Sous Vide pork chop

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

6GRILLZNTN

Master of the Pit
Original poster
OTBS Member
SMF Premier Member
Sep 12, 2018
2,633
1,701
Murfreesboro, TN
I have to give credit to Jim JLeonard JLeonard for this one. When he posted his SV pork loin the other day, my Inkbird SV machine was somewhere in Fedex land. I got it Friday and tried a pork loin just like Jim had done, and it was awesome. Tonight it was time to try a bone in pork chop. Brushed with a little soy sauce, and sprinkled with low sodium Montreal steak seasoning. Vac sealed, and into the SV at 145 for around an hour and a half. Took it out, patted it dry, and hit it with a blow torch for a good sear. Served it up with some mashed taters, slow cooked green beans, and some whole wheat French bread. A little pork gravy on the taters and chop. The SV chop was incredible. I can't believe I hadn't bought one of these sooner.
IMG_0933.jpeg
 

Rafter H BBQ

Epic Pitmaster
OTBS Member
SMF Premier Member
Jun 18, 2013
11,351
4,355
S.E. Idaho
Nice meal Dave, those SV units do have their place in cooking and that is certainly one!

Really looks tasty man…

Also, ya have to watch out for that JLeonard JLeonard … he can be a bad influence… in a good way! 🤣
 
  • Haha
  • Like
Reactions: bauchjw and babydoc

DougE

Master of the Pit
OTBS Member
SMF Premier Member
Apr 13, 2010
3,222
3,372
Richmond,KY
Looks delicious, Dave! SV is about the only way I do chops anymore. They always turn out tender and moist.
 
  • Like
Reactions: JLeonard

jbo_c

Meat Mopper
Nov 23, 2020
162
108
Interesting. Pork chops are one of the few things we can’t seem to get the sous vide to do right. They’re always dry. I gave up and just grill them where I don’t have any trouble leaving them juicy.

Jbo
 
  • Like
Reactions: JLeonard

6GRILLZNTN

Master of the Pit
Original poster
OTBS Member
SMF Premier Member
Thread starter
Sep 12, 2018
2,633
1,701
Murfreesboro, TN
Nice meal Dave, those SV units do have their place in cooking and that is certainly one!

Really looks tasty man…

Also, ya have to watch out for that JLeonard JLeonard … he can be a bad influence… in a good way! 🤣
Thanks man. Jim is innocent (this time). I had already ordered my SV before he posted his SV pork loin.
Looks delicious, Dave! SV is about the only way I do chops anymore. They always turn out tender and moist.
Thanks. They were pretty good for the first time out of the gate.
Interesting. Pork chops are one of the few things we can’t seem to get the sous vide to do right. They’re always dry. I gave up and just grill them where I don’t have any trouble leaving them juicy.

Jbo
Mine were a touch dry. I bough the chops at Wally World, and they aren't always the greatest. Not sure if it was the chop, or my fault. Still very good. When I sv'd a pork loin earlier, it was very juicy.
 

DougE

Master of the Pit
OTBS Member
SMF Premier Member
Apr 13, 2010
3,222
3,372
Richmond,KY
1.5 to 2 hrs at 145 (add an hour if frozen) makes mine tender and juicy. How long of a sear do you do? I dried out my first attempt by searing too long.
 

DougE

Master of the Pit
OTBS Member
SMF Premier Member
Apr 13, 2010
3,222
3,372
Richmond,KY
I did 1.5 hours out of the fridge. I may have seared too long. Those dang blow torches can be too much fun sometimes.
I do it quickly, moving the flame around a lot. I'm just trying to get some color, not cook it more. Maybe takes a minute actual flame time to do a couple chops.
 

6GRILLZNTN

Master of the Pit
Original poster
OTBS Member
SMF Premier Member
Thread starter
Sep 12, 2018
2,633
1,701
Murfreesboro, TN
I do it quickly, moving the flame around a lot. I'm just trying to get some color, not cook it more. Maybe takes a minute actual flame time to do a couple chops.
I'm used to blow torching bolts off of stuff, not taking one to my food. It was a smaller butane torch, but who knows. First time it was still good though. Now it was juicy closer to the bone
 
  • Like
Reactions: DougE

DougE

Master of the Pit
OTBS Member
SMF Premier Member
Apr 13, 2010
3,222
3,372
Richmond,KY
Try lighting a half full chimney of lump. Get it screaming hot and slap a grate over top. Throw the chop on the grate just long enough for a decent sear. Maybe 20 or 30 seconds a side. I actually think you get a little more flavor off the coals, but I usually go with the torch for convenience. I just use a regular old propane torch like you sweat pipes with. I do the same with SV steaks, but lower temp in the SV for them.
 

SmokinEdge

Smoking Guru
OTBS Member
SMF Premier Member
★ Lifetime Premier ★
Jan 18, 2020
5,396
5,723
Western Colorado
With pork loin and chicken breast, try brining them or dry brine at least 4 hours before SV. The brining will help a bunch. I usually have no issue with fresh known to me meat, but whenever I get chops, loin or breast from a different source I always brine or dry brine. Never disappointed.
 

sawhorseray

Smoking Guru
OTBS Member
★ Lifetime Premier ★
Oct 17, 2014
7,072
10,812
Gilbert, AZ
Dang, that looks good enough to eat! I haven't tried a pork chop in the sous vide up until now, that'll change very soon. I'll try searing in a 650º CI skillet, 20 seconds a side. RAY
 

hammer77

Meat Mopper
Jun 8, 2015
185
161
Michigan
I mean, who doesn't like a chop, especially one looking that good! I've thought about setting into SV for a bit now, gonna have to start looking at some units. Thanks for posting.

Dave
 
  • Like
Reactions: sawhorseray

sawhorseray

Smoking Guru
OTBS Member
★ Lifetime Premier ★
Oct 17, 2014
7,072
10,812
Gilbert, AZ

JLeonard

Smoking Guru
OTBS Member
SMF Premier Member
Apr 17, 2020
5,990
4,759
Southaven, MS
Well for once someone says I'm a good influence!!! Man that is a great looking meal. And that gravy...well its just icing on the cake.
I like to SV and then into a screaming hot CI skillet. Just a minute or so per side just for a little color. Usually do this in the winter or when the weather is bad. Now during the summer I will fire up the kettle and vortex and do them that way. It does tend to add a little flavor.

Jim
 

Latest posts

Hot Threads