Sous Vide Pork Chops - First Attempt!

Mr. Hungry Nordic got a cool new kitchen gadget: a sous vide precision cooker. It's made to heat water to exactly the temperature you set it to maintain, so you can cook things - like pork chops, in a vacuum-sealed bag or ziplock bag - to precisely the temperature you want. Here's what we did to test out cooking pork chops via this new-to-us cooking method. (Sign up below if you want to know more about sous vide cooking and I'll make sure every post is delivered to your inbox plus email you more details about all the sous vide recipes we're testing out in the Hungry Nordic kitchen.)


  • Bone-in Pork Chops
  • Salt & pepper to taste


  • Sous vide appliance
  • Container large enough for cooking in (we used an old cooler)
  • Ziplock bags and a large bowl of water (or a vacuum sealer)

How to

  1. Fill your container with water (start with hot water to save time) to a level in between the min and max for your appliance, then use your sous vide cooker to heat the water to 140F/60C and maintain that temperature.
  2. Lightly season your pork chops with salt and pepper. If this is your first time trying out sous vide cooking, as was the case for me, keep it really simple and don't try adding any type of marinade. This way you'll get to clearly see the effects of the new cooking method.
  3. Seal the pork chops, in a single layer, either in a vacuum-sealed bag or in a ziplock bag with the air removed. To remove the air from a ziplock bag full of chops, use a large bowl full of cool water. Submerge all but the opening of the bag, gently press air bubbles out and let the weight of the water keep them out, then seal the bag just above the water.
  4. Place the pork chops into the container full of 140F/60C water. They should be fully submerged in the hot water - crack the seal of your ziplock bag open if the heat causes air to expand and you notice an air bubble has risen up, carefully let the bubble out and re-seal.
  5. Keep your pork chops in the 140F/60C hot water at least one hour, up to 4 hours. (I've been told the texture starts to deteriorate after about 4 hours.)
  6. Your pork chops are done! If you want to double-check, you can use an instant-read thermometer to be sure they're 140F/60C throughout.
  7. If you like a crispy exterior (and who doesn't?!), sear the outside of your chops. We used a propane grill, which wasn't really hot enough to quickly sear the outside without further cooking the inside. Next time we'll try a cast-iron skillet with a little oil and high heat.
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