Sous Vide Pork Chop Temperature Guide
The old rule of cooking pork to 165°F produced dry, chalky chops — modern guidance from the USDA allows 145°F with a 3-minute rest, and sous vide makes that effortless and safe. At 140-145°F a thick chop comes out juicy and slightly pink, which is exactly right.
Our top pick
Anova Precision Cooker 3.0
A circulator with an on-device screen makes it easy to dial these exact temps without touching your phone — our top pick for precision cooking.
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Quick comparison
| Pick | Why we like it | |
|---|---|---|
| Anova Precision Cooker 3.0 | A circulator with an on-device screen makes it easy to dial these exact temps without touching your phone — our top pick for precision cooking. | View → |
| Instant-read meat thermometer | Use one to verify your water bath and spot-check the finish — a $15 probe removes all guesswork. | View → |
Anova Precision Cooker 3.0
Editor’s PickA circulator with an on-device screen makes it easy to dial these exact temps without touching your phone — our top pick for precision cooking.
- + On-device temperature control
- + 1100W heats fast
- + Recipe library for temps
- − Premium price
- − Some app features paywalled
Free shipping on eligible items
Use one to verify your water bath and spot-check the finish — a $15 probe removes all guesswork.
- + Verifies actual temperature
- + Cheap insurance
- − Not needed if your circulator is accurate
Free shipping on eligible items
Buying advice
Cook at 140°F for a pinker, juicier chop, 145°F for a more conventional result — 1-2 hours for a 1-1.5-inch chop, 2-2.5 hours for 2 inches. Season with salt, pepper, maybe sage or rosemary before the bath. Pat dry and sear 60-90 seconds per side in butter for a golden crust. Safety note: sous vide holds the meat at a safe temperature long enough to be pasteurized (see FAQ), so 140°F for 1+ hours is safe.
FAQ
Is sous vide pork at 140°F safe?
Yes. The USDA safe minimum is 145°F, but sous vide pasteurizes by time-and-temperature: holding at 140°F for 1 hour+ (longer for thick cuts) achieves the same safety as hitting 145°F.
What temperature is a juicy pork chop?
140-145°F. Above 150°F the chop dries out noticeably; at 165°F it's ruined.
How long for a 1.5-inch chop?
About 1.5-2 hours in the bath, then a quick hard sear.
Ready to cook perfectly?
Our top pick for this guide — check today’s price and clip any on-page coupon on Amazon:
Anova Precision Cooker 3.0
A circulator with an on-device screen makes it easy to dial these exact temps without touching your phone — our top pick for precision cooking.
As an Amazon Associate we earn from qualifying purchases.
Want exact temps and times? Use our free sous vide calculators.