# Pork chops thinner than 1 inch

**URL:** <https://community.anovaculinary.com/t/pork-chops-thinner-than-1-inch/6613>\
**Category:** Anova Precision® Cooker\
**Created:** [May 1, 2017, 7:22pm UTC](https://community.anovaculinary.com/t/pork-chops-thinner-than-1-inch/6613 "2017-05-01T19:22:49Z")\
**Posts on this page:** 5\
**Page:** 1

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**Author:** ![susandoeshair](https://avatars.discourse-cdn.com/v4/letter/s/6bbea6/32.png) [@susandoeshair](https://community.anovaculinary.com/u/susandoeshair)\
**Post date:** [May 1, 2017, 7:22pm UTC](https://community.anovaculinary.com/t/pork-chops-thinner-than-1-inch/6613/1 "2017-05-01T19:22:50Z")

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Hi there…first time user here.

I’m cooking 2 chops that are about 3/4 inch thick. How do I adjust my time/temp?

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**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:** [May 1, 2017, 8:28pm UTC](https://community.anovaculinary.com/t/pork-chops-thinner-than-1-inch/6613/2 "2017-05-01T20:28:59Z")

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Normally I do not make any adjustments. With thinner steaks and chops the time to reach the proper temperature is probably about 15-20 minutes less. There would be no change in the temperature setting.

What you have to be careful of is overcooking thin pieces during the sear.

Here is an article on the subject:

> **[Sous vide cooking: A review](https://www.sciencedirect.com/science/article/pii/S1878450X11000035)**
>
> Sous vide is a method of cooking in vacuumized plastic pouches at precisely controlled temperatures. Precise temperature control gives more choice ove…

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**Author:** ![susandoeshair](https://avatars.discourse-cdn.com/v4/letter/s/6bbea6/32.png) [@susandoeshair](https://community.anovaculinary.com/u/susandoeshair)\
**Post date:** [May 1, 2017, 8:46pm UTC](https://community.anovaculinary.com/t/pork-chops-thinner-than-1-inch/6613/3 "2017-05-01T20:46:22Z")

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Thanks for your quick reply and informative link. I plan on searing after cooking in a cast iron skillet, one side only.

I’ll let you know

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**Author:** ![Raiden](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/raiden/32/472_2.png) [@Raiden](https://community.anovaculinary.com/u/Raiden)\
**Post date:** [May 2, 2017, 8:27pm UTC](https://community.anovaculinary.com/t/pork-chops-thinner-than-1-inch/6613/4 "2017-05-02T20:27:00Z")

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ChefSteps says 45mins for a 3/4" pork chop.

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**Author:** ![AlyssaWOAH](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/alyssawoah/32/2946_2.png) [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\
**Post date:** [May 2, 2017, 9:51pm UTC](https://community.anovaculinary.com/t/pork-chops-thinner-than-1-inch/6613/5 "2017-05-02T21:51:55Z")

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Hi @susandoeshair welcome to the community! I cooked porkchops not so long ago, they were about an inch thick. Did them for an hour. Since yours is thinner, I’d go with what @Raiden said - 45 minutes!