Tasty Grilled Sous Vide Pork Chops

Perfectly cooked pork chops can feel like a bit of a mystery in the kitchen. You either end up with dry, overcooked meat that’s tough to chew, or you’re nervously cutting into pink centers wondering if they’re safe to eat. And when you’re trying to get dinner on the table after a long day, the last thing you need is the stress of timing everything just right.

That’s where this sous vide method changes everything. By cooking the pork chops low and slow in a water bath first, then finishing them on the grill, you get juicy, tender meat every single time—with a beautifully caramelized crust from that Asian-inspired marinade. No guesswork, no stress, just reliably delicious pork chops that’ll have everyone asking for seconds.

What Kind of Pork Chops Should I Use?

For this recipe, you’ll want to grab bone-in rib pork chops that are nice and thick – somewhere between 1 to 1.5 inches. The bone-in variety stays juicier during the cooking process and adds extra flavor, which is perfect for sous vide and grilling. If you can only find boneless chops, they’ll still work, but you might want to reduce your cooking time slightly since they can dry out faster. Look for chops with a bit of marbling (those little white streaks of fat) throughout the meat, as this will help keep them moist and tender. At the store, try to pick chops that are similar in thickness so they cook evenly.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here’s what you can change up:

• Bone-in rib pork chops: You can use boneless pork chops if that’s what you have, though they may cook a bit faster. Loin chops work too, just keep an eye on them since they’re leaner and can dry out more easily.
• Fish sauce: If you’re not a fan of fish sauce or don’t have it, you can use extra soy sauce (about 1 tablespoon) or Worcestershire sauce for that savory depth.
• Brown sugar: Honey or maple syrup work great as mentioned, but regular white sugar is fine too. You might just miss a tiny bit of that molasses flavor.
• Fresh ginger: Ground ginger works in a pinch – just use about 1/8 teaspoon since it’s more concentrated than fresh.
• Lime juice: Lemon juice can step in if you’re out of limes. The flavor will be slightly different but still bright and tangy.
• Fresh cilantro: Not everyone loves cilantro, so feel free to use fresh parsley or even skip the herbs altogether. The marinade will still taste great.

Watch Out for These Mistakes While Grilling

The biggest mistake when finishing sous vide pork chops on the grill is not drying them thoroughly after removing them from the bag – any moisture on the surface will steam instead of sear, preventing you from getting those nice grill marks and caramelized glaze.

Another common error is applying the glaze too early or too heavily, which can cause it to burn during the high-heat sear, so brush on a thin layer right before grilling and save extra glaze for after cooking.

Make sure your grill is properly preheated to that 500-550°F range before adding the pork chops, as a cooler grill will require longer cooking time and can dry out your perfectly cooked meat.

Finally, resist the urge to press down on the chops with your spatula while grilling – this squeezes out the juices you worked so hard to preserve during the sous vide process.

What to Serve With Grilled Pork Chops?

These pork chops have a sweet and savory Asian-inspired flavor, so I love pairing them with jasmine rice or coconut rice to soak up all that delicious sauce. A simple cucumber salad with rice vinegar and sesame seeds makes a great cooling side dish that balances out the richness of the meat. For something heartier, try roasted vegetables like broccoli, snap peas, or bok choy tossed with a bit of sesame oil. If you want to keep the Asian theme going, some stir-fried noodles or a fresh slaw with cabbage and carrots would round out the meal perfectly.

Storage Instructions

Store: Keep any leftover pork chops in an airtight container in the fridge for up to 4 days. I like to slice them up and toss them into salads or grain bowls throughout the week for quick lunches.

Freeze: These pork chops freeze really well for up to 3 months. Let them cool completely, then wrap each one individually in plastic wrap before putting them all in a freezer bag. This way you can grab just what you need without thawing the whole batch.

Reheat: The best way to reheat is in a 350°F oven for about 10-15 minutes until warmed through. You can also use the microwave on medium power, but the oven helps keep them from drying out. If you have any extra marinade, brush a little on top before reheating to add moisture back in.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1950-2250
• Protein: 200-220 g
• Fat: 120-135 g
• Carbohydrates: 55-65 g

Ingredients

For the pork:

• 3 lb pork chops (ideally 1.5-inch thick-cut bone-in)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon garlic powder

For the marinade base:

• 3 tbsp olive oil
• 1/3 cup soy sauce
• 1/3 cup brown sugar (packed)
• 1 tbsp fish sauce
• 1 tsp toasted sesame oil
• 2 tsp fresh grated ginger
• 1/2 tsp chili flakes
• 1/2 tsp smoked paprika
• 2 tbsp chopped cilantro

For the glaze finish:

• 4 tbsp lime juice (freshly squeezed)
• 1 tablespoon minced garlic
• 1 tsp cornstarch

Step 1: Prepare the Marinade and Season the Pork

• 1/3 cup soy sauce
• 1/3 cup brown sugar
• 1 tbsp fish sauce
• 1 tsp toasted sesame oil
• 2 tsp fresh grated ginger
• 1/2 tsp chili flakes
• 1/2 tsp smoked paprika
• 3 lb pork chops
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon garlic powder

Combine soy sauce, brown sugar, fish sauce, toasted sesame oil, grated ginger, chili flakes, and smoked paprika in a bowl, stirring until the brown sugar dissolves completely.

Divide this marinade in half—you’ll use one portion for the sous vide cooking and reserve the other for the finishing glaze.

Pat the pork chops dry with paper towels, then season both sides generously with kosher salt, black pepper, and garlic powder.

I like to season the meat at least 10 minutes before bagging so the salt can begin drawing out moisture and seasoning the meat more deeply.

