1” Boneless Pork Chops cooked too long?

[baseballguy99]

I put 3-1” thick boneless pork chops in last night at about 7:30 at 145*. My intentions were to pull them out before my wife and I went too bed, shock cool them, and then bread and fry them this evening. Well we fell asleep and I forgot about them. Pulled them out about 8am this morning. I know they would be safe to eat, but what kind of texture can I expect? Has anyone else had this mishap?

 

[DanMcG]

Were they at 145 the whole time?

 

[baseballguy99]

Yes 145 the whole time.

 

[uncle eddie]

I would cut one and find out for sure - but I would think they would be dried out.

On the bright side, at least it was pork chops and not filet mignon...

 

[chopsaw]

I would think on the dry side . Have some bbq sauce slaw and buns , or taco seasoning and tortillas on hand in case you need to adjust . Either way let us know . Might be the best pork chop ever .

 

[dr k]

If they are still bagged and cooled quickly you have 28 days to eat them, being pasteurized in that bag for that temp/duration. Chop/slice and make tacos/fajitas if too soft or take a bite out of one and figure out if you want to proceed as you intended. It's not a loss but maybe something different. Compare them to the next three chops.

 

[zwiller]

YES, let us know! I want to try running some loin a lot longer than I have as the shorter cooks have not impressed. You might be onto something. Some of the best things come from mistakes...

 

[baseballguy99]

I will talk it over with the wife and see what she feels like. I will let you guys know how they turned out.

 

[dirtsailor2003]

Hmmm all these saying they be dried out. Probably not. I’ve held a pork loin for 12 hours at 145 and it was fine.
Restaurants will hold pork chops for 8-12 hours at temp and then sear off. Usually at a bit lower temp though.
I bet you’ll be fine. Bread them quickly fry them eat them.
Report back on your results.

 

[Bearcarver]

I know that wouldn't hurt if it was on piece about 3" thick, so I doubt if it would hurt anything with 3 pieces @ 1" thick each.

Enjoy, and let us know,
Bear

 

[chopsaw]

Dry probably isn't the right term . Texture compromised maybe ?
Still watching .

 

[baseballguy99]

We just finished up supper (sorry no pics). I pulled them out of the fridge and patted dry. Dredged them in flour, egg/milk, and then in crushed corn flakes. Fried in oil for about 4 minutes per side until browned.

The texture was spot on, but a little on the dry side. So not a complete screw up. Next time I might try 8 hours just to experiment. Normally I go about 4 hours and they are still a little on the tough side but extremely juicy.

 

[uncle eddie]

Thanks for sharing. Always learning...

 

[zwiller]

Agreed, thanks for the update. I think with longer times brining is a factor in preserving the juiciness. Not sure if you hit them with some salt before the bath.

 

[baseballguy99]

SPG before the bath. Maybe one of the times I will try brining before.

 

[SmokinAl]

Interesting!
I would have thought the longer time would made them more tender. However i would have SV’d them at 132, not 145.
Al

 

[baseballguy99]

Al, they were very tender just a little on the dry side. If i were to let them go for 12+ hours again (on purpose this time) I would lower the temp to see if that helped on the juiciness.

 

[baseballguy99]

Update. Wife wanted pork chops again Tuesday for supper. So I thought that would be a great time to experiment. 4-1" thick boneless pork chops seasoned with salt and pepper went into a 135* sous vide bath overnight. Approximately 9 hours. Ice bathed them for 30 minutes and then into the fridge until supper. Dredged in flour, then egg/milk bath, then into corn flakes. Then into hot oil in the CI skillet. Let them go until the corn flakes are brown/crispy.

These pork chops were perfection! Perfectly moist and tender with a good crunch from the corn flakes. I think this will be my go-to time/temp.