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5 Best Sous Vide Pork Chops Recipes

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This recipe will be your new go-to when you need to make the tenderest Pork chops ever in the easiest and most efficient way. No more tough and flavorless pork chops, thanks to Sous Vide. Here’s the best way to cook the most delicious and luscious meat ever, with not 1 or 2, but 5 different flavors!

You get to choose the best sauce to add to your pork chops, each of which has its own unique flavor.

Some tips to consider when making this recipe

  • You can Sous Vide frozen Pork chops simply by increasing cooking time by 30 minutes.
  • Pork chops are left for 1 hour to cook in the case of 1-inch thick pieces. Elevate the cooking time by 15 minutes for every ½-inch extra thickness.
  • Don’t leave the pork chops for any extra time than an hour or 2 after their cooking time.
  • Don’t use extra virgin olive oil as it has a low smoking point.
  • Put the Sous Vide container on a pad to avoid the burning of your counter surface.
  • It’s best to cook the pork chops to medium-rare or medium at (140°F/60°C) to retain the tenderness, texture, and flavor of the meat, so it doesn’t become chewy. However, you are free to cook it to any doneness you prefer.

These perfect Sous Vide Pork Chops are super tender, juicy, and full of flavor! The sous vide method cooks the bone-in or boneless pork chops to your targeted temperature precisely, and we’ll show you how to easily finish them with 5 different popular flavors!

Here’s a Temperature/doneness guide for you

Temperature Doneness Texture
130°F (54°C) Rare Soft and pinkish
140°F (60°C) Medium-rare Tender and juicy
150°F (66°C) Medium-well Firmer and drier
160°F (71°C) Well Done Tough and chewy


Best Sous Vide Pork Chops

How to Cook Sous Vide Pork Chops Recipes - 5 Ways

Learn how to properly and easily cook the pork chops with 5 different amazing flavors.
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 4


All the ingredients needed for this recipe

  • 4 pork chops (you can use bone-in or boneless in any thickness)
  • 2 tablespoons of olive oil
  • ½ teaspoon of salt
  • ½ teaspoon of ground black pepper

For the Honey garlic sauce

  • ¼ cup of honey
  • 2 tablespoons of soy sauce
  • 2 finely chopped cloves of garlic
  • 2 tablespoons of white vinegar

For the balsamic mustard sauce

  • ¼ cup of balsamic vinegar
  • 2 tablespoons of mustard
  • 1 tablespoon of minced rosemary
  • Salt to taste

For the Maple syrup BBQ sauce

  • ¼ cup of maple syrup
  • 3 tablespoons of ketchup
  • 2 tablespoons of soy sauce
  • 2 tablespoons of white vinegar

For the Applesauce

  • ½ cup of Apple sauce
  • 1 ½ tablespoon of brown sugar
  • ½ tablespoon of ground mustard
  • 1/8 teaspoon of cinnamon powder
  • Salt to taste

For the keto seasoning

  • 1 ½ teaspoon of garlic powder
  • 1 teaspoon of smoked or regular paprika
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper


  • To prepare the Sous vide, you will first need to fill its container with water, then adjust the temperature to (140°F/60°C) for medium-rare doneness or according to the required doneness. ( check the temperature-doneness guide that I will leave at the end of the recipe)
  • Season your pork chops by rubbing the olive oil on all the sides, then sprinkle the salt and pepper generously, making sure they cover every side.
  • Now, for the ‘Water displacement’ technique, you will need to put your meat in a zip-lock bag, then close the bag completely except one corner to allow air to come out. Dip the bag in a water filler container, keeping the zip-line above the water surface. Close the zip-line completely.
  • Dip the bag completely into the sous vide container.
  • Leave it to cook for 1 hour in the case of 1-inch pieces.
  • Choose any of the sauces you would like to make with your pork chops. Mix its ingredients together and heat them in a pan on medium-low heat until the sauce thickens.
  • When the 1 hour is done, transfer the bag with the pork chops to cool off in the refrigerator for 15 minutes.
  • Remove excess moisture from the meat with a paper towel.
  • On a hot iron skillet, put on a medium-high flame, sprinkled with the rest of the olive oil, sear your chops for 1-2 minutes on one side, flip the pieces of meat and add the desired sauce. Leave them to cook for another 1-2 minutes and take them off the heat. In the case of keto seasoning, season the meat before searing it.
  • Let it rest for 5 minutes, then serve with a side of broccoli, mashed potatoes, carrots, or asparagus. Enjoy.


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