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    Home » Meat » Pork Recipes » Sous Vide Pork Chops with Herbs

    Sous Vide Pork Chops with Herbs

    Sep 14, 2020 · by Valentina · 16 Comments

    This post may contain affiliate links.

    Jump to Recipe

    Sous Vide Pork Chops, marinated in fresh herbs with lemon, are super succulent and juicy, and they make for a fabulous main course. They’re easy enough for a busy weeknight, and impressive enough for a dinner party.Sliced sous vide pork chops finished on the grill on cutting board

    If you’re a longtime Cooking On The Weekends reader, you know I’m not someone who uses many kitchen gadgets.

    That said, I love my sous vide immersion circulator. I've been experimenting with it for a little while now and I'm excited to share a few recipes, starting with these amazing sous vide bone-in pork chops.

    I’d actually call a sous vide cooker kitchen equipment before I’d call it a gadget. 😉

    Sliced Sous Vide Pork chop on with plate with sliced applesSide note: Pork is delicious with apples. To make the above pictured apples, add sliced firm apples to a sauté pan over medium-high heat, with about 1 tablespoon of butter per apple. Mix the apples frequently until golden, toss in chopped herbs, and season with a bit of salt and pepper. This should take about five minutes.

    What is Sous Vide Cooking?

    • Sous vide cooking is the process of sealing food in an airtight bag, cooking it in temperature-controlled water, and then searing it quickly.
    • The water is heated to the temperature that you want the protein to be (Temperature guidelines are below). Once preheated, the temperature of the water won't fluctuate. Cooking times for proteins are long, as the food heats slowly until it reaches the temperature of the water. The protein will never go to a higher temperature than the water, so it’s impossible to overcook it.
    • In sous vide cooking there's no contact between the food and a cooking surface. So the protein won’t have a crisp or caramelized surface, which isn't very appetizing -- most proteins will be grayish when they’re done. As a result, they need a quick sear. This can be done with a very hot pan or grill, only for about a minute. Remember, the protein is already cooked perfectly, searing is only to add the “crust” and make it beautiful -- not cook it further.
    • While meat is the most common food to sous vide, it’s quite popular to cook eggs this way. You can also sous vide poultry and fish. And though not as common, it's possible to sous vide some vegetables.

    Cambro food container with sous vide wand

    What do you need for sous vide cooking?

    • sous vide immersion circulator (or you can use a digital thermometer and follow these instructions)
    • cooking pot (or cambro food container)
    • zip-lock bags (or vacuum sealer bags with vacuum sealer)

    Sliced sous vide pork chops on cutting board

    What temperature do you sous vide bone-in pork chops? For how long?

    These guidelines are for bone-in pork chops that are about 1½ inches thick. (About 15 minutes should be added per additional ½ inch.)

    Medium-Rare 130°F / 54°C - 1 to 4 hours (Tender, juicy and pink.)
    Medium: 140°F (60°C) - 1 to 4 hours (Tender, juicy, a bit less pink.)
    Well Done: 150°F (66°C) - 1 to 4 hours (Firm, dry, not pink at all.)

    (Personally, I find anything over 140°F too dry.)

    The large window for the sous vide pork chops cooking time frees you up. For 1½ inch thick pork chops, they will reach the set temperature at 1 hour, the minimum cooking time -- if they stay in the water for more time, the temperature of the pork will not increase. This means you don't have to worry if you're busy at the end of the minimum cooking time. 

    How to Make Sous Vide Pork Chops

    - Place the sous vide immersion circulator in the vessel you're using, and fill it with water so the level is between the minimum and maximum lines, and then preheat to the desired temperature.sous vide wand with arrow pointing to water level- Make the marinade with fresh herbs, lemon juice and olive oil. Trim any excess fat off of the pork chops and spread some of the marinade on top of them.two raw pork chops with herb marinade on cutting board- Add the chops to a large zip-lock bag, or vacuum sealing bag, and add any remaining marinade -- be sure the chops are well coated on both sides. Remove as much air as you can from the bag and seal it.two raw pork chops with herbs in sous vide bag- When the sous vide cooker has preheated, add the bag to the water and set its timer for at least 1 hour. Be sure the pork is completely submerged in the water.two pork chops with herbs in sous vide bag in water- Remove the bag after the allotted cooking time. Take the sous vide pork chops out of the bag and gently pat them dry with paper towels — trying not to remove any of the herbs. Set aside on a clean dry surface, and sprinkle both sides with salt and pepper.two pork chops with herbs on cutting board

    - Lightly coat a large sauté pan or stove-top grill with olive oil and place it over a high flame to preheat. Once the pan is very hot, add the pork. You should hear a sizzling sound when it hits the pan — if you don’t it’s not hot enough yet. Sear the pork only long enough to brown, 30 seconds to 1 minute or so per side.

