The Simplest Sous Vide Pork Chops 3h 55C

Hey guys! hope everybody is doing great! I can’t sleep for whatever reason so instead, I’ll write about food… again. It’s 4:30AM btw and today’s victim is the pork chop. Ah! perfect candidate for sous vide cooking especially when you find the really thick ones. I mean these guys here were almost 2 inches! (all of that came out kinda wrong…) Monster chops. Incredible. Thicker-chops means you’ll have an easier time when getting that golden crust on that screaming-hot skillet without ending up with a pair of rubber soles. Chops tend to dry out easily, therefore, it requires careful searing and careful cooking which sous-vide cooking is all about. I mean, it’s as careful as it’s gonna get. 

Sous Vide Pork Chops 3h 55C @


Salt. Sure… whatever else you like too. I honestly don’t think pork needs much help though. 

Bag ’em up!

That’s basically it. Get them ziplock bags and remove as much air as possible using the water displacement method (don’t know what that is? shoot me a comment below). If you have a vacuum sealer what are you still doing here? 

Sous Vide Pork Chops 3h 55C @

The Cook. 

I mean, it’s in the title up there. 3 hours at 55C. If the chops are frozen thaw them before cooking (hopefully overnight in the fridge). Oh! I almost forgot. I usually bring the water bath to final temperature but sometimes I get lazy and throw the bags in while the water still cold. My sous vide container is small enough that the water gets hot really quickly. If I had a much bigger pot then I might wait for the water to reach the final cooking temperature before adding the bags. The reason why is that a big pot is gonna take a lot longer to warm up the water which means the chops (or any food) are going to stay in the danger zone for longer. Don’t know about the danger zone? shoot me a comment down below. 

Sous Vide Pork Chops 3h 55C @

The Sear.

Ah! the trickiest part of the whole process and only because it requires a really hot skillet and paper towels. I actually used plain vegetable oil this time because I had some infused with rosemary earlier in the week (2 cups of vegetable oil and a bunch of chopped rosemary, about 1/2 cup. Cook over medium heat until rosemary starts looking a bit toasty. Let it cool down. Reserve for days like today). Anyways, get the skillet to about 400F… the pan should be starting to smoke. Wrap the chops tightly in paper towels to make sure they’re dry before they hit the pan. Sear about 3 minutes per side. Remove chops from the skillet and let them rest for a bit… or not. I mean, they’re technically ready since you cooked them to 55C but the brutal sear might need some time to settle. Up to you. 

Sous Vide Pork Chops 3h 55C @

Hasta la proxima! 

Hey guys, that’s it! Next time you come across monster chops like these, snag them (is that the right expression? I can’t tell at 5AM) and get that immersion circulator out of the drawer. If you have any questions or suggestions please leave them in the comment section down below. Time for bed. Bye Bye!  

Sous Vide Pork Chops 3h 55C @

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  1. Hi Paul, glad you are doing these at 55C. Sometimes I see folks taking the trouble of doing pork chops sous vide, but at 62C or even higher and thus missing the point. By the way if your chops are thinner, you may want to allow them to cool a bit before searing, so the searing doesn’t take the core over 57 or so.

    1. Hi Stefan! I’m doing good, thanks! hope you’re doing well yourself. Regarding cooking temperature I wouldn’t wanna go anywhere above 55C. Pork chops in the US are extremely lean and even at 55C they feel a bit on the dry side so I’m kind of tempted to go lower but then I’m not sure the texture would be right… time for an experiment I guess 🙂

  2. Have you ever seared first before sous vide’ing? I’ve seen people do that. it seems a bit silly to me since they get a big water logged in the bags…

    1. Hi Mimi! well.. I only do it if it makes sense. For example… If I’m cooking a sous vide stew or braise where I need the browning of the meat to mingle with the sauce (and meat jus) while everything cooks and I don’t care about a crsipy crust.

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