# HELP! 137 DEGREES for thinner bone in pork chops? **URL:** \ **Category:** First Cook Essentials\ **Created:** [November 29, 2019, 10:14pm UTC](https://community.anovaculinary.com/t/help-137-degrees-for-thinner-bone-in-pork-chops/23854 "2019-11-29T22:14:01Z")\ **Posts on this page:** 5\ **Page:** 1
**Author:** ![bkw911](https://avatars.discourse-cdn.com/v4/letter/b/d6d6ee/32.png) [@bkw911](https://community.anovaculinary.com/u/bkw911)\ **Post date:** [November 29, 2019, 10:14pm UTC](https://community.anovaculinary.com/t/help-137-degrees-for-thinner-bone-in-pork-chops/23854/1 "2019-11-29T22:14:01Z")
HELP PLZ! Is it safe to eat pork that was sous vide at 137 degrees for 2 hrs? The chops are under an inch thick and bone in. Also, after they are done in the bath I was gonna put them in ice cold water for a few min. and then just leave them in the cook bag and put if fridge then grill a crust another day, will that work and how long once they have been sous vide can they sit in fridge safely? Thanks for anyone who can answer. I am also doing same thing with some T bones too… IF you think it is safe. My freezer door was left open and now I need to prepare too much meat to eat for a meal. 😕 Thanks again for answers. ---
**Author:** ![stevej](https://avatars.discourse-cdn.com/v4/letter/s/ce7236/32.png) [@stevej](https://community.anovaculinary.com/u/stevej)\ **Post date:** [November 30, 2019, 3:38am UTC](https://community.anovaculinary.com/t/help-137-degrees-for-thinner-bone-in-pork-chops/23854/2 "2019-11-30T03:38:55Z")
Yes you should be safe. According to Baldwin’s [pasteurization table for meat](https://www.douglasbaldwin.com/sous-vide.html#Table_5.1) 2 hours is sufficient time to pasteurize meat that is an inch (25mm) thick. Note that chilling requires more than “a few min.”. For a 1 inch slab of meat [Baldwin recommends 50 minutes](https://www.douglasbaldwin.com/sous-vide.html#Table_1.1). Sorry to hear about your freezer mishap. ---
**Author:** ![bkw911](https://avatars.discourse-cdn.com/v4/letter/b/d6d6ee/32.png) [@bkw911](https://community.anovaculinary.com/u/bkw911)\ **Post date:** [November 30, 2019, 3:45am UTC](https://community.anovaculinary.com/t/help-137-degrees-for-thinner-bone-in-pork-chops/23854/3 "2019-11-30T03:45:36Z")
Thank you so much for your reply & the link to the past. table too, that will come in handy. The chops are thinner, but the T bones are very large and thick. Didn’t want to loose them 4 sure. ---
**Author:** ![chatnoir](https://avatars.discourse-cdn.com/v4/letter/c/ecd19e/32.png) [@chatnoir](https://community.anovaculinary.com/u/chatnoir)\ **Post date:** [December 1, 2019, 2:35pm UTC](https://community.anovaculinary.com/t/help-137-degrees-for-thinner-bone-in-pork-chops/23854/4 "2019-12-01T14:35:39Z")
“. . . then grill a crust another day,” Hold on! Planning on a crust is planning to be disappointed. This cat doesn’t understand the fascination with developing a crust on skinny little pieces of meat. Crust is developed over time in pit BBQ ccoking on large cuts of meat, - briskets and whole rib eyes for example. You might as well be cooking your flip-flops if you plan to grill a crust on thin pork chops. All you should do is touch them to the grill after drying and seasoning. Do the same with thin T-Bone steaks. For good eating buy thicker meat that can be seared a little longer, cut or sliced, and served. ---
**Author:** ![bkw911](https://avatars.discourse-cdn.com/v4/letter/b/d6d6ee/32.png) [@bkw911](https://community.anovaculinary.com/u/bkw911)\ **Post date:** [December 2, 2019, 2:50am UTC](https://community.anovaculinary.com/t/help-137-degrees-for-thinner-bone-in-pork-chops/23854/5 "2019-12-02T02:50:12Z")
Well we did touch a few of the T bones last night, they were perfect! My intention for these particular pork chops was not to Sous Vide, it was to fry them, but then I had all these cuts of meats thaw (more then I listed, 1 of which is deer venison) and didn’t want them to go to waste. Thanks for the reply