    Grilled pork chop on grill

    (More detailed instructions are below.)

    Can you reuse sous vide water?

    Yes! Since the food is always in a well sealed bag, it never makes direct contact with the water. If you sous vide more than once or twice a week, don't empty the water between each one!

    Can you make sous vide pork chops ahead?

    Absolutely!

    Refrigerator: Let the bag cool completely once you remove it from the water. You can refrigerate them in the airtight bag for three days. When you're ready to serve them, remove them from the bag, pat dry with paper towels, sprinkle with salt and pepper, and quickly sear them.
    Freezer: Let the bag cool completely once you remove it from the water. You can freeze them in the airtight bag for about four months. The day before you want to serve them, place them in the refrigerator to thaw overnight. Remove them from the bag, pat dry with paper towels, sprinkle with salt and pepper, and quickly sear them.

    Recipe Tips and Substitutions

    • For the fresh herbs, I use a mix of rosemary, thyme and sage. Oregano is also lovely. You can use any or all of them. If you want to use dry herbs instead of fresh, use about ⅔ the amount.
    • Even though I know the minimum cooking time is an hour for the temperature I want my pork chops, I'm in the habit of setting the timer for an extra thirty minutes. It's just for insurance, and since it's impossible to overcook, there's no reason not to.

    Why Use the Sous Vide Method of Cooking

    1. It's impossible to overcook your protein.
    2. The cooking is perfectly even. The thinnest part of the protein will be no more cooked than the thickest.
    3. You can "set it and forget it."
    4. The results are incredibly delicious!

    Can you make this recipe using a different cooking method?

    Yes, here’s how: Marinate the pork chops for about an hour, then bake them in a preheated 375°F oven until the chops are cooked through, about 15 minutes (for about 1-inch thickness.) For more details for baking pork chops, check out this recipe.

    I hope you enjoy these scrumptious sous vide pork chops with fresh herbs as much as my family and I do.

    This is not a sponsored post. You will note that I'm not promoting a specific brand of sous vide immersion circulators. FYI, mine is made by Instant Pot and it's been great.

    Sliced sous vide pork chops on cutting board

    Sous Vide Pork Chops with Herbs

    Valentina K. Wein
    Sous Vide Pork Chops, marinated in fresh herbs with lemon, are super succulent and juicy, and they make for a fabulous main course. They’re easy enough for a busy weeknight, and impressive enough for a dinner party.
    *Please note that 1 hour of the time to make this recipe is inactive.
    5 from 4 votes
    Print
    Prep Time 10 mins
    Cook Time 1 hr 5 mins
    Total Time 1 hr 45 mins
    Course Main Course
    Cuisine French
    Servings 4
    Calories 372 kcal

    Equipment

    • sous vide immersion circulator
    • zip lock or vacuum sealer bags

    Ingredients
      

    • 2½ tablespoons extra virgin olive oil, plus extra for searing
    • 2½ tablespoons fresh herbs (rosemary, thyme, sage, oregano), washed and dried, finely chopped
    • 1 tablespoon plus ¾ teaspoon lemon juice
    • 4 (approximately ½ pound) bone-in pork chops, about 1½ inches thick
    • salt and pepper
    • olive oil for searing

    Instructions
     

    • Set up and preheat the sous vide immersion circulator. Set up the sous vide immersion circulator in a pot or food storage container. The water level should be between the minimum and maximum lines. Preheat the sous vide cooker to the desired temperature: Medium-Rare: 130°F, Medium-Well: 140°F, Well Done: 150°F. (I like it set to 132°F.)
    • Make the marinade. In a small bowl, mix the olive oil with the herbs and the lemon juice. Set aside.
    • Prepare the pork. Trim any excess fat off of the pork chops and add some of the marinade to each one. Add them to a large zip-lock bag, or vacuum sealing bag, along with any remaining marinade. Be sure the chops are well coated on both sides. Remove as much air as you possibly can from the bag and seal it.
    • Sous vide cook. When the sous vide cooker has preheated to the desired temperature, add the pork bag and set its timer for at least 1 hour. Be sure the pork is completely submerged in the water. Remove the bag after the allotted cooking time. Take the pork out of the bag and gently pat it dry with paper towels — trying not to remove any of the herbs. Set aside on a clean dry surface.
    • Sear the pork. Lightly coat a large sauté pan or stove-top grill with olive oil and place it over a high flame to preheat. Generously sprinkle the pork with salt and pepper on both sides. Once the pan is very hot, add the pork. You should hear a sizzling sound when it hits the pan — if you don’t, it’s not hot enough yet. Sear the pork only long enough to brown, 30 seconds to 1 minute or so per side.
    • Serve. Slice the pork if desired, or serve on the bone. Serve!

