Pork
Modern pink pork chops that stay juicy from edge to edge with apple, mustard, or herb finishes.
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Pork chops dry out fast because they’re lean and usually cooked too hot. Sous vide gives you modern juicy, slightly pink chops from edge to edge, then you finish with a fast sear for color and flavor. Use this guide to match thickness and timing, plus finishing ideas like apple, mustard, and herbs.
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140°–145°F
Blush center, super juicy, USDA-approved when held long enough.
For food safety, see our Food Safety Guide.
Temps & times
| Doneness | Temperature | Time | Max Time |
|---|---|---|---|
| Modern Pink | 140°–145°F | 1 h 30 min–2 h | 4 h |
| Tender & Traditional | 150°–155°F | 2 h | 4 h |
| Fully Cooked | 160°F | 2 h 30 min | 4 h |
Cooking time depends on thickness, not weight. Measure at the thickest part.
Want the full breakdown? Open the complete guide.
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