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Message: [QUOTE="storrsroars, post: 2720847, member: 2500"] I got an Anova for Christmas and love it. Yes to 140 for pork chops. It's all about time. If all you've experienced has been dry chops, you may need to adjust your mouth to the new juicy chops you'll be producing. Yes to individual bags for large chops. If you're doing short ribs or country ribs, you can do 3-4 per bag, but for large chops, whether pork or steak - or even chicken breasts - anything over say, a pound, should be in its own bag. Water should not get in the bag. You will get liquid from the meat in the bag as it cooks out. It's pretty easy to not get water in ziplocs using the submersion method. Just put a slightly open bag into the cooking water, being careful to not let water in. Once the meat stops floating and most of the air is out of the bag, seal the remaining opening and ensure it's sealed. I use a large stockpot for my Anova and clip the bags to the edge, making sure water level stays above the meat. Added tip - you don't need as much seasoning as you would if you were just pan frying, broiling or grilling. You can cut in half in most cases. Also usually helps to add a tsp or so of olive oil to whatever meat you're cooking. [/QUOTE]