SV 2" Thick Pork Chops (Boneless)
I never made Pork Chops this thick before, because on the Grill or in a Pan it’s hard to get the inside done without overdoing the outside.
This is another advantage of the Sous Vide. The whole thing gets done the same, inside & out.
I gave up waiting for my stores to have Pork Loin, and pulled a small 8” long section out of my Freezer for Pork Chops.
It was about 8” long so I cut 4 Pork Chops, each about 2” Thick.
Then I Seasoned them with CBP, Garlic Powder, and Onion Powder, put them in Vacuum bags in pairs, added butter, and sealed.
Put both packs in the SV Supreme @ 136° for 3 1/2 hours.
Removed from Bath, put one pack in Ice water for an hour, and then to freezer for a later date.
Removed the other pair, Bagged one by itself & put in Fridge for next night’s Supper.
Then I got to try out my plan—I had bought a Grill bottom pan for searing & Grill marking, because of the problems I had before:
I had trouble searing in a regular Pan without getting the meat done too much, and my Weber Q doesn’t get hot enough to do it either, and I could do it with a torch, but it just takes too long. So this $13 Grill Pan Works Great & only takes a few minutes to get hot & get done!!!
Then I added the sides & we ate—Taters Au Gratin & Apple Sauce.
Then the next night I put the other Single Pork Chop in the SV @ 134° for another 3 1/2 hours, removed, Dried, Seared Grill Marks, and plated with Au Gratin Taters and Green Beans.
BTW: Mrs Bear wasn’t eating much for a few days after her surgery, so after taking Pics, I cut some of my Chop & gave it to her with her little bit of sides.
So that’s about it for now, Thanks for stopping by!!
Bear
An 8” chunk of Boneless Pork Loin cut into 4 Boneless Chops:
4 Chops Dried off & Seasoned with CBP, Garlic powder, and Onion Powder:
4 Chops put in 2 Vacuum Bags with some butter & sealed:
After 3 1/2 hours @ 136°, dried for searing. Other pair went in Ice Water for awhile, and then Frozen:
Searing with Grill Pan:
After Searing with Grill pan, plated with Taters Au Gratin, and Apple Sauce:
Then the next night, the other one gets reheated for 3 1/2 hours @ 134°:
Seared with Grill Marks. Works Great !!
Pork Chop, Au Gratin Taters, and Green Beans:
One more shot to show inside of Pork Chop after SV for 3 1/2 hours in 136°,
and then reheated at 134° for another 3 1/2 hours:
I never made Pork Chops this thick before, because on the Grill or in a Pan it’s hard to get the inside done without overdoing the outside.
This is another advantage of the Sous Vide. The whole thing gets done the same, inside & out.
I gave up waiting for my stores to have Pork Loin, and pulled a small 8” long section out of my Freezer for Pork Chops.
It was about 8” long so I cut 4 Pork Chops, each about 2” Thick.
Then I Seasoned them with CBP, Garlic Powder, and Onion Powder, put them in Vacuum bags in pairs, added butter, and sealed.
Put both packs in the SV Supreme @ 136° for 3 1/2 hours.
Removed from Bath, put one pack in Ice water for an hour, and then to freezer for a later date.
Removed the other pair, Bagged one by itself & put in Fridge for next night’s Supper.
Then I got to try out my plan—I had bought a Grill bottom pan for searing & Grill marking, because of the problems I had before:
I had trouble searing in a regular Pan without getting the meat done too much, and my Weber Q doesn’t get hot enough to do it either, and I could do it with a torch, but it just takes too long. So this $13 Grill Pan Works Great & only takes a few minutes to get hot & get done!!!
Then I added the sides & we ate—Taters Au Gratin & Apple Sauce.
Then the next night I put the other Single Pork Chop in the SV @ 134° for another 3 1/2 hours, removed, Dried, Seared Grill Marks, and plated with Au Gratin Taters and Green Beans.
BTW: Mrs Bear wasn’t eating much for a few days after her surgery, so after taking Pics, I cut some of my Chop & gave it to her with her little bit of sides.
So that’s about it for now, Thanks for stopping by!!
Bear
An 8” chunk of Boneless Pork Loin cut into 4 Boneless Chops:
4 Chops Dried off & Seasoned with CBP, Garlic powder, and Onion Powder:
4 Chops put in 2 Vacuum Bags with some butter & sealed:
After 3 1/2 hours @ 136°, dried for searing. Other pair went in Ice Water for awhile, and then Frozen:
Searing with Grill Pan:
After Searing with Grill pan, plated with Taters Au Gratin, and Apple Sauce:
Then the next night, the other one gets reheated for 3 1/2 hours @ 134°:
Seared with Grill Marks. Works Great !!
Pork Chop, Au Gratin Taters, and Green Beans:
One more shot to show inside of Pork Chop after SV for 3 1/2 hours in 136°,
and then reheated at 134° for another 3 1/2 hours:
Last edited:
