This post may contain affiliate links. Please read my disclosure.
Never have dry pork chops again! These Sous Vide Pork Chops come out perfectly tender, juicy and amazingly delicious.
The sous vide cooking method ensure they keep their moisture and makes it virtually impossible to overcook (much like this sous vide pork tenderloin, sous vide pork roast or sous vide pork loin)!
Cooking pork chops sous vide is the best way to make them in my opinion (like with these sous vide boneless pork chops or sous vide bone in pork chops). You'll never have to eat those dry, chewy chops again (same for this sous vide chicken breast!).
That said, these Instant Pot pork chops are pretty darn tender, and these pan fried pork chops are brined first which makes them super flavorful and tender.
That aside, I still choose making these sous vide pork chops over the other versions. Because it's ULTRA easy and almost impossible to screw up.
Plus, guuuuuyyyyysss, this apple mustard sauce that we serve with them is just SO DARN YUMMY.
Sweet apples, tangy Dijon mustard, a touch of brandy and cream makes this sauce incredible. And the flavors complement the pork just perfectly.
To top it off, you can make these pork chops ahead of time and sear them off whenever you are ready to eat. Does dinner get any easier? Especially if you serve it with these air fryer biscuits!
Jump to:
What is Sous Vide?
Sous vide is basically a method of cooking using what is called an immersion circulator (i.e. the sous vide machine). This immersion circulator circulates water in a temperature controlled water bath at a certain temperature to perfectly cook your food every time.
Because the temperature doesn't change, and it keeps your meat (or dessert, veggies, etc.) at the same temperature, your risk of overcooking becomes very minimal.
To learn even more about sous vide cooking, head over and read "what is sous vide cooking and the benefits of sous vide cooking."
Tools Used
You will also want to check out these posts on the best sous vide containers and the best sous vide bags for more information!
If you don't have a lot of experience cooking sous vide yet, you may want to pop over and read what sous vide cooking is and the benefits of sous vide cooking.
I am a huge lover of cooking pork sous vide. Try some of these sous vide recipes as well these sous vide pork recipes:
- Sous Vide Pork Loin
- Sous Vide Pork Butt
- Sous Vide Roast Pork
- Sous Vide Pork Belly
- Sous Vide Pulled Pork
- Sous Vide Carnitas
- Sous Vide Pork Tenderloin
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Went Here 8 This.
Ingredients
The full list of ingredients and amounts can be found in the recipe card at the bottom of the post.
I use boneless pork chops for this recipe and they come out perfect. Boneless are typically drier, but cooking the sous vide keeps them ultra moist and tender.
Obviously, the better quality the pork chops, the better this recipe will come out. Try to get pork chops at least 1 inch thick for the best result.
Any kind of apple works fine - I used a plain red apple.
I think the brandy is important to the flavor of the sauce, but if you prefer to leave it out you can substitute it with some chicken broth.
Either a grainy or smooth Dijon mustard will work. I like my mustard grainy, but if you prefer a smooth sauce, that works great also!
Step By Step Instructions
Heat a water bath to 140F degrees. Scroll down to see some additional cooking temperatures/doneness.
Season the pork chops with salt on both sides.
Vacuum seal in an airtight bag. You can also use the water displacement method to ensure all the air is pushed out of the bag (see above).
Cook for 2 hours.
Remove and place in an ice bath for 5-10 minutes to stop the chops from cooking.
Heat a cast iron skillet to smoking (or a grill on high heat).
Pat the pork chops dry, and place them in the skillet; sear for 1 minute a side.
Remove and serve with the apple mustard sauce.
While I believe 140F degrees will give you perfect results, the below chart gives you some options depending on your preference.
| Temperature | Time | Doneness |
| 130F Degrees | 2-4 hours | Rare |
| 140F Degrees | 2-4 hours | Medium Rare |
| 145F Degrees | 2-4 hours | Medium |
| 150F Degrees | 2-4 hours | Medium Well |
| 160F Degrees | 2-4 hours | Well Done |
Cooking pork to rare will give it a slightly chewy, almost slimy texture that I don't find appealing. Cooking it medium well or well leads to some moisture loss which can leave the pork chops drier.
How to Make Apple Mustard Sauce
Heat a skillet over medium heat and add the butter and apples and shallots.
Sauté until softened, about 3-4 minutes.
Add the brandy and cook for 3 minutes to let the alcohol burn off.
Add the cream and mustard. Cook for about 3-5 minutes, or until slightly reduced and sauce sticks to the back of a spoon.
Taste and add the salt if necessary (sometimes it is salty enough depending on the brand of mustard and brandy used).
