Sous Vide Pork Chop

Brandon WadePork, Sous Vide, Watch & LearnLeave a Comment

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- Hey everybody, I'm Joey and today we're cooking thick cut pork chops using the sous vide method. These chops are so tender they'll melt in your mouth so follow me and let's turn up the tasty. ♪ This is how we get it done ♪ ♪ This is how we do it, do it ♪ ♪ This is how we get it done ♪ I recently bought this sous vide machine and I've been trying out a lot of new recipes. Today I'm excited to share these sous vide pork chops with you because I am absolutely blown away by the results. Seriously they are the most tender chops I've ever had, hands down, and that's not hyperbole, that's the truth. Today we're using thick cut boneless loin chops. See, we bought a full pork loin and hand cut these a little over an inch thick. Because they're really lean cuts of pork, they can easily dry out using traditional cooking methods. I'm sure you've had that happen to you before but that's where this method comes in really handy. We've seasoned these using JoJo Rub and we've included a link in the description below but you can really use whatever you like. I mean, whatever suits your palate, go ahead and use that. Next, we threw in some butter and some thyme and we sealed these using our vacuum sealer. Seriously, these are going to be absolutely fantastic. You'll thank me later. Sous vide is a French term that means under vacuum. It's basically a warm little meat bath, if you will, where the machine controls the temperature of the water in here for a sustained period of time. Which then cooks the meat. It's called science. You can Google it. Lemme show you what I mean. You can attach this machine to nearly anything that holds water but today we're using this small cooler because the cooler retains heat really well. We're gonna set this machine to 140 degrees. So now, all we need to do, is place these chops into their little meat bath right here. Clip 'em to the side, and I do that so the bag doesn't interact with the machine and that's it. You can grab a beer or a smooth bourbon, watch the game, and hang out. All right, these have been cooking now for three hours and as you can see they don't look really pretty. They're missing that great sear on the outside. It's called the Maillard effect. That's when we get that great caramelization on the exterior. Don't worry, we're gonna get it on there by searing these really quickly, about 30 to 35 seconds per side, in the cast iron skillet. So what I'm gonna do is I'm gonna get some of this olive oil get it added to the skillet, about a tablespoon, not too much, and let that get nice and hot. While that's waiting to heat up, I'm gonna go ahead and pat these dry with a paper towel. And I'm just gonna also add just a little bit more seasoning. A lot of it ran out with those juices so I'm just gonna a little bit more on there to both sides. This is gonna take a few minutes to get blazing hot, we really wanna see that smoke coming off the top. We wanna get a nice sear 'cause we're only searing 'em for a very short amount of time. So, while I'm waiting for this to heat up, I'll just have a drink. So let's go ahead and drop these guys on here. Love that sound, that sound right there is the sound of tasty. All right, we're gonna let those cook for 30 seconds on this side, then we're gonna flip 'em and let 'em cook for another 30 seconds and then we're gonna make sure that we sear the fat cap and the sides as best as we can to get that awesome sear all over. All right, so there. They're seared on all side and we're ready to dig right in. The very best part about this is, technique, is that you don't have to let your meat rest when it's done cooking. We can cut right in and we don't have to worry about losing all the meat juices like we do with traditional cooking methods. This is my favorite way to make pork chops now and if you don't own a sous vide machine, I suggest you consider adding one to your kitchen. But now, let's cut in and see how they look. Look at that. Absolutely beautiful. I can't wait to try these out and see how they taste. They're gonna be terrific. Our motto at Red Meat Lover is cooking meat made easy and that's just what we strive to show you in every single video we make. If you like our video, please give us a thumbs up or even better, subscribe to our YouTube channel for future updates. Your subscription goes a long way in supporting our channel. And in closing, I just wanna share with you what Shakespeare said, sous vide or not sous vide, that is the question. I'll see ya next time. That's fantastic.

Today we are going to Sous Vide Pork Chop. For those of you who don’t know sous vide in French means “magic juice” or “under vacuum” depending on your regional dialect. To sous vide is to place food in a plastic pouch and cook it in a water bath for multiple hours till the food is perfectly cooked.

These Sous Vide Pork Chops are the most tender and juicy I have ever I had hands down and that is not hyperbole that’s the truth!

Today we’re using one-inch thick hand-cut lean loin chops, this is perfect for the sous vide since a lot of traditional ways of cooking can dry them out. We’re going to coat these little piglets with JoJo rub, a slab of butter some fresh thyme, and then vacuum seal the chops. Today we’re going to use a small cooler as our bath since it retains heat really well. Set the heater to 140 degrees then drop them in the water and let them cook for three hours.

After three hours the chops are done but they don’t look quite right. So, what we’re going to do is pat the chops dry and then give them a quick seer on our oiled and preheated cast iron skillet for 30 seconds per side. Another upside of this method is that it is not necessary to let your meat rest!

If you don’t own a sous vide machine I strongly suggest you put it on your birthday or Christmas list, they are amazing for cooking for yourself or the whole family!

We’ll see you real soon and as always stay tasty my friends!

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Sous Vide Pork Chop Loin
One-inch lean hand cut pork chop loin cooked using the Sous Vide method. Moist, tender, and great for feeding two or an entire party!
Prep Time 15 minutes
Cook Time 3 hours
Prep Time 15 minutes
Cook Time 3 hours
  1. Heat water bath to 140°
  2. Rub Pork Loin with JoJo Rub.
  3. Layer 5 sprigs of Fresh Thyme on top of each Pork Chop.
  4. Layer 1 tbsp of Unsalted Butter on top of each Pork Chop.
  5. Vacuum seal the layered Pork Loin and place into the water. Make sure there is a good amount of space between the Pork Chops.
  6. Cook for 3 hours.
  7. Once your Pork Loin has cooked carefully open the packets.
  8. Preheat an oiled Cast Iron Skillet on high.
  9. Sear both sides for 30 seconds a piece and then sear the edges including the fat cap.
  10. Then serve with your favorite sides!

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