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I love a great pork chop, but the frequency at which I cooked them started to dwindle because too often they turned out dry and chewy. Once I got into sous vide though, I could consistently make tender, moist pork chops with a minimal amount of effort!
My ideal temperature for pork chops is around 140°F (60°C). I think it results in really tender, moist pork while still maintaining that "traditional" texture. You can go all the way down to 130°F (54.4°C) but I find it to taste a little too "raw" for my liking. For a more traditional, semi-dry pork tenderloin people often go with 147°F (63.9°C), though I find it too dry for my taste.
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I always pasteurize my pork chops, it only takes a little extra time and I'm almost never in a rush. Some people just heat them through, and you can do whatever you feel comfortable with. Either way, the timing will depend on the thickness of the pork chop, as well as the temperature you are cooking it if you are pasteurizing it. I provide several sous vide times for pasteurizing pork or you can use my sous vide timing ruler. For most pork chops it'll take around 2 to 4 hours.
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Preheat the water bath to your desired temperature.
Salt and pepper the pork chops and add any seasoning rub you prefer, then seal in a sous vide bag. Place the sous vide bag in the water bath and cook for 2 to 4 hours, until pasteurized.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Take the sous vide bag out of the water bath and remove the pork chops from the bag. Dry them off thoroughly with a paper towel or dish cloth. Quickly sear the pork chops for 1 to 2 minutes per side, until just browned, then remove it from the heat and place onto a plate with any salads or sides.
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