# Not very thick pork chops **URL:** \ **Category:** Anova Precision® Cooker\ **Created:** [December 27, 2016, 12:26pm UTC](https://community.anovaculinary.com/t/not-very-thick-pork-chops/3639 "2016-12-27T12:26:34Z")\ **Posts on this page:** 3\ **Page:** 1
**Author:** ![maplewood](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/maplewood/32/79_2.png) [@maplewood](https://community.anovaculinary.com/u/maplewood)\ **Post date:** [December 27, 2016, 12:26pm UTC](https://community.anovaculinary.com/t/not-very-thick-pork-chops/3639/1 "2016-12-27T12:26:34Z")
The generic pork chops at our supermarket are only about 1/2 to 3/4 think. While I assume that cooking them is straight-forward enough I’m concerned that searing them might cause them to overcook and or dry out. Do I sous-vide for a lower temperature or just hope that the sear pan is really fast or what? ---
**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 27, 2016, 1:12pm UTC](https://community.anovaculinary.com/t/not-very-thick-pork-chops/3639/2 "2016-12-27T13:12:37Z")
My experience is that if you use a very hot pan and sear jute to get the browning the meat does not overcook. When you sear make sure you dry off the meat before the sear. ---
**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:** [December 29, 2016, 3:00am UTC](https://community.anovaculinary.com/t/not-very-thick-pork-chops/3639/3 "2016-12-29T03:00:48Z")
@maplewood Often when I sear thinner cuts, I take the meat directly from the water and into a bowl of ice water for 10-15 minutes. This drops the temp a few degrees, and allows you to get a nice sear without overcooking!