Sous Vide Pork Chops are a fail safe way to cook tender, juicy pork chops! Use bone-in or boneless pork chops for this simple recipe. The juice from the sous vide process can be used for an easy pan gravy, as well!
This post was sponsored by Fissler. All opinions are my own.
We've been talking a lot about pork chops lately here at Blackberry Babe! I love pork chops, but cooking technique is so important. We choose pork chops for dinner because they're lean protein, but the lack of fat means that if they aren't cooked correctly, they will dry out!
So, what is sous vide? Sous Vide is a method of cooking in which food is placed in a plastic pouch or glass jar and cooked in a water bath that is regulated to a temperature that you've determined.
Using a sous vide machine is an excellent way to make sure that your protein is cooked to exactly the right temperature. I have to tell you, it almost feels like cheating! All you do is set it to your desired cooking temperature and it does all of the hard work!
To sous vide pork chops, I used the Fissler Souspreme Multi Pot. I love this appliance because it is seriously an all-in-one solution! It can fast cook, slow cook, steam, sauté, sous vide and ferment. It has a pressure seal system and instant pressure release, for those of you that love your pressure cookers!
AND, it is so simple to clean! The stainless steel inner is removable and dishwasher safe. I do so many dishes every day that I REALLY appreciate appliances that are designed with easy clean up in mind.
I will be using this machine to sous vide protein quite a bit during the holidays! It takes so much of the stress and guesswork out of cooking the perfect meal.
I can't wait to try it with traditional holiday meals; prime rib and tenderloin!
Tips for Perfect Sous Vide Pork Chops
- Season the pork chops however you'd like. I typically just do salt and pepper, but lemon pepper is also a delicious addition. Pat the pork chops dry with paper towels, then pat the seasoning on before adding to the plastic bag.
- You do need to get all of the air out of the bag before putting it in the water bath, but you do NOT have to buy an expensive vacuum seal machine to do this! Use the water bath method instead.
- I recommend that you very quickly sear the pork chops after removing them from the sous vide machine. This will improve the flavor, color and texture! All you need is 30-60 seconds on each side to form a perfect golden brown crust before serving.
- When in doubt, check out the Souspreme Multi Pot User Manual for help!
How to Make the Creamy Pan Gravy:
When you sous vide, you will be left with juice in the sous vide bag. This juice is delicious and should be used, please don't throw it away!
For the two pork chops in this recipe, I was left with about ¾ cup of juice.
Once the pork chops are cooked in the sous vide and seared, remove them from the skillet and add the juice. Heat on medium-high heat, scraping the pan to remove any crust that is left in the pan from the pork chop.
Allow to come to a hard simmer for 2-3 minutes, until the liquid is reduced by about half. Then, add the cream of mushroom soup and rosemary and whisk well to combine. Serve alongside the pork chop as a topping or dipping sauce.
- 2 pork chops, thick cut, bone-in or boneless
- salt and pepper
- 2 teaspoon olive oil
- For the pan gravy:
- ½ to ¾ cup of drippings, reserved from sous vide bag
- 5 ounces Cream of Mushroom Soup
- ½ teaspoon dried rosemary
- cracked pepper, to taste
- Place 3-4 quarts of water in Souspreme Multi Pot. Press "Sous Vide" button, and quickly press again until you reach 160 degrees Fahrenheit. The default time is 4 hours, which is how long you will allow the pork chops to sous vide.
- Replace the lid and seal to allow the water to come to temperature.
- Salt and pepper the pork chops and place in gallon size plastic bag. Seal, removing water using "water bath" method described above.
- When the water is ready, the Souspreme Multi Pot will beep three times. Remove the lid and place the bag of pork chops in the water. Return the lid and seal it. The timer will immediately begin to count down.
- After 4 hours, carefully remove the lid, and use tongs to pull the bag of pork chops out of the water bath.
- Heat olive oil in large skillet on medium-high heat. Sear pork chops for 30-60 seconds per side until golden brown. Remove from pan.
- For the gravy, add reserved pan juice from sous vide bag. Heat on medium-high for 2-3 minutes, frequently scraping the bottom of the pan with a wooden spoon to loosen up any remaining crust from the pork chops.
- When the juice is reduced by about half, add the Cream of Mushroom soup and rosemary. and whisk briskly until well combined. Allow to simmer for 1-2 minutes. Taste, and add black pepper if needed.
- Serve gravy warm alongside pork chops.
You can also make a simple white wine reduction sauce for the pork chops. Follow the steps through step #7. Then, instead of the Cream of Mushroom soup, add about ½ cup of white wine and the rosemary. Bring to a hard simmer for 3-4 minutes until the sauce has the consistency of syrup.