Step 2: Sous Vide the Pork Chops

• seasoned pork chops from Step 1
• half of marinade mixture from Step 1

Fill your sous vide machine or water bath with water and heat it to 142°F (this creates a perfectly tender, juicy pork chop with a slight pink center).

Place the seasoned pork chops into a vacuum-seal bag or ziplock bag with half of the marinade from Step 1, removing as much air as possible before sealing.

Submerge the bag completely in the water bath and cook for 1 to 4 hours depending on the thickness of your chops—thicker chops will need closer to 4 hours for perfectly even cooking.

While the pork cooks, you can prepare the finishing glaze and get your grill ready.

Step 3: Make the Finishing Glaze

• reserved half of marinade mixture from Step 1
• 4 tbsp lime juice
• 1 tablespoon minced garlic
• 1 tsp cornstarch

In a small microwave-safe bowl, combine the reserved marinade from Step 1 with the freshly squeezed lime juice, minced garlic, and cornstarch.

Whisk until the cornstarch is fully dissolved with no lumps.

Microwave the mixture for 45 to 60 seconds, stirring halfway through, until the glaze thickens and becomes glossy and slightly translucent.

I find that stirring once during microwaving prevents any hot spots and ensures the cornstarch thickens evenly.

Set aside to cool slightly before using.

Step 4: Preheat the Grill and Prepare the Pork

• cooked pork chops from Step 2
• finishing glaze from Step 3

Heat your grill to 500-550°F, allowing it to reach full temperature so the pork will get a beautiful sear.

Once the pork chops have finished cooking in the sous vide bath, remove them carefully from the bag and place them on a paper towel-lined plate.

Pat them completely dry on both sides—this is crucial for achieving a good crust on the grill.

Brush both sides of each pork chop generously with the finishing glaze from Step 3.

Step 5: Grill and Serve the Pork Chops

• glazed pork chops from Step 4
• 2 tbsp chopped cilantro

Place the glazed pork chops directly on the hot grill grates and cook for 40 to 60 seconds per side—you’re looking for a caramelized golden-brown crust, not cooking the meat through since it’s already perfectly cooked from the sous vide.

The high heat will caramelize the glaze and create a flavorful crust.

Transfer the pork chops to a serving platter and brush them with any remaining glaze from Step 3.

Garnish with fresh chopped cilantro and serve immediately while the chops are still warm and the glaze is glossy.

Tasty Grilled Sous Vide Pork Chops

Delicious Tasty Grilled Sous Vide Pork Chops recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 55 minutes mins

Cook Time 1 hour hr 45 minutes mins

Total Time 2 hours hrs 42 minutes mins

Servings: 4 servings

Calories: 2100

Ingredients Method

Ingredients

  

For the pork

• 3 lb pork chops (ideally 1.5-inch thick-cut bone-in)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon garlic powder

For the marinade base

• 3 tbsp olive oil
• 1/3 cup soy sauce
• 1/3 cup brown sugar (packed)
• 1 tbsp fish sauce
• 1 tsp toasted sesame oil
• 2 tsp fresh grated ginger
• 1/2 tsp chili flakes
• 1/2 tsp smoked paprika
• 2 tbsp chopped cilantro

For the glaze finish

• 4 tbsp lime juice (freshly squeezed)
• 1 tablespoon minced garlic
• 1 tsp cornstarch

Method

 

1. Combine soy sauce, brown sugar, fish sauce, toasted sesame oil, grated ginger, chili flakes, and smoked paprika in a bowl, stirring until the brown sugar dissolves completely. Divide this marinade in half—you'll use one portion for the sous vide cooking and reserve the other for the finishing glaze. Pat the pork chops dry with paper towels, then season both sides generously with kosher salt, black pepper, and garlic powder. I like to season the meat at least 10 minutes before bagging so the salt can begin drawing out moisture and seasoning the meat more deeply.
2. Fill your sous vide machine or water bath with water and heat it to 142°F (this creates a perfectly tender, juicy pork chop with a slight pink center). Place the seasoned pork chops into a vacuum-seal bag or ziplock bag with half of the marinade from Step 1, removing as much air as possible before sealing. Submerge the bag completely in the water bath and cook for 1 to 4 hours depending on the thickness of your chops—thicker chops will need closer to 4 hours for perfectly even cooking. While the pork cooks, you can prepare the finishing glaze and get your grill ready.
3. In a small microwave-safe bowl, combine the reserved marinade from Step 1 with the freshly squeezed lime juice, minced garlic, and cornstarch. Whisk until the cornstarch is fully dissolved with no lumps. Microwave the mixture for 45 to 60 seconds, stirring halfway through, until the glaze thickens and becomes glossy and slightly translucent. I find that stirring once during microwaving prevents any hot spots and ensures the cornstarch thickens evenly. Set aside to cool slightly before using.
4. Heat your grill to 500-550°F, allowing it to reach full temperature so the pork will get a beautiful sear. Once the pork chops have finished cooking in the sous vide bath, remove them carefully from the bag and place them on a paper towel-lined plate. Pat them completely dry on both sides—this is crucial for achieving a good crust on the grill. Brush both sides of each pork chop generously with the finishing glaze from Step 3.
5. Place the glazed pork chops directly on the hot grill grates and cook for 40 to 60 seconds per side—you're looking for a caramelized golden-brown crust, not cooking the meat through since it's already perfectly cooked from the sous vide. The high heat will caramelize the glaze and create a flavorful crust. Transfer the pork chops to a serving platter and brush them with any remaining glaze from Step 3. Garnish with fresh chopped cilantro and serve immediately while the chops are still warm and the glaze is glossy.