You will not believe how moist, tender and full of flavor these sous vide pork chops are. Pair them with tangy-sweet apple chutney and you have a beautiful presentation too.
We’ve all made or eaten too many bland, tough and dry pork chops. With sous vide, however, those days are over. These sous vide pork chops are mouth watering and the sous vide process pretty much guarantees that every time.
Choosing the cooking temperature for sous vide is critical and entirely dependent on how you like your pork. For me, 140F for 2 hours is perfect. For more information on different cooking temperatures and their effect on the pork chops, the experts at The Food Lab have put together an excellent chart. Choose what’s best for you.
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’s colors and combination of flavors from apples, dried cranberries, butter, brown sugar, Dijon, apple cider vinegar with a hint of nutmeg and orange zest.
I’ve been experimenting with sous vide for two years now and I’m beginning to understand what foods benefit most from this cooking method. These pork chops are very near the top of the list in my opinion. Turkey breasts and beef short ribs cooked sous vide are also exceptional. In fact, you might like (or love) our Sous Vide Turkey Breast and Sous Vide BBQ Boneless Beef Short Ribs.
Tips For Sous Vide Pork Chops
Which pork chops to choose
- I prefer rib chops which have more fat and flavor, but loin or center cut are great too. Experts say to get chops at least 1 1/2 inches thick (although I’ve used thinner chops with great success too).
- There is no need to brine the pork chops.
- Seasoning should be fairly generous. Early on, I was under seasoning proteins which produced bland results. 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 ziploc bag (or even 4 if they’ll fit in one layer). Alternatively, you can vacuum seal the chops in special bags.
- My preference for the cooking temperature is 140F because they create succulent, moist pork chops that are just slightly pink (which is completely safe to eat). You can experiment, however, from 130F to 150F. Beyond 150F, research shows the chops will be quite dry. Less than 135F will result in very juicy, but reddish pink chops.
- Cook time is 1-4 hours. If you have time, I suggest cooking them for at least 2 hours for more tenderness.
- Check the suggestions from your sous vide manufacturer. I use a SousVide Supreme oven-type machine from Cedarlane. Others use an immersion circulator model.
Finishing the chops
- You can sear the pork chops for a nice finish in a 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 regarding preparation, set up, temperature, timing and finishing, check out our best sous vide recipes and tips.
Tailor To Your Taste
- Use whatever seasonings you like for the pork chops.
- Add some heat with chili pepper flakes to the chutney.
- Substitute pears for the apples, cooking them for less time.
- Try other toppings for the chops such as 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.
- 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 Sous Vide Pork Chops
- The chops can sit in the sous vide bath for up to 4 hours. They won’t overcook!
Sous Vide Pork Chops with Apple Chutney
- 2 rib pork chops, 1/2 inch thick (or loin or boneless chops)
- 1/2 tbsp canola or vegetable oil for pan frying
Seasoning Rub for Pork
- 1/2 tbsp olive oil
- 1/2 tsp EACH, salt and coriander
- 1/4 tsp EACH, pepper, garlic powder, chili powder
For Apple Chutney
- 1 tbsp butter
- 2 cups apples, diced 1/4-1/2 inch (Note 1) skins on
- 2 tbsp dried cranberries
- 1 1/2 tbsp brown sugar or maple syrup
- 1 tbsp apple cider vinegar
- 1/2 tsp Dijon mustard
- 1/4 cup juices from sous vide bag (or water)
- pinch, nutmeg or cinnamon
- 1/4 tsp orange zest (optional)
- salt and pepper, to taste
- HEAT SOUS VIDE WATER BATH: Heat sous vide water to 140F for slightly pink, tender, moist (my preference) or 130-135F for pinkish-red, soft, moist, juicy. Or 145-150F for firmer, no pink.
- PREPARE PORK CHOPS FOR SOUS VIDE AND COOK: Mix oil and seasoning in a small cup. Coat pork chops with mixture. Place chops in ziploc bag and zip up part way only. When water reaches correct temperature, slowly lower bag into water. This will push air out (water displacement/immersion method). When top of bag is just above water line, zip it shut. Submerge bag. (Alternatively, vacuum seal chops 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. Remove pork chops from bag and pat dry. Reserve 1/4 cup juices from bag for chutney if desired.
- MAKE APPLE CHUTNEY: Heat a skillet to medium high and melt the butter. Add apples and saute for 3-4 minutes until starting to brown. Add the rest of the chutney ingredients. Bring to a 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 skillet to medium-high/high. Add oil and heat to almost smoking. Sear chops 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 chops to a plate and spoon over apple chutney. Serve immediately.