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Home » Recipes

How To Make Pork Chops Using The Sous Vide Method

Aug 14, 2021Last Modified: September 29, 2022

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about How To Make Pork Chops Using The Sous Vide Cooking Method!

Pork chops with rosemary and caramelized sauce.
Jump to:
  • What is Sous Vide?
  • What Results Should I Expect With Sous Vide Cooking?
  • What Items/Equipment Do I Need For This Pork Chop Sous Vide Recipe?
  • Cooking Pork Chops Using The Sous Vide Method
  • Time To Serve Some Juicy, Delicious, and Perfectly Cooked Pork Chops!
  • Some Other Recipes You May Enjoy!
  • Perfect Garlic Rosemary Sous Vide Pork Chops With Caramelized Sauce

What is Sous Vide?

Sous vide means "under vacuum" in French. It is also known as LTLT cooking (low temperature long time). In a nutshell, sous vide is a method of cooking whereby food is placed in a sealed bag (or jar) and cooked at a very precise temperature in a water bath. Typically the temperature will be much lower for cooking than normal.

With traditional cooking, sometimes food will be overcooked on the outside, with some of the inside being undercooked. The food may also end up being dry. The sous vide method aims to cook food evenly and retain moisture.

What Results Should I Expect With Sous Vide Cooking?

Cooking the sous vide way will give you food that is moist and evenly cooked. Meat will not shrink and the food retains its nutrients.

Sounds pretty good so far!

What Items/Equipment Do I Need For This Pork Chop Sous Vide Recipe?

You will need just 3 items to try your hand at this pork chop sous vide recipe. They are:

  • A sous vide cooking device. I used the Anova Nano which is actually bluetooth enabled. I highly recommend this device if you would like to try sous vide cooking.
  • Sealable bags or vacuum seal bags. I used Ziploc type bags for this recipe and they worked just fine. I have also used these inexpensive vacuum seal bags (for another sous vide recipe) which also worked very well.
  • A container for your water bath. I used a deep stock pot. Please note the container you use has to have some depth to it because there is a minimum water level required for the Anova Nano sous vide cooking device. I can't speak for other devices but I assume it will be similar for them.
Anova Nano
Anova Nano
Vaccum Seal Bags
Deep Metal Stock Pot
Deep Stock Pot

Cooking Pork Chops Using The Sous Vide Method

My first sous vide project involved cooking pork chops. My husband Steve has never been a fan of pork chops because in his experience they have always turned out dry and chewy. Therefore pork chops were the perfect candidate for cooking them using the sous vide method!

Upfront let me say that the results were absolutely fantastic! The meat was moist and delicious especially with a caramelized sauce!

What Ingredients Are Needed For This Dish?

Here's what you will need for this particular recipe:

  • Thick cut pork chops (can use bone in if you like)
  • Minced garlic
  • Fresh rosemary
  • Dark brown sugar
  • Olive Oil
  • Apple juice
  • Salt to taste
  • Pepper to taste

The Method To Make Sous Vide Pork Chops

The method simply involves seasoning the pork chops and then placing them with some apple juice in sealable plastic bags. You will heat up your water bath to 140F and then place the bags with the pork chops in the water bath for approximately 1 hr and 15 minutes.

Seasoned thick pork chops with garlic and rosemary
Anova Nano and sealed bags with pork chops in a water bath

A huge benefit is that now this is mostly hands off! You can take your time and focus on preparing some side dishes, or perhaps go for a walk. 😃

The last step is to sear the pork chops for color, and make a super quick caramelized sauce using the juices from the bag.

sous vide pork chops in a cast iron pan
bubbling caramelized sauce in a cast iron pan

Time To Serve Some Juicy, Delicious, and Perfectly Cooked Pork Chops!

It's now time to enjoy some juicy, delicious, moist, and perfectly cooked pork chops!

Pork chops with rosemary and caramelized sauce with one of the pork chops cut into.

The garlic and the rosemary add so much flavor to this dish, as does the wonderful caramelized sauce! Be sure to serve these chops with heaps of fluffy mashed potatoes.

I very much hope you will give sous vide cooking a try if you haven't done so. These pork chops are a great option for your first sous vide project! 😉

Pork chops with rosemary and caramelized sauce.

This recipe was inspired by Nicole Poirier's "Perfect Double-Cut Rosemary Infused Pork Chop with Hard Cider Caramel Sauce" found on AnovaCulinary.com.

Some Other Recipes You May Enjoy!

Yurinchi Chicken

Pieces of fried chicken atop iceberg lettuce drizzled with a soy based sauce and topped with sliced green onions with chopsticks on the left hand side.

Incredibly Moreish Cajun Smothered Cabbage!

Cajun Smothered Cabbage in a gold rimmed bowl

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.  😃

Cheers!

Grace

Pork chops with rosemary and caramelized sauce.

Perfect Garlic Rosemary Sous Vide Pork Chops With Caramelized Sauce

Grace
Absolutely delicious pork chops cooked with the sous vide method! Juicy and tender, the garlic, rosemary, and caramelized sauce are perfect complements to this chops!
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 25 mins
Course Main Course
Cuisine American
Servings 2 people
Calories 363 kcal

Equipment

  • Sous Vide Cooking Device
  • Sealable/vaccum bags
  • Deep stock pot
  • Skillet or cast iron pan

Ingredients
  

  • 2 thick cut pork chops
  • 3 teaspoon minced garlic
  • 2 tablespoon rosemary minced or chopped
  • 1 tablespoon dark brown sugar
  • 1 tablespoon olive oil
  • 1 cup apple juice split
  • salt to taste
  • pepper to taste

Instructions
 

  • Assemble the water bath and heat the water using your sous vide device to 140F. Tip: begin by using warm/hot water from your tap so that the water bath heats to 140F quicker. Make sure the water is between the min/max line on the sous vide device. Set the timer to 1 hr and 15 minutes.
    Anova nano and a plastic bag
  • Season both sides of your pork chops with salt and pepper. Then add the garlic and rosemary to both sides. Place both pork chops in a largish resealable/vacuum bag along with ½ cup of apple juice. If using vacuum seal, then remove as much air from the bag as possible. If using resealable, remove as much air from the bag using the water immersion method (when it's time to add the bags to the heated water bath). From anovaculinary.com: "Place the food in a zipper lock bag and slowly lower the bagged food into a bowl of water, letting the pressure of the water press air through the top of the bag. Once most of the air is out of the bag, carefully seal it just above the water line."
    Seasoned thick pork chops with garlic and rosemary
  • Once the temperature reaches 140F, place the vacuum sealed bag with the pork chops in the water bath, or add the resealable bag using the water immersion method described above. Allow to cook for 1 hr and 15 minutes.
    pork chops in a ziploc bag in a water bath
  • After 1 hr and 15 minutes, remove the bag from the water bath and the pork chops from the bag (reserve the juices in the bag). Heat up the olive oil in a skillet or cast iron pan on high, and quickly sear both sides of the pork chops until you get a nice color (around 45 sec to 1 min on each side). Set aside.
    sous vide pork chops in a cast iron pan
  • Lower the heat to medium high, and then pour the juices from the bag into the skillet or cast iron pan. Add the dark brown sugar and ½ cup of apple juice. Stir frequently until you get a lovely caramelized sauce!
  • Pour the caramelized sauce over your juicy and delicious pork chops and serve with heaps of fluffy mashed potatoes!
    Pork chops with rosemary and caramelized sauce.

Notes

This recipe was inspired by Nicole Poirier's "Perfect Double-Cut Rosemary Infused Pork Chop with Hard Cider Caramel Sauce"
Some sous vide cooking tips: 
If using resealable bags, use the water immersion technique to get as much air out of the bags as you can. 
Start with warm or hot water from your tap, as the sous vide device can take awhile to heat the water to 140F! 
Enjoy precision cooking the sous vide way!  Cheers!

Nutrition

Calories: 363kcalCarbohydrates: 23gProtein: 29gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 90mgSodium: 73mgPotassium: 670mgFiber: 1gSugar: 18gVitamin A: 70IUVitamin C: 4mgCalcium: 58mgIron: 2mg
Keyword pork chops, sous vide
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Hi I’m Grace! I'm married and a mom to my fur baby, Toby, and food and travel are two of my greatest passions! Since our bank account does not allow us to travel or eat out as much as we'd like, I decided I would cook delicious meals that could give us a taste of all the places we'd like to go. My goal is to get you in the kitchen, and inspire you to cook and taste delightful meals that will transport you too. Let’s throw some actual travel in from time to time, all with an emphasis on keeping your wallet full and happy as well. Let’s get cooking and let’s start exploring!! I'm excited to be on this journey with you!!

By the way most of these recipes are Toby taste tested and Toby approved!!

Chief Taste Tester Toby

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