Sous Vide Balsamic and Sage Pork Chops

sous vide balsamic sage pork chops

Balsamic and Sage Pork Chops

These balsamic and sage pork chops will send your taste buds straight to Valhalla. And we don’t say that lightly… The combination of balsamic, dijon and sage blends together masterfully to create a complex, yet irresistible flavor profile. A flavor profile so good you’ll be begging for more.

This is one of our favorite (if not our favorite) recipes on this website, and a must try for anyone. Do yourself a favor and make this recipe stat.

Time and Temperature

Through loads of experimentation, we’ve found that cooking pork chops at 58C/136F for 1 hour is the perfect combo. Cooking the 1″ pork chop for one hour is just enough time to achieve a perfectly juicy chop. Also, cooking them at a temperature of 136F ensures that the pork is a beautiful medium rare with great texture. Just make sure you have a reliable sous vide that accurately regulates the temperature of the bath or your results may vary (check out the Anova or Joule). For other time and temperature options, check out our cooking guide here.

Special Equipment

Although you only need a sous vide machine for this recipe, it helps to know you are equipped with the best kitchen tools possible. Below are equipment we feel will give this recipe an extra boost. You can also check out our full list of recommended gear here.

Cast Iron Skillet – If you are looking to take your searing game to the next level, we recommend you invest in a cast iron skillet. By using a cast iron in this recipe, you’ll achieve a deep sear on the pork chops. Cast irons are also extremely handy for searing just about any and all sous vide meat. Lodge offers the best quality and price, which is why it is our favorite cast iron brand.

sous vide balsamic sage pork chops
5 from 5 votes

Sous Vide Balsamic and Sage Pork Chops

Course Main Course
Cuisine American
Prep Time 5 minutes
Hands-On Cook Time 10 minutes
Sous Vide Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 people


  • 4 pork loin chops
  • 2 Tbsp olive oil
  • 4 Tbsp balsamic vinegar
  • 2 Tbsp whole grain dijon mustard
  • 2 cloves garlic, minced
  • 5 fresh sage leaves
  • Salt and pepper to taste



  1. Set sous vide machine to 58C/136F.

  2. In a bowl, mix together olive oil, balsamic, garlic and dijon mustard.

  3. Salt and pepper the pork chops to taste. Put the chops in a freezer bag with the balsamic dijon sauce and fresh sage, and remove the air through a vacuum sealer or the displacement method. Drop pork chops in the bath for 1 hour.


  1. Remove bag from bath. Take chops out of the bag, pat dry and lightly re-season with salt and pepper to taste. Discard the sage from bag, and set the balsamic dijon sauce aside.

  2. Heat medium size pan on high and add oil. Sear for 60 seconds on each side. Remove from pan and place on plate to rest. Lower the heat to medium, add sauce from bag and simmer for 4 minutes or until thickened. Place pork chops back in the pan and coat both sides with sauce for about 1 minute. Serve and enjoy!

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  • Avatar
    August 8, 2018 at 1:56 am

    I made the balsamic and sage pork chops today.
    Thank you for sharing an excellent recipe.
    Was cooked to perfection..and the flavors were just spot on.
    Thank you.. 🙏

    • Avatar
      Jason Veselak
      August 9, 2018 at 9:39 am

      Thank you so much for your review, Sunil! We are extremely happy you enjoyed it, and hope you try some other recipes.

  • Avatar
    October 2, 2018 at 9:06 am

    Never thought sage and balsamic would be good on pork chops, but I figured i’d give this recipe a shot cause I like your other recipes. These were absolutely some of the best pork chops I’ve ever tasted.

  • Avatar
    November 30, 2018 at 9:30 am

    These were some of the best pork chops I’ve had. Thank you for posting this.

  • Avatar
    December 9, 2018 at 8:12 pm

    This is recipe is genius. Going to add this recipe to the weekly lineup. Thanks!

  • Avatar
    April 28, 2019 at 8:29 pm

    Fabulous, Made this recipe tonight with two large bone-in pork chops. Produced the most tender chops you can imagine and the sauce complemented them beautifully.

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