My husband loves Pork Chops, but I fret every time I make them that I will either under cook and poison my entire family or overcook them until they taste like sawdust. When I discovered sous vide cooking, it took my worry of under or overcooking meat away. What sous vide will get you is meat that is perfectly cooked from edge to edge in a consistent and completely reliable way. You'll have pork chops that are juicier than you've ever tasted, and most importantly, at a safe temperature. These steps also make preparation easy: Select your temperature, put your pork in the cooker, sear it, and serve.
With sous vide cooking, because you're cooking at the exact temperature at which you're planning on serving your meat, timing is much more forgiving. For these pork chops, you want them to be in the water bath for at least an hour and up to four hours. Any time after four hours the texture of the meat starts changing. Temperature is by far the overriding factor. By adjusting the temperature of your cooker, you can cook your pork chops to anywhere from a pink, juicy rare 130 degrees to a firm but still moist well-done 160 degrees.