Sous Vide Pork Chops (Boneless or Bone-In)

Sous Vide Pork Chops (Boneless or Bone-In)

Sous vide pork chops will totally change your perception of this classic dinner! Moist and packed with flavor. Use boneless or bone-in pork chops. For perfect, medium chops, sous vide at 145 degrees F for 2 hours, then finish by searing them quickly in a piping hot skillet.


– 2 large boneless or bone-in pork chops, I recommend Porter Road – Seasoning of choice, I recommend New Bae from Primal Palate – Kosher salt, if using saltless seasoning – Fat of choice, ghee or coconut oil recommended

Preheat water bath to 145 degrees F for a medium pork chop. For medium rare, reduce temperature to 140 degrees F. For well-done, increase to 150 degrees F.

Season pork chops with seasoning of choice and kosher salt.  

Place pork chops in a vacuum seal bag and seal.

Add bag to water and let cook for at least 1 hour 30 minutes for boneless and 2 hours for bone-in, up to 4 hours.

When pork chops are done, heat your fat of choice in a cast iron skillet on high heat.

Remove pork chops from water bath and bag. Pat dry with paper towels or a clean dish cloth. Sear them on both sides in skillet once it’s very, very hot, until golden brown.