Busted pork chop dinner, how to fix it?

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I've been using the SV for thick chops then searing them off in a CI skillet. Predictable results every time. If there is something on the planet I hate worse than Canada goose crap all over the place, it's a dry pork chop.
I SV chops @ 145° for a couple hours (add an hour if frozen) then a quick sear, mostly with a torch and they are perfect every time. I add what seasonings I want to the chops before vac sealing and just pull the seasoned chop out and into the bath.
 
I'll have to look for CSS. Think we have a GFS in the next town.
I buy all my seasonings at Gordon's food service , but it can be any brand .
The Trade East stuff has dill and celery seed in it . Works magic on whole muscle meat . I use it on chicken too . The stuff comes out extremely juicy .
 
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Sorry to hear Matt, but I am surprised as I use Soya and Br. sugar a lot ,
maybe it was the vinegar like said above , or just a little too high on the finish temp.

Like Ray sawhorseray sawhorseray mentioned. Can always add a dipping sauce to your plate to help moisten up the dryness.

But I must say they did look good.

David
 
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Reactions: schlotz
Sorry to hear Matt, but I am surprised as I use Soya and Br. sugar a lot ,
maybe it was the vinegar like said above , or just a little too high on the finish temp.

Like Ray sawhorseray sawhorseray mentioned. Can always add a dipping sauce to your plate to help moisten up the dryness.

But I must say they did look good.

David
Thanks David. Thinking now that along with going to a salt, water brine first, I'll use just the soy + brown sugar mixture as a baste.
 
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Reactions: DRKsmoking
Lot of information here and many forget that a chop is part of the loin and will give the same problems as the loin which we see many times on here.

Warren
 
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Reactions: schlotz
It works . If you want to take it to the next level , season up with the Steak seasoning , vac pack and freeze for a couple weeks to a month . Thaw and grill .
Rich, I found the CSS at the local GFS. Next go around I'll run one chop with it dry brined for 4 hours while the others will be wet brined. GFS is a weird place though. Kind of a cross between a restaurant supply, cosco and Aldi's. Almost picked up a 15# brisket but the flat end was way to thin and trimming would have been extensive.
 
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