are estimates and vary with the exact cut, trim, and any substitutions.

FAQ

What temperature is best for sous vide pork chops?
We set the bath to 140F for a juicy, tender chop with a faint blush. If you like it firmer and more traditional, go to 145F.

How long can they stay in the bath?
One to two hours is the sweet spot. Past about four hours the texture starts to soften more than most people want for a chop.

Is the plastic bag safe?
Use food-grade bags rated for cooking or a reusable silicone bag, and keep the bath at these gentle temperatures. We name the trade-off honestly and prefer silicone.

Do I need to sear after sous vide?
Yes. The bath cooks the inside but leaves the outside pale. A fast, hot sear gives you the crust and flavor.

Can I sous vide from frozen?
You can. Add about an hour to the cook time and make sure the chops are sealed flat so they heat evenly.

Where to buy the pork

Sous vide rewards good meat, since the method shows off texture and flavor with nothing to hide behind. We look for thick, bone-in chops from pasture-raised hogs. Use our Find a Farmer directory to find pork near you.

Learn more in our guide to pork chops and our full guide to pork. Prefer the stovetop? Try our pan-seared pork chops, or go bigger with crispy roast pork belly. New to the method? Read our guide to cooking meat by every method.