Sous Vide Boneless Pork Chops

Everyone devours these sous vide boneless pork chops, especially when I serve them with my tangy Carolina yellow mustard BBQ sauce. Once you try cooking pork chops sous vide style, you’ll fall in love with how tender and ridiculously-juicy they are. Leftovers make delicious pork sandwiches for days to come. This is one of the fastest sous vide pork recipes you’ll find. So let’s get sous viding! 

Does your pork have a bone in it? See this always juicy sous vide bone in pork chops recipe.

In this post, I’ll share with you a step by step guide to making sous vide boneless pork chops with a Carolina style BBQ sauce.

You’ll learn how to season them, how to make sous vide pork chops from frozen, how to meal prep in advance, the perfect time and temperature for sous vide pork chops, and how to finish sous vide pork chops on the grill or in a cast iron pan. 

Also see this guide to smoked pulled pork.

Special thanks to Crowd Cow for sending these gorgeous heritage pork chops for me to try! I was so happy to use them in this sous vide pork recipe.  We thoroughly enjoyed each and every bite. 

Ingredients 

For this recipe, you’ll need two boneless pork chops about 1.5” thick, chopped garlic, salt, pepper, a handful of cilantro, olive oil, and chives for a beautiful garnish.

Love cooking with fresh herbs? Check out how I use my Aerogarden!

How to cook sous vide pork chops – step by step

Set sous vide machine to 140 degrees F.

I made this recipe with my Anova precision cooker, which I’ve had for two years.

Season pork chops with garlic, salt and pepper. Place pork chops in a sous vide bag and top with fresh cilantro. Make sure pork chops aren’t touching each other.

Seal bags with your vacuum sealer (or if you’re using ziplock bags, use the water displacement method to make sure all of the air is out of the bag). 

Sous vide pork chops for 1-4 hours. The pork chops in my photos were cooked for 2.5 hours.

What to do once pork chops are done in the sous vide bath

Remove pork chops from the bag when they’re done cooking in the sous vide water bath with a pair of tongs.

Discard herbs and pat dry.

Finishing in a cast iron pan

To finish sous vide pork chops in a cast iron pan, add olive oil to a heavy cast iron skillet over medium-high heat. Once the oil is very shiny and hot, add pork chops to the cast iron skillet, leaving space between them.

Within ~30-60 seconds, a brown crust will appear on the pork chops.

Continue turning pork chops to sear each side for 30-60 seconds. To sear the edges, use tongs to hold the pork chops. If one side has not formed a brown crust, it’s generally okay to repeat searing that side without it drying out the meat, since the pork chops are so juicy from the sous vide cooking process. 

Once a gorgeous crust has formed on the chops, cut the heat. Move the pork to a cutting board for 5-10 minutes. If desired, cover the pork chops with foil while they rest to preserve warmth.

Cut the chops and serve them with sauce. (see the recipe for the Carolina-style BBQ sauce)

Since the sauce is warm, the chops will warm up again when served.

You can also spoon a little pork juice from the cast iron pan over the pork chops before cutting them, to re-crisp the crust before cutting them. 

Garnish with chives or cilantro.

How to finish sous vide pork chops on the grill

To finish sous vide pork chops on the grill, preheat the grill to about 400-450 degrees F. Lightly brush sous vide pork chops with olive oil and place them directly over heat.

Flip them every 30-60 seconds, making sure each side gets beautiful grill marks before taking them off the grill. It’s okay to grill each side 2X, which will result in the criss-cross grill marks everyone loves.

Follow the steps above to let the chops rest and to serve them. 

How to make sous vide pork chops from frozen

One of the joys of sous vide cooking is how easy it is to cook food from frozen. Sous vide pork chops are no exception! Cook them in the sous vide bath for an additional 60 minutes and they’ll turn out great. 

See how to smoke pork chops on the Traeger pellet grill…

Sous vide pork chop rub ideas

Outside of the Carolina yellow mustard BBQ sauce recommended in this recipe, I’ve enjoyed sous vide pork chops seasoned with a BBQ rub, or with a simple mix of garlic and thyme. 

What other sauces taste good on pork chops? 

• BBQ sauce
• Teriyaki sauce
• Balsamic glaze
• Honey mustard
• Jalapeno ranch sauce
• Creamy peppercorn sauce

Meal Prepping

Love to meal prep? Want to get a head start on this week’s dinner? If you’re cooking sous vide pork chops in advance, and want to finish and serve them later, there’s a really easy way to do this.

