Can You Sous Vide Frozen Pork Chops? The Complete Guide

Pork chops are a quick and easy dinner option that most people have in their regular rotation But it can be hard to cook them just right – avoiding the dreaded overcooked, dry pork chop This is where sous vide cooking really shines. It delivers tender, juicy pork chops every time.

But what if you’ve stashed some frozen pork chops in the freezer for those busy nights? Can you just toss them in the water bath frozen? Or does sous vide cooking require fully thawed meat?

I tested cooking frozen pork chops sous vide multiple ways. Here is the complete guide to sous viding frozen pork chops, including tips for best results.

Is it Safe to Sous Vide From Frozen?

First, let’s address the safety question. Yes, you can safely cook frozen pork chops using an immersion circulator. Sous vide cooking gently brings the chilled meat up to temp without putting it through the “danger zone” too quickly.

As long as you set the water bath to the correct temp for pasteurization and cook the chops for the full time, it is safe. The USDA states that as long as meat reaches 145°F eventually, the time it takes to get there is not a safety issue.

So from a food safety perspective, frozen pork chops pose no extra risk. But what about getting the best texture?.

Perfect Texture with Frozen Chops

Cooking from frozen instead of thawed does require a few tweaks to get ideal texture:

• Add time – Frozen meat takes longer to come up to temp. Add an extra 30-60 minutes to compensate.

• Pre-sear – Searing before sous vide reduces moisture loss from extended cooking.

• Pat dry – Carefully pat chops dry before searing to assist browning.

• Chill after – Icing the meat for 10 minutes firms it back up after cooking.

With these steps, sous vide frozen pork chops come out with great texture – juicy inside with a nice crust. Let’s look at the process in more detail.

Step-By-Step Guide to Sous Vide Frozen Pork Chops

Follow these simple steps for tender frozen pork chops every time:

1. Season chops – Sprinkle both sides with salt, pepper and any other seasonings. Garlic, rosemary, thyme and smoked paprika are all good choices.

2. Vacuum seal – Seal the raw frozen chops in bags, removing all air. You can also use resealable plastic bags.

3. Pre-sear – Quickly sear the vacuum sealed chops on both sides in a hot skillet. This caramelizes the outside and locks in juices.

4. Cook sous vide – Place bags in 140°F water bath. Cook 1.5-2 hours for 1-inch chops, increasing time for thicker cuts.

5. Chill – Remove chops and plunge bags into an ice bath for 10 minutes. This firms them up after extended cooking.

6. Finish sear – Dry chops thoroughly. Sear again in hot skillet or on grill just until browned.

And that’s it! Perfectly cooked, tender and flavorful sous vide frozen pork chops ready in under 2 hours. Way better than fast food or delivery.

Time and Temp Tips for Frozen Chops

Here are some key time and temperature tips when cooking frozen pork chops sous vide:

• For 1-inch chops, cook at 140°F for 1.5 to 2 hours total
• For 1.5-inch thick chops, cook for 2 to 2.5 hours
• Crank up time for chops over 2 inches thick
• Chill in ice bath for 10 minutes before final sear
• Final sear in ripping hot skillet or on grill

Customize time based on thickness, but keep temp at 140°F for guaranteed tenderness. Enjoy juicy, restaurant-quality chops on busy nights with minimal hands-on time.

Best Pork Chop Thickness for Sous Vide

I find 1-inch cut pork chops work best for cooking from frozen sous vide. Thinner chops become dried out and leathery with prolonged cooking. Super thick chops take too long to heat through frozen.

1 to 1 1⁄4 inch provides the ideal thickness both for cooking time and for plating. Bone-in or boneless chops both work well, though boneless cook slightly faster.

Aim for center cut chops between 1-1 1⁄4 inches for foolproof sous vide frozen results. The same prep works for fresh chops too!

Can You Refreeze Sous Vide Pork Chops?

While you can safely cook frozen pork chops sous vide, it’s best not to refreeze any leftovers after cooking. The freezing, thawing, cooking, chilling, and re-freezing process degrades both texture and moisture over time.

For food safety, cooked meats should only be frozen once. Refrigerate any sous vide pork chop leftovers for up to 4 days. Or portion and freeze raw pork chops BEFORE cooking sous vide so you get just what you need for upcoming meals.

Top Recipe Ideas for Frozen Sous Vide Chops

Here are some of my favorite ways to use frozen pork chops straight from the sous vide:

• Simple pan sauce – pork chops with a red wine, garlic and thyme pan sauce over rice

• Chili rubbed chops – spice rub pork chops with ancho chili, cumin and lime

• Italian stuffed chops – slice open and stuff with spinach, sun-dried tomatoes and parmesan

• Curry coconut chops – serve with massaman curry sauce and coconut jasmine rice

• Southern chops – smother pork chops in redeye gravy with black pepper biscuits

With minimal hands-on time, you can create amazing pork chop meals straight from the freezer. Sous vide cooking makes it foolproof.

Yes, you absolutely can sous vide frozen pork chops with excellent results! Simply allow extra time, do a pre-sear, carefully chill and dry the meat, then finish with a final hot sear. 1-inch pork chops cooked for 1.5-2 hours at 140°F deliver perfect texture.

Cooking sous vide from frozen helps make quick weeknight dinners stress-free. Just stash vacuum sealed pork chops in the freezer, then drop them straight into the immersion circulator whenever you get the urge for tender, juicy pork chops. This flexibility makes meal planning and prep simple. Give it a try!