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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 mouth watering and that’s pretty much guaranteed every single time.

pork chop cut open on plate with apple chutney 1

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.

Benefits of sous vide 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.
  • You get to choose the exact temperature (how well cooked) you like your pork chops – this might takes some experimenting to find the cook your 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. Up to 4 hours is fine. 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.

4 different cook times on pork chops

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. And no need for olive oil or butter during the cooking process. 
  • 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.

piece of pork chop on plate with apple chutney

How to make sous vide bone-in pork chops (with apple chutney)

pork chops, oil, seasonings
Ingredients for chops: bone-in rib pork chops, coriander, garlic and chili powder, salt, pepper (and vegetable oil for searing)
Pork Chops in sealed bag
Season 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. 
Sous Vide Pork Chops sauteing in pan
Remove chops from pan, pat dry well with paper towels and re-season. Sear in a tsp of vegetable oil in very hot skillet for 1 minute per side.
chutney ingredients -apples, orange, raisins, brown sugar, dijon, wine vinegar
While chops are cooking, gather apple chutney ingredients: apples, orange, cranberries (or raisins), butter, brown sugar, apple cider vinegar, Dijon
chopped apples in pan
Sauté apples for a few minutes.
chutney in pan completed
Add remaining chutney ingredients and simmer for 4-6 minutes until tender and glossy.
pork chop on plate with apple chutney
Plate the pork chops with apple chutney on top. 
pork chop cut open on plate with apple chutney p1

Tailor To Your Taste

  • Use whatever seasonings you like for the pork chops.
  • Add some heat to the chutney with chili pepper flakes .
  • 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.

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.  

Other sous vide pork recipes you might like

And check out our other best sous vide recipes

pork chop cut open on plate with apple chutney 1
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4.84 from 24 votes

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.
Prep Time10 mins
Cook Time2 hrs 20 mins
Total Time2 hrs 30 mins
Course: Main Course
Cuisine: American
Servings: 2
Author: Cheryl

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

  • 1 tablespoon butter
  • 2 cups (500 grams) apples, diced 1/4-1/2 inch (Note 1) skins on
  • 2 tablespoons dried cranberries
  • 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. 

Notes

  1. Best apples to use for chutney: Empire, Honeycrisp, Granny Smith, Golden Delicious, Gala.
  2. 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.  
 
Nutrition Values are estimates and will depend on a number of factors including how large the pork chops are, how much salt you use to your taste, etc. 

Nutrition

Nutrition Facts
Sous Vide Pork Chops with apple chutney
Amount Per Serving
Calories 818 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 14g88%
Trans Fat 1g
Polyunsaturated Fat 6g
Monounsaturated Fat 16g
Cholesterol 250mg83%
Sodium 1417mg62%
Potassium 1350mg39%
Carbohydrates 40g13%
Fiber 4g17%
Sugar 32g36%
Protein 71g142%
Vitamin A 265IU5%
Vitamin C 6mg7%
Calcium 94mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?We’d love you to rate it above under ‘rate this recipe’ or in the comment section below. Thanks!

4 Comments

  1. 5 stars
    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!

    1. 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.

  2. 5 stars
    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!

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