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Thread: Double Thick Pork Chops

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    Double Thick Pork Chops

    I cooked 6ea. 3" double bone in chops in the Sous Vide at 140° for 4 hours. Then froze 4 and seared 2 for dinner. They came out super moist medium.

    Rember the Sous Vide method pasteurized the meat during the 4 hour bath.

    I used my potjie pot gas burner to sear the meat before plating.

    Delicious to say the least.









    Photo credit: RC
    Last edited by Reginald Carstairs; 02-12-2018 at 04:39 PM.
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    Re: Double Thick Pork Chops

    Those do look delicious!

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    Re: Double Thick Pork Chops

    Just received my sous vide cooker; first go will be tomorrow with some thick sirloin steaks.
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    Re: Double Thick Pork Chops

    double-thick pork chops... isn't that called a pork roast???

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    Re: Double Thick Pork Chops

    Quote Originally Posted by grworrall View Post
    Just received my sous vide cooker; first go will be tomorrow with some thick sirloin steaks.
    When we get a new device like this, we do a lot of testing to put it through its paces so we can see what works and what doesn't.

    SV'ed a top sirloin (about 4#) and then seared on the grill on all sides for 1-3 minutes/side, then sliced super thin (used an Avantco 309 slicer) and had some super delicious French dip sandwiches.

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    Re: Double Thick Pork Chops

    Quote Originally Posted by guns4me View Post
    When we get a new device like this, we do a lot of testing to put it through its paces so we can see what works and what doesn't.

    SV'ed a top sirloin (about 4#) and then seared on the grill on all sides for 1-3 minutes/side, then sliced super thin (used an Avantco 309 slicer) and had some super delicious French dip sandwiches.
    Just the opposite with Marty! When I retired, she retired from housework, but she didn't retire from buying kitchen gadgets. We're runnin' outta room to store 'em. I'm hoping she don't see this thread, or we may have another one for me to try to find room for.
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    Re: Double Thick Pork Chops

    I have another tri tip in the bath right now.
    I have done several cuts of beef with it now, tri tip so far is my favorite to sous vide. I'll branch out into other meats soon. Maybe even some veggies.

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    Re: Double Thick Pork Chops

    Looks great RC! We were at the meat market yesterday and they had some awesome looking stuffed pork chops - with cornbread stuffing! Going to try them out tonight!


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    Re: Double Thick Pork Chops

    i can never get thick chops done properly in a fry pan, maybe a thermometer would help

    but yeah they look fantastic!

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    Re: Double Thick Pork Chops

    Quote Originally Posted by Vito Glisenti View Post
    i can never get thick chops done properly in a fry pan, maybe a thermometer would help

    but yeah they look fantastic!
    This is why I use the sous vide. If I didn't I would wind up with a dangerously undercooked pork chop.

    Mine have pink centers, a No No on a grill or fry pan. They, at low temperature go through the time required by the USDA for safe pasteurization. Then I only need to sear the outside both for flavor and looks.

    If I cooked at 131° it would be rare, not my tast in pork. At 140° they come out medium. Warm pink center. The very outer edges are well done due to the searing. Another benifit of sous viede is moisture retention.
    In memory of our Founder, Michael T. June 15, 1946 - February 26, 2017

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    Re: Double Thick Pork Chops

    Warm pink center all day, 140* it is! to avoid the dangerously under cooked pork chop i let them go too far & they toughen up into well done

    might as well let my wife cook 'em so i go for the regular cut & soak 'em in Teriyaki

    if i had that sous vide majobber i'd beat Bobby Flay for sure

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    Re: Double Thick Pork Chops

    Stuffed Pork Chops with cornbread stuffing. Browned in the cast iron pan on the stove top and put the pan in the oven at 350 F for 15 - 20 minutes to cook.

    They came out near perfect. Nice and moist. Sue doesn't do pink in cow, pig, or any other meat. Hers went back in for another 10 minutes but was still moist and tender.


    Pork Chops Small.jpeg

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    Re: Double Thick Pork Chops

    Quote Originally Posted by Vito Glisenti View Post
    Warm pink center all day, 140* it is! to avoid the dangerously under cooked pork chop i let them go too far & they toughen up into well done

    might as well let my wife cook 'em so i go for the regular cut & soak 'em in Teriyaki

    if i had that sous vide majobber I'd beat Bobby Flay for sure
    Vito, This can only be done with sous vide, you can't do it on a grill, pan, oven or microwave. It needs to be exact for about three hours at that temperature. Thinner chops I recommend 2.5 hours.

    Now if you want to just pan fry follow this chart, for 140-degree center hold about 13 minutes to be safe. You will need an instant-read thermometer. when the temp. hits 138 kill the heat under the pan and monitor the thermometer, it will climb to 140, turn the heat back on if it drops below 140. The trick and it isn't easy is to pull this off for 13 minutes shown in the chart.

    Sous Vide Bacteria and Safety Graph.jpg


    Sous Vide chart

    Pork.jpg
    Last edited by Reginald Carstairs; 02-12-2018 at 04:43 PM.
    In memory of our Founder, Michael T. June 15, 1946 - February 26, 2017

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    Re: Double Thick Pork Chops

    Pork is more forgiving then beef.

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    Re: Double Thick Pork Chops

    looking forward to giving it a shot

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