With sous vide cooking, because you are cooking at the exact temperature at which you are planning on serving your meat, timing is much more forgiving. Temperature is by far the overriding factor. By adjusting the temperature of your Precision Cooker, you can cook your pork chops anywhere from a pink, juicy rare (130°F / 54°C) to a firm but still moist well-done (160°F / 71°C). Bear in mind that the hotter you cook, the more moisture you’re going to squeeze out of the pork.
The time and temperature below is given for pork chops that are around 1 1/2-inches thick. Add 15 minutes to the minimum time for each half inch if you have thicker double-cut chops.
Rare: 130°F / 54°C, 1 to 4 hours - Tender, juicy, and a little slippery.
Medium-Rare: 140°F / 60°C, 1 to 4 hours - Tender, juicy, and meaty (my favorite).
Medium-Well: 150°F / 66°C, 1 to 4 hours - Quite firm and just starting to dry out.
Well Done: 160°F / 71°C, 1 to 4 hours - Firm, a little dry and tough, but still moist.
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Serving Size: 1 Serving (200g) | ||
Recipe Makes: 2 | ||
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Calories: 338 | ||
Calories from Fat: 162 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18g | 24 % | |
Saturated Fat 6g | 30 % | |
Monounsaturated Fat 7.1g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 137.3mg | 42 % | |
Sodium 400.1mg | 14 % | |
Potassium 682.6mg | 18 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 41.2g | 59 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 338
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