Sous Vide Pork Chops (With Apple Chutney)
You will not believe how moist and tender these sous vide pork chops are. Pair them with tangy-sweet apple chutney for amazing flavor and a knock-out presentation.
We’ve all eaten too many bland, tough, dry pork chops. With the sous vide method, those days are over. This sous vide pork chop recipe is pretty much guaranteed to be mouth watering.
I’ve been experimenting with sous vide cooking for many years now and I’m beginning to understand which foods benefit most from this cooking method. Pork chops are very near the top of the list and now my favorite way to cook them. Sous vide turkey breast and sous vide beef short ribs are also exceptional.
If you don’t like or eat pork chops, you can make sous vide chicken breasts with apple chutney. Delish!
The sous vide method is a great way to cook boneless pork chops or bone-in pork chops (my favorite). The chops come out soft and juicy and the sous vide process is so easy. You do need an extra step for browning though, but that’s a small price to pay for fabulous juicy chops.
The apple chutney looks like jewels on this dish. I’d call it a crowning glory, but that might diminish the pork chops which are the real star. Nevertheless, I love the chutney colors, taste and combination of flavors from the apples, dried cranberries, butter, brown sugar, Dijon, apple cider vinegar with a hint of nutmeg and orange zest.
Why sous vide your pork chops
Anyone who has cooked pork chops sous vide knows the benefits:
- Submerge the chops in a water bath and walk away, knowing that you will consistently get tender juicy chops every time.
- You get to choose the exact temperature (how well cooked) you like your pork chops – this might takes some experimenting to find the cook you prefer.
- Same doneness edge to edge.
- Easy to make ahead and rewarm in a day or two (or from the freezer) with the same fresh taste and texture.
- Low stress – my favorite part! No worries about overcooked dry pork chops.
Cook times and temperature
Choosing the cooking temperature for sous vide is critical and entirely dependent on how you like your pork. For me, 140F-142F/60-61C is perfect for chops that are 1 – 1.5 inches (2.5- 3.8 cm) thick. Somewhere between medium rare and medium. You will see a slightly pink tinge, but this is completely safe to eat.
Beyond 150F/66C, research shows the chops will be quite dry. You will have to experiment.
For cooking times, I find a minimum time of 1.5 hours and maximum 3 hours is best. After 4 hours, you will start to lose juiciness.
Here is an excellent visual by Kenji Lopez-Alt from The Food Lab on how different cooking temperatures look. Choose what’s best for you.
Ingredients – tailored to your taste
Ingredients for chops: bone-in pork chops (these are rib pork chops), coriander, garlic and chili powder, salt, pepper (and vegetable oil for searing)
Ingredients for apple chutney recipe: apples, orange, cranberries (or raisins), butter, brown sugar, apple cider vinegar, Dijon
Here are a few variations or substitutions you can try.
- Seasonings: Use whatever seasonings you like for the pork chops including a store-bought dry rub.
- Apple chutney:
- Add some heat to the chutney with chili pepper flakes. Substitute pears for the apples, cooking them for less time.
- Instead of apple chutney, try some preserves mixed with a bit of water and balsamic vinegar or red wine vinegar. Heat for a few minutes with a pinch of salt, pepper and thyme. Or try our peach chutney or cranberry-orange relish.
Tips For Sous Vide Pork Chops
Which pork chops to choose
- I prefer bone-in chops, specifically rib chops which have more fat and flavor. Bone-in loin or center cuts are great too. I look for good marbling for extra flavor and tenderness.
- You can also use boneless pork chops.
- Experts say for best results, get chops at least 1 1/2 inches/3.8 cm thick. I have used thinner chops with great success – 1.5 hours for thinner chops is plenty.
Seasoning
- There is no need to brine the pork chops (although brining does add flavor). If you want to brine them, here’s a simple brine recipe for pork chops. I brine the chops when I have time.
- Seasoning should be generous as it dissipates during the cooking process. My go-to is kosher salt, black pepper and garlic powder with a twig or two of fresh herbs (or dried). I like thyme or rosemary. For this recipe, I also use chili powder and ground coriander.
- As for fresh herbs, don’t be too heavy handed with stronger ones like rosemary as they can become too pungent.
Sous Vide Process
- It’s fine to put 2 chops in a ziplock bag (or even 4) if they’ll fit in one layer. Alternatively, you can use a vacuum sealer with special vacuum bags.
