New to using a SV but has been game changer on some of my venison cooks. Sam's had a couple of packages of 2.5" thick pork chops and thought prime candidate for my new SV. Instructions called for 135 temp 1 to 4 hours max. Say to lean for supper long SV cook. Soaked for 4 hours then did a quick sear in frying pan. Looked beautiful but was grainy, little tuff and not overly moist. Do you think it was just a poor peace of pork?