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If you shy away from cooking pork chops for fear they’ll end up dry and tough, then you’re in luck! Sous vide pork chops are deliciously juicy every single time, thanks to the foolproof slow-cooking method. Seasoned lightly and then finished off with a quick pan-sear for a delectable golden crust, these are easily the best pork chops you’ll ever cook at home.

Overhead view of four sous vide pork chops arranged on an oval white platter on a dark wood tabletop.

What Makes This Recipe So Good

  • Don’t let sous vide intimidate you – it’s really a foolproof cooking method! Seriously, if there’s any food you struggle with cooking just right, try cooking it with a sous vide. The low-and-slow-and-steady water-bath method eliminates so much of the guesswork and possible ways you could “mess up” a dish. And, because the food is vacuum-sealed in a bag, it basically cooks in its own juices, which keeps it from drying out like it would with other methods. If you typically avoid cooking pork chops at home because they always turn out dry and tough, don’t write them off entirely until you try cooking them this way.
  • After the pork chops cook in the sous vide, we’ll toss them in a hot skillet of melted butter for a few minutes so they develop a beautiful, golden crust on the outside. The crust locks in the juices and flavors, but it also gives the pork a really nice texture that compliments the tenderness of the meat really nicely.
  • There’s a delicious simplicity to the seasonings we’ve used here, but you can absolutely change up the spices and aromatics any way you like! Like chicken, pork is fairly neutral taste-wise, which means you can dress it up a variety of ways, and you can pair it with a variety of sides.

Chef’s Tips

  • We set our sous vide to 140° Fahrenheit, which will give us a medium-rare pork chop. If you prefer a different doneness, check out the Notes section of the recipe card below for alternate temperatures. I recommend double checking that the pork is cooked through before you serve it – just insert an internal meat thermometer into the thickest part of the pork chop. The food safe internal temperature for pork is 145° Fahrenheit.
  • You can find bone-in pork chops of varying sizes and thicknesses. We used 1-½-inch thick pork chops, but any thickness will work. You’ll just need to adjust your cook time, depending on their size, so you don’t under- or over-cook the pork chops. For every ½-inch over 1-½, add another 15 minutes in the water bath. Make sure all 4 of your pork chops are the same size and thickness so they all cook at the same rate.
Overhead view of a sliced sous vide pork chop on a white plate with a simple green lettuce salad.

Other Delicious Pork Recipes

Recipe By: Sam Guarnieri

Sous Vide Pork Chops

Prep 15 minutes
Cook 1 hour 15 minutes
Total 1 hour 30 minutes
This foolproof method gives you deliciously juicy and tender pork chops every single time.
4 pork chops


  • Large pot or other large, heat-resistant container
  • Sous vide immersion circulator
  • Cutting board
  • large food-safe vacuum sealing bags or large sealable food-safe storage bag
  • vacuum sealer optional, see Notes for alternative
  • Large skillet
  • Tongs
  • Meat thermometer optional 


  • 4 medium bone-in pork chops each approximately 1 ½ inches thick
  • salt to taste
  • pepper to taste
  • 2-4 sprigs fresh herbs of choice thyme, sage, rosemary, etc.
  • 1 clove garlic peeled, smashed
  • 1 tablespoon olive oil
  • 2 tablespoons butter see Notes


  • Fill large pot or other large, heat-resistant container with water. Insert sous vide immersion circulator and set to 140° Fahrenheit (see Notes below for alternate temperatures). Note: pot must be deep enough that water level falls between minimum and maximum indicators on circulator.
  • Lay pork chops out on cutting board. Generously season each pork chop with salt and pepper, then flip pork chops over and season other sides of each. Transfer seasoned pork chops to food-safe bag and add fresh herbs, smashed garlic, and olive oil.
    Overhead view of seasoned pork chops, sprigs of fresh herbs, and smashed garlic in a large Ziploc bag.
  • After adding ingredients, close bag and use vacuum sealer or water displacement method (see Notes) to remove as much air from bag as possible.
  • Once water bath is preheated to 140° Fahrenheit, place sealed bag in pot, making sure pork chops are entirely submerged in water. Weigh bag down with weights or silverware attached to bottom of bag if needed. Food must be fully submerged to cook properly.
  • Cook pork chops in water bath for 1 hour.
  • Toward end of 1-hour cook time, warm large skillet on stove over medium-high heat. Once pan is warm, add butter. Let butter melt completely, swirling pan periodically to coat bottom of skillet with butter.
  • Carefully remove bag of pork chops from water. Open bag and transfer cooked pork chops directly into skillet of melted butter. Sear pork chops 2 to 3 minutes or until golden brown on underside, then flip pork chops over and cook another 2 to 3 minutes until other side is golden.
    Overhead view of two pan-seared pork chops in a large skillet on a wooden tabletop.
  • Transfer pan-seared pork chops to serving plates. Serve immediately with desired sides.
  • For a crispier crust, pat the pork chops dry with paper towels after removing them from the sous vide bag, before placing them in the skillet.
  • If your pork chops are thicker than 1 ½ inches, add an extra 15 minutes to the sous vide cook time for every additional ½ inch of thickness.
  • Water Displacement Method: If you don’t have a vacuum sealer, place your ingredients in an appropriately-sized sealable food-safe bag and seal the bag halfway across the top. Heat the water with the sous vide immersion circulator as instructed, then slowly lower the half-sealed bag into the heated water. The temperature difference outside the bag will force the air out of the bag – you should see the plastic cling to the food. Once the food is entirely submerged and the air is all out, seal the bag completely and continue with the cooking.
  • Make it Whole30/Paleo: Use ghee instead of butter.
  • Make it Dairy Free: Use a plant-based butter.

Temperatures and Results

  • For medium-rare pork chops, set the sous vide to 140° Fahrenheit. Medium-rare pork chops are tender and juicy, but not chewy or slippery like rare pork chops.
  • For medium-well pork chops, set the sous vide to 150° Fahrenheit. Medium-well pork chops are slightly less tender and juicy than medium-rare pork chops, but not yet dry and tough.
  • For well-done pork chops, set the sous vide to 160° Fahrenheit. Well-done pork chops are much dryer and tougher than medium-well pork chops, but still a little juicy.

Approximate Information for One Serving

Serving Size: 1pork chopCalories: 372calProtein: 35gFat: 25gSaturated Fat: 9gTrans Fat: 0.4gCholesterol: 132mgSodium: 139mgPotassium: 589mgTotal Carbs: 0.3gFiber: 0.1gSugar: 0.01gVitamin A: 188IUVitamin C: 0.3mgCalcium: 37mgIron: 1mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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