- Check the suggestions from your sous vide manufacturer. I previously used an box-type sous vide machine (supreme) from Cedarlane. Now I use an Anova immersion circulator. Both work well.
Finishing the chops
- You can do a quick sear on the pork chops for a nice finish in a cast iron skillet or on the grill. Grilling, of course, means less smell and smoke in the house.
If you’re looking for general tips about sous vide cooking for preparation, set up, temperature, timing and finishing, check out our best sous vide recipes and tips.
Step by step instructions
Season pork chops generously and place pork chops in ziplock bag (or vacuum seal bag). Submerge in water bath heated to the temperature you choose and cook for 1.5-4 hours. If thick, cook for at least 2 hrs.
Make chutney while pork chops are cooking. Sauté apples for a few minutes. Then add remaining chutney ingredients.
Simmer for 4-6 minutes until tender and glossy. Taste and adjust seasoning.
Top pork chops with apple chutney and serve.
Shortcut
- Buy a peach, mango or pear chutney to serve with the chops instead of making the apple chutney.
- Serve with applesauce instead of the apple chutney.
Make Ahead
- The chops can sit in the sous vide bath for up to 4 hours. They won’t overcook!
- To make 1-2 days before, cook chops sous vide, cool, then store in the fridge (in the bag). Reheat in a 130F/54C water bath for 40 minutes. If making the apple chutney ahead, warm in microwave. To cook the chops quickly, plunge them into an ice bath for 10 minutes after cooking sous vide.
- To freeze, cool chops and place in bag in freezer. I discard much of the juices first. Reheat as above.
Recipe FAQ
Sous vide is a method of cooking where food is immersed into a water bath in a sealed bag and cooked to the precise temperature you choose. There is no chance of over cooking if you follow time guidelines and you can achieve exceptional results with zero stress.
I always prefer bone-in chops because they are more flavorful and juicy. Rib chops are my favorite, but loin chops are good too. The possible downside for sous vide cooking is that any sharp edges of the bone can tear the sous vide bag so make sure the bones are facing in. Boneless pork chops will work fine for this recipe as well.
Yes. Add about 1 hour extra time. Season frozen chops, then add to a sous vide, seal and plunge bag with frozen chops directly into water bath. You can also season, bag and freeze the chops ahead, then sous vide them from frozen.
Other sous vide pork recipes you might like
- sous vide pork loin with raspberry balsamic sauce
- Vietnamese pork chops
- sous vide pork tenderloin recipe – maple mustard
- best pork roast sous vide
And check out our other best sous vide recipes.
If you like this recipe, please leave a 5 star rating 🌟🌟🌟🌟🌟in the recipe card below. And if you REALLY like it, consider a review in the comments. Thanks very much!
Recipe
Sous Vide Pork Chops with apple chutney
Equipment
- Sous Vide equipment
Ingredients
Pork Chops
- 2 bone-in rib pork chops, 1- 1.5 inches/2.5- 3.8 cm thick (or bone-in or boneless pork loin chops).
- 2 teaspoons canola or vegetable oil for pan frying
Seasoning for Pork
- 1/2 teaspoon EACH, kosher salt and ground coriander
- 1/4 teaspoon EACH, pepper, garlic powder, chili powder
For Apple Chutney Recipe
- 1 tablespoon butter
- 2 cups (500 grams) apples, diced 1/4-1/2 inch (Note 1) skins on
- 2 tablespoons dried cranberries (or raisins)
- 1 1/2 tablespoons brown sugar or maple syrup
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon Dijon mustard
- 1/4 cup (59 ml) juices from sous vide bag (or water)
- pinch, nutmeg or cinnamon
- 1/4 teaspoon orange zest (optional)
- salt and pepper, to taste
Instructions
- HEAT SOUS VIDE WATER BATH: Heat sous vide water to desired temperature: °140F-142F/60-61C for slightly pink, tender, moist (my preference) °130-135F/54.4-57C for pinkish-red, soft, moist, juicy. °145-150F/62.8-55.6C for firmer, no pink.
