pork chop recipe for sous vide

Sous Vide Bone-In Pork Chops

  By Sous Vide Guy    

April 20, 2017

Moving into a more common cut of the pig, pork chops are a staple of many Sunday dinners. Personally, I prefer bone-in pork chops, but this is completely up to your personal preference. Pork chops are one of the few cuts of meat that I nearly always marinate beforehand. Whether you’re in the mood for something with a bit of kick, such as a mojo marinade, or something a bit sweeter, such as a honey glaze, your sous vide pork chop will be absolutely incredible!

  • Prep: 10 mins
  • Cook: 1 hr 30 mins
pork chop recipe for sous vide


Pork Chops (Bone-in or Boneless)

Marinade of Choice


130°F [1.5 hour]


140°F [1.5 hour]


150°F [1.5 hour]


160°F [1.5 hour]



1(Optional) Marinate pork chops for 24 hours.

2Pre-heat water bath to your ideal temperature (see chart on left). We prefer 140°F.

3Vacuum seal the pork or place it in a heavy duty Ziploc bag using the water displacement method.


1Place packaged pork chop in water bath and cook for 1 - 2 hours (add an hour if extra thick chop).

2Remove pork and pat dry with paper towels.


1Pre-heat cast iron pan on medium-high heat and add avocado oil (or another high smoke point oil).

2Sear on hot cast iron pan using for 1 minute, flipping every 15 seconds.

3Add butter and any aromatics to the pan for added flavor and crispness. Sear for an additional 30 or so.

4(Optional) Break out the searing torch if you're feeling adventurous for a perfect crust.


1If desired, serve with pan sauce made from bag juices and remaining marinade.


4 Reviews

Lorne J

March 4, 2021

Delicious!! Wish mine turned out like the picture though.

Chris Vila

September 5, 2020

Actually, I prefer the pink color if i know the in-bone chops are cooked though so i set my device to 134 degrees. After 1.5 hours pull the chops and rub with coffee type spices, Then broil for 8 minutes, rest then serve with habanero-mango preserve and pico-de-gallo on the side. Chops are always tender and flavorful pink at at the bone and a crust at the top.


July 12, 2019

Dave, Meat around the bone will always be pink colored. Suggest you get an instant read thermometer — if temp is 140, it’s done.


February 8, 2018

I’m getting mixed results on this. Have tried several time using different methods. The first was done at 144 then seared. The chop was cooked through and tough, except immediately around the bone. The second was at 140 and then I chilled them in an ice bath. I seared them. They were better. Meat around the bone was full pink but cooked. meat around the outer edge was improved, but still not as tender as I expected.

I’ve often pan roasted or grilled pork chops. I usually brine them – wet or dry. I get good results either way, so I’m not a cooking novice. I’m brand new to sous vide so trying to find virtue to justify the added expense and time. Thoughts?

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