Here’s an easy sous vide pork recipe with sauce that you’ll make time and time again. This tasty recipe for sous vide bone-in pork chops are going to be the new favorite in your home. You’ll find the time and temperature are just right for juicy chops. Let’s get cooking…
Why cook bone-in pork chops sous vide style?
- Bone in sous vide pork chops are NEVER, EVER dry.
- They are always tender and juicy. You’ve never tasted pork like this.
- These chops are paired with a tangy, refreshing, jalapeno ranch dressing.
Ingredients for these sous vide pork chops with sauce
Choosing boneless or bone-in pork for sous vide cooking
The star of this bone-in pork chop sous vide recipe is obviously the meat. You can make this recipe for sous vide pork chops with bone-in or boneless pork. Just remember that sous viding meat with bones will add even more flavor to the dish. But sous viding boneless is delicious, too.
You can sous vide boneless or sous vide center-cut pork loin chops with this recipe, as long as the thickness of the meat stays around 1.5-2 inches thick. The center cut/pork loin chop has a big t-bone.
Details on my tasty green sauce for sous vide pork chops
You really have to try the sauce! The first time I made this creamy jalapeno sauce for pork chops, my husband and I were slurping up the leftovers for days on quesadillas, salads, and other dishes like sous vide pulled pork tacos and sous vide tri-tip.
In fact, if I could marry a sauce, at the moment, I’d choose this one. It is creamy and cool from the sour cream and has a ton of flavor from all the cilantro, jalapeno, lime, garlic salt, onion powder, and paprika.
Let’s make this sous vide bone-in pork chops recipe
Step 1. Preheat sous vide machine to 140ºF. While the sous vide bath preheats, season bone-in pork chops with garlic, salt, and pepper.
Step 2. Vacuum-seal pork chops in a flat layer with cilantro on top.
How long to cook sous vide pork chops bone-in
Drop the bag in the sous vide bath at 140ºF for 2 1/2 hours. When done, remove pork chops from the hot water and shock the bag in an ice bath for 2 minutes.
Remove pork chops from the bag, discard herbs, and pat dry.
Step 3. While the pork chops cook, make the jalapeno ranch sauce by combining all the ingredients in a blender. Blend until mixture is smooth, 30-45 seconds. Store in the fridge until time to serve.
Step 4. Heat a cast-iron skillet to medium-high and add olive oil. Sear bone-in pork chops on each side until a brown crust forms, about 30-60 seconds.
To sear the edges, use tongs to hold the pork chops. Once seared, let pork chops rest on a cutting board for 5-10 minutes before cutting and serving with sauce.
Want to try another recipe with this sauce? Try these sous vide boneless chicken thighs. Super crispy on the outside, tender and juicy with every bite.
Step 5. Plate with a drizzle of sauce and garnish with a crack of pepper and cilantro.
Why my pork with jalapeno ranch dressing is a winner
Tender, juicy pork goes perfectly with the hint of spice from the jalapenos in this sauce recipe. The jalapeno flavor is all smoothed out and brought together by the ranch base. The dressing really makes this particular pork dish and pairs well with spicy and citrusy flavors.
Want to try out some other sauces with your sous vide meats? This creamy peppercorn sauce recipe for steak takes only 15 minutes! Make it with beef stock or leftover juice from sous vide cooking or roasting beef.
Serve *this* with sous vide bone in pork chops
Try pairing sweet sous vide corn with this dish. The sweetness of corn with the spicy jalapenos cream sauce will have you dunking the corn in the dressing.
Top off your saucy chops with a high pile of red wine caramelized onions, roasted cherry tomatoes, or red peppers that are grilled then sliced thin. Just like the corn, these pork toppings provide a sweet profile to contrast with the spicy sauce and they look beautiful on the plate.
Want an easy way to grow fresh cilantro and other herbs for cooking? Check out this AeroGarden grow guide for everything you need to know!
What to serve with sous vide bone in pork chops
Sous vide meats are really popular, and so are sous vide eggs.
But there are really creative ways to sous vide side dishes to check out. I love juicy self-buttering sous vide sweet corn on the cob. After it cooks, I add a little spice with a creamy jalapeño sauce. The sauce is so good, I put it on salads and sous vide pulled pork tacos the next day.
Kitchen tools for sous vide cooking
- Sous vide machine Joule, SousPreme multipot, Anova, or Instant Pot Slim (learn about the new Instant Pot sous vide machines)
- Sous vide container – bucket or stockpot to hold sous vide water
- Bag to cook food in – vacuum sealer or ziplock gallon bags
And nice-to-have sous vide accessories
- Tongs – metal tongs are so important in my cooking life, they take up an entire drawer in my kitchen.
