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Discover perfection with our Pork Chops Sous Vide Recipe: succulent pork chops cooked to tender, juicy perfection using the sous vide method.

Pork Chops Sous Vide

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  • Author: Maxine Dubois
  • Total Time: 4 hours
  • Yield: 4 servings


Picture this: a succulent and tender pork rack, perfectly seasoned, infused with delightful flavors, and cooked to absolute precision. Say goodbye to overcooked, dry pork by making this Pork Chops Sous Vide Recipe.



  • Pork rack (bone-in or boneless)
  • Salt and pepper (or your preferred seasonings)
  • Optional: herbs, garlic, or other seasonings for added flavor


  • Sous vide immersion circulator
  • Vacuum sealer or resealable freezer bags (with the water displacement method)
  • A large pot or container for the water bath
  • Food-safe bag clips (if using resealable bags)
  • A kitchen thermometer


1. Preheat the Sous Vide Bath:

  • Fill a large pot or container with water and attach your sous vide immersion circulator. Set the temperature according to your desired doneness:
    • For medium-rare pork (recommended): 135°F (57°C)
    • For medium pork: 140°F (60°C)
    • For well-done pork: 150°F (66°C)

2. Season the Pork Rack:

  • Season the pork rack generously with salt, pepper, and any other seasonings you like. You can also add herbs, garlic, or other aromatics for extra flavor. Make sure the seasoning is evenly distributed.

3. Vacuum Seal or Use Resealable Bags:

  • If you have a vacuum sealer, place the seasoned pork rack in a vacuum-sealable bag and vacuum seal it according to the manufacturer's instructions.
  • If you don't have a vacuum sealer, use the water displacement method:
    • Place the seasoned pork rack in a resealable freezer bag, leaving the top unsealed.
    • Slowly lower the bag into the water bath, allowing the water pressure to push the air out of the bag. Seal the bag just before it's fully submerged.

4. Sous Vide Cooking:

  • Submerge the sealed pork rack in the preheated water bath. Ensure it's fully submerged and that there are no air pockets.
  • Cook the pork rack for the desired time:
    • 4 to 8 hours is typical for sous vide pork racks, but longer cooking times are also acceptable.

5. Finishing the Pork:

  • After the sous vide cooking time has elapsed, remove the pork rack from the water bath.
  • If you want to enhance the texture and flavor, you can finish it by pan searing, a hot grill, in a hot oven, or using a kitchen torch. Sear the pork for a few minutes on each side until it develops a beautiful crust.

6. Rest and Slice:

  • Allow the pork rack to rest for a few minutes before slicing. This helps redistribute the juices and ensures a juicier result.
  • Slice the rack into individual chops or serve it as a whole roast.
  • Prep Time: 4 hours
  • Cook Time: 5 minutes
  • Category: Dinner
  • Method: Sous Vide
  • Cuisine: American