SV Veal Chop

I have two veal chops and was going to cook them sous vide this evening and just follow the pork sous vide time and temps.

Is this too far off base? Any better recommendations out there? No longer than an hour or so please.

Thanks!

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For the time factor, I think it depends on the thickness of your chops. I like veal a little less done than pork and slightly more done than beef.

No more than an inch thick. Not very thick. Bone in.

I'm going to go with 58C for 2 hours

58C for 2 hours worked well. Don't see any reason to change it. Mayyyybe 59C but I don't think so.

RB, that sounds about right ...

Can confirm, 58c is perfect for bone in veal chop!

I did it with the romesco, microwave cippolini, SV kale, pomme rosti, chorizo oil. Such a great combination!