by ' pork chop ' you mean a cut that's mostly Loin , the ' white meat '
for me that cut is tough , and needs help in the flavor dept.
as I like to keep as much jus in the meat , 130.1 F . 8 hrs + to 12 H
pick a time that easy for you , more that 8 H will be fine , esp as the chop is > 2 "
130.1 F is not really what I call rare , but it you like the meat a little more done
135 F picking higher temps will give you jus to make a gravy , but that jus comes from the meat
and the meat will feel dry , as there is very little fat through out the loin.
do you have some really nice chutney ? Major Grey style , sweet w a little spice ?
something like that ?
add a couple of Tbs to the bag.