- PREPARE PORK CHOPS FOR SOUS VIDE AND COOK: Season chops generously with salt, pepper, coriander, garlic powder and chili powder. For water displacement method, place pork chops in plastic bag (like ziplock bag) in single layer and zip up part way only. When water reaches correct temperature, slowly lower bag into sous vide bath. This will push air out. When top of the bag is just above water line, zip it shut. Submerge bag. It should sink. (Alternatively, vacuum seal chops in vacuum bags and plunge into water). If you are using a sous vide self contained 'oven', put on lid. Cook for 1 hour minimum and 4 hours maximum. I find 2-3 hours best for thicker chops. Remove pork chops from bag and pat dry well with paper towels. Reserve 1/4 cup/59 ml juices from bag for chutney if desired.
- MAKE APPLE CHUTNEY: While pork chops are cooking, heat a skillet or pan to medium-high heat and melt the butter. Add apples and sauté for 3-4 minutes until starting to brown. Add rest of chutney ingredients. Bring to boil, stirring. Reduce heat and simmer for 5-6 minutes until apples are tender.
- SEAR PORK CHOPS and SERVE: Two options. To pan fry: Heat heavy skillet or cast iron pan to medium-high heat (8/10). Add oil and heat to almost smoking. Sear chops in hot pan on both sides plus the fat edge for about 45 seconds each. To grill: Heat grill to high. Spray chops with oil. Grill on all sides for about 1 1/2 minutes total. Transfer pork chops to a plate and spoon over apple chutney. Serve immediately.
Recipe Notes
- Best apples to use for chutney: Empire, Honeycrisp, Granny Smith, Golden Delicious, Gala.
- Variations
- Seasonings: Use whatever seasonings you like for the pork chops including a store-bought dry rub.
- Apple chutney:
- Add some heat to the chutney with chili pepper flakes. Substitute pears for the apples, cooking them for less time.
- Instead of apple chutney, try some preserves mixed with a bit of water and balsamic vinegar or red wine vinegar. Heat for a few minutes with a pinch of salt, pepper and thyme. Or try our peach chutney or cranberry-orange relish.
- Make ahead
- The chops can sit in the sous vide bath for up to 4 hours. They won’t overcook!
- To make 1-2 days before, cook chops sous vide, cool, then store in the fridge (in the bag). Reheat in a 130F/54C water bath for 40 minutes. If making the apple chutney ahead, warm in microwave. To cook the chops quickly, plunge them into an ice bath for 10 minutes after cooking sous vide.
- To freeze, cool chops and place in bag in freezer. I discard much of the juices first. Reheat as above.
Incredible! Did everything the day before … seasoned the chops and vac packed them. Made the chutney. Next day sous vide at 135 … flavor was incredible
Thanks Ken. Glad you liked the chops. And thanks for sharing your make-ahead experience.
This is delicious! Super easy to make and seasoned to perfection. The apple chutney was so good with it. Thank you for sharing!
Thanks Kristin. I really appreciate the comment. Happy you liked the recipe 🙂
The chutney was excellent! Will definitely make again. The pork cooked perfectly; pink, tender and juicy. But NO flavor! I followed recipe EXACTLY, no deviations. Next time I will hold off seasoning until I sear the meat?
Hi Kevin. Glad you enjoyed the pork chops and chutney. Pork chops are naturally bland so I find generous seasoning before sous vide as well as just before searing works best for me. But you have to experiment to find what works for you. Sounds like you’re well on your way to that.
Thank you for the recipe. I think the chutney takes it to another level–really delicious! My question is about using “regular” Ziplock bags. I have read many times they are not meant for higher sustained heat, as the plastic breaks down (maybe not visually but chemically) and only bags meant for Sous Vide should be used? Anyway, your emails are great, so informative… You may be Kooks, but you are talented Kooks!
Thanks so much for the lovely comments! Good question about the sous vide bags. High quality sturdy plastic bags (not those flimsy sandwich bags) are fine in the sous vide up to 158F/70C. Good brands are Ziplock or Glad freezer bags which are made from polyethylene plastic and free of BPAs and dioxins. Generally, if the box says the bag is safe in the microwave, it should be safe for sous vide cooking. Hope that helps.
Excellent recipe! Made with a couple of tiny additions – for the pork, I grated a bit of fresh nutmeg on top of the rub, and for the chutney I caramelized some onions first and incorporated them into the mix. Absolutely DEEEEEEELISH, thanks for the wonderful recipe!
So glad you liked it Tracy! And I love the tweaks you made to the recipe. Thanks for leaving a comment.