russej02 ReviewsSous vide is one of my favorite ways to cook thick pork chops because it makes it much easier to get the inside cooked evenly without drying them out. In the video below, I show the time and temperature I use, then finish the pork chops with a sear for better color and flavor.
Sous Vide Pork Chops: Time and Temperature
For these pork chops, I set the sous vide bath to 140°F and cooked them for 90 minutes. That gives the pork plenty of time to cook evenly from edge to edge while staying juicy instead of drying out.
How I Sear the Pork Chops After Sous Vide
After the 90-minute sous vide cook, I take the pork chops out of the bag and pat them completely dry. Getting the surface dry helps them brown instead of steam. I heat a cast iron pan, add butter, and sear the chops for about 45 seconds per side.
Sous Vide Equipment I Use
For this cook, I use a KitchenBoss sous vide cooker to hold the water bath at a steady temperature. I also use an insulated sous vide container and rack.
Check the KitchenBoss Sous Vide Cooker on Amazon
Why I Like 140°F for Pork Chops
For pork chops, I like 140°F because it gives me a juicy result with a little pink in the center while still giving the meat enough structure to feel like a properly cooked pork chop.
Final Thoughts
For thick pork chops, 140°F for 90 minutes has worked well for me. The sous vide cook gives me an evenly cooked, juicy center, and the quick butter sear in cast iron adds the browned crust I want without overcooking the pork.