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Pork loin chops are already tender so just need to be heated through and pasteurized, usually 2 to 4 hours. The exact time to obtain a chop-like texture is determined by the thickness of the meat. They are often cooked to medium-rare at 135°F (57.2°C), medium at 140°F (60°C) or well done at 145°F (62.8°C).
I cook a lot of loin chops and they are really easy to cook perfectly using sous vide. I have some more time and temperatures listed below, as well as some recipes, but I highly recommend reading my how to sous vide pork chops guide for more information.
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Do you have experience cooking loin chop? Let us know your thoughts in the comments below!
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