Cooked from frozen, 3 and half hours at 138 seasoned with Kinder's black cherry Chipotle rub. Butter basted them after the bath in a stainless pan and whipped up a quick pan sauce made from the bag jucie to put on top. Beyond juicy and delicious.
by dolemite79
16 Comments
Yes they are. I do mine for 140 for 2.5 hours. One of the stores locally sells larded bone in pork chops. I sprinkle them with Montreal Steak Seasoning and a pat of butter and they are the best pork chops I have ever eaten.
I did some tomahawks recently, they were awesome. that bone really makes a difference,
Pork is great in the SV. My favorite thing to do is a shoulder at 155 for 24-36 hours. Then, slice it into steaks and sear them. Super tender and delicious.
How’d you make your pan sauce? Haven’t attempted yet with the bag juices but want to start trying soon
Everyone gets sold on SV for the wrong reasons. Steaks are great and all, but SV is so much more than that:
1. Chicken breasts that don’t suck
2. The most incredible, hands off, low effort BBQ brisket/pork shoulder/ribs you’ll ever have
3. Pork chops
4. Carnitas
5. Cooking literally any of these things from completely frozen without issue
You really need to try a medium rare pork loin bro. It will change your world
I buy whole pork loins, trim the fat and cut them. Organize and season them, vacuseal and freeze for later.
I SV at 135⁰F/57⁰ fresh/thawed for 90 or 120 minutes depending on my uneven cuts. Lol I found 140⁰F/60⁰ can be too dry depending on how lean the cuts are for me.
The window between perfect and overcooked is so narrow on a pork chop, I feel like the sous vide is the perfect method to hit the sweet spot.
I thought that first pic was the end result and I was like “not gonna lie, my dude, those look pretty rough” lmao. The finished product looks great.
I get the whole pork loin. I cut it into thirds so they fit my bags and then season and cook for a few hours at 145F.
When done, I let cool and then cut into thick chops. Pan fry to sear, being sure to get the fat side too. Sometimes I deglaze the pan with stock, add some mustard and make a pan sauce. Other times I use the bag juices to make gravy. Delicious and cheap.
I like the texture of 1.25″ pork loin chops at 145° for 2-2 1/2hrs. Tried them all the way down to 130° and like they say everything is adjustable in sv. I ate them and top beef round for 3 months while sorting out gallbladder problems. After getting it out I can handle anything not too greasy. But I still enjoy then with any of several rubs and marinade. Best part is in half loin form, I can get them at my local Walmart for $1.84/ lb.
My fave thing to do in the sv. Try some garlic, salt, fresh thyme, brown sugar, and fennel seeds. You’ll moan.
Those look fantastic!!
Holy moly that looks like shoe leather. I highly recommend 137°F for pork chops. Two hours. Perfection.
Yes. Yes they are.
People keep doing steaks with them. I actually prefer the reverse sear method instead. They come out with a better texture. But Pork chops! Almost as tasty as a steak for pennies on the dollar when done in the SV. Magic.