Refrigerate cooked sous vide pork chops by shocking them in an ice bath (bowl full of ice and water) and storing them in the vacuum seal bags they were cooked in, or another air-tight container for up to 4 days.

Then do the finishing step, on the grill or in a cast iron pan, to reheat and add color when they are ready to eat. 

Refrigerating

Refrigerate cooked chops for up to 4 days in an airtight container.  

Wine Pairings

Pork chops are pretty versatile when pairing them with wine. For entertaining dinner guests, I usually choose a few wines that complement the pork chop seasonings.

In the summer, I love to serve sous vide pork chops that have been finished on the grill with a chilled French rosé wine or dry Sauvignon Blanc — these wines usually go well with the sweet sauce used on pork chops.

What if my pork chops look grey or light brown after being cooked sous vide? 

You should be sure to finish your pork chops off on the grill or by searing them in a pan so you achieve that crunchy, golden brown outside, plus it’s a great way to make sure they’re piping hot the moment you want to serve them.

Sous Vide Pork Chops FAQ

Time and Temperature Chart

All sous vide pork chops about this thickness (1.5”) can be cooked between 1-4 hours. In this recipe, I cooked the pork chops at 2.5 hours, which was convenient to when I wanted to serve the chops. Add 60 minutes when sous viding frozen pork chops.

Rare pork chops – sous vide at 130°F

Medium rare pork chops – sous vide at 140°F

Medium pork chops – sous vide at 145°F

Medium well pork chops – sous vide at 150°F

Well done pork chops – sous vide at 155°F

Tasty Tips & Notes

• Sous vide pork chops can be cooked anywhere between 1-4 hours. They will come out juicy and tender cooked any duration within this range, making it super convenient for meal planning. 
• You can sous vide cook the pork chops one day, then chill them in the fridge for up to 4 days. When you’re ready to eat them, finish the chops on the grill or cast iron pan. 
• For a serving idea – try these potatoes gratin with pesto, this farro salad with roasted vegetables or this make-ahead Mexican salad.
• Store cooked chops for up to 4 days in an airtight container in the fridge.  
• Enjoy leftover Carolina BBQ sauce as a marinade or on pulled pork, grilled chicken, bacon-wrapped shrimp, sous vide chicken wings, or sous vide ribs. 
• Pair these chops with a chilled French rosé or dry Sauvignon Blanc wine.
• Every home chef needs a pair of trusty tongs. I love these ones.
• Feelin’ lazy? Want someone else to make your sauce? These Carolina-style BBQ sauces will do.

Readers also love these sous vide recipes

• Sous Vide T Bone Steak
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• Sous Vide Turkey Legs
• Sous Vide Turkey Breast
• Sous Vide Pulled Pork
• Sous Vide Short Ribs
• Sous Vide Onions in Beer
• Sous Vide Cookbooks for Beginners
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• Sous Vide Pork Tenderloin with a Mustard BBQ Sauce
• Sous Vide Pork Recipes
• Sous Vide Pork Loin with a Honey Mustard Sauce

Let me know when you make these sous vide boneless pork chops. Be sure to leave a comment and rate the recipe. It means so much to hear from Sip Bite Go readers and I love seeing photos of your food! Don’t forget to tag me @sipbitego on Instagram so I can see how the recipe turned out. And sign up for the Sip Bite Go newsletter.

Sous Vide Boneless Pork Chops Recipe (Sip Bite Go)

Everyone devours these sous vide boneless pork chops, especially when I serve them with my tangy Carolina yellow mustard BBQ sauce. Once you try pork chops sous vide style, you’ll fall in love with how tender and ridiculously-juicy they are. Leftovers make delicious pork sandwiches for days to come. This is one of the fastest sous vide pork recipes you’ll find. So let’s get sous viding!

