# Bone-In THICK Pork Chop

**URL:** https://community.anovaculinary.com/t/bone-in-thick-pork-chop/1481
**Category:** Anova Precision® Cooker
**Tags:** pork, dinner
**Created:** [November 30, 2016, 11:36pm UTC](https://community.anovaculinary.com/t/bone-in-thick-pork-chop/1481 "2016-11-30T23:36:59Z")
**Posts on this page:** 2
**Page:** 1

<div class="post-metadata">

### Author: ![colewagoner](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/colewagoner/32/48_2.png) [@colewagoner](https://community.anovaculinary.com/u/colewagoner)
#### Post date: [November 30, 2016, 11:37pm UTC](https://community.anovaculinary.com/t/bone-in-thick-pork-chop/1481/1 "2016-11-30T23:37:00Z")

</div>

2 1/2" thick pork chop was cooked at 135F for 2 hours and then chilled for a few minutes still in the bag before the sear. I like this method because you can get a really great sear because your risk of overcooking during the sear is minimized. Pork chops are so amazing when cooked sous vide! Don’t be afraid of some pink! Paired with some polenta and a mushroom ragout.

 ![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/1X/a7efc3c0f37444cd87de919e6aa375c74e76b804.jpg)

---

<div class="post-metadata">

### Author: ![john.jcb](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/john.jcb/32/7269_2.png) [@john.jcb](https://community.anovaculinary.com/u/john.jcb)
#### Post date: [December 1, 2016, 3:00pm UTC](https://community.anovaculinary.com/t/bone-in-thick-pork-chop/1481/2 "2016-12-01T15:00:02Z")

</div>

It looks delicious.