Sous Vide Pork Chops at 140°F for 2 Hours – Juicy with a Cast Iron Sear

I cooked bone-in pork chops sous vide at 140°F for 2 hours, then seared them in a hot cast iron pan. While the first side was searing, I jokingly said "Torch optional" and hit it with my propane torch, then repeated that on the second side after flipping. The torch was mostly for entertainment, not a required step. The pork came out juicy with a browned, seared exterior, and this is the exact process I used.

Sous vide is a good fit for pork chops because the water bath holds a precise temperature for the whole cook. Instead of guessing when a chop is done, you set the temperature you want and let time do the rest. The cast iron sear afterward is what builds the color and flavor on the outside.

I've cooked pork chops sous vide at 140°F before, and that batch went for 90 minutes. This time I went with 2 hours instead. I am not saying one timing is better than the other; they are just two different cooks.

Sous Vide Pork Chops at 140°F for 2 Hours

These are the settings I used for this cook:

• Temperature: 140°F
• Time: 2 hours
• Cut: bone-in pork chops

I set my Kitchen Boss sous vide cooker to 140°F and cooked the pork chops for 2 hours. That is the temperature and time I used for this batch, not a universal rule for every pork chop.

How I Cooked the Pork Chops

This is the process I followed, in order:

1. Open the original pork chop packaging.
2. Season the pork chops to your preference.
3. Vacuum seal them. I used my Avid Armor USV32 chamber vacuum sealer.
4. Set the sous vide cooker to 140°F.
5. Cook the pork chops for 2 hours.
6. Remove the pork chops from the bags.
7. Sear them in a hot cast iron frying pan.
8. While the first side is searing, give it a quick pass with a propane torch. I joke that it is "Torch optional" because the pan is doing the real work.
9. Flip the pork chops and repeat the torch treatment on the second side while it sears.
10. Cut into the finished pork chops to show the interior.

I seasoned the chops to my own preference, so I am not listing specific seasonings or amounts here. Use what you like.

Why Sous Vide Works for Pork Chops

Sous vide gives you precise temperature control. The water bath stays at the set temperature, so the pork cooks evenly from edge to edge instead of drying out while the center catches up. That even cook is the main reason I like this method for pork chops.

The cast iron sear comes after the bath. A hot pan browns the surface and builds flavor on the outside while the inside is already cooked to the temperature you set. While the chops sear, I also give them a pass with a propane torch. It is mostly for entertainment; I joke that it is "Torch optional" because the cast iron is doing the real work.

Sous Vide Pork Chop Temperature and Food Safety

This is the part worth slowing down for. The USDA safe minimum internal temperature for pork chops is 145°F, followed by a 3-minute rest.

I cooked these at 140°F, which is below that number. At 140°F, sous vide relies on time at temperature (pasteurization) rather than a quick trip to 145°F. How long that takes depends on the thickness of the chop: a thin chop heats through faster, and a thick chop needs longer.

Two hours is the time I used here and a common starting point for pork chops at 140°F, but it is not a guarantee for every thickness. Thicker chops take longer to heat through and pasteurize. Use a food thermometer to check the center, and if you want to follow the USDA guideline exactly, set the bath to 145°F or higher. Pork cooked at 140°F will still look pink in the center.

How They Turned Out

The pork chops came out juicy inside with a browned, seared exterior. The cast iron gave them a good crust; the torch was just for fun while they seared. I cut into one after searing so you can see the interior in the photo below and in the video.

Equipment I Used

These are the products I used for this cook:

Avid Armor USV32 Chamber Vacuum Sealer

Kitchen Boss Sous Vide Cooker

Insulated Water Bath & Rack

Avid Armor Vacuum Bags

Cast Iron Frying Pan

Kitchen Knife

Propane Torch

Final Thoughts

Sous vide at 140°F for 2 hours, followed by a cast iron sear, is a method I like for bone-in pork chops. The bath does the precise part, the pan builds the crust, and the torch is optional entertainment while they sear.

If you want a shorter cook, I also have an earlier post on sous vide pork chops at 140°F for 90 minutes. And if you like sous vide cooking, I have a sous vide chicken rice bowl as well.