Although I like my previous recipe for Cooking Pork Chops With The Anova Sous-Vide Cooker, I changed the recipe slightly to get a better sear on the pork chop without drying it out. Since my pork chops are about 1 inch thick, I cook the pork chops in my sous-vide cooker to a temperature of 135° for about 45 minutes. Then I heat a cast iron griddle to a medium high temperature for about ten minutes. This allows me to get the good, quick sear on the pork chops without too much of a temperature drop. When I sear the meat for about two minutes a side, the inside is done, and it looks like this.