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Sous Vide Double Cut Pork Chops with Raw Summer Corn & Tomato Salad

This post is sponsored by Everywhere Agency on behalf of FoodSaver®; however, all thoughts and opinions expressed are my own.

Thick, juicy pork chops are easier than ever to cook perfectly at home, thanks to sous vide cooking! Get consistent, succulent results every single time.

 Nothing says comfort food like a big, juicy, beautifully seared pork chop. But in order to get that super succulent meat, you need to buy thick cut, bone-in pork chops. And they can be tricky to cook at home!

Platter of Sous Vide Double Cut Pork Chops with Raw Summer Corn & Tomato Salad.

If your chops are too thin, they can dry out easily. If they’re too thick, they can get overcooked on the outside before the inside is cooked through.

But what if I told you that there was a method for getting consistently cooked, gorgeously tender pork chops every.single.time. with surprisingly little effort?

Enter sous vide cooking.

What Exactly is Sous Vide Cooking?

Sous vide (pronounced “soo-veed”) is a French term that translates to “under vacuum”. Cooking something sous vide means sealing your items air-tight before cooking them in a temperature controlled water bath.

The cooking time for a sous vide recipe is typically longer than it would be if you were using a different cooking method such as the stovetop or grill.

How Do You Cook Sous Vide?

Basically, you fill a large stock pot or other heat-safe container with water, place an immersion circulator in it, and set your desired temperature. The immersion circulator will go to work heating the water.

Once the specified temperature is reached, the circulator will kick off and on as needed to keep it at exactly that temperature for as long as you need.

Overhead view of pork chops being vacuum sealed in a bag for sous vide cooking.

When your water bath is ready, you add your bag(s) of vacuum-sealed ingredients and let the cooking happen while you go about your day. Unlike other methods of cooking, you don’t have to be fussy about removing your items from the heat immediately. Since the water is set to the precise temperature that you want your food cooked to, it literally can’t overcook anything!

This results in food that is cooked totally evenly the whole way through. Food (especially meat) that comes out of the water bath can look less than appetizing since it hasn’t been seared. For this reason, recipes often call for searing the meat quickly after the sous vide cooking time has finished in order to get that beautifully golden crust on the outside.

Since it’s already perfectly cooked on the inside, this is just to add some texture and make it more appealing to the eye.

A good way to illustrate this is with steak. If you like your steak cooked to medium, you will be used to seeing a steak that is seared on the outside, then fades from dark brown to lighter brown, then pink, THEN deeper pinkish-red in the middle.

The outer portions of the meat are more well-done than medium, because the steak has to cook for a while in order to get the center of the steak to your desired degree of doneness.

Vacuum seal machine with a bag of sealed double-cut pork chops with rosemary.

But using sous vide cooking, you can set your immersion circulator to the exact temperature you like your steak, and rest easy knowing that it’ll turn out just how you like it.

When you’re ready to eat, simply take the steak out of the bag, pat it dry, and sear it in a screamin’ hot skillet, on the grill, or even with a culinary blowtorch if you have one.

The result will be a beautifully seared piece of steak on the outside, and a perfectly even cook, edge to edge, all the way through. No gradient of doneness or overcooked parts in sight!

Overhead view of a stack of boxes of FoodSaver sous vide bags.

Tools for Sous Vide Cooking

First of all, you’ll need an immersion circulator. I use this one from Anova. This is what you will use to control the temperature of the water bath while you’re cooking sous vide.

After that, you need a way to vacuum seal your food. The FoodSaver® FM2000 Vacuum Sealing System is super simple to use, lightweight, and works with both pre-cut and roll-style FoodSaver® Sous Vide Vacuum Seal Bags.

The sous vide bags are a key part of your sous vide cooking arsenal. These ones are BPA-free and are completely airtight once sealed, which prevents the bags from floating during the sous vide cooking process.

Overhead view of 3 ears of corn in a vacuum-sealed bag.

An airtight seal means you don’t have to worry about freezer burn! I shied away from freezing things for so many years because I was afraid of ruining my food, but using bags like this has been a total gamechanger.

Since vacuum sealing my food, I’ve been able to cut down significantly on food waste, even when buying in bulk. I like to stock up whenever I catch a good sale, or when I find particularly fabulous in-season veggies. I’ll portion out the products into individual bags, seal ’em up, and stash ’em away for another day.

Like this sweet corn? It was SO super sweet and delicious in July, and I’ll be able to grab it from the freezer in the middle of winter and enjoy it again!

Sometimes I even seal up leftovers and freeze them for another day. A quick reheat and I have a homemade meal with barely any effort!

A vacuum-sealed bag of pork chops and rosemary with a FoodSaver machine in the background.

The multi-layer construction makes the sous vide bags much more durable than standard plastic bags, and they hold up really well to being moved around in the freezer and during the (sometimes lengthy) cooking time. I’ve never had one puncture or tear during the process.

The bags are available in a variety of sizes and are safe for microwave, fridge, and freezer use. They have a white area for you to date and label your items, because there’s nothing worse than playing a game of “guess the meat” in your freezer!

The sous vide bags are versatile enough to go straight from the freezer to the water bath with no additional defrosting needed. Just be sure to add extra cooking time if you’re starting with frozen. There’s a great article over on ChefSteps with lots of tips for sous vide cooking from frozen.

3 seared double cut pork chops on a platter.

Cooking Double Cut Pork Chops Sous Vide

Ok, now that we’ve covered the basics of sous vide cooking, let’s get on to these insanely tasty pork chops!

Prior to this, I had never braved cooking double cut pork chops at home. They’re super thick (they have 2 rib bones in each, hence the term “double cut”) and because of this, would be tricky to cook properly at home.

But they’re a perfect candidate for cooking sous vide! If you can’t find double cut pork chops, pick the thickest, bone-in chops you can find.

Platter of Sous Vide Double Cut Pork Chops with Raw Summer Corn & Tomato Salad with gravy alongside.

I kept it super simple and straightforward when it came to what I put in the bag with the pork chops. I simply patted them dry and seasoned them with salt, pepper, and a few sprigs of rosemary from my garden.

The chops can hang out for anywhere between 45 minutes and 4 hours. I got them in the water bath in the late afternoon so they’d be ready in time for dinner and it worked out perfectly!

Overhead view of a pork chop over rice with a corn and tomato salad.

Since I managed to find some gorgeous sweet corn and heirloom tomatoes (hooray for summer produce!!), I decided to put together a no-cook salad to go over (or next to) the pork chops.

This is super speedy to put together and can be done in advance and stashed away in the fridge if you want. I’ve had the salad in my fridge for a few days now and have been eating it with everything – It’s great over salad greens!

Overhead view of a pork chop over rice with a corn and tomato salad.

When the pork chops are done cooking, carefully remove the bag from the water bath. Cut open the bag and pat the chops dry before searing them.

If you use a cast iron skillet like I did, you’ll get lots of browned bits to make a rockin’ gravy! I only made 3 pork chops, so I didn’t make a whole lot of gravy, but feel free to add more broth if you want to stretch it to make more.

Close up of a cut piece of pork chop served with rice with a corn and tomato salad.

This recipe would be great for a crowd – you could do several bags of the pork chops (provided you have a container large enough for the water bath) and let them cook for a few hours before your guests arrive.

Once you’re ready, just pop them on the grill for a quick sear. Your guests will be impressed, and everyone will be amazed that you managed to cook pork that succulent at home.

I served the sous vide double cut pork chops with steamed rice, and my family gobbled it up!

Have you tried cooking sous vide? What did you make? I’d love to hear about it in the comments section below!

Platter of Sous Vide Double Cut Pork Chops with Raw Summer Corn & Tomato Salad with gravy served alongside.

Looking for more comfort food favorites? Check out these 5-star recipes:

Recipe for Sous Vide Double Cut Pork Chops with Raw Summer Corn & Tomato Salad

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Platter of Sous Vide Double Cut Pork Chops with Raw Summer Corn & Tomato Salad with gravy served alongside.

Sous Vide Double Cut Pork Chops with Raw Summer Corn & Tomato Salad

  • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes to 4 hours
  • Total Time: 1 to 4 hours
  • Yield: 3 servings, plus extra salad 1x
  • Category: Entree
  • Method: Sous Vide
  • Cuisine: American


Thick, juicy pork chops are easier than ever to cook perfectly at home, thanks to sous vide cooking! Get consistent, succulent results every single time.


Units Scale

For Pork Chops:

  • 3 bone-in double cut pork chops
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste
  • 34 sprigs fresh rosemary
  • 1/4 cup vegetable or chicken broth (plus more, as needed)
  • 2 tablespoons peanut oil (or other high-heat cooking oil)
  • 3 cloves garlic, minced
  • 1 large shallot, chopped
  • 1 tablespoon unsalted butter, cut into quarters

For Salad:

  • 45 ripe tomatoes (heirloom if you can find them), chopped
  • 3 ears sweet corn, kernels cut from cobs
  • 34 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh chives
  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper


For the Pork:

  1. Place your immersion circulator in a water bath and set to 140°F.
  2. Pat the pork chops dry and season generously with salt and pepper. Place in sous vide bag in a single layer and place a few rosemary sprigs on top and bottom. Seal bags and place in water bath to cook for anywhere between 45 minutes – 4 hours.
  3. Carefully remove the sous vide bag from the water bath. Cut bag open and remove pork, remove the rosemary sprigs and pat dry, pouring any juices from the bag into a measuring cup. Add enough vegetable broth to make 1/2 cup total liquid.
  4. Heat oil in a large, heavy skillet (preferably cast iron) over medium-high heat. Once hot, sear the chops until golden, about 1-2 minutes per side, then sear the fatty edge by holding each chop with tongs and pressing the edge onto the pan. Remove pork to a plate and lower the heat to medium.
  5. Add garlic and shallots to the still hot skillet, stirring until fragrant and starting to soften, about 1 minute. Add the broth mixture and stir, scraping the bottom of the pan as it cooks, until reduced and thickened, about 2-3 minutes. Turn off heat and add butter, stirring until melted. Taste for seasoning and add more salt and pepper if needed.

For the Salad:

  1. In a large bowl, combine tomatoes, corn, parsley, chives, olive oil and white wine vinegar. Season with salt and pepper and stir to combine.
  2. Serve pork chops with salad piled over top or alongside, and gravy for dipping.


This is a perfect use for in season summer produce. If you’re making the salad in the off-season, feel free to use grape tomatoes and frozen sweet corn.

You can add more broth to the pan to increase the amount of gravy, if desired. Note that it will take longer to thicken.

You can cover the container for your water bath to help retain the heat, especially if you’re cooking it for a long time period. I like using the ping-pong ball method from Serious Eats.


  • Serving Size:
  • Calories: 784
  • Sugar: 13.7 g
  • Sodium: 905.4 mg
  • Fat: 44.7 g
  • Saturated Fat: 10.6 g
  • Carbohydrates: 36.5 g
  • Fiber: 5.9 g
  • Protein: 64 g
  • Cholesterol: 182.2 mg

Keywords: sous vide, double cut pork chop, sous vide cooking

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Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.


  • Lori H

    Wow, this post is so informative! I was not familiar with this method of cooking, but you’ve given great instructions.
    I would feel very confident giving it a try. And your meal looks delicious!!

    • Ashley

      I’m so glad this was helpful! I remember hearing about sous vide cooking years ago and thinking it would be so complicated but it’s really not difficult once you jump in and get started! Let me know what you think of it if you end up giving it a shot!

  • Gloria

    Sous vide cooking is so much fun. We have only done a couple of things, but they have turned out awesome. Love the sound of these juicy chops….and corn is the perfect pairing here. Yeah for summer foods.

  • Judy Purcell

    I haven’t yet tried sous vide cooking, and I’ll bet lean pork chops are ideal for it. Yours look so juicy and tender!

    • Ashley

      It’s definitely a technique that seems like it’s only for restaurant chefs, but it’s simple enough to do at home. If you decide to give it a try, I’m sure you’ll love it!

  • Elaine

    My brother just got a sous vide, so finding your post is so timely!! Your pork chops look delicious and moist and I’ll be sharing your recipe with my bro as he loves pork chops!!

    • Ashley

      How fun! Thick cut pork chops like these are a perfect candidate for cooking sous vide – I hope he loves it as much as we did, Elaine 🙂

  • Beth St. James

    Simple and yummy! Sous Vide is ideal for me, as I never know when my husband will get off the train. I started this in the afternoon, and it’s ready to roll when he rolls in.
    Salad included heirlooms from the garden, and wow. Yum.
    Make it today!

    • Ashley

      So glad you and your family enjoyed this, Beth! My family is in the same boat – I usually have to pause my dinner prep to pick my husband up from the train. But dishes like this make it so easy to be flexible! I wish my garden was big enough for heirlooms, but I’ll be sure to pick some up the next time I hit the farmers market. YUM!

  • Kim @ Berly's Kitchen

    These pork chops look amazing and perfectly cooked. I’ve heard of sous vide but don’t know a lot about it. Now I’m intrigued to learn more.

    • Ashley

      I think it’s becoming more and more popular for home cooks now that there are affordable options that aren’t scaled for industrial use. Have fun with the learning! I’d love to hear what you make when you finally give it a try 🙂

  • Tammy

    Sous-vide is such an amazing technique! Your pork chops look so good. The salad is a perfect side too…this is a delicious summer meal 😀

    • Ashley

      I’m already thinking of fun combos to make for fall/winter toppings, but I’m soaking up every bit of summer produce I can for the time being!

  • Lauren

    I absolutely cannot wait to try my hand at sous vide cooking! However, I’ve been put on a kitchen gadget buying hiatus until we have a house (boooo). I do plan to use that corn and tomato salad ASAP though!

    • Ashley

      Ha! I feel ya – it’s hard to find places for all the fun gadgets. I will say that our immersion circulator and FoodSaver both get a good amount of use and totally warrant the space they take up in my tiny kitchen :). Good luck with finding a new house!

  • Leslie Haasch

    I don’t have any pork on hand, but I’m going to make that salad and eat it on its own. It sounds and looks amazing!

  • Michelle Blackwood

    I have learned so much from your informative post, I have never tried sous-vide cooking technique but you have now left me interested.

    • Ashley

      I’m so glad you found it helpful! It’s definitely a technique that seems more complicated than it is, and once you give it a shot, you’ll be totally sold!

    • Ashley

      I really do, Jennifer! It’s great because it’s so flexible. I love that things can hold in the water bath for a while and then I can finish them when we’re ready to eat. It’s my favorite method for steak and pork chops!

  • Sara

    My crock pot has a sous vide option. I am going to have to try it out because those chops look fantastic! I know my family would love this!

  • Natalie

    Oh my… this looks so flavorful and so delicious. I know my hubby would love me to make him this for our special date night dinner. So I’m saving this recipe for sure.

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