Not the results I was looking for.

[Okiejoebronco25]

Today I sous vide some boneless pork chops cut from roast. Seasoned and cooked 150 for 2 1/2 hours. Seared in skillet basted with butter and covered in Kentucky Rebel Scum blackberry skirmish glaze. Taste amazing but a little tough. Wondering too hot? Too short/long? Skillet too long. 3ish minutes). Not sure correction for next time. Thanks in advance for sharing input.

 

[jaxgatorz]

I haven't done these myself. Found this online. 140 and a VERY quick sear would be my plan.
What temperature is sous vide boneless pork chops done?

Medium-Rare: 140°F / 60°C, 1 to 4 hours - Tender, juicy, and meaty (my favorite). Medium-Well: 150°F / 66°C, 1 to 4 hours - Quite firm and just starting to dry out. Well Done: 160°F / 71°C, 1 to 4 hours - Firm, a little dry and tough, but still moist.

 

[dr k]

The sear took it over the edge at 150 SV doneness. You can pasteurize beef, lamb and pork as low as 130F using the thickness in mm of the chop, the water bath temp and then it gives the duration in the pasteurizing table from frozen or fridge temp in, Baldwin's a practical guide to Sous Vide, a lot of us have downloaded for free. I use the pasteurizing tables vs just the heating tables because it's minute to an hour longer but won't change the texture of doneness at the water bath temp. Try 140-143 SV pasteurizing duration and you can safely eat it out of the bag, then sear to carry over to 145 or +.

 

[DougE]

I do pork chops at 145°F in sous vide for a couple hours, add an hour if frozen and they always come out tender. Just do a quick sear when they come out ..... usually with a torch.

Just remember with Sous vide, your cook temperature sets the doneness level, and time in the bath sets tenderness. If they aren't as tender as you'd like, run them longer.

 

[Winterrider]

Yep pork for me is 142° and quick sear.

 

[zwiller]

Agree with others, too high. After SV my loin goes back in the fridge. That way, searing too hard is much less of a concern. You dry brine? MUST for pork chops IMO.

 

[Okiejoebronco25]

Agree with others, too high. After SV my loin goes back in the fridge. That way, searing too hard is much less of a concern. You dry brine? MUST for pork chops IMO.

No brine

 

[Elf@shore]

Pork Loin is very lean !
I believe it was over cooked.
Go for a lower Temp and sear ,then eat ,after it sits a few.
Filet Minon ,is a very lean cut too? But can become very tough if over cooked !
I had a pork chop (Loin) years ago that was absolutely spot on.
It was marinated and grilled, Had to be the best I ever had! Tender , moist.
IMO: Cooked @ High temp and the too long afterwards? My 2C?

 

[zwiller]

Pork Loin is very lean !
I believe it was over cooked.
Go for a lower Temp and sear ,then eat ,after it sits a few.
Filet Minon ,is a very lean cut too? But can become very tough if over cooked !
I had a pork chop (Loin) years ago that was absolutely spot on.
It was marinated and grilled, Had to be the best I ever had! Tender , moist.
IMO: Cooked @ High temp and the too long afterwards? My 2C?

NAILED IT!

No brine

MUST. You HAVE to try some pork chops with CSS (canadian steak seasoning). OMG so good. That said, If you MUST use sauce then keep it brine simple SPG. Use equal parts, liberally rub, and hold at least overnight.

 

[Elf@shore]

When I went to college : Rest/Hotel MGT. I learned 2 things for cooking meat !
#1: Low and slow: Reduces shrinkage, gives meat a chance to add flavors you give to it !
#2 Add Liquid ! Keeps the meat moist, breaks down the tissue to become tender.
Only Negative ? Looking for a bark or crispy skin ?
Remove the drip pan , let it go dry (Which is a mess! )
Then continue cooking.
Have done it with Pork Butts, Chicken, Turkeys, Prime Rib ,Rump Roast Beef,
I would use a foil drip pan to add liquid, then? when its Crisp Time ? No mess !
Hope it helps ?

 

[chef k-dude]

This is why I dont like pork chops. I've braised them to fork tender, then the next time, same time, same method...tough and dry. I just dont buy them anymore.

 

[DougE]

MUST. You HAVE to try some pork chops with CSS (canadian steak seasoning). OMG so good. That said, If you MUST use sauce then keep it brine simple SPG. Use equal parts, liberally rub, and hold at least overnight.

I do kicked up chicken from Aldi (a knockoff of Weber's kick 'n chicken) on my chops. I usually get a pack of chops, season, then vac seal and freeze. All I have to do is pull a chop outta the freezer and toss it in the SV bath.

 

[DougE]

This is why I dont like pork chops. I've braised them to fork tender, then the next time, same time, same method...tough and dry. I just dont buy them anymore.

I've had similar experiences with hit or miss tough chops, but sous vide was a game changer for me. I've never had a tough chop since.

 

[Okiejoebronco25]

I've had similar experiences with hit or miss tough chops, but sous vide was a game changer for me. I've never had a tough chop since.

Please share your process, I do feel lower temp and shorter sear bit always looking for that edge

 

[DougE]

Please share your process, I do feel lower temp and shorter sear bit always looking for that edge

I go 145°F for 2 to 3 hours on chops. I'll go 3 hours if not pressed for time, but 2 hours gives decent enough results unless starting from frozen. Go 3 hours if frozen for sure.

145°F is now considered done for pork so I see no need in running any higher. Play around with the time until you hit the texture/tenderness that suits you. Time in the soak is what determines tenderness.

Also, I usually buy boneless center cut chops, 3/4 to 1 inch thick.

 

[Fueling Around]

Sadly we do chops fried to shoe leather. Childhood memories of our mother's of over cooking pork.

Years ago I did boneless loin chops in a crock pot layered with sauerkraut and sliced apple.
Tender and nicely brined with the kraut.