Sous Vide Pork Chops

[mike5051]

First cook with my Sous Vide device.  2  bone in chops cooking for 2 hrs at 144.5.  Then one seared on a CI skillet, the other over hot charcoal.  My better half wants the skillet, I want the grill.

sous vide.jpg

• mike5051
• May 29, 2017

Mike

 

[mike5051]

Out of the sous vide ready for searing.

chops.jpg

• mike5051
• May 29, 2017

Left chop seared 2 min per side on cast iron.  Right chop 2 min per side over a vortex.

seared chops.jpg

• mike5051
• May 29, 2017

Results:

plated.jpg

• mike5051
• May 29, 2017

I was hoping for more juiciness.  Great flavor, and not dry, just  not as juicy as I would have liked.

Mike

 

[SmokinAl]

It sure looks good from here Mike!

Al

 

[dirtsailor2003]

Looks good Mike. Drop your temp down to 140, 1-4 hours. Then quick sear. Make sure the chops are 1"-1 1/2" thick.

That should help with the juiciness. If that's still not juicy enough try 135 1-4 hours.

 

[dls1]

Mike,

Adding to what Dirtsailor said, when I do pork chops similar in thickness to the ones you did, I cook SV at 138°F for 1½ hours then sear in a pre-heated very hot skillet for a maximum of 45 seconds per side. They always come out very moist and juicy.

 

[mike5051]

 
It sure looks good from here Mike!

Al

 

[mike5051]

Looks good Mike. Drop your temp down to 140, 1-4 hours. Then quick sear. Make sure the chops are 1"-1 1/2" thick.

That should help with the juiciness. If that's still not juicy enough try 135 1-4 hours.

Thanks Case!  I will try lower temps.  My better half doesn't want pink pork even though it's fully cooked.

Mike

 

[mike5051]

 
Mike,

Adding to what Dirtsailor said, when I do pork chops similar in thickness to the ones you did, I cook SV at 138°F for 1½ hours then sear in a pre-heated very hot skillet for a maximum of 45 seconds per side. They always come out very moist and juicy.

Thanks for the input!  I will try the lower temps.  These were some of the most flavorful chops I've cooked.  The vacuum sealing seams to have caused the herbs to permeate the meat more then marinating.  I am very happy with the results.

Mike

 

[dirtsailor2003]

Thanks Case!  I will try lower temps.  My better half doesn't want pink pork even though it's fully cooked.

Mike

That's the thing with SV keepmit lower and it's good. Good for you, and just sear hers longer.

 

[SmokinAl]

 

Mike, brussel sprouts are real easy & good

Just a pat of butter & S&P in the SV for 1 hour at 183 degrees.

That & corn on the cob are my 2 favorite veggies to SV.

Al

 

[Bearcarver]

Looks Great, Mike!!

Looks Mighty Tasty!

I've been wanting to do some thick Boneless Pork Chops, but for some reason the stores around here, all of a sudden haven't had any Boneless Pork Loin for 6 weeks now!!!

I have to agree with dis1, So far with my limited experience, I think taking too long to sear means more than a couple degrees in SV temp.

Bear

 

[mike5051]

 
Mike, brussel sprouts are real easy & good

Just a pat of butter & S&P in the SV for 1 hour at 183 degrees.

That & corn on the cob are my 2 favorite veggies to SV.

Al

Sounds tasty!  Thanks Al

 

[mike5051]

 
Looks Great, Mike!!

Looks Mighty Tasty!

I've been wanting to do some thick Boneless Pork Chops, but for some reason the stores around here, all of a sudden haven't had any Boneless Pork Loin for 6 weeks now!!!

I have to agree with dis1, So far with my limited experience, I think taking too long to sear means more than a couple degrees in SV temp.

Bear

Thanks Bear!  

 

[b-one]

That's a lot of work for two pork chops!:biggrin: Way to keep the wife happy!Thumbs Up

 

[mike5051]

That's a lot of work for two pork chops!

Way to keep the wife happy!

Not really b-one...

vortex.jpg

• mike5051
• May 31, 2017

skillet.jpg

• mike5051
• May 31, 2017

I had already did wings on the Vortex, so I utilized the remaining coals.  Portable induction cooktop gets screaming hot in a jiffy.  I was searing on both at the same time!  

Mike

 

[b-one]

That's a lot of work for two pork chops!:biggrin: Way to keep the wife happy!Thumbs Up

Not really b-one...

vortex.jpg

• mike5051
• May 31, 2017

skillet.jpg

• mike5051
• May 31, 2017

I had already did wings on the Vortex, so I utilized the remaining coals.  Portable induction cooktop gets screaming hot in a jiffy.  I was searing on both at the same time!  

Mike

Okay not so bad,but I'm also lazy!:biggrin: is that a special induction cooktop or do you know if they all work with CI?

 

[mike5051]

Okay not so bad,but I'm also lazy!

is that a special induction cooktop or do you know if they all work with CI?

If a magnet sticks to the pan, it will work with induction.  I love mine.  It was on a buy one get one free info-mercial, and I got it for a co-workers wedding gift.  I kept the free one!  

Mike

 

[shyzabrau]

I've been wanting to do some thick Boneless Pork Chops, but for some reason the stores around here, all of a sudden haven't had any Boneless Pork Loin for 6 weeks now!!!

Bear

And you can't buy a loin and cut your own boneless chops?

 

[Bearcarver]

And you can't buy a loin and cut your own boneless chops?

Exactly---That's what I want to do.
Usually I won't buy Boneless Pork Loin unless it's under $2, because it's been on sale for under $2 every week for a couple years.

That hasn't been true for about 6 weeks, and for the last few weeks neither Giant, Weis', or even Wegmans has even had any Pork Loin (at any price) when we checked.

I keep expecting it next week, but None!!

Bear

 

[chopsaw]

 
Exactly---That's what I want to do.
Usually I won't buy Boneless Pork Loin unless it's under $2, because it's been on sale for under $2 every week for a couple years.

That hasn't been true for about 6 weeks, and for the last few weeks neither Giant, Weis', or even Wegmans has even had any Pork Loin (at any price) when we checked.

I keep expecting it next week, but None!!

Bear

Your'e not alone . Been over 2 bucks here for several weeks . Case is full of them , so should come down soon ?  Same thing I was paying 7 or 8 dollars for is now  $14  to $16 and up .