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Overview
Pork chops stay juicy when the center cooks gently and the browning happens at the end. Choose the temperature for the texture you like, then use the line that matches the chop at its thickest point.
Time and temperature
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| Texture | Bath setting | More than | Up to | Cook time |
|---|---|---|---|---|
| Modern Pink | 142°F | — | 3/4 inch | 1 hour 30 minutes |
| Modern Pink | 142°F | 3/4 inch | 1 1/8 inches | 1 hour 45 minutes |
| Tender & Traditional | 145°F | — | 3/4 inch | 1 hour 15 minutes |
| Tender & Traditional | 145°F | 3/4 inch | 1 1/8 inches | 1 hour 45 minutes |
| Firm & Familiar | 150°F | — | 3/4 inch | 1 hour |
| Firm & Familiar | 150°F | 3/4 inch | 1 1/8 inches | 1 hour 15 minutes |
Measure the food at its thickest point after trimming, then choose the line that fits. Start timing when the bag goes into the fully heated water bath. Read the Cook safely section before serving.
Choose your texture
- 142°FModern Pink
- Juicy pork with a blush center, followed by a brief browning finish.
Best for
- Boneless whole center-cut loin chops
- Apple, mustard, herb, or lemongrass finishes
Notes
- Select the complete 1 hour 30 minutes row up to 3/4 inch thick or 1 hour 45 minutes row more than 3/4 inch and up to 1 1/8 inches thick.
Tips
- Pat the cooked surface completely dry before browning.
- Use clean utensils and a very hot pan for a brief finish.
- Make sauces during the bath and keep every liquid and fat outside the bag.
- 145°FTender & Traditional
- Juicy pork with a warmer center and a familiar, tender bite.
Best for
- Boneless whole center-cut loin chops
- Diners who prefer less pink pork
Notes
- Select the complete 1 hour 15 minutes row up to 3/4 inch thick or 1 hour 45 minutes row more than 3/4 inch and up to 1 1/8 inches thick.
Tips
- Measure thickest point after final shaping; do not average a taper.
- Prepare sauces during the bath and keep them outside the bag.
- Use clean finishing tools and serve right away.
- 150°FFirm & Familiar
- Firmer pork with very little pink and enough moisture for clean slices.
Best for
- Boneless whole center-cut loin chops
- Diners who prefer a firm pork texture
Notes
- Select the complete 1 hour row up to 3/4 inch thick or 1 hour 15 minutes row more than 3/4 inch and up to 1 1/8 inches thick.
- Remove at the full time listed in the row, brown right away if you like, and serve right away.
Tips
- Pat dry before the brief finish so browning happens quickly.
- Keep all liquid and fat outside the bag.
Get it ready
- Trim and shape each cutlet without folding or tying it.
- Measure each piece at its thickest point and use the matching line in the chart.
- Season with salt, spices, or dry herbs; save wet marinades and sauces for the finish.
- Seal each cutlet in its own food-safe bag, or arrange several in one flat layer without overlap.
- Put the bag into the fully heated water bath and start the timer.
Finish and serve
- Take the chops out of the bag and pat them very dry.
- Brown them quickly in a smoking-hot pan or over a hot grill.
- Rest for at least 3 minutes, then serve.
Useful tips
- Use only boneless, label-verified whole loin chops shaped like flat slabs with two broad faces and no point thicker than 1 1/8 inches.
- Use the listed inch limits; they round down from the exact metric boundaries: select the row for pieces up to 3/4 inch thick at or below 3/4 inch thick and the row for pieces up to 1 1/8 inches thick more than 3/4 inch and up to 1 1/8 inches thick.
- Keep apple, mustard, herbs, lemongrass, sauces, liquid, and fat outside the bag; prepare them during the bath for the prompt finish.
Questions
QModern Pink: How do I choose between the two times?
QModern Pink: Can I sear on a grill after the bath?
QTender & Traditional: Why use exactly 145°F?
QTender & Traditional: Can a roulade use this option?
QTender & Traditional: Does a longer sear make up for a missed condition?
Cook safely
These times are for thawed pork that starts refrigerator-cold and is shaped like a typical single serving. Measure it at the thickest point, keep the water at the listed temperature for the full time, and serve right away.
If the meat is mechanically tenderized, injected, rolled, stuffed, frozen, or unusually shaped, follow the package directions or cook the thickest part to 145°F and rest it for at least 3 minutes.
A quick sear adds crust, but it does not replace the cooking time.
Cook with this guide
Recipes using this guide
Each recipe inherits a reviewed bath setting and cook time from the Pork Chops guide.
