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I did the 2+" thick pork chops for 3.5 hours at 132ºF.
DH thought it was fine. For me, it was too rare. There are two remaining vacuum-sealed chops. What do I do with them? Sous vide for another 3.5 hours at 134ºF? That would mean the meat would have cooked for 6.5 hours – too long surely.
Edited to add link to Dinner thread post.
I did the 2+" thick pork chops for 3.5 hours at 132ºF.
DH thought it was fine. For me, it was too rare. There are two remaining vacuum-sealed chops. What do I do with them? Sous vide for another 3.5 hours at 134ºF? That would mean the meat would have cooked for 6.5 hours – too long surely.
