Everyone loves these Sous Vide Bonless Pork Chops, especially when Jenna Passaro of Sip Bite Go serves them with her tangy Carolina yellow mustard BBQ sauce.
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Thank You Jenna Passaro for Sharing This Recipe!
Special thanks to Jenna Passaro for sharing this recipe from The Home Chef’s Sous Vide Cookbook. Photos courtesy Jenna Passaro of Sip Bite Go. Check out the original post on how to create Sous Vide Boneless Pork Chops at Sip Bite Go. Interested in learning more about this way of cooking?
Tender and Juicy
Jenna says, “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! “
What is Sous Vide?
Often the sous vide cooking method has been reserved for the fancy restaurants. However, more and more people are beginning to use this cooking method at home. So, What is it? According to Bon Appe’tite, it is cooking is the process of sealing food in an airtight container—usually a vacuum sealed bag—and then cooking that food in temperature-controlled water.
It Truly is Delicious!
I am a dean at a local two-year community college and I started a culinary program a few years ago, When I hired the chef instructors, one of the pieces of equipment that they said they must have is a Sous Vide machine. I had no idea what that even was. Since my instructors had to test the machine and show the students how it worked, I have been very lucky to be the recipient of many types of foods made with the Sous Vide.
Often, when the students have a big event they need to cater, they will make the food ahead of time using the Sous Vide and sear off the meat just before serving. The end result is flavorful, tender, and juicy.
Find Out More About Sous Vide Cooking
if you are interested in this technology for creating tender, juicy, and flavorful meals, this book includes so many recipes. Learn more about this.
Ingredients needed to cook sous vide pork chops
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. However, it is easy to adjust this recipe if you are feeding a crowd.
How to cook sous vide pork chops
Set sous vide machine to 140 degrees F.
Jenna from Sip Bite Go uses an Anova Sous Vide machine.
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.
How long to cook sous vide pork chops
Sous vide pork chops for 1-4 hours.
According to Jenna, there is a really forgiving range of cook times! They’ll be fully cooked with the desired texture when cooked anywhere from 1-4 hours.
The pork chops in my photos were cooked for 2.5 hours.
Note for frozen pork chops. Add an extra hour if sous vide cooking pork chops from frozen.
Remove pork chops from the bag when they’re done cooking in the sous vide bath. Discard the herbs and pat dry.
The meat will be pale. However, now it the time to give it that pan sear to add more depth to the flavors.
Pan Sear for Full Flavor
I often use a cast iron skillet to cook my meats in. This is also perfect for finishing off these pork chops. To finish sous vide pork chops in a cast iron pan, add olive oil to a large cast iron skillet over medium-high heat. Sear each side 30-60 seconds, until there is a golden brown crust on each side.
Remove from heat.
If you will not be serving the meat right away, cover with tin foil to preserve the heat.
What is a good side dish for pork chops?
This is the recommended temperature chart for the pork chops.
Sous vide pork chops time and temperature chart
All sous vide pork chops about this thickness (1.5”) can be cooked between 1-4 hours. Temperatures for rare to well done are as follows:
- 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
Sous Vide Boneless Pork Chops Recipe from (Sip Bite Go)
Sous Vide Boneless Pork Chops
- 2 pork chops boneless (about 1.5" thick)
- 1 tbsp garlic chopped
- 10 sprigs cilantro
- 1 tbsp olive oil
- 1 tbsp chives chopped (optional for garnish)
Carolina Yellow Mustard BBQ Sauce
- 1/2 cup yellow mustard
- 2 tbsp butter
- 1/2 cup brown sugar
- 1 tbsp honey
- 1/4 cup apple cider vinegar
- 2 tbsp water
- 1 tsp chili powder medium heat
- 1 tsp chipotle ground
- 1/4 tsp black pepper ground
- 1/4 tsp onion powder
- 1/4 tsp garlic salt
Sous Vide Boneless Pork Chop
- 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 are not touching each other. Vacuum seal bag.
- Sous vide pork chops for 1-4 hours. Just pick a time in between that range that works best for you, and your chops will come out just fine. They will be fully cooked with the desired texture when cooked anywhere in this range. The pork chops made in this recipe were cooked for 2.5 hours. Add an extra hour to the sous vide if cooking from frozen.
- Remove the pork chops from the bag when they are done cooking in the sous vide bath. Discard the herbs and pat dry.
- To finish the pork chops in a cast iron pan, add olive oil in a large cast iron skillet. Cook over medium-high heat. Add the pork chops to the skillet and sear for 30-60 seconds, a golden brown crust will appear on the meat. Let the chops sit 5-10 minutes before cutting and serving with the with the warm BBQ sauce.
Carolina Yellow Mustard BBQ Sauce
- In a saucepan on medium heat, melt butter. Add yellow mustard and stir to combine. Reduce the heat to medium-low and add the remaining ingredients. Simmer, stirring regularly, for 15 minutes.
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You can find Victoria crocheting, quilting, and creating recipes. She has worked in restaurants for many years. Her many crochet patterns and quilt patterns are enjoyed by many. In her professional career, she has worked in management in a wide variety of businesses including higher education as a dean of a division. All the while attending college part-time to achieve her doctorate in higher education with an emphasis in e-learning.