5 from 9 votes

Print Pin Rate

Course: Dinner, Main Course, Main Dish

Cuisine: American

Keyword: Pork chops sous vide, sous vide boneless pork chops, sous vide pork recipes, sous vide pork roast

Prep Time: 15 minutes minutes

Cook Time: 2 hours hours 40 minutes minutes

Total Time: 2 hours hours 55 minutes minutes

Servings: 2 people

Calories: 578kcal

Author: Jenna Passaro

Video

Equipment

• ▢
  Sous Vide Machine

Ingredients

• ▢ 2 pork chops boneless (about 1.5” thick)
• ▢ 1 tbsp garlic chopped
• ▢ Salt
• ▢ Pepper
• ▢ 10 sprigs cilantro
• ▢ 1 tbsp olive oil
• ▢ 1 tbsp chives chopped (optional for garnish)

Carolina Yellow Mustard BBQ Sauce

• ▢ ½ cup yellow mustard
• ▢ 2 tbsp butter
• ▢ ¼ cup brown sugar
• ▢ 1 tbsp honey
• ▢ ¼ cup apple cider vinegar
• ▢ 2 tbsp water
• ▢ 1 tsp chili powder medium heat
• ▢ 1 tsp chipotle ground
• ▢ ¼ tsp black pepper ground
• ▢ ¼ tsp onion powder
• ▢ ¼ tsp garlic salt

Instructions

• Set sous vide machine to 140 degrees F.
• Season pork chops with garlic, salt and pepper. Place pork chops in a sous vide bag and top with fresh cilantro. Make sure pork chops aren’t touching each other. Vacuum seal bag.
• Sous vide pork chops for 1-4 hours — this is the beauty of sous vide cooking… just pick a time in between that range that works best for you, and your chops will come out just fine! It sounds crazy, but they’ll be fully cooked with desired texture when cooked anywhere in this range. The pork chops in my photo were cooked for 2.5 hours. Add an extra hour if sous vide cooking pork chops from frozen.
• While the meat cooks, make the Carolina Yellow Mustard BBQ Sauce. In a saucepan on medium heat, melt butter. Add yellow mustard and stir to combine. Reduce heat to medium-low and add the remaining ingredients. Simmer, stirring regularly, for 15 minutes.
• Remove pork chops from the bag when they’re done cooking in the sous vide bath. Discard herbs and pat dry.
• To finish sous vide pork chops in a cast iron pan, add olive oil to a large cast iron skillet over medium-high heat. Once the oil is very shiney and hot, add pork chops to the cast iron skillet, leaving space between them. Within ~30-60 seconds, a brown crust will appear on the pork chops. Continue turning pork chops to sear each side for 30-60 seconds. To sear the edges, use tongs to hold the pork chops. If one side has not formed a brown crust, it’s generally okay to repeat searing that side without it drying out the meat, since the pork chops are so juicy from the sous vide cooking process. Once a gorgeous crust has formed on the chops, cut the heat. Let sous vide pork chops sit on a cutting board for 5-10 minutes before cutting and serving with sauce. Since the sauce is warm, the chops will warm up again when served. If desired, cover the pork chops with foil while they rest to preserve warmth. You can also spoon a little pork juice from the cast iron pan over the pork chops before cutting them, to re-crisp the crust before cutting them.
• To finish sous vide pork chops on the grill, preheat the grill to about 400-450 degrees Lightly brush sous vide pork chops with olive oil and place them directly over heat. Flip them every 30-60 seconds, making sure each side gets beautiful grill marks before taking them off the grill. It’s okay to grill each side 2X, which will result in the criss-cross grill marks everyone loves. Follow the steps above to let the chops rest and to serve them.
• Garnish with chives or leftover cilantro to make these pork chops photo-worthy.

Notes

• Sous vide pork chops can be cooked anywhere between 1-4 hours. They will come out juicy and tender cooked any duration within this range, making it super convenient for meal planning. 
• You can sous vide cook the pork chops one day, then chill them in the fridge for up to 4 days. When you’re ready to eat them, finish the chops on the grill or cast iron pan. 
• Store cooked chops for up to 4 days in an airtight container in the fridge.  
• Enjoy leftover Carolina BBQ sauce as a marinade or on pulled pork, grilled chicken, bacon-wrapped shrimp, sous vide chicken wings, or sous vide ribs. 
• Pair these chops with a chilled French rosé or dry Sauvignon Blanc wine.

Nutrition

Calories: 578kcal | Carbohydrates: 44g | Protein: 33g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 120mg | Sodium: 1204mg | Potassium: 728mg | Fiber: 4g | Sugar: 37g | Vitamin A: 1614IU | Vitamin C: 6mg | Calcium: 83mg | Iron: 2mg

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