    Notes

    Calorie count is only an estimate.
    Keywords fresh herb recieps, sous vide cooking, pork chop recipes
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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    Reader Interactions

    Comments

    1. angiesrecipes

      September 14, 2020 at 7:40 pm

      wow This is the juiciest pork chop I have ever seen! Yummy!

      Reply
      • valentina

        September 15, 2020 at 10:41 pm

        Thanks, Angie! 🙂 ~Valentina

        Reply
    2. Hasin

      September 15, 2020 at 10:42 am

      Valentina,
      I must say you are a great chef in every right! Not many people actually get the right note of cooking chops. Perfectly flavoured and well seasoned yet retaining the moist note to the bite. Awesome!

      Reply
      • valentina

        September 15, 2020 at 10:41 pm

        Thanks so much! Enjoy. 🙂 ~Valentina

        Reply
    3. Eha Carr

      September 15, 2020 at 5:29 pm

      A lovely recipe which, in my case, will be made in the 'old-fashioned' way in the oven. Having quite a few 'foodie' pals widely using the sous-vide method I have investigated the latter at length. I am glad you find it useful . . . it very definitely is not for me, especially when some dear friends are happy for their tougher cuts of meat to sit in warm water for literally days . . . !!! So please do give an alternate method of preparation for those of your tasty offerings you prepare by this methodology . . . 🙁 !

      Reply
      • valentina

        September 15, 2020 at 10:40 pm

        Hi Eha. You can click here for my pork chop method cooked in the more traditional way. 🙂 I don't and won't use it for tougher cuts of meat because I love, love a pot that sits all day to "stew." Thank you, my friend. 🙂 ~Valentina

        Reply
    4. Kathy @ Beyond the Chicken Coop

      September 16, 2020 at 5:44 am

      My sister and brother in law love using their sous vide cooker. I'm going to need to borrow theirs to make these pork chops. Pork often gets too dry when cooking, but these look just perfect!

      Reply
      • valentina

        September 16, 2020 at 10:42 am

        Thanks so much, Kathy. Yes, it's fun to experiment with! 🙂 ~Valentina

        Reply
    5. John / Kitchen Riffs

      September 16, 2020 at 7:39 am

      Luscious looking pork chops! I keep thinking about getting a sous vide machine, and keep resisting -- you and I both share that gadget aversion. But wow, the results you can get with it! Still thinking . . . 🙂

      Reply
      • valentina

        September 16, 2020 at 10:40 am

        Hi John, I resisted for years, but this was one I was very curious about. I think it's worth it for someone who likes to experiment in the culinary world. 🙂 Thanks so much for checking out my post. ~Valentina

        Reply
    6. 2pots2cook

      September 17, 2020 at 1:07 am

      Love juicy, love your suggestion ! The result is absolutely great meal !

      Reply
      • valentina

        September 20, 2020 at 2:24 pm

        Thank you, Davorka! 🙂 ~Valentina

        Reply
    7. David Scott Allen

      September 19, 2020 at 12:15 pm

      I have not yet jumped on the sous-vide bandwagon. Not because it is "another" gadget, but because I really love the smell of food cooking! But your gorgeous chops are having me think twice...

      Reply
      • valentina

        September 20, 2020 at 2:25 pm

        David, I'm so with you on the delicious scents of food cooking! That's why I slow slow roasting so much.Thanks. 🙂 ~Valentina

        Reply
    8. Dawn - Girl Heart Food

      September 21, 2020 at 10:26 am

      I have yet to use an sous vide, but this totally intrigues me. The pork looks so moist and delicious and love the addition of herbs. Our garden still has a bunch so this would be a great way to use some of 'em! Perfect supper for any day of the week!

      Reply
      • valentina

        September 30, 2020 at 1:17 pm

        It's really a fun cooking tool, Dawn. Thanks so much. 🙂 ~Valentina

        Reply

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