- Protect counters with a big cutting board under the sous vide container
- To contain heat for long cooks (hello sous vide brisket, sous vide ribs, and sous vide pork butt) get a container lid so you can maintain the 24-48 hour cook time with the right sous vide bath
Have you tried craft pork butcher cuts?
Get something special to cook from my affiliate partners – they’ll deliver heritage pork right to your door! When your Crowd Cow or Snake River Farms order arrives, whip out my tips on the perfect time and temperature for bone-in sous vide pork and make it any day of the week.
It’s so fun to try cooking pork with the sous vide machine because it always turns out perfect. That’s why I like to order anything that catches my attention. I’m always up for the challenge.
So far I’ve really enjoyed center-cut pork chops, extra-thick pork loins, and the standard 1 or 2-inch chops. If you go sans bone, check out my recipe for sous vide boneless pork chops.
Step-by-step guide to sous vide pork tenderloin. Learn the best cook time and temp for juicy pork. You can even try sous viding pork from frozen.
Final tips for this sous vide pork and sauce recipe
These are seriously the best sous vide pork chops in town. Here are some final tips for making perfect chops and tangy sauce.
- The time and temperature for this sous viding bone-in pork chops will work for a boneless or bone-in 1-2 inch pork chop.
- If cooking sous vide bone-in pork chops from frozen, add 1 hour to the cook time.
- The sauce will keep in the fridge for about 3 days.
- Use extra sauce on sous vide chicken tender salads, sous vide steak, breakfast tacos, on some grilled potatoes, over some sous vide soft boiled eggs on avocado toast, you name it…
Feeling inspired? Check out some more sous vide pork recipes.
Find new ways to enjoy your favorite food with sous vide cooking with my new book – The Home Chef’s Sous Vide Cookbook.
Are you a foodie, too?
If you couldn’t tell, I’m a techy, nerdy, foodie type who loves having something to look forward to eating at dinner. I’m very passionate about sous vide recipes, and am so flattered that people have gotten to know Sip Bite Go as one of the most popular sous vide blogs available today.
It’s so motivating that I’m helping other busy people and fellow foodies cook delicious restaurant-style meals at home. We’re all in this “eat delicious at home” thing together!
I love putting up new videos and recipes so you can follow along. Find me on Instagram to see my latest sous vide cooks @sipbitego.
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Sous Vide Bone In Pork Chops With Jalapeno Ranch Sauce Recipe | Sip Bite Go
Sous vide bone-in pork chops
- 4 pork chops bone in (about 1.5”thick)
- 2 tsp garlic chopped
- 2 tbsp cilantro fresh, chopped (plus more for garnish)
- 1 tbsp butter
- 1/4 tsp pepper fresh, cracked
Jalapeno Ranch Dressing
- 5 tbsp cilantro fresh, chopped
- 1 cup sour cream
- 1 jalapeño seeds and pith removed, diced
- 1/2 lime juiced
- 1/2 tsp garlic salt
- 1/2 tsp onion powder
- 1/4 tsp paprika
- Preheat sous vide machine to 140ºF. While the sous vide bath preheats, season bone in pork chops with garlic, salt and pepper.
- Vacuum-seal pork chops in a flat layer with cilantro on top. Drop the bag in the sous vide bath at 140ºF for 2 1/2 hours. When done, remove pork chops from the hot water and shock the bag in an ice bath for 2 minutes. Remove pork chops from the bag, discard herbs, and pat dry.
- While the pork chops cook, make Jalapeno Ranch Dressing by combining all the ingredients in a blender. Blend until mixture is smooth, 30-45 seconds. Store in the fridge until time to serve.
- Heat a cast iron skillet to medium-high and add olive oil. Sear bone in pork chops on each side until a brown crust forms, about 30-60 seconds. To sear the edges, use tongs to hold the pork chops. Once seared, let pork chops rest on a cutting board for 5-10 minutes before cutting and serving with sauce
- Plate with a drizzle of sauce and garnish with a crack of pepper and cilantro.
- The time and temp for this sous vide bone-in pork chop recipe will work for any boneless or bone-in 1-2 inch pork chop.
- If cooking sous vide frozen bone-in pork chops, add 1 hour to the cook time.
- The sauce will keep in the fridge for about 3 days.
- Use extra sauce on sous vide chicken tender salads, sous vide steak, breakfast tacos, on some grilled potatoes, over some sous vide soft boiled eggs on avocado toast, you name it...
See the recipe video: https://youtu.be/uNIPKSTe7WI