Serving Options
I am partial to the apple mustard sauce, but the options are really endless! Try some of these serving ideas:
- Serve these sous vide pork chops with chimichurri sauce, homemade barbecue sauce or even this Cajun remoulade sauce.
- Crispy baked parsnip fries, Southern green beans, Instant Pot couscous, or simple Instant Pot broccoli make great vegetable sides.
- Mashed sweet potatoes, truffle mashed potatoes or crockpot au gratin potatoes turn this into the ultimate in comfort food (that apple mustard sauce goes great with sweet potatoes!).
- And while you are sous viding, this sous vide crème brulee is FIRE.
What's great is that you can prepare any of the above sides while the pork is cooking because sous vide cooking is mostly hands off!
Expert Tips
- Let the pork get close to room temperature before placing it in the sous vide to avoid the temperature of the water dropping too much.
- Removing the air from the bag is an important step that should not be skipped to avoid bacteria entering the bag.
- Don't sear the pork for more than 1 minute per side otherwise it will be overcooked. You can even do less if you get enough browning.
- If your sauce is too thick, add additional cream or some chicken broth to thin it.
- Taste your sauce before adding salt as some mustard brands are saltier than others.
- If you choose to use bone-in pork chops, just add an extra 30 minutes to the cook time and be careful the bones don't puncture the vacuum seal bags.
Make Ahead Instructions
You can sous vide the pork ahead of time for convenience. When done cooking, place in an ice bath for 10-15 minutes.
Store in the bag in the fridge for up to 5 days, or the freezer for up to 1 month.
When you're ready to eat them, place them in a 140F degree water bath for about 5-15 minutes (depending on whether they are refrigerated or frozen) to bring them up to temperature, then sear them for 1 minute on each side.
Pork fans are also going to LOVE this sous vide pulled pork!
Frequently Asked Questions
You can sous vide pork chops straight from frozen. Just add 30 minutes to the cook time.
You can sous vide pork chops from 1-4 hours. I believe that 2 hours results in the best texture.
Sous vide boneless pork chops at 140F degrees for tender juicy, just slightly pink pork chops.
It is incredibly difficult to overcook pork when you're cooking it sous vide. Because the water stays the same temperature, the pork chop temperature never rises above that temperature.
That said, if pork chops are left in the water bath for more than 4 hours, they can start to take on a mushy texture and lose some flavor.
Cooking the pork at 140F degrees in a vacuum sealed bag in a water bath work to pasteurize the meat, which makes it safer to eat at lower temperatures.
If you love this recipe, please leave a star rating and a comment below and let us know your favorite thing about it. We'd also love to connect on Instagram! Follow us at @went_here_8_this for awesome recipes and all sorts of fun food stuff 🙂
Recipe
Sous Vide Pork Chops with Apple Mustard Sauce
Ingredients
- 4 boneless pork chops
- 2-3 teaspoons salt (enough to salt all sides of the chops)
Apple Mustard Sauce
- 4 tablespoons butter
- 1 cup diced apple
- 2 shallot minced
- ½ cup brandy
- 2 tablespoons dijon mustard
- 1 ⅕ cups cream
- ½ to 1 teaspoon salt to taste
Instructions
- Heat a water bath to 140F degrees.
- Season the pork chops with salt on both sides.
- Vacuum seal in an airtight bag. You can also use the water displacement method to ensure all the air is pushed out of the bag (see post above).
- Cook for 2 hours. Remove and place in an ice bath for 5-10 minutes to stop the chops from cooking.
- Heat a cast iron skillet to smoking (or a grill on high heat).
- Pat the pork chops dry, and place them in the skillet; sear for 1 minute a side.
- Remove and serve with the apple mustard sauce.
Apple Mustard Sauce
- Heat a skillet over medium heat and add the butter and apples and shallots.
- Sauté until softened, about 3-4 minutes.
- Add the brandy and cook for 3 minutes to let the alcohol burn off.
- Add the cream and mustard. Cook for about 3-5 minutes, or until slightly reduced and sauce sticks to the back of a spoon.
- Taste and add the salt if necessary (sometimes it is salty enough depending on the brand of mustard and brandy used).
Expert Tips:
-
- Let the pork get close to room temperature before placing it in the sous vide to avoid the temperature of the water dropping too much.
- Removing the air from the bag is an important step that should not be skipped to avoid bacteria entering the bag.
- Don't sear the pork for more than 1 minute per side otherwise it will be overcooked. You can even do less if you get enough browning.
- If your sauce is too thick, add additional cream or some chicken broth to thin it.
- Taste your sauce before adding salt as some mustard brands are saltier than others.
- If you choose to use bone-in pork chops, just add an extra 30 minutes to the cook time and be careful the bones don't puncture the vacuum seal bags.
Nutrition
Comments
No Comments