Sous Vide Pork Chops

Difficulty: 4/5
Time: 2 Hours


For Seasoning
  • 2 tsp. Kosher salt
  • 1/2 tsp. fresh ground black pepper
  • 1/2 tsp. garlic powder
  • 1/2 tsp. dried thyme leaves
  • pinch of paprika
For Pork Chops
  • 3 lbs. thick (1 1/2 inch) center-cut, bone-in loin chops (total of 4), trimmed of excess fat
  • 3 TBSP olive  oil, divided
  • 1 TBSP unsalted butter


Mix and season the pork chops

  1. Mix all the seasoning ingredients together in a small bowl. Sprinkle both sides of all the pork chops. Use all the seasoning.
Sous vide Cook the pork chops
  1. Place each seasoned pork chops into a vacuum-sealed bag and drizzle each chop with about 1 tsp. olive oil. Remove as much air as possible. Set aside.
  2. Following manufacturers, instructions for your sous vide machine, bring the water temperature up to 140 degrees F.
  3. Place chops into sous vide, making sure they are totally immersed.
  4. Cook chops for 2 hrs.  At this point, your chops will be fully cooked to exactly 140 degrees F which is the perfect temperature because you will next brown the chops bringing the final temperature up to 145 degrees F which is safe for pork.
  5. Remove chops from sous vide bath. Remove chops from the bags, and pat lightly with a paper towel to remove any liquid on the surface of the chops.
Browning the cooked pork chops
  1. In large heavy skillet, heat 1 TBSP olive oil until over high heat until it begins to shimmer. Swirl in 1/2 TBSP butter. Place two chops in pan and sear until golden brown, about 3 to 4 minutes. Turn and brown the other side.  Remove chops and keep warm while you finish browning the other two pork chops.
  2. Add remaining TBSP oil to pan and other half of butter. Brown remaining two chops on both sides.  Remove from pan.
  3. Enjoy!

Serves: 4

Courtesy of Renee’s Kitchen Adventures