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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, 05:39 PM.
    In memory of our Founder, Michael T. June 15, 1946 - February 26, 2017
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    #2
    Re: Double Thick Pork Chops

    Those do look delicious!

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      #3
      Re: Double Thick Pork Chops

      Just received my sous vide cooker; first go will be tomorrow with some thick sirloin steaks.
      Certified Armed Infidel

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        #4
        Re: Double Thick Pork Chops

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

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          #5
          Re: Double Thick Pork Chops

          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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            #6
            Re: Double Thick Pork Chops

            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.
            Think Green.......Recycle Congress

            Certified Armed Infidel

            Right Wing Extremist

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              #7
              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.

              Sent from my Pixel using Tapatalk
              "The kindest, most sensitive guy on the entire internet."

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                #8
                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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                  #9
                  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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                    #10
                    Re: Double Thick Pork Chops

                    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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                      #11
                      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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                        #12
                        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.


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                          #13
                          Re: Double Thick Pork Chops

                          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.

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                          Sous Vide chart

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                          Last edited by Reginald Carstairs; 02-12-2018, 05:43 PM.
                          In memory of our Founder, Michael T. June 15, 1946 - February 26, 2017
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                            #14
                            Re: Double Thick Pork Chops

                            Pork is more forgiving then beef.

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                              #15
                              Re: Double Thick Pork Chops

                              looking forward to giving it a shot

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