Sous Vide Pork Chops (Juicy, Never Dry)
Pork chops have a reputation for being dry, and it is entirely the cooking method’s fault, not the chop’s. Hold them at 140°F and they come out juicy, faintly pink, and tender every single time.
Why sous vide pork chops
Lean modern pork has almost no margin for error on a hot pan. The water bath removes the guesswork and holds the chop exactly where it is juiciest, so all you have to do is sear.
Ingredients
- 2 bone-in pork chops, about 1.25 inches thick
- Kosher salt
- Freshly ground black pepper
- 2 sprigs fresh sage or thyme
- 2 garlic cloves, smashed
- 1 tbsp neutral oil (for searing)
- 1 tbsp butter
Method
- Set the circulator to 140°F (60°C).
- Season the chops with salt and pepper and seal each with herbs and a garlic clove.
- Cook for 1 to 2 hours.
- Remove and pat completely dry.
- Sear in a smoking-hot skillet 45-60 seconds per side, basting with butter at the end.
- Rest 5 minutes and serve.
Tips
For faintly rosy, ultra-juicy chops stay at 140°F; for traditional white pork go to 145°F. Explore the pork loin guide for more on chops.
More
See the full sous vide pork chart, the complete sous vide guide or find a pork farm near you.
FAQ
Is 140°F pork safe?
Yes. Held for the time shown, pork at 140°F is fully pasteurized. The slight pink is normal and safe.
Can I sous vide frozen pork chops?
Yes, add about 50% more time and cook straight from frozen.
