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just4fn

Sous Vide pork fail

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My sister sous vide 4 pork chops about 1 inch thick.  She cooked them at 145 for 2.5 hours per instructions.  She said they came out very dry, almost inedible.  Do you think she should have sous-vide them at 130 degrees instead?  That is what I think.  Is this where she went wrong or could it just be the pork? . 

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22 minutes ago, SmallBBQr said:

My first question is what kind of chops?

 

 

Pork loin chops?  I guess I didn't know there are different type of pork chops. 

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The type of chop was likely the problem.

 

Pork loin (and chops) are very lean.  No fat, no connective tissue etc.  They are not the type of cut I would consider a good candidate for sous vide because you can cook them so quickly with numerous other methods very easily.

 

For a loin chop like that, I would probably brine (for both moisture and flavour), and then hit a hot grill for 4-5 minutes per side until about 145 inside with a bit of glaze etc.

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145 is too hot for a dry cut of pork. 131-135 is where like them but some people won’t eat rare or medium rare pork even if it has been pasteurized by SV.  In those cases I go to 140, but it is already too hot. 

 

As for the the above comment, I couldn’t disagree more. Lean pork is a perfect candidate for SV because it is so difficult to cook them through evenly without over cooking using other methods. Plus you can cook to a much lower temp and still fully pasteurize. 

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In "general" terms for cooking a whole tenderloin I agree.  Pork chops have no business being near sous vide IMO.  Grilled all the way!  At 145 finished temperature they are still nicely pink and juicy.

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