Stop Overcooking Pork Chops — This Sous Vide Method Works

These Sous Vide Pork Chops are juicy, tender, and cooked perfectly from edge to edge, no more dry pork chops. If you’ve ever made dry pork chops, this method fixes that. In this video, I’ll show you how to make thick-cut sous vide pork chops at 140°F for 2 hours, then finish them with a hot sear for a golden crust without overcooking the inside. The flavor comes from a simple dry brine, precise sous vide cooking, and a compound butter made with garlic paste, lemongrass, lemon zest, rosemary, and soy sauce. The result is a pork chop that’s tender from edge to edge, full of flavor, and easy enough for a weeknight dinner but impressive enough for date night. 🔥 In this video, you’ll learn: How to dry brine pork chops for better flavor The best sous vide temperature for juicy pork chops How long to cook pork chops sous vide How to get a golden sear without drying them out How to finish with compound butter and pan juices 🛠️ Gear I Used: Anova Sous Vide Precision Cooker: https://amzn.to/3GIZa9d EVERIE Sous Vide Container: https://amzn.to/4lTs2ut Dalstrong Phantom Series Knife: https://amzn.to/4eRn1Aj HexClad 10-Inch Frying Pan: https://amzn.to/3GFQyAj Some links may be affiliate links, which means I may earn a small commission if you purchase through them — at no extra cost to you. Thank you for supporting the channel! 🍽️ Watch Next: My Date Night Wagyu Steak Dinner 📋 Ingredients: For the Pork Chops: 2 thick-cut pork chops Kosher salt Freshly ground black pepper 2 tablespoons avocado oil Compound Butter: 1 stick unsalted butter, softened 1 tsp garlic paste 1 tsp lemongrass paste Zest of 1 lemon 1 tsp soy sauce 1 tsp chopped fresh rosemary Sides: Yellow rice Optional: reserved sous vide bag juices for drizzling 🧈 Make the Compound Butter: Mix softened butter with garlic paste, lemongrass paste, lemon zest, soy sauce, and rosemary. Shape into a log using plastic wrap or parchment paper and chill until firm. 🥩 Prep & Sous Vide the Pork Chops: Season the pork chops with kosher salt and black pepper. Dry brine uncovered in the refrigerator for at least 2 hours, or overnight if possible. Place the pork chops in vacuum seal bags with compound butter. Seal and cook sous vide at 140°F for 2 hours. 🔥 Finish & Serve: Remove the pork chops from the bag and reserve the juices. Pat the pork dry very well. Sear in a hot skillet with avocado oil for 45–60 seconds per side until golden brown. Reduce the reserved juices for a quick sauce or drizzle over the sliced pork. 🍽️ Plating: Slice the pork chops and fan them out to show the juicy center. Serve with yellow rice and finish with pan juices or fresh rosemary. Question: Do you like your pork chops medium, medium-well, or fully cooked through? #SousVidePorkChops #JuicyPorkChops #SousVideRecipes #PorkChopRecipe #EasyDinnerIdeas #HomeChef #DateNightDinner #cookingwithfeeling #sousvide #pork #frenchcooking