Juicy, tender pork chops with a hint of sweetness from apples. This sous vide pork chop recipe is the perfect way to enjoy a delicious and healthy meal. Pork chops and apples are a classic fall flavor combination.
Why You Will Love This Recipe
Sous vide is a method of cooking food in a sealed bag at a precisely controlled temperature in a water bath. This results in perfectly cooked pork chops that are juicy and tender, every time.
In this sous vide recipe, we're pairing the pork chops with apples and sage for a delicious and autumnal dish. This apple pork chop recipe is perfect blend of fall flavors.
- Easy to make. Just pop the pork chops and seasonings in a bag, even a regular zipper bag with the air pressed out, and set in the water bath with the sous vide circulator. pork chops are cooked to perfection. The sous vide method ensures that the pork chops are cooked evenly and precisely, resulting in juicy, tender meat.
- Hands off cooking. Just like a slow cooker frees up your time, the sous vide does the same. Fix and forget until the cooking program is completed.
- Economical. Pork chops are relatively inexpensive and a nice change of pace from chicken.
- Perfect for Oktoberfest. Or any fall meal. Celebrate Oktoberfest in style with this elegant boneless apple pork chop recipe.
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Pork Chops With Apples Ingredients
This apple pork chop recipe is easy to make with your sous vide circulator, fresh apples and a sprig of fresh sage.
- Pork chops -Boneless pork loin chops.
- Salt
- Pepper
- Italian seasoning - Store bought or make our Italian Seasoning blend recipe.
- Garlic - Fresh, sliced or minced.
- Sage - Fresh sprig of sage leaves.
- Olive oil
- Apples - Cored, skin on. Red Cosmic Crisp, or Granny Smith.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Sous Vide Boneless Pork Chops
Sous vide cooking is a gentle method of cooking that locks in the moisture and flavor of the meat. The apple adds a touch of sweetness and acidity that perfectly complements the boneless pork chops.
You'll love the ease of prepping the dish for the sous vide, and then just letting it do it's thing. Finally, you'll sear the boneless pork chops to a golden brown with some fresh apple slices and sage leaves for a perfect fall dinner.
Season and Vacuum Seal Pork Chops
- Fill a large container such as a Dutch oven or a sous vide container with water and attach the sous vide circulator to the side. Set the temperature to 140 degrees F.
- While the water heats up, season the boneless pork chops with salt, black pepper, and Italian seasoning, minced garlic, and two sage leaves.
- Place the seasoned chops in sous vide bags and vacuum seal. If using zipper bags, press out the excess air or use the water displacement to press the air out before sealing.
Place In The Sous Vide Bath
- Once the water bath has reached the set temperature, add the sealed bags of seasoned pork chops into the sous vide water bath.
- For perfect, medium boneless pork chops, sous vide at 140 degrees F for 2 hours. For well done pork chops, set to 145 degrees F.
PRO TIP: Insert glass weights in each bag to ensure the bags don't float. Link is in the equipment section.
Sous Vide Finishing Steps
- Heat the olive oil in a skillet over medium high heat.
- Finish the pork chops by removing from the sealed bags. Pat dry and then sear them quickly in the hot skillet until they are lightly browned. Remove the pork chops to a platter and let them sit for 5 minutes.
- While letting the pork chops rest, add the sliced apples to the skillet and warm the apples with some sage leaves.
Platter And Serve
- Top the platter of pork chops with the warmed apple slices and sage leaves. Serve while hot with sides or warm rolls.
Serving Suggestions
Serve these sous vide pork chops with a variety of side dishes, such as roasted vegetables, mashed potatoes, or rice. You can also serve them with a simple applesauce or chutney.
Here's a few additional suggested side dishes for these boneless pork chops.
- Brussels Sprouts and Carrots
- Bob Evan's Mashed Potatoes
- Soft Italian Breadsticks
- Air Fryer Cabbage
- Fresh Green Beans and Potatoes
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
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Substitutions and Variations
Here are a few delicious variations when making this sous vide pork chop recipe.
- You can substitute other fruits for the apples in this recipe. Pears, figs, or peaches would all be delicious.
- You can also add other ingredients to the vacuum seal bag, such as onions, herbs, or spices.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this sous vide pork chop recipe.
- Anova Sous Vide Circulator & Container Bundle - Excellent value for a top level system!
- InkBird Sous Vide Circulator - Excellent alternative to the Anova
- FoodSaver Brand Vacuum Sealer and Starter Kit
- InkBird Vacuum Sealer & Starter Kit - Lower cost vacuum sealer option.
- Stockpot or a Sous Vide Container & Lid - I love how the lid is hinged so it's easy to check temps and not take the entire lid and sous vide cooker off!
- Vacuum Sealing Sous Vide Bags, or zip-top bags
- ThermoPro meat thermometer - Excellent value on this model.
- Glass Canning Weights (optional, but keep the food filled bags submerged). Much less expensive than Sous Vide weights!
Storage and Reheating
- This sous vide pork chops recipe can be stored in the refrigerator for up to 3 days. It can also be frozen for up to 3 months.
- To reheat, thaw the pork chops overnight in the refrigerator. Then, reheat them in a pan over medium heat until heated through.
Tips for Success
- For the best results, use boneless pork chops that are about 1 inch thick.
- If you don't have a vacuum sealer, you can use a zip-top bag. Just be sure to remove as much air as possible before sealing the bag.
- If you don't have a sous vide cooker, you can cook the pork chops in the oven. Preheat the oven to 400 degrees Fahrenheit and cook the pork chops for 20-25 minutes, or until cooked through.
- Let the pork chops rest for 5 minutes before serving.
Frequently Asked Questions
For perfect, medium bone-in pork chops, sous vide at 145 degrees F for 2 hours, then finish by searing them quickly in a piping hot skillet.
Use any plastic bag, and seal with either the zipper closure or tie a tight knot after pressing out the air. You can set the filled bag in a pan of water, which will displace the air. Also, a glass canning weight will help keep the bag from floating, and cook evenly.
Yes, you can cook the pork chops in a slow cooker. Cook them on low for 4-6 hours, or until they are cooked through.
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📖 Recipe
Sous Vide Pork Chops with Apples
Ingredients
- 4 large Pork chops boneless
- 1 teaspoon Salt or to taste
- ½ teaspoon Black pepper or to taste
- 2 teaspoon Italian seasoning
- 4 cloves Garlic fresh, minced
- 1 sprig Sage fresh
- 2 tablespoon Olive oil
- 2 large Apples Cosmic Crisp or Granny Smith
Instructions
- Fill a large container such as a Dutch oven or a sous vide container with water and attach the sous vide circulator to the side. Set the temperature to 140 degrees F.
- While the water heats up, season the boneless pork chops with salt, black pepper, and Italian seasoning, minced garlic, and two sage leaves.4 large Pork chops, 1 teaspoon Salt, ½ teaspoon Black pepper, 2 teaspoon Italian seasoning, 4 cloves Garlic, 1 sprig Sage
- Place the seasoned chops in sous vide bags and vacuum seal. If using zipper bags, press out the excess air or use the water displacement to press the air out before sealing. PRO TIP: Insert glass weights in each bag to ensure the bags don't float. Link is in the equipment section.
- Once the water bath has reached the set temperature, add the sealed bags of seasoned pork chops into the sous vide water bath.
- For perfect, medium boneless pork chops, sous vide at 140 degrees F for 2 hours. For well done pork chops, set to 145 degrees F.
- Heat the olive oil in a skillet over medium high heat.2 tablespoon Olive oil
- Finish the pork chops by removing from the sealed bags. Pat dry and then sear them quickly in the hot skillet until they are lightly browned. Remove the pork chops to a platter and let them sit for 5 minutes.
- While letting the pork chops rest, add the sliced apples to the skillet and warm the apples with some sage leaves.2 large Apples
- Top the platter of pork chops with the warmed apple slices and sage leaves. Serve while hot with sides or warm rolls.
Notes
- For the best results, use boneless pork chops that are about 1 inch thick.
- If you don't have a vacuum sealer, you can use a zip-top bag. Just be sure to remove as much air as possible before sealing the bag.
- If you don't have a sous vide cooker, you can cook the pork chops in the oven. Preheat the oven to 400 degrees Fahrenheit and cook the pork chops for 20-25 minutes, or until cooked through.
- Let the pork chops rest for 5 minutes before serving.
Nutrition
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
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