Pork Chops

Modern pork chops are safe and delicious at 140°–145°F - the USDA updated their guidelines years ago. At this temperature, chops are rosy pink, incredibly juicy, and have none of the dryness that plagued overcooked pork for decades.

Bone-in chops cook more evenly and stay juicier than boneless. The bone acts as a heat buffer that protects the meat closest to it from overcooking.

A 1% salt dry brine for 1–2 h before bagging makes a noticeable difference. Pork chops are lean and need the salt to retain moisture during cooking.

Finish with rendered pork fat, butter, or ghee - the lean meat benefits from added fat during the sear. A compound butter (herbs, garlic, mustard) adds both fat and flavor.

Anti-tip: do not cook pork chops above 155°F unless you specifically want a well-done texture. The lean meat contracts aggressively above that temperature and squeezes out all the juice. Trust the science and stay at 140°–145°F.

Season with 1% salt by weight and a pinch of sugar before bagging to help the blush color stay even.

Let the chops air-dry 10 min after the bath so the sear crust forms faster.

Grill or sear with plenty of fat - rendered pork fat or ghee prevents the lean center from drying out.

Add a knob of butter plus smashed garlic to the pan mid-sear and baste - fat keeps the slightly hotter cook from drying out.

If finishing on the grill, lower the lid to build color faster without needing longer sear time.

Save the bag juices to build a quick pan sauce; reduce with a splash of cider or white wine.

Pat chops very dry before searing so they brown quickly without overcooking.

Reserve and reduce bag juices with mustard and butter for an instant pan sauce.

For reheating, bag sliced pork with a splash of juices and warm at 140°F / 60°C.