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Sous Vide Pork Chops with Creamy Pan Gravy

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! 

Sous Vide Pork Chops

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! 

Sous Vide Pork Chops

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. 

Sous Vide Pork Chops

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! 

Souspreme Multipot

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. 

Sous Vide Pork Chops

Sous Vide Pork Chops with Creamy Pan Gravy

Yield: 2
Prep Time: 5 minutes
Cook Time: 4 hours
Additional Time: 5 minutes
Total Time: 4 hours 10 minutes
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! 


  • 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


  1. 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.
  2. Replace the lid and seal to allow the water to come to temperature.
  3. Salt and pepper the pork chops and place in gallon size plastic bag. Seal, removing water using "water bath" method described above.
  4. 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.
  5. After 4 hours, carefully remove the lid, and use tongs to pull the bag of pork chops out of the water bath.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Dave S.

Monday 21st of February 2022

Hi, I have an Anova Soux Vide, not the Souspreme Multi Pot. There shouldn't be any difference in the temperatures used, right? The recipe says get the water to 160 degrees. When I finished the cooking the pork chops (left in for 4 hours), they were really dried out. The flavor with the gravy was very good, but they were VERY dried out. They were about 3/4 inch to 1 inch thick.

So, I started looking for other soux vide recipes for pork chops and found that the several I looked at said the pork should be cooked at 140 degrees. Pork is safe at 145, but if you take out the chops at the 140 and then put on the grill or very hot cast iron skillet on the stove to get the outside "crust", the pork will get to the right temperature. Also, your cook time was 4 hours, whereas other soux vide recipes said 1 hour to 1 hour and 15 min depending on how thick.

This is why I'm asking about the 160 degrees and the amount of time to cook.

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Wednesday 6th of November 2019

Do you have any entries for those without social media?


Friday 8th of November 2019

I don't, I'm sorry! The giveaway was put together by Fissler so I'm unable to add additional options on there!

Chrissie Baker

Saturday 26th of October 2019

Love pork chops and gravy! Such a good comfort meal! Thanks so much for sharing!

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