Never Overcook Pork Chops Again!

If you’ve ever struggled with dry pork chops, overcooked chicken breasts, or steaks that never seem to turn out quite right, sous vide cooking might become your new favorite feature on the Deluxe Multi-Cooker.

The beauty of sous vide cooking is precision. Instead of guessing when your meat is done, you’re cooking it to an exact temperature. That means juicy, tender pork chops every single time.

Today I’m making thick-cut pork chops with a simple rosemary herb seasoning, finishing them with a quick sear for that beautiful restaurant-quality crust.

Let’s get started!

What You’ll Need

• 2 thick-cut bone-in pork chops (about 1 inch thick)
• Rosemary Herb Seasoning
• Avocado oil
• Cold water
• Silicone Sous Vide Bag – I like our Silicone Large Reusable Storage Bag or freezer-size zip-top bag
• Deluxe Multi-Cooker
• Stainless Steel or Cast Iron Pan

That’s it! Simple ingredients and simple prep.

Step-by-Step Instructions

1. Set up the Multi-Cooker.

Fill your Deluxe Multi-Cooker halfway with cold water.

This is important: always start with cold water. It might seem like warm water would save time, but it actually takes longer for the cooker to stabilize and reach the proper temperature.

Turn the dial to Sous Vide.

For pork chops, I selected:

• 145°F
• 2 hours 30 minutes

Keep in mind that the cooker will take approximately 30–40 minutes to come up to temperature before the cooking time begins.

Press and hold to start.

2. Season the pork chops.

While the water is heating, season both sides of the pork chops generously with Rosemary Herb Seasoning.

One thing I love about this seasoning is how versatile it is. It’s wonderful on:

• Pork
• Chicken
• Turkey
• Roasted Vegetebles

You don’t need to add any oil when seasoning for sous vide.

I also recommend using dried seasonings rather than fresh garlic when cooking sous vide because they tend to perform better during the long cooking process.

3. Prepare the bag.

Place the pork chops into your Silicone Large Reusable Storage Bag.

If you don’t have a silicone bag, a freezer-size zip-top bag works perfectly.

Sous vide literally means “under vacuum,” so we want to remove as much air as possible from the bag.

Zip the bag almost completely closed and press out the air.

As the air leaves the bag, you’ll notice it begins to hug the meat. That’s exactly what you want.

The less air inside the bag, the better it will stay submerged during cooking.

4. Add the pork chops to the water bath.

When the Multi-Cooker displays “ADD,” it’s ready for your food.

Place the bag into the water and use tongs to gently push it below the surface.

The goal is to keep the pork chops completely submerged with only the very top edge of the bag above water.

If the bag floats, simply remove more air.

Cover with the glass lid or the standard lid and let the Multi-Cooker do the work.

5. Remove and dry the pork chops.

When the cooking cycle is complete, carefully remove the bag using tongs.

You’ll notice liquid inside the bag. That’s completely normal and comes from the natural juices released by the meat.

Remove the pork chops and pat them dry thoroughly with paper towels.

At this point, the pork chops are fully cooked and safe to eat.

But we’re going to take one extra step that makes a huge difference.

6. Sear for a beautiful finish.

Heat a stainless steel or cast iron skillet over medium-high heat.

Add a small amount of avocado oil.

When the oil begins to shimmer, carefully add the pork chops.

Sear for approximately:

• 1 minute on the first side
• 1 minute on the second side

We’re not cooking the pork chops further. We’re simply creating that gorgeous golden-brown crust.

The result is a pork chop that looks restaurant-quality while remaining perfectly juicy inside.

Why I Love Sous Vide Cooking

✓ Pork chops stay juicy and tender

✓ No guessing about doneness

✓ Perfect for chicken breasts and steaks, too

✓ Restaurant-quality results at home

✓ Hands-off cooking

✓ Consistent every single time

Julie’s Tips for Success

• Use thick-cut pork chops whenever possible.
• Always start with cold water.
• Remove as much air from the bag as possible.
• Pat the meat completely dry before searing.
• Don’t skip the final sear—it adds incredible flavor and texture.

The Results

The finished pork chops are tender, juicy, and cooked exactly to the temperature you selected. That’s the magic of sous vide cooking.

No more dry pork chops.

No more guessing.

Just perfectly cooked meat every time.

Want to learn more about what the Deluxe Multi-Cooker can do? Check it out and discover all the ways it can simplify dinner in your kitchen!

Have you tried sous vide cooking before? I’d love to hear what you’ve made!