I even gave it a really good sear on the entire outside, especially the bone that’s particularly red.
by MisterKillionaire
32 Comments
eyeswulf
That looks like good doneness. Are you thinking this is a bad thing?
perpetualmotionmachi
Yes, pork can still be pink, it’s fine
jrothca
Nice job, the perfect cook!
MisterKillionaire
All the pictures I could see on the internet weren’t as red as it looks in the corner. Maybe there was a vein or something but I was nervous it’s undercooked somehow.
floweriswiltin
Meat near the bone often stays pretty red. It’s the pigment from the marrow leaking out. No safety concerns.
Fr33brd
It’s perfect. I do my tenderloins at 137 for 2 hours and they come out pink as well…even after a 4-5 minute sear.
That is not safe and my cat pulled a gun on me and told me to tell you to send it to her
Jeffkin15
People who think pork should be white, don’t know how to cook pork.
Blammar
Try cooking your chops for 2 hours at 136F. They’ll turn out a lot moister. Your chop looks dry to me. I would expect that your bag had a lot of juice in it, correct? If so, that’s where the juice went…
reallyliberal
Poor dear, you’ve managed to make over cook with sous vide. Good on you!
ObviousEconomist
That’s barely pink. I actually prefer a bit more red for more tenderness.
BootyBurrito420
Color has nothing to do with bacteria
That’s time and temp
ranting_chef
It’s fine. Pink is OK. It’s always darker by the bone.
budgeavy
Well, was it tasty?
_Puff_Puff_Pass
Congratulations, you’ve cooked a proper pork chop.
ZomiZaGomez
Pink on pork is fine.
3rdIQ
Pasteurization is a combination of time and temperature. This is 137° for 2 hours with a light sear. [https://i.imgur.com/7DEG1.jpg](https://i.imgur.com/7DEG1.jpg) Clear juices means your are good to go.
jarfin542
They’re supposed to be a little pink. I usually go 140° on my pork chops.
ScrumpleRipskin
Was it previously frozen? A lot of pork is frozen in shipping and thawed at the store. Frozen meat, especially chicken, will ooze marrow and other (perfectly safe) red juices from the bone into the meat.
AdministrativeFeed46
there have been studies that cooking food at a low ish temp over a long period of time is generally safe.
enjoy.
never had issues when i’ve had pork that’s pink but i’ve only eaten pink pork when i cook it. if it’s somewhere that’s not my cooking, i ain’t eating it if i dunno how it’s cooked.
alexhoward
That’s how bone in pork chops work.
CourtesyofTino
That’s fine swine flesh my friend
neecho235
I used to work in a steakhouse and it would trip people out when we asked for a temperature on the pork chops. It’s perfectly fine.
swanspank
Time and temperature makes it safe to eat. My dad almost wouldn’t eat it because of the pink. Then after trying it a couple times that that was all he wanted. “How about some of that pink pork”.
EnthusiasmOk8323
Rest it after cooking and you can slice the bone off and cook the bone and bone touching meat side up if ya want
anormalgeek
How long did it sit out after it was cut? It will turn redder as it sits and some of the compounds oxidized.
Megalo85
You pasteurizing meat in sous vide so chicken and pork can be ate at lower temps.
Unfair_Holiday_3549
It’s fine pussy. Eat it
LumberAndLight9304
IT don’t lie brotha.
mk6dub
Meat near the bone will always be more red – it’s normal and totally fine.
32 Comments
That looks like good doneness. Are you thinking this is a bad thing?
Yes, pork can still be pink, it’s fine
Nice job, the perfect cook!
All the pictures I could see on the internet weren’t as red as it looks in the corner. Maybe there was a vein or something but I was nervous it’s undercooked somehow.
Meat near the bone often stays pretty red. It’s the pigment from the marrow leaking out. No safety concerns.
It’s perfect. I do my tenderloins at 137 for 2 hours and they come out pink as well…even after a 4-5 minute sear.
https://preview.redd.it/qkt877z0453e1.jpeg?width=2252&format=pjpg&auto=webp&s=6c42f870c6dc26739951b934f04797c6059e15f6
That is not safe and my cat pulled a gun on me and told me to tell you to send it to her
People who think pork should be white, don’t know how to cook pork.
Try cooking your chops for 2 hours at 136F. They’ll turn out a lot moister. Your chop looks dry to me. I would expect that your bag had a lot of juice in it, correct? If so, that’s where the juice went…
Poor dear, you’ve managed to make over cook with sous vide. Good on you!
That’s barely pink. I actually prefer a bit more red for more tenderness.
Color has nothing to do with bacteria
That’s time and temp
It’s fine. Pink is OK. It’s always darker by the bone.
Well, was it tasty?
Congratulations, you’ve cooked a proper pork chop.
Pink on pork is fine.
Pasteurization is a combination of time and temperature. This is 137° for 2 hours with a light sear. [https://i.imgur.com/7DEG1.jpg](https://i.imgur.com/7DEG1.jpg) Clear juices means your are good to go.
They’re supposed to be a little pink. I usually go 140° on my pork chops.
Was it previously frozen? A lot of pork is frozen in shipping and thawed at the store. Frozen meat, especially chicken, will ooze marrow and other (perfectly safe) red juices from the bone into the meat.
there have been studies that cooking food at a low ish temp over a long period of time is generally safe.
enjoy.
never had issues when i’ve had pork that’s pink but i’ve only eaten pink pork when i cook it. if it’s somewhere that’s not my cooking, i ain’t eating it if i dunno how it’s cooked.
That’s how bone in pork chops work.
That’s fine swine flesh my friend
I used to work in a steakhouse and it would trip people out when we asked for a temperature on the pork chops. It’s perfectly fine.
Time and temperature makes it safe to eat. My dad almost wouldn’t eat it because of the pink. Then after trying it a couple times that that was all he wanted. “How about some of that pink pork”.
Rest it after cooking and you can slice the bone off and cook the bone and bone touching meat side up if ya want
How long did it sit out after it was cut? It will turn redder as it sits and some of the compounds oxidized.
You pasteurizing meat in sous vide so chicken and pork can be ate at lower temps.
It’s fine pussy. Eat it
IT don’t lie brotha.
Meat near the bone will always be more red – it’s normal and totally fine.
Nice little guide right here: https://www.seriouseats.com/sous-vide-pork-chops-recipe
It’s supposed to be red