Entered for safe-keeping, from J. Kenji López-Alt, Chief Creative Officer of Serious Eats. The ultimate solution to dry pork chops! Meat cooked sous-vide is less likely to overcook, and can be left in the water bath until ready to serve (up to 3 hours). The meat cooks to an even temperature throughout. For appearance's sake, the chops are best pan-seared or grilled just before serving. You can vary the seasoning to your personal taste; I'm likely to grab my Paula Deen House Seasoning. A double-cut bone-in pork chop is about 1 1/2 inches thick, with 2 rib bones. For more information: http://www.seriouseats.com/2013/09/sous-vide-101-double-cut-pork-chops.html, including the discussion that follows about internal cooking temperatures. If you are still nervous about trichinosis, raise the sous-vide temperature to 140 degrees for medium for 1 hour. Kenji offers some DIY alternatives to expensive sous-vide immersion circulators and chamber-sealers, made possible by a cooking time of an hour or less. My prep time does not include time for water bath to reach desired temperature.