Perfect Sous Vide Bone-In Pork Chops with Tomato Glaze

5 from 1 vote

These sous vide bone-in pork chops come out super tender and juicy every time, and the tomato glaze is just the cherry on top!

Prep Time5

Cook Time2

Total Time2 5

Course: Main Course

Cuisine: American

Servings: servings

Calories: 1651kcal

Heat a sous vide water bath to 140°F. *a time and temperature chart is included in the post above if you prefer a different doneness. 140°F will provide medium rare results.
Season the pork chops with salt and pepper and seal in a vacuum seal bag (or ziplock freezer bag if using the water displacement method).
Cook for 2-4 hours in the water bath.
Remove from the water bath and bag and pat dry with paper towels.
Heat the avocado oil in a cast iron skillet over high heat.
Add the pork chops and cook for 60 seconds a side, until a brow crust forms.
Remove and serve with the tomato sauce.

Heat all the ingredients in a saucepan over medium high heat until simmering.
Simmer for 3-5 minutes, using the back of a large spoon to break some of the grape tomatoes so they are no longer whole and add some texture to the sauce.
Remove from heat and serve over top the pork chops.

Make sure the surface of the pork is dry before adding it to the skillet to sear. It will brown quicker when dry and reduce the chance of overcooking it while searing.

We use 140°F for 2 hours in this recipe which results in perfect medium rare pork. However, I've included other cooking times and temps if you want to experiment.

The longer you cook it, the more tender it will become. However, if you cook it for longer than 4 hours, the texture will start to become a little mushy.

Using a spoon to break some of the grape tomatoes while cooking helps to add fresh tomato juice as well as some texture o the sauce.

You ca substitute any other high smoke point oil for the avocado oi. Be sure it has a high smoke point or it will burn while searing.

If the tomato glaze is too thick, add additional chicken stock to thin it out.

Be sure the bag stays submerged in the water bath while cooking. Use sous vide magnets or weigh it down if it keeps floating.

If you are bagging the pork chops in advance and storing them in the fridge/freezer a couple days, I recommend not seasoning them. You ca season right before you sear in this case.

You can also cook the pork chops straight from frozen. If they are frozen, add and extra 30-45 minutes to he cook time (depending on thickness).