Yea, at least try the option before writing it off! Just sayin! I hear ya DougE !I'm not set on any particular cooking method, just giving an option that gives excellent results. Carry on.
Yea, at least try the option before writing it off! Just sayin! I hear ya DougE !I'm not set on any particular cooking method, just giving an option that gives excellent results. Carry on.
Nice article, thanks!https://www.epicurious.com/expert-advice/how-to-make-tender-pork-chops-article
May help with moisture ?
Seems like a good next step to combine with bringing to room temp with salt before grilling. Thanks!Yeah, 129* seems to be my magic number.
Definitely not writing off a SV attempt.Yea, at least try the option before writing it off! Just sayin! I hear ya DougE !
This is big variable but I find it hard to find consistent quality in STL.On a second note... The quality of the chops have a great deal to do with the finished product as well...
A good bone in pork chop is hard to find around here .I find it hard to find consistent quality in STL.
We've found good & consistent meat when using Duroc chops at 1" or slightly less. Now I have to dial in the pull IT since 138º appears to be too high. Next round I'll be shooting for 130-132º and let them coast up during the rest.The wife and I find thicker chops to be tougher... so we stay under 1" thickness... I don't brine and find the chops to be plenty moist removing at 140 ...
On a second note... The quality of the chops have a great deal to do with the finished product as well...
Was told its the way farmers are feeding them out and bet steroids are also a variable. Said they dont even know what there selling them for $ till hung and graded.A good bone in pork chop is hard to find around here .
Never used to be that way .
Was told Browns in troy sells nice quality pork steaks but I have not tried any of there meats.