Each variation is built around a specific method and equipment. Pick one first, then the instructions, ingredients, and actions below update to that exact approach.
Cooking goal
- Total time
- 4h
- Cook at
- 140°F
- Internal temp
- 145°F
- Cook
- 1 hr–4 hr
Cooking goal
- Total time
- 4h
- Cook at
- 140°F
- Internal temp
- 145°F
- Cook
- 1 hr–4 hr
Servings
4
Servings
4
8 lb Pork Chop
Salt
Olive Oil
- 8 lb Pork Chop
- Salt
- Olive Oil
Sous Vide
Required for this method
Sous Vide
Required for this method
Instructions
- 1
Prep Pork Chops for Sous Vide
Pat chops dry with paper towels and season both sides generously with salt and pepper. Add aromatics (thyme, rosemary, garlic, shallots) to the bag if desired. Place chops in a single layer in zip-lock freezer bags or vacuum-seal bags. Zip-lock: use the water displacement method — slowly lower the open bag into the water bath so pressure pushes air out, then seal. Vacuum-seal bags go straight in. Don't overcrowd; use separate bags if needed. Fill your container with enough water to fully submerge the bags, attach your circulator, and set it to your target temp before adding the pork.
- 2
Sous Vide Pork Chops: Temps & Timing
Set your immersion circulator before adding pork. Temperature controls texture and juiciness above all else. Temperature guide:
- 130°F — Rare: very juicy, buttery-tender, pink
- 140°F — Medium-rare: tender, moderately juicy (recommended for most)
- 144°F — Medium: solid middle ground on tenderness and safety
- 150°F — Medium-well: firm, less tender
- 160°F — Well-done: fully cooked, still juicier than traditional methods
Safety note: USDA minimum is 145°F. Cooking at 140°F for the full time achieves pasteurization through sustained time-at-temperature. For a clear safety margin, use 144–145°F. Timing: Cook 1–4 hours once the bath hits your target temp. Thin chops (under 1 inch): ~1 hour. Thick bone-in chops: 2–4 hours. Do not exceed 4 hours. Keep bags fully submerged — clip to the pot if needed. Cover the pot to hold temp and limit evaporation.
- 3
Sear, Rest, and Serve
Remove bags from water bath. Rest chops in sealed bag 10–15 minutes. Remove and pat completely dry with paper towels — skipping this causes steaming instead of searing. Heat a cast-iron or heavy skillet over high heat until very hot. Add high smoke-point oil. Sear 45–90 seconds per side until deep golden-brown. Optional: add butter, garlic, and herbs in the last 30 seconds and baste continuously. Interior is already fully cooked. Verify with thermometer if desired — center should read 145°F or above. Serve immediately. Do not re-cook or